Description
These Irresistible Raspberry Chocolate Cupcakes combine rich, fudgy chocolate cupcakes with a burst of fresh raspberry flavor, topped with a creamy raspberry buttercream. Perfect for any occasion, these cupcakes are sure to become a new favorite!
Ingredients
Scale
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup hot water or hot coffee (for extra richness)
For the Raspberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh raspberry puree (strained to remove seeds)
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream, as needed for consistency
- Fresh raspberries for garnish
Instructions
- Make the Chocolate Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the hot water or coffee until the batter is smooth (it will be thin).
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Raspberry Buttercream:
- In a large mixing bowl, beat the softened butter until creamy and smooth.
- Gradually add in the powdered sugar, mixing on low speed until fully combined.
- Add the raspberry puree and vanilla extract, beating until well incorporated.
- If the frosting is too thick, add 1-2 tablespoons of heavy cream until you reach your desired consistency.
- Frost the Cupcakes:
- Once the cupcakes have cooled completely, pipe or spread the raspberry buttercream on top of each cupcake.
- Garnish with fresh raspberries for an extra touch of flavor and beauty.
- Serve:
- Enjoy these Irresistible Raspberry Chocolate Cupcakes with a cup of coffee or a glass of milk for the perfect treat.
Notes
- Ensure the eggs and buttermilk are at room temperature for the best texture.
- You can adjust the sweetness of the frosting by adding more or less powdered sugar.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg