Description
Delight in these Irresistible Raspberry Chocolate Cupcakes, featuring moist chocolate cupcakes made with rich cocoa and a hint of coffee, topped with a luscious raspberry buttercream frosting. Perfect for any celebration or a sweet indulgence, these cupcakes combine the classic flavors of chocolate and fresh raspberries with a creamy, tangy finish.
Ingredients
Cupcake Ingredients
- 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)
Buttercream Ingredients
- 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
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure the cupcakes bake evenly and are easy to remove.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to combine all the dry ingredients thoroughly.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry ingredients bowl, mixing gently until just combined to avoid overmixing, which can toughen cupcakes.
- Add Hot Liquid: Stir in the hot water or coffee carefully until the batter is smooth and thin; this helps to enhance the chocolate flavor and create moist cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool Cupcakes: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them carefully to a wire rack to cool completely before frosting.
- Make Raspberry Buttercream: In a large mixing bowl, beat the softened unsalted butter until it reaches a creamy and smooth consistency, which forms the base of your frosting.
- Add Powdered Sugar: Gradually incorporate the powdered sugar into the butter, mixing on a low speed initially to avoid powder clouds, then increasing speed until fully combined and fluffy.
- Add Flavorings: Mix in the fresh raspberry puree and vanilla extract, beating until well incorporated to infuse the frosting with a fruity and fragrant flavor.
- Adjust Consistency: If the buttercream is thicker than desired, add 1-2 tablespoons of heavy cream, one tablespoon at a time, beating until you achieve the perfect spreadable texture.
- Frost Cupcakes: Once the cupcakes are completely cooled, pipe or spread the raspberry buttercream evenly over each cupcake, creating an elegant finish.
- Garnish: Decorate each frosted cupcake with fresh raspberries on top for a fresh, vibrant garnish that complements the raspberry flavor in the frosting.
- Serve: Serve these decadent cupcakes with your favorite coffee or milk for a delightful dessert or snack experience.
Notes
- Using hot coffee instead of water intensifies the chocolate flavor; however, hot water works well for a milder taste.
- Ensure all wet ingredients are at room temperature to achieve a smooth batter and better rise.
- Straining the raspberry puree removes seeds for a silky smooth buttercream.
- Adjust heavy cream amount in frosting based on desired consistency for piping or spreading.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
