Description
These Irresistible Raspberry Chocolate Cupcakes combine rich chocolate flavor with a tangy raspberry buttercream frosting. Moist chocolate cupcakes are filled with intense cocoa and softened by buttermilk and vegetable oil, then topped with a smooth, vibrant raspberry buttercream and garnished with fresh raspberries. Perfect for dessert or special occasions, these cupcakes offer a delightful balance of chocolate and fruitiness in every bite.
Ingredients
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)
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredient mixture into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cupcakes tender.
- Add Hot Water or Coffee: Stir in the hot water or hot coffee to the batter, which will thin it out and intensify the chocolate flavor for a moist texture.
- 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:** Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Raspberry Buttercream: Beat the softened unsalted butter in a large bowl until creamy and smooth. Gradually add the powdered sugar while mixing on low speed until fully combined.
- Add Flavor and Adjust Consistency: Add the raspberry puree and vanilla extract to the buttercream, beating until well incorporated. If the frosting is too thick, add 1 to 2 tablespoons of heavy cream to reach desired spreadable consistency.
- Frost Cupcakes: Once cooled, pipe or spread the raspberry buttercream onto the top of each cupcake evenly.
- Garnish and Serve: Garnish each cupcake with fresh raspberries for an added burst of flavor and visual appeal. Serve and enjoy your irresistible raspberry chocolate cupcakes.
Notes
- Using hot coffee instead of water amplifies the chocolate flavor for a richer cupcake.
- Make sure all wet ingredients are at room temperature for better mixing and texture.
- Strain raspberry puree to remove seeds to achieve a smooth buttercream.
- Allow cupcakes to cool completely before frosting to prevent melting.
- You can store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes back to room temperature before serving for best taste.
