Description
Delight in these luscious Raspberry Chocolate Cupcakes featuring a moist cocoa-infused base filled and topped with tangy homemade raspberry filling and rich raspberry buttercream. Finished with optional chocolate ganache and fresh raspberries, these cupcakes are perfect for any celebration or indulgent treat.
Ingredients
Raspberry Filling
- 1/2 cup (104g) sugar
- 2 tbsp cornstarch
- 1 1/2 tbsp water
- 5 cups (563g) raspberries
Cupcakes
- 1 cup (130g) all-purpose flour
- 6 tbsp (43g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup (60ml) vegetable oil
- 1 cup (207g) sugar
- 3/4 tsp vanilla extract
- 1 large egg
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) hot water or hot coffee
Raspberry Buttercream Frosting
- 1 1/4 cups unsalted butter, room temperature
- 4-5 cups (460g-575g) powdered sugar
- 5-6 tbsp raspberry filling (from above)
- 1/4 tsp vanilla extract
Optional Toppings
- Chocolate ganache
- Fresh raspberries
Instructions
- Make the raspberry filling: Combine sugar, cornstarch, and water in a saucepan over medium heat. Stir until sugar begins to melt. Add raspberries, stirring to coat, and mash gently as they soften. Cook until thickened, about 5-7 minutes, avoiding boiling for more than 1 minute. Remove from heat, strain seeds if desired, and refrigerate until cool.
- Prepare cupcake batter: Preheat oven to 350°F (176°C) and line cupcake pan with liners. In a bowl, mix flour, cocoa powder, baking soda, and salt. In a separate large bowl, combine melted butter, vegetable oil, sugar, and vanilla extract until smooth.
- Combine wet ingredients: Add egg to the butter mixture, mixing well, then add milk and mix until combined.
- Mix dry and wet ingredients: Add dry ingredients to wet, mix just until combined to avoid overmixing. Then add hot water or hot coffee and mix thoroughly.
- Bake cupcakes: Fill cupcake liners slightly more than halfway (~50g batter each). Bake 14-17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Prepare raspberry buttercream: Beat room temperature butter until smooth. Gradually add half the powdered sugar and beat until combined. Incorporate 4 tablespoons of raspberry filling and vanilla extract, beating to smooth. Add remaining powdered sugar and beat until well combined. Adjust raspberry filling quantity to desired flavor and consistency.
- Fill and frost cupcakes: Use a cupcake corer to remove center from each cooled cupcake. Fill each with 1 tablespoon raspberry filling. Pipe raspberry buttercream on top, using a decorative tip if desired.
- Add optional toppings: Drizzle chocolate ganache over cupcakes if using, employing a squeeze bottle, piping bag, spoon, or Ziplock bag. Garnish each cupcake with a fresh raspberry and other desired toppings.
- Serve and store: Serve cupcakes immediately or store in an airtight container in the refrigerator. Best served at room temperature for perfect buttercream texture. Consume within 4-5 days for optimal freshness.
Notes
- You can strain the raspberry filling to remove seeds for a smoother texture.
- Do not overmix the batter to keep cupcakes tender and moist.
- Use hot coffee instead of hot water in the batter to enhance chocolate flavor.
- Buttercream frosting firm up when refrigerated; allow it to warm slightly before serving.
- Chocolate ganache is optional but adds a rich finishing touch.
- Store cupcakes in an airtight container to maintain freshness up to 4-5 days.
- For best results, use fresh, ripe raspberries in filling and topping.
- Prep Time: 30 minutes
- Cook Time: 44 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
