Description
Delicious chocolate raspberry cupcakes with a moist chocolate base and raspberry buttercream frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot coffee or hot water
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ¼ cup raspberry puree (strained)
- 1 teaspoon vanilla extract
- Fresh raspberries (optional)
- Dark chocolate squares (optional)
- Chocolate pearls or balls (optional)
Instructions
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Add dry ingredients to wet ingredients, alternating with buttermilk. Mix until just combined.
- Stir in hot coffee or water until batter is smooth.
- Fill cupcake liners about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Beat butter until creamy. Gradually add powdered sugar, raspberry puree, and vanilla until fluffy.
- Pipe frosting onto cooled cupcakes and decorate with raspberries and chocolate.
Notes
- Use fresh raspberries for the best flavor.
- Ensure the cupcakes are completely cooled before frosting.
- Hot coffee enhances the chocolate flavor but can be substituted with hot water.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Chocolate raspberry cupcakes, Chocolate cupcakes with fruit, Valentine’s Day cupcakes, Chocolate berry dessert, Gourmet cupcakes, Bakery style cupcakes