Description
Delight in these Irresistible Raspberry Chocolate Cupcakes featuring moist chocolate cupcakes topped with a luscious raspberry buttercream frosting and fresh raspberries for a perfect balance of rich cocoa and fruity sweetness.
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 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 to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing which could toughen the cupcakes.
- Add Hot Liquid: Stir in the hot water or coffee slowly until the batter is smooth; the batter will be thinner than typical cupcake batter, which ensures moistness.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Raspberry Buttercream: In a large bowl, beat the softened butter until creamy and smooth to set the base for the frosting.
- Add Powdered Sugar: Gradually add the powdered sugar to the butter, mixing on low speed to avoid a sugar cloud and ensure full incorporation.
- Incorporate Raspberry and Vanilla: Add the raspberry puree and vanilla extract to the butter-sugar mixture, beating until fully combined for a flavorful frosting.
- Adjust Consistency: If the frosting is too thick to spread or pipe easily, add 1-2 tablespoons of heavy cream to reach your desired consistency.
- Frost Cupcakes: Once the cupcakes are completely cool, use a piping bag or knife to apply a generous amount of raspberry buttercream on top of each cupcake.
- Garnish: Decorate each cupcake with fresh raspberries to add a burst of color and natural fruitiness.
- Serve: These cupcakes are best enjoyed fresh with a cup of coffee or a cold glass of milk as a delightful sweet treat.
Notes
- Ensure both the eggs and buttermilk are at room temperature to help create a smooth batter.
- Using hot coffee instead of water intensifies the chocolate flavor for richer cupcakes.
- Strain raspberry puree well to remove seeds for a smooth buttercream texture.
- Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best flavor and texture.
