Description
Indulge in the rich flavors of these Chocolate Raspberry Cupcakes, a delightful treat that combines the sweetness of raspberries with decadent chocolate. Topped with a luscious raspberry buttercream, these cupcakes are perfect for any occasion.
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/3 cup hot water
- 1/2 cup fresh raspberries (or frozen, thawed and drained)
For the Raspberry Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup raspberry puree (strained for seeds)
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven and prepare cupcake liners: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare cupcake batter: In a medium bowl, whisk together dry ingredients. In a large bowl, mix sugars, oil, eggs, and vanilla. Add buttermilk and dry ingredients, then stir in hot water and raspberries.
- Bake: Fill cupcake liners and bake for 18–20 minutes. Cool before frosting.
- Make Raspberry Buttercream: Beat butter, sugar, raspberry puree, vanilla, and salt until fluffy.
- Frost cupcakes: Once cooled, frost cupcakes with buttercream.
Notes
- To make raspberry puree, blend and strain raspberries.
- Garnish with fresh raspberries or chocolate shavings.
- Store cupcakes in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 29g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
