Decadent Chocolate Raspberry Cupcakes
Ingredients
- Cupcake Base:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee
- Raspberry Filling:
- 1 cup raspberry preserves
- 1/2 cup fresh raspberries
- Raspberry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup raspberry preserves
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream, as needed
Instructions
Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
In a separate bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
Gradually alternate adding dry ingredients and buttermilk to the wet mixture. Stir in hot coffee until combined.
Pour batter into liners, filling each about 2/3 full. Bake for 18–20 minutes. Let cool completely.
Raspberry Filling:
Mix raspberry preserves with fresh raspberries. Lightly mash the raspberries for texture.
Buttercream Frosting:
Cream butter until fluffy. Add powdered sugar gradually and beat until smooth.
Mix in raspberry preserves and vanilla extract. Add heavy cream for a softer consistency, if needed.
Assemble and Decorate:
Core each cupcake and spoon in raspberry filling.
Pipe raspberry buttercream on top and garnish with fresh raspberries for a finished look.
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