Description
These Raspberry Chocolate Cupcakes feature moist chocolate cupcakes filled with tart raspberry filling and topped with sweet raspberry buttercream. Finished with chocolate ganache and fresh raspberries, they’re perfect for special occasions.
Ingredients
- Raspberry Filling: 1/2 cup sugar, 2 tbsp cornstarch, 1 1/2 tbsp water, 5 cups raspberries
- Chocolate Cupcakes: 1 cup all-purpose flour, 6 tbsp cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 1/4 cup unsalted butter (melted), 1/4 cup vegetable oil, 1 cup sugar, 3/4 tsp vanilla extract, 1 large egg, 1/2 cup milk, 1/2 cup hot water or coffee
- Raspberry Buttercream: 1 1/4 cups unsalted butter, 4–5 cups powdered sugar, 5–6 tbsp raspberry filling, 1/4 tsp vanilla extract
- Toppings: Chocolate ganache (optional), fresh raspberries
Instructions
- Prepare raspberry filling by cooking sugar, cornstarch, water, and raspberries until thickened. Cool completely.
- Preheat oven to 350°F (176°C) and line a cupcake pan.
- Whisk dry cupcake ingredients in one bowl.
- Mix wet ingredients in another bowl, then combine with dry ingredients.
- Stir in hot water or coffee until smooth.
- Fill liners just over halfway and bake 14–17 minutes. Cool completely.
- Beat buttercream ingredients until smooth and fluffy.
- Core cupcakes, fill with raspberry filling, and pipe buttercream on top.
- Drizzle with chocolate ganache and top with fresh raspberries if desired.
Notes
- Do not overmix cupcake batter.
- Hot coffee enhances chocolate flavor.
- Buttercream firms when chilled; bring to room temperature before serving.
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American