Description
This recipe guide provides essential ingredients and detailed instructions to create moist and rich chocolate raspberry cupcakes with a tangy raspberry filling and fluffy chocolate buttercream frosting. Perfect for any occasion, these cupcakes combine the deep flavor of Dutch-processed cocoa with fresh raspberries for a delightful treat.
Ingredients
Scale
For the Moist Chocolate Cupcake Base
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed)
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy for vegan options)
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/2 cup hot water or coffee
For the Tangy Raspberry Filling
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Chocolate Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar (confectioners’ sugar)
- 2 tbsp unsweetened cocoa powder
- 1-2 tbsp milk or heavy cream
- Optional: 2 oz cream cheese (for cream cheese frosting variation)
- Optional: White or dark chocolate for ganache or garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup Dutch-processed cocoa powder, 1 cup granulated sugar, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat 2 large eggs with 1/2 cup milk, 1/2 cup vegetable oil or melted butter, and 1 teaspoon vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring just until combined to avoid overmixing. Then gently stir in 1/2 cup hot water or coffee to enhance the chocolate flavor and create a smooth batter.
- Fill and Bake: Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack.
- Prepare Raspberry Filling: In a small saucepan, combine 1 cup fresh or frozen raspberries with 1/4 cup granulated sugar and 1 tablespoon lemon juice. Simmer over medium heat, stirring occasionally, until the mixture thickens and the raspberries break down, about 8-10 minutes. For a smoother filling, strain the mixture through a fine mesh sieve to remove seeds.
- Core the Cupcakes and Fill: Once cupcakes are cooled, use a small knife or cupcake corer to remove a cone-shaped piece from the center of each cupcake. Fill each hollow with the raspberry filling.
- Make Chocolate Buttercream Frosting: Beat 1/2 cup softened unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar and 2 tablespoons cocoa powder, mixing well. Add 1 to 2 tablespoons milk or heavy cream to reach desired consistency. For cream cheese variation, beat in 2 ounces softened cream cheese before adding powdered sugar. Frost the filled cupcakes generously.
- Optional Decoration: Melt white or dark chocolate and drizzle over the frosted cupcakes or add as a ganache topping for extra decadence.
Notes
- Use Dutch-processed cocoa powder for a richer, darker chocolate flavor.
- Substitute coffee for hot water to intensify the chocolate taste even more.
- For a vegan option, use non-dairy milk and a plant-based butter substitute, and omit eggs or replace them with a flaxseed or chia seed egg.
- Straining the raspberry filling removes seeds and creates a smoother texture.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
- Store cupcakes in an airtight container in the refrigerator if filled with cream cheese frosting or raspberry filling to maintain freshness.
