Description
Delight in these moist and rich Raspberry Chocolate Cupcakes topped with luscious raspberry buttercream and optional chocolate ganache. This recipe combines a tender chocolate base with a fresh raspberry filling both inside the cupcakes and in the frosting, perfect for any special occasion or treat.
Ingredients
Scale
Raspberry Filling
- 1/2 cup (104g) sugar
- 2 tbsp cornstarch
- 1 1/2 tbsp water
- 5 cups (563g) raspberries
Cupcakes
- 1 cup (130g) all-purpose flour
- 6 tbsp (43g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup (60ml) vegetable oil
- 1 cup (207g) sugar
- 3/4 tsp vanilla extract
- 1 large egg
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) hot water or hot coffee
Buttercream
- 1 1/4 cups unsalted butter, room temperature
- 4–5 cups (460g-575g) powdered sugar
- 5–6 tbsp raspberry filling (prepared above)
- 1/4 tsp vanilla extract
Optional Toppings
- Chocolate ganache
- Fresh raspberries
Instructions
- Prepare Raspberry Filling: Combine sugar, cornstarch, and water in a medium saucepan over medium heat, stirring until wet and sugar begins to melt. Add raspberries, stir to coat, and cook until raspberries soften and release juice. Mash the raspberries with a spatula and cook until the mixture thickens (5-7 minutes), avoiding boiling for more than 1 minute if it starts boiling. Remove from heat, strain to remove seeds if desired, and refrigerate until cool.
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (176°C). Line a cupcake pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, combine melted butter, vegetable oil, sugar, and vanilla extract until well blended. Add the egg and mix well, then add milk and mix until combined.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix just until combined, ensuring not to overmix.
- Add Hot Liquid: Stir in the hot water or hot coffee until well combined.
- Fill and Bake Cupcakes: Divide batter evenly into cupcake liners, filling a little more than halfway (about 50g each). Bake for 14-17 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- Prepare Buttercream: In a large bowl, beat the room temperature butter until smooth. Gradually add half of the powdered sugar, beating until smooth. Add 4 tablespoons of raspberry filling and vanilla extract, beating until well combined. Add the remaining powdered sugar and beat again until smooth. Adjust with additional raspberry filling to achieve desired flavor and consistency.
- Core Cupcakes and Fill: Using a cupcake corer, remove the centers of each cupcake and fill with one tablespoon of raspberry filling.
- Pipe Buttercream: Pipe the raspberry buttercream onto the cupcakes using a decorative piping tip (such as Ateco tip 847).
- Add Optional Ganache and Toppings: Drizzle chocolate ganache over the buttercream if desired, using a squeeze bottle, piping bag with Wilton 10 tip, spoon, or trimmed ziplock bag. Top each cupcake with a fresh raspberry or other decorations as preferred.
- Serve or Store: Serve immediately or refrigerate in an airtight container. For best flavor and texture, serve at room temperature since the buttercream firms when cold. Best consumed within 4-5 days.
Notes
- Do not overmix the batter to avoid dense cupcakes.
- For a coffee flavor boost, substitute hot water with hot coffee.
- Straining raspberry filling removes seeds for a smoother frosting and filling.
- Buttercream flavor and consistency can be adjusted with more or less raspberry filling.
- Use fresh raspberries for garnish just before serving to maintain freshness.
- Store cupcakes refrigerated but bring to room temperature before serving to soften buttercream.
- Chocolate ganache is optional but adds a rich finishing touch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
