Description
Delight in rich, moist chocolate cupcakes filled with a homemade raspberry filling and topped with creamy chocolate frosting. Perfect for special occasions or any time you crave a sweet, fruity chocolate treat.
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup hot water or hot coffee
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 1/3 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly distribute the dry ingredients. In a separate large bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar, mixing until the mixture is smooth and well blended. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Slowly incorporate the hot water or hot coffee to thin the batter and enhance the chocolate flavor. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack before proceeding.
- Make the Raspberry Filling: In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently until the raspberries break down and soften, releasing their juices. Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes until the mixture thickens to a jam-like consistency. Remove from heat and let the filling cool completely. Once cooled, core the center of each cupcake using a knife or piping tip and fill with a small spoonful or pipe of the raspberry filling.
- Make the Frosting: In a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy and smooth. Add the unsweetened cocoa powder, powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on medium speed for 2 to 3 minutes until the frosting is light, fluffy, and spreadable. Adjust the consistency by adding additional cream if too thick, or more powdered sugar if too thin. Pipe or spread the chocolate frosting generously over the filled cupcakes. Optionally, garnish each cupcake with a fresh raspberry or chocolate shavings for an elegant finish.
Notes
- Top with a fresh raspberry or chocolate shavings for garnish to add visual appeal.
- You can prepare the raspberry filling a day ahead and store it refrigerated to save time on the day of serving.
- Allow cupcakes to cool completely before filling and frosting to prevent melting and sogginess.
- Using hot coffee instead of water in the batter intensifies the chocolate flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
