Chocolate Raspberry Cupcakes
Rich chocolate cupcakes filled with bright raspberry filling and topped with silky raspberry buttercream. This easy homemade recipe delivers bakery-quality flavor with a decadent chocolate base and a fruity surprise in every bite.
Servings: 12 cupcakes
Calories: 420kcal
Cost: 2
Equipment
- muffin tin
- cupcake liners
- mixing bowls
- electric mixer
- saucepan
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 2 large eggs
- 0.5 cup buttermilk
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
- 0.5 cup hot coffee or hot water
- 1 cup raspberries (fresh or frozen)
- 2 tbsp granulated sugar (for filling)
- 1 tsp cornstarch
- 1 tsp lemon juice
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 0.25 cup raspberry puree
- 2 tbsp heavy cream
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, beat eggs, buttermilk, oil, and vanilla until smooth. Add to dry ingredients and mix until just combined.
- Stir in hot coffee or water until batter is smooth. Fill cupcake liners two-thirds full.
- Bake for 18–20 minutes, until a toothpick inserted comes out clean. Cool completely.
- For the filling, cook raspberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat until thickened. Cool completely.
- Core the center of each cupcake and fill with raspberry filling.
- Beat butter until fluffy. Gradually add powdered sugar, then raspberry puree, cream, and vanilla until smooth.
- Pipe or spread frosting over filled cupcakes and garnish as desired.
Notes
Let the raspberry filling cool completely before filling the cupcakes to avoid soggy centers. Strain raspberry puree for the smoothest frosting texture.