Description
These Chocolate Raspberry Cupcakes are a delicious treat with a moist chocolate base and creamy, tangy raspberry buttercream frosting. Perfect for any occasion, this irresistible combination of flavors is sure to impress. Learn how to make these decadent cupcakes that will satisfy your sweet tooth and add a burst of fruity sweetness to your dessert table.
Ingredients
For Chocolate Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup buttermilk
1/2 cup boiling water
For Raspberry Buttercream Frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar
1/4 cup raspberry puree (fresh or frozen raspberries, pureed and strained)
1 teaspoon vanilla extract
Pinch of salt
Fresh raspberries, for garnish
Instructions
For Chocolate Cupcakes:
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Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add eggs, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
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Gradually add buttermilk, mixing until smooth. Stir in boiling water until the batter is smooth and thin.
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Fill cupcake liners 2/3 full with batter.
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Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For Raspberry Buttercream Frosting:
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Beat softened butter until creamy in a large mixing bowl.
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Gradually add powdered sugar, 1 cup at a time, until desired sweetness and consistency are reached.
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Add raspberry puree, vanilla extract, and a pinch of salt, mixing until smooth. If needed, add milk or cream to adjust the consistency.
Assembly:
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Once the cupcakes are completely cooled, frost them with raspberry buttercream frosting.
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Garnish with fresh raspberries.
Notes
For a smoother frosting, make sure the raspberry puree is well-strained to remove seeds.
If using frozen raspberries, allow them to thaw and puree before using them in the frosting.
If you don't have buttermilk, substitute with milk and 1 tablespoon of vinegar or lemon juice.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 320 kcal
