Description
Delight in these Irresistible Raspberry Chocolate Cupcakes, a luscious combination of rich chocolate cake infused with a hint of coffee and topped with a creamy, fresh raspberry buttercream. Perfectly moist and decadently flavored, these cupcakes offer a delightful balance of chocolate and tart raspberry, making them a crowd-pleasing treat for any occasion.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup hot water or hot coffee (for extra richness)
Raspberry Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh raspberry puree (strained to remove seeds)
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream, as needed for consistency
- Fresh raspberries for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and neat cupcakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to evenly distribute all leavening agents and cocoa.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined to avoid overmixing which can lead to dense cupcakes.
- Add Hot Liquid: Stir in the hot water or hot coffee carefully until the batter is smooth. The batter will be thin, which is expected for a moist cupcake texture.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow rising without spilling over.
- Bake the Cupcakes: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool the Cupcakes: Let the cupcakes cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely before frosting.
- Prepare Raspberry Buttercream: In a large mixing bowl, beat the softened butter using an electric mixer until creamy and smooth, about 2-3 minutes.
- Add Powdered Sugar: Gradually add the powdered sugar to the butter, mixing on low speed until fully incorporated and smooth to create a fluffy frosting base.
- Incorporate Raspberry Puree and Vanilla: Beat in the raspberry puree and vanilla extract until the frosting is evenly colored and flavored with a fresh raspberry taste.
- Adjust Consistency: If the frosting is too thick, add 1 to 2 tablespoons of heavy cream, one tablespoon at a time, beating until you reach a spreadable or pipeable consistency.
- Frost the Cupcakes: Once cupcakes are completely cooled, use a piping bag or knife to spread the raspberry buttercream on top of each cupcake neatly.
- Garnish: Decorate each frosted cupcake with a fresh raspberry on top for a pop of color and natural sweetness.
- Serve and Enjoy: Serve these irresistible cupcakes with your favorite beverage, such as coffee or milk, and enjoy the luscious blend of chocolate and raspberry flavors.
Notes
- Use hot coffee instead of water for the batter to enhance the chocolate flavor.
- Make sure the eggs and buttermilk are at room temperature to achieve a smooth batter.
- Strain raspberry puree to remove seeds for a silky frosting texture.
- The batter will be thin; this is normal and results in moist cupcakes.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
