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Moist Chocolate Raspberry Cupcakes with Tart Buttercream

Three rich, dark chocolate cupcakes topped with swirled chocolate frosting and a sprinkle of raspberry on top, ready to eat.
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Bake these moist chocolate cupcakes featuring a tart raspberry swirl and top them with a balanced chocolate raspberry frosting for a gourmet dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee
  • 1/2 cup fresh or frozen raspberries, slightly mashed
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup cocoa powder (for frosting)
  • 1/4 cup raspberry puree (strained, for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake batter.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully mix in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Fill each cupcake liner about two-thirds full. Drop 1 teaspoon of the mashed raspberries onto the center of the batter in each cup. Use a toothpick to gently swirl the raspberry into the chocolate batter once or twice.
  6. Bake for 18 to 22 minutes, or until a wooden pick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined.
  8. Add the raspberry puree, vanilla extract, and salt. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add more powdered sugar if the frosting is too thin.
  9. Once the cupcakes are completely cool, pipe or spread the chocolate raspberry frosting on top. Garnish with a fresh raspberry if desired.

Notes

  • For the moistest cake, use hot coffee instead of hot water; it deepens the chocolate flavor without making the cake taste like coffee.
  • To achieve distinct raspberry tartness, ensure your raspberry puree for the frosting is strained to remove seeds.
  • Do not overmix the batter after adding the wet ingredients; this prevents tough cupcakes.

Nutrition

Find it online: https://juliameal.com/raspberry-chocolate-cupcakes-recipe/