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Chocolate Raspberry Cupcakes Recipe

  • Author: Sara McKenney
  • Total Time: 38 minutes
  • Yield: 12 cupcakes

Description

Looking for a dessert that’s as stunning as it is delicious? These Chocolate Raspberry Cupcakes combine the deep, rich flavor of dark chocolate with the fresh, fruity burst of raspberries for a truly unforgettable treat. With their moist, fluffy crumb and vibrant raspberry frosting, these cupcakes are perfect for birthdays, holidays, or any time you want to impress. Whether you’re a seasoned baker or a cupcake newbie, this easy-to-follow recipe will help you create bakery-quality results at home. They’re a delightful way to satisfy your sweet tooth while adding a touch of elegance to any occasion.

Ingredients

  • 1 cup (125g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or regular milk with 1 tsp vinegar)
  • ½ cup (120ml) hot coffee (or hot water)
  • Fresh raspberries, for topping
  • Raspberry Frosting (see below)

Raspberry Frosting:

  • ½ cup (113g) unsalted butter, softened
  • 2–3 cups (250-375g) powdered sugar
  • ¼ cup (60g) fresh raspberry puree (or freeze-dried raspberry powder)
  • 1–2 tablespoons milk (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir in the hot coffee until the batter is smooth.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool completely before frosting.
  8. For the frosting, beat the butter until light and fluffy. Gradually add the powdered sugar and raspberry puree. Adjust the consistency with a little milk if needed.
  9. Pipe or spread the frosting onto the cooled cupcakes and top each with a fresh raspberry.
  10. Enjoy your beautiful and delicious chocolate raspberry cupcakes!
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes

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