Chocolate Raspberry Cupcakes

These Chocolate Raspberry Cupcakes combine rich, moist chocolate cake with the tartness of fresh raspberries. Topped with a creamy raspberry buttercream, each bite offers a perfect balance of sweetness and tang. Ideal for special occasions or just an indulgent treat, these cupcakes are sure to be a hit.

Why You’ll Love This Recipe

• Rich and decadent: The deep chocolate flavor pairs beautifully with the bright tartness of raspberries.
• Easy to make: Simple ingredients and easy-to-follow steps make this recipe accessible for bakers of all levels.
• Versatile: Customize the frosting or filling to suit your preferences or experiment with other fruit pairings.
• Perfect for any occasion: Whether it’s a birthday, a celebration, or just a weekend treat, these cupcakes will impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Vegetable oil
• Vanilla extract
• Buttermilk
• Fresh raspberries (for filling and decoration)
• Butter (for frosting)
• Powdered sugar (for frosting)
• Raspberry jam (for frosting)

Directions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. Mix dry ingredients: In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. Prepare wet ingredients: In a separate large bowl, whisk together sugar, eggs, oil, and vanilla extract until smooth.
4. Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
5. Fold in raspberries: Gently fold fresh raspberries into the batter.
6. Bake: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
7. Cool: Let the cupcakes cool completely on a wire rack before frosting.
8. Make the frosting: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, raspberry jam, and a pinch of salt, mixing until light and fluffy.
9. Decorate: Frost the cupcakes and top with fresh raspberries for garnish.

Servings and Timing

• Servings: This recipe makes about 12 cupcakes.
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Variations

• Chocolate ganache filling: Add a rich surprise by filling the cupcakes with a spoonful of chocolate ganache before baking.
• Different berries: Swap out raspberries for strawberries, blueberries, or blackberries for a fun twist.
• Alternative frostings: Try a cream cheese frosting or even a whipped chocolate ganache for a different flavor profile.
• Gluten-free: Substitute gluten-free all-purpose flour for regular flour to accommodate dietary needs.

Storage/Reheating

• Storage: Store these cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Freezing: You can freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator, then frost before serving.
• Reheating: If you like your cupcakes slightly warm, reheat them in the microwave for 10-15 seconds, but only if they’re unfrosted.

FAQs

How do I keep my cupcakes moist?

To keep cupcakes moist, avoid overmixing the batter and make sure to store them in an airtight container.

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just be sure to thaw and drain them before adding to the batter.

Can I substitute the buttermilk?

If you don’t have buttermilk, you can use a mixture of milk and lemon juice or vinegar as a substitute.

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them unfrosted. Frost them just before serving.

How do I fill the cupcakes with chocolate ganache?

To fill cupcakes with ganache, use a piping bag to insert a small amount of ganache into the center after baking.

How can I make the frosting thicker?

If your frosting is too thin, add more powdered sugar, a little at a time, until you reach the desired consistency.

Can I use a different type of oil?

Yes, you can substitute vegetable oil with canola oil or melted coconut oil.

How long should I beat the frosting?

Beat the frosting for at least 3-5 minutes until it’s light and fluffy for the best texture.

What’s the best way to transport cupcakes?

Use a cupcake carrier or place each cupcake in its own compartment in a sturdy box to avoid tipping.

Can I use a different jam for the frosting?

Yes, you can substitute raspberry jam with strawberry or blueberry jam for a different flavor.

Conclusion

These Chocolate Raspberry Cupcakes offer the perfect blend of rich chocolate and tangy raspberries, making them an irresistible treat. Whether you’re baking for a celebration or just indulging in something sweet, this recipe is simple yet impressive. Don’t hesitate to experiment with fillings, toppings, and variations to make them your own!

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