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Chocolate Raspberry Cupcakes Recipe

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3.9 from 73 reviews

Indulge in these moist and rich Chocolate Raspberry Cupcakes featuring a luscious raspberry buttercream frosting and a delightful filling, perfect for any special occasion or treat.

Ingredients

Units Scale

Cake

  • 200 g Granulated sugar
  • 226 g Unsalted butter
  • 2 Eggs (room temperature)
  • 2 teaspoons Vanilla extract
  • 200 g All purpose flour
  • 50 g Cocoa powder
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 160 g Whole milk (room temperature)
  • 80 g Freshly brewed coffee (room temperature)
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon White vinegar

Filling

  • 320 g Raspberry
  • 2 tablespoon Lemon juice (freshly squeezed)
  • 50 g Granulated sugar

Frosting

  • 450 g Unsalted butter
  • 720 g Powdered sugar (Sifted)
  • 2 tablespoon Lemon juice (Freshly squeezed)
  • 160 g Raspberry reduction (See ingredient notes below)
  • 1 tablespoon Vanilla extract
  • 1/2 teaspoon Salt
  • 6 tablespoons Heavy cream (36% fat content)

Instructions

  1. Chocolate cupcakes
    Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 347℉ (no fan).
  2. Cream butter and sugar
    In a large bowl, cream the room-temperature butter and sugar for a few minutes until it’s light and fluffy.
  3. Add eggs and vanilla
    Then, whip in the room-temperature eggs in slowly, followed by the vanilla extract.
  4. Add liquids
    Slowly pour the room-temperature milk & coffee mixture, as you keep whipping the batter.
  5. Incorporate dry ingredients
    Sift in the flour, cocoa powder, baking powder, and salt over the batter. Then, switch to a rubber spatula and fold in the dry ingredients carefully, not overmixing the batter at this point.
  6. Add baking soda and vinegar
    In a small bowl, mix vinegar with the baking soda. It will be super bubbly. Then, immediately fold the vinegar mixture into the batter just until it’s combined.
  7. Fill cupcake tin
    Pipe or spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full.
  8. Bake cupcakes
    Bake the chocolate cupcake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out.
  9. Cool cupcakes
    Cool the baked cupcakes on a cooling rack. They must be at room temperature before frosting.
  10. Make raspberry sauce
    Cook all the ingredients for about 10 minutes until slightly thickens. Let it cool before using it. Alternatively, you can use raspberry jam instead.
  11. Prepare buttercream frosting
    Using your stand mixer or electric hand mixer, cream the room-temperature softened butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
  12. Add powdered sugar
    Add in the powdered sugar tablespoon by tablespoon on low speed, then turn the mixer back on medium-high speed and whip it for another 4 minutes or until the mixture becomes light, fluffy, and increases in volume.
  13. Add remaining frosting ingredients
    Lastly, while the mixer is on at low speed, add the raspberry reduction, lemon juice, vanilla extract, salt, and heavy cream and continue whipping for another minute until it is smooth and silky.
  14. Fill cupcakes
    Once the cupcakes are cooled to room temperature, make a small hole on each of them and fill them with the raspberry sauce (approximately one tablespoon per cupcake).
  15. Frost cupcakes
    Move the frosting into a piping bag fitted with a piping nozzle. Frost the cupcakes with the raspberry buttercream, and decorate according to your liking with fresh raspberries and herbs (e.g. mint).
  16. Storage
    The cupcakes are best served fresh. Any leftovers can be stored refrigerated for 2-3 days in an airtight container. Bring them back to room temperature before serving for the frosting to soften.

Notes

  • Alternatively, you can use raspberry jam instead of making raspberry sauce.
  • Do not overbake the cupcakes to prevent drying out.
  • Bring refrigerated cupcakes back to room temperature before serving to soften frosting.

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