Description
These are the best chocolate raspberry cupcakes! They are moist dark chocolate cupcakes filled with raspberry chocolate ganache and topped with raspberry frosting.
Ingredients
For Chocolate Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup buttermilk
1/2 cup boiling water
For Raspberry Buttercream Frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar
1/4 cup raspberry puree (fresh or frozen raspberries, pureed and strained)
1 teaspoon vanilla extract
Pinch of salt
Fresh raspberries, for garnish
Instructions
For Chocolate Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Gradually add buttermilk and mix until well combined.
Stir in boiling water until the batter is smooth. The batter will be thin.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from oven and allow cupcakes to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
For Raspberry Buttercream Frosting:
In a large mixing bowl, beat softened butter until creamy.
Gradually add powdered sugar, 1 cup at a time, until desired sweetness and consistency are reached.
Beat in raspberry puree, vanilla extract, and a pinch of salt until smooth and well combined.
If the frosting is too thick, add a tablespoon of milk or cream to reach the desired consistency.
Assembly:
Once the cupcakes are completely cooled, frost them with raspberry buttercream frosting using a piping bag or spatula.
Garnish each cupcake with a fresh raspberry on top.
- Prep Time: 20 minutes
- Cook Time: 20 minutes