Print

Chocolate Raspberry Cupcakes

Print Recipe

Chocolate Raspberry Cupcakes are the perfect combination of rich chocolate and the sweet-tart flavor of fresh raspberries. These decadent treats feature a moist chocolate cupcake base, a luscious raspberry filling, and a creamy chocolate frosting, all topped with a fresh raspberry for a touch of elegance. Whether you’re baking for a special occasion or simply treating yourself, these cupcakes are sure to impress.

Ingredients

Scale

For the Cupcakes:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/4 cup (60ml) brewed coffee, cooled (optional, enhances chocolate flavor)

For the Raspberry Filling:

  • 1 cup (125g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

For the Chocolate Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 3/4 cups (220g) powdered sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract

For Garnish:

  • Fresh raspberries (one per cupcake)
  • Chocolate shavings (optional)

Ingredient Highlights

  • Cocoa Powder: The key to a rich and chocolatey cupcake base. Use high-quality cocoa powder for the best flavor.
  • Raspberries: Fresh or frozen raspberries add natural sweetness and a touch of tartness that pairs beautifully with chocolate.
  • Coffee (optional): Enhances the chocolate flavor without adding a coffee taste.
  • Butter: Provides richness and creaminess to both the cupcakes and the frosting.

Instructions

Prepare the Cupcakes:

  1. Preheat Oven and Prep Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
  5. Combine Dry and Wet: Gradually add the dry ingredients to the butter mixture, alternating with the milk and coffee, starting and ending with the dry ingredients. Mix until just combined.
  6. Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Raspberry Filling:

  1. Cook the Raspberries: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until the raspberries break down, about 5 minutes.
  2. Thicken the Filling: Add the cornstarch mixture and stir until the filling thickens, about 2 minutes. Remove from heat and let cool completely.

Make the Frosting:

  1. Whip the Butter: In a large bowl, beat the butter with a mixer on medium speed until creamy, about 2 minutes.
  2. Add Sugar and Cocoa: Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
  3. Add Cream and Vanilla: Mix in the heavy cream and vanilla extract, then beat on high speed for 2-3 minutes until light and fluffy.

Assemble the Cupcakes:

  1. Core the Cupcakes: Use a small knife or cupcake corer to remove the center of each cupcake. Fill the hole with the cooled raspberry filling.
  2. Frost the Cupcakes: Pipe or spread the chocolate frosting on top of each cupcake.
  3. Garnish: Top each cupcake with a fresh raspberry and chocolate shavings, if desired.

Nutrition

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