Irresistible Raspberry Chocolate Cupcakes: A Decadent Treat

If you’re looking for a dessert that perfectly combines rich chocolate and tangy raspberry, look no further than these irresistible Raspberry Chocolate Cupcakes. With a moist chocolate cake base and a luscious raspberry filling, topped off with a creamy raspberry buttercream frosting, these cupcakes are sure to impress at any gathering!

Why You'll Love These Cupcakes

1. Flavor Combination: The pairing of chocolate and raspberry creates a delightful contrast—sweet and rich chocolate beautifully complements the tartness of fresh raspberries.
2. Perfect for Any Occasion: Whether it's a birthday party, wedding, or just a sweet treat for yourself, these cupcakes fit the bill.
3. Easy to Make: With straightforward ingredients and simple steps, you'll have a batch of these cupcakes ready in no time.

Ingredients

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk (or milk with 1/2 tsp vinegar)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup boiling water

For the Raspberry Filling:

• 1 cup fresh raspberries (or frozen, thawed)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the Raspberry Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup raspberry puree (made from fresh or frozen raspberries)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Make the Chocolate Cupcakes:

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Add this to the dry ingredients and mix until just combined. Gradually stir in the boiling water until the batter is smooth.
• Fill each cupcake liner about 2/3 full with the batter.
• Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely.

2. Prepare the Raspberry Filling:

• In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens and bubbles, about 5-7 minutes. Let it cool before using.

3. Make the Raspberry Buttercream Frosting:

• In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Add the raspberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.

4. Assemble the Cupcakes:

• Once the cupcakes are cool, use a small knife or cupcake corer to create a hole in the center of each cupcake. Fill each hole with the raspberry filling.
• Pipe the raspberry buttercream frosting on top of each cupcake using a piping bag or a zip-top bag with a corner snipped off.

5. Decorate:

• Garnish with fresh raspberries or chocolate shavings if desired.

Enjoy!

These Raspberry Chocolate Cupcakes are a delightful treat that balances the richness of chocolate with the freshness of raspberries. Perfect for any celebration or simply as an indulgent snack, these cupcakes are sure to be a hit.