Description
Chocolate Raspberry Cupcakes filled with raspberry jam and topped with creamy frosting. The perfect sweet treat for any occasion. These decadent cupcakes combine rich chocolate and tart raspberry for a truly irresistible dessert experience.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
- 1/2 cup raspberry jam or preserves
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon raspberry puree (fresh or store-bought)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the boiling water until the batter is smooth (it will be thin).
- Fill each cupcake liner about 2/3 full with batter and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
- While the cupcakes are cooling, place the raspberry jam in a small saucepan over low heat. Stir until it becomes a smooth consistency. Let it cool to room temperature.
- Once the cupcakes are cool, use a cupcake corer or a small knife to cut a small cone shape out of the center of each cupcake. Fill each cupcake with a spoonful of raspberry jam.
- For the frosting: In a medium bowl, beat the butter with a hand mixer or stand mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the heavy cream, vanilla extract, and pinch of salt. Mix until smooth. Add the raspberry puree and mix until incorporated. Taste and adjust sweetness, if needed, by adding more powdered sugar.
- Transfer the buttercream frosting to a piping bag fitted with your favorite tip. Pipe the frosting onto each filled cupcake, swirling it to form a nice peak. Garnish with a fresh raspberry on top.
- Serve immediately, or store in an airtight container at room temperature for up to 3 days.
Notes
- Store cupcakes in an airtight container.
- Use fresh raspberries for garnish.
- Adjust sweetness of frosting to your preference.
- Prep Time: 30 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Chocolate Raspberry Cupcakes