Hello, cupcake lovers! If you’re looking for a dessert that combines rich chocolate with the tangy sweetness of raspberries, these Chocolate Raspberry Cupcakes are a must-try. Perfect for any occasion, from birthdays to just-because treats, these cupcakes are decadent and delicious, with a gorgeous raspberry buttercream that will have everyone asking for seconds. Let’s dive into the recipe!
Introduction
Chocolate and raspberry are a match made in dessert heaven. These Chocolate Raspberry Cupcakes feature moist, rich chocolate cake topped with a luscious raspberry buttercream, making them the perfect balance of flavors. With a fresh raspberry garnish, each cupcake is as beautiful as it is delicious. This recipe is easy enough for beginners but impressive enough to wow your guests!
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
How to Make Chocolate Raspberry Cupcakes
For Chocolate Cupcakes
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until everything is well combined.
- Add Buttermilk: Gradually add the buttermilk and mix until smooth.
- Incorporate Boiling Water: Stir in the boiling water, which will make the batter thin. This helps create a moist and tender cupcake.
- Fill and Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For Raspberry Buttercream Frosting
- Beat the Butter: In a large mixing bowl, beat the softened butter until creamy and smooth.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, until you reach your desired sweetness and consistency.
- Add Raspberry Puree: Beat in the 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 your desired consistency.
Assembly
- Frost the Cupcakes: Once the cupcakes have cooled completely, frost them with the raspberry buttercream using a piping bag or spatula.
- Garnish: Place a fresh raspberry on top of each cupcake for a beautiful finishing touch.
Helpful Tips
- Smooth Frosting: Make sure the butter is fully softened before making the frosting to achieve a smooth, creamy texture.
- Raspberry Puree: For the best color and flavor, use fresh raspberries to make the puree. Simply blend the raspberries, then strain out the seeds.
- Perfect Consistency: Adjust the powdered sugar and milk/cream to achieve the perfect frosting consistency for piping or spreading.
Baking Tips
- Room Temperature Ingredients: For best results, bring eggs, buttermilk, and butter to room temperature before starting.
- Avoid Overfilling: Fill the cupcake liners only 2/3 full to prevent overflowing during baking.
- Flavor Variation: Try adding a few chocolate chips to the batter for an extra chocolatey surprise!
Serving Suggestions
These Chocolate Raspberry Cupcakes make a stunning dessert for birthdays, celebrations, or any special occasion. They pair wonderfully with a hot cup of coffee or a glass of milk. Arrange them on a cake stand for an impressive presentation that’s sure to impress your guests!
Nutritional Information (per cupcake)
- Calories: 310
- Carbohydrates: 42g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 180mg
- Potassium: 125mg
- Fiber: 2g
- Sugar: 31g
- Vitamin A: 6%
- Vitamin C: 4%
- Calcium: 4%
- Iron: 10%
Storage and Leftovers
Refrigerate: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
Bring to Room Temperature: Before serving, bring the cupcakes to room temperature for the best flavor and texture.
Frequently Asked Questions (FAQs)
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day ahead and frost them the next day. Store the unfrosted cupcakes at room temperature in an airtight container.
How do I make the raspberry puree?
To make raspberry puree, blend fresh or frozen raspberries, then strain through a fine-mesh sieve to remove the seeds.
Can I freeze the cupcakes?
Yes, the unfrosted cupcakes freeze well. Wrap them tightly and store in a freezer-safe container for up to 3 months.
Related Recipes
If you enjoyed these Chocolate Raspberry Cupcakes, you might also love:
- Decadent Chocolate Cake with Raspberry Filling
- Raspberry Swirl Cheesecake Bars
- Chocolate Raspberry Brownies
- Lemon Raspberry Cupcakes
Conclusion
These Chocolate Raspberry Cupcakes are a chocolate lover’s dream, with a burst of fruity sweetness from the raspberry buttercream. They’re a treat that looks as good as it tastes, making them a great choice for celebrations or a delightful everyday indulgence. Try them out, and don’t forget to share your baking success!