Description
Indulge in the perfect combination of rich chocolate and tangy raspberry with these irresistible chocolate raspberry cupcakes! These moist cupcakes are topped with a creamy raspberry filling and a luscious chocolate frosting, making them an unforgettable treat.
Ingredients
Scale
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup boiling water
- 1/2 cup fresh raspberries (for filling)
- For the Raspberry Filling:
- 1/2 cup fresh raspberries
- 1/4 cup powdered sugar
- 2 tbsp water
- For the Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 2โ3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven:
- Preheat your oven to 350ยฐF (175ยฐC). Line a muffin tin with paper liners.
- Make the Cupcake Batter:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Gradually add the milk and stir until smooth.
- Stir in the boiling water until the batter is thin (this will create a moist, soft cupcake).
- Bake the Cupcakes:
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely in the pan before frosting.
- Make the Raspberry Filling:
- In a small saucepan, combine the raspberries, powdered sugar, and water. Cook over medium heat for 5-7 minutes until the raspberries break down and form a thick syrup.
- Strain the mixture through a fine-mesh sieve to remove the seeds. Let the raspberry sauce cool completely.
- Prepare the Chocolate Frosting:
- In a large bowl, beat the butter and cocoa powder together until creamy.
- Gradually add the powdered sugar, 1 tablespoon at a time, and mix until smooth.
- Add the milk and vanilla extract, and beat until fluffy. If the frosting is too thick, add a little more milk until you reach your desired consistency.
- Assemble the Cupcakes:
- Once the cupcakes are completely cool, use a small knife or cupcake corer to create a small hole in the center of each cupcake.
- Spoon a small amount of the raspberry filling into each hole.
- Frost the Cupcakes:
- Frost each cupcake with the chocolate frosting, using a piping bag or an offset spatula.
- Optionally, garnish with fresh raspberries or a drizzle of the raspberry syrup.
Notes
- For a richer raspberry flavor, you can double the raspberry filling recipe and drizzle some over the top of the cupcakes as a garnish.
- These cupcakes can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320 kcal
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g