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Chocolate Raspberry Cupcakes

These rich chocolate raspberry cupcakes combine moist chocolate cake with bursts of juicy raspberry flavor and a creamy raspberry buttercream frosting. They're perfect for birthdays, holidays, Valentine's Day, or anytime you're craving an elegant homemade dessert.
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Ingredients Method Notes

Ingredients
  

  • For the Chocolate Cupcakes:
  • * 1 cup all-purpose flour
  • * 1/2 cup unsweetened cocoa powder
  • * 3/4 teaspoon baking powder
  • * 1/2 teaspoon baking soda
  • * 1/4 teaspoon salt
  • * 2 large eggs
  • * 3/4 cup granulated sugar
  • * 1/2 cup vegetable oil
  • * 1 teaspoon vanilla extract
  • * 1/2 cup buttermilk
  • * 1/2 cup hot coffee or hot water
  • * 1 cup fresh or frozen raspberries
  • For the Raspberry Buttercream:
  • * 1 cup unsalted butter softened
  • * 3 cups powdered sugar
  • * 3 tablespoons raspberry puree
  • * 1 teaspoon vanilla extract
  • * Pinch of salt

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, sugar, oil, vanilla extract, and buttermilk until smooth.
  4. Gradually combine the wet ingredients with the dry ingredients. Stir until just mixed.
  5. Pour in the hot coffee and stir until the batter becomes smooth and thin.
  6. Gently fold the raspberries into the batter.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, raspberry puree, vanilla extract, and salt. Beat until light and fluffy.
  11. Pipe or spread the frosting onto the cooled cupcakes.
  12. Garnish with fresh raspberries, chocolate shavings, or a drizzle of melted chocolate before serving.

Notes

* Frozen raspberries can be used directly from the freezer without thawing.
* Coffee enhances the chocolate flavor without making the cupcakes taste like coffee.
* Make sure the cupcakes are completely cool before frosting.
* For a stronger raspberry flavor, add a little freeze-dried raspberry powder to the frosting.
* Store cupcakes in an airtight container in the refrigerator for up to 4 days.
* Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.