Description
Delight in these rich and moist Chocolate Raspberry Cupcakes filled with luscious raspberry jam and topped with a creamy raspberry buttercream. Perfectly balanced with the deep flavor of cocoa and the tart freshness of raspberries, these cupcakes are a crowd-pleasing dessert for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot water
- 1/2 cup fresh raspberries, mashed
- 1/4 cup mini chocolate chips (optional)
Filling
- 1/2 cup raspberry jam
Raspberry Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup raspberry puree, strained
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure even baking and easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa throughout the batter.
- Cream Butter and Sugar: In a large bowl, cream softened unsalted butter and granulated sugar until light and fluffy, creating a base that traps air for tender cupcakes.
- Add Eggs and Flavoring: Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract and sour cream to add moisture and subtle tanginess.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with hot water, mixing gently until just combined to maintain a light texture.
- Fold in Raspberries and Chocolate Chips: Gently fold in the mashed fresh raspberries and optional mini chocolate chips to add bursts of fruit flavor and chocolate richness.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake the Cupcakes: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean, then allow cupcakes to cool completely in the pan.
- Core and Fill: Using a small knife or cupcake corer, remove the center of each cooled cupcake and fill the cavity with approximately 1 teaspoon of raspberry jam for a sweet and tart surprise inside.
- Make Raspberry Buttercream: Beat softened unsalted butter until creamy. Gradually add powdered sugar, then mix in the strained raspberry puree, vanilla extract, and a pinch of salt. Beat the mixture until light and fluffy for a silky frosting.
- Frost the Cupcakes: Pipe or spread the raspberry buttercream onto each filled cupcake, creating an attractive and flavorful finish ready to serve.
Notes
- Frozen raspberries can be used if fresh are not available; just thaw and drain before mashing for best results.
- For a richer chocolate flavor, consider adding 1/2 teaspoon of espresso powder to the dry ingredients to enhance the cocoa taste.
