Ingredients

1 cup all-purpose flour

1/2 cup cocoa powder

3/4 cup granulated sugar

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1/2 cup whole milk

1/4 cup vegetable oil

1 tsp vanilla extract

1/2 cup hot water

1/2 cup unsalted butter, softened (for frosting)

2 cups powdered sugar (for frosting)

3 tbsp raspberry puree (fresh or frozen raspberries blended and strained, for frosting)

1/2 tsp vanilla extract (for frosting)

Pinch of salt (for frosting)

Fresh raspberries, for decoration

Chocolate shavings or sprinkles (optional, for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Gather all your ingredients.

Step 2: In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.

Step 3: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract. Slowly add the hot water while mixing until the batter is smooth.

Step 4: Pour the wet ingredients into the dry ingredients. Gently mix just until combined; the batter will be thin, and that is normal. Avoid overmixing.

Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.

Step 6: For the raspberry buttercream, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, about one cup at a time, mixing well after each addition. Beat in the raspberry puree, vanilla extract, and a pinch of salt until smooth.

Step 7: Once cupcakes are cooled, use a piping bag with a star tip to swirl the raspberry buttercream on top of each cupcake. Garnish with a fresh raspberry and chocolate shavings or sprinkles if desired.

Tips & Variations

Use room-temperature eggs and butter for the fluffiest cupcakes and smoothest frosting.

For an extra chocolatey touch, add a handful of mini chocolate chips to the batter.

Don’t overmix the batter to keep cupcakes light and airy.

Make the raspberry puree ahead of time to save prep time.

Try strawberry or blackberry puree instead of raspberry for a different fruity flavor.

Use almond or oat milk and dairy-free butter to make a dairy-free version.

Drizzle melted chocolate on top for an indulgent finish.

FAQs

Can I use frozen raspberries for the puree?

Yes, frozen raspberries work well. Make sure to thaw and strain them to remove seeds before using in the buttercream.

How do I prevent the cupcakes from drying out?

Be careful not to overbake. Remove cupcakes from the oven as soon as a toothpick comes out clean to keep them moist.

Dessert

Chocolate Raspberry Cupcakes Recipe

Introduction