Ingredients

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 sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup boiling water

1/2 cup raspberry preserves

Fresh raspberries for garnish

1 cup unsalted butter, softened (for frosting)

3 1/2 cups powdered sugar

1/4 cup raspberry puree

1 teaspoon vanilla extract (for frosting)

A pinch of salt (for frosting)

Dark chocolate shavings for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water until the batter is smooth.

Step 5: Fill each cupcake liner halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each cupcake, then cover with more batter until the liners are about 3/4 full.

Step 6: Bake for 18-22 minutes or until a toothpick inserted into the edge comes out clean. Allow cupcakes to cool completely.

Step 7: To make the frosting, beat the butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.

Step 8: Frost the cooled cupcakes with the raspberry buttercream. Garnish with fresh raspberries and dark chocolate shavings before serving.

Tips & Variations

For a more intense raspberry flavor, gently warm the preserves before spooning them into the batter.

Use fresh raspberries in the batter for a burst of texture and flavor.

Substitute buttermilk with plain yogurt mixed with a splash of milk if needed.

Try white chocolate shavings instead of dark chocolate for a different garnish option.

FAQs

Can I make these cupcakes without buttermilk?

Yes, you can substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I prevent the raspberry preserves from sinking to the bottom?

Filling the cupcake liner only halfway with batter before adding the preserves, then topping carefully with more batter, helps keep the preserves centered. Avoid overfilling the liners to prevent overflow during baking.