Description
Decadent chocolate cupcakes with a gooey raspberry center, perfect for any special occasion.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (120 ml) boiling water
- 1/2 cup (about 160 g) raspberry preserves
- Fresh raspberries (for decorating)
- 1 cup (227 g) unsalted butter, softened (for frosting)
- 3 1/2 cups (420 g) powdered sugar
- 1/4 cup (60 ml) raspberry purée
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Dark chocolate shavings (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.
- Cream the softened butter and granulated sugar in a mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually incorporate the dry mix and buttermilk in three additions, starting and ending with the dry ingredients.
- Pour in the boiling water and stir gently until the batter is smooth.
- Spoon the batter into the liners, filling each halfway, and add a teaspoon of raspberry preserves to the center.
- Top with more batter, filling each liner about three-quarters full.
- Bake for 18–22 minutes, checking for doneness with a toothpick.
- Cool completely on a wire rack before frosting.
- Make the buttercream by beating the softened butter, gradually adding powdered sugar, raspberry purée, vanilla extract, and a pinch of salt.
- Frost each cupcake and top with fresh raspberries and dark chocolate shavings.
Notes
For a dairy-free version, substitute coconut oil for butter. Adjust baking time if using an air fryer.
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 22g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 80mg