Description
Chocolate Raspberry Cupcakes
Rich chocolate cupcakes filled with tangy raspberry filling and topped with creamy raspberry frosting; perfect for special occasions or anytime you crave indulgence.
Ingredients
For the Chocolate Cupcakes:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ¾ cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1 cup strong black coffee, cooled
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Raspberry Filling and Frosting:
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- Fresh raspberries for garnish
Instructions
1. Bake the Cupcakes
Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
Mix flour, cocoa, sugar, baking soda, baking powder, and salt in a bowl.
In another bowl, beat eggs with buttermilk, cooled coffee, oil, and vanilla.
Add wet ingredients to dry and mix until just combined.
Divide batter into cups (¾ full) and bake 18-20 minutes. Cool completely.
2. Make the Raspberry Filling
In a small saucepan, cook raspberries, sugar, and cornstarch over medium heat 5-7 minutes until thickened.
Strain to remove seeds and cool.
3. Prepare the Frosting
Beat cream cheese and butter until fluffy.
Add powdered sugar, 2 tbsp raspberry filling, and heavy cream. Mix until smooth.
4. Assemble the Cupcakes
Core a small hole in each cupcake and fill with raspberry mixture.
Frost with raspberry cream cheese frosting and top with fresh raspberries.
- Prep Time: 25m
- Cook Time: 18m
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 385 calorie
- Sugar: 58g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 68g
- Protein: 5g
- Cholesterol: 55mg