These cupcakes with chocolate and raspberries are a dream come true!
What could be better than a rich, creamy chocolate cake with sweet, tart raspberry buttercream frosting on top?
My family loves this, especially for birthdays and special weekend treats.
The kids adore helping with the frosting (and sneaking a few raspberries), and I think they look so pretty with just a swirl of frosting and a fresh raspberry on top.
You don’t need a lot of time or fancy tools to build these.
Let’s start baking!
Ingredients
- ◯ 1 cup of all-purpose flour
- ◯ 1/2 cup of cocoa powder
- ◯ Three-fourths of a cup of sugar
- ◯ Half a cup of brown sugar
- ◯ 1 tsp of baking powder
- ◯ 1/2 teaspoon of baking soda
- ◯ 1/4 tsp of salt
- ◯ Two big eggs
- ◯ 1/2 cup of whole milk
- ◯ 1/4 cup of oil from vegetables
- ◯ 1 tsp of vanilla extract
- ◯ 1/2 cup of hot water
- ◯ 1/2 cup of butter that hasn’t been salted and is soft
- ◯ Two cups of powdered sugar
- ◯ 3 tablespoons of raspberry puree (fresh or frozen raspberries that have been pureed and strained)
- ◯ 1/2 teaspoon of vanilla extract
- ◯ A pinch of salt
- ◯ One fresh raspberry for each cupcake
- ◯ Optional: chocolate shavings or sprinkles
Equipment
- Two to three mixing bowls
- Whisk and spatula made of rubber
- Spoons and cups for measuring
- Handheld or stand mixer
- Cupcake pan and liners
- Optional: a piping bag with a star tip
Instructions
- Set your oven to 350°F (175°C) and put liners in a muffin pan. Put everything you need together.
- In a bowl, mix together the flour, cocoa powder, sugars, baking powder, baking soda, and salt until they are all mixed together.
- In another bowl, mix the eggs, milk, oil, and vanilla extract using a whisk. Add the boiling water slowly and mix until the mixture is smooth.
- Put the wet ingredients in the bowl with the dry ones. Mix gently until everything is mixed in (don’t mix too much!). This is normal; the batter will be thin.
- Fill each cupcake liner with batter so that it is about 2/3 filled. Bake for 18 to 22 minutes, or until a toothpick inserted into the middle comes out clean. Let them cool all the way down.
- Use an electric mixer to whip the butter in a mixing bowl until it is smooth. Add the powdered sugar a cup at a time, mixing well after each cup. Mix in the raspberry puree, vanilla, and salt until everything is smooth.
- Use a piping bag with a star tip to swirl the raspberry buttercream on top of the cupcakes after they are completely cold. Add a fresh raspberry and chocolate shavings to the top.
Tips and Tricks
- For the fluffiest cupcakes and the smoothest icing, use eggs and butter that are at room temperature.
- Add a handful of micro chocolate chips to the batter for a cupcake that tastes even more like chocolate.
- Don’t mix the batter too much; simply stir it until everything is mixed in. This will keep them light and airy.
- To save time, make the raspberry puree ahead of time.
- A piping bag with a star tip will give you the loveliest swirls of frosting.
Substitutions
- No raspberries? Instead, use strawberry or blackberry puree.
- No dairy? Instead of whole milk, use almond or oat milk. For the icing, use a butter that doesn’t come from cows.
- More cocoa? For extra flare, pour some melted chocolate over top.
Storage and Serving
You can keep cupcakes at room temperature for one day or in the fridge for up to three days.
If you want to freeze cupcakes, wrap them tightly in plastic wrap and put them in a bag that can go in the freezer for up to two months. Let it thaw at room temperature before icing.
I can’t wait for you to try these chocolate raspberry cupcakes. They are so good!
They are great for everything from a beautiful dessert to a fun day of baking with the family.
Let me know how they work out in the comments if you make them. Did you add any amusing twists?
I’d love to hear about it!
Have fun baking! 🍫🍓🍰