Description
Sweet chocolate raspberry cupcakes blend rich cocoa with tangy berries in a delightful dessert masterpiece. Moist chocolate bases topped with creamy raspberry frosting promise a luxurious treat that delights taste buds and brings pure culinary joy.
Ingredients
Scale
Chocolate Raspberry Cupcakes
Primary Ingredients:
- ¾ cup (180 milliliters) all-purpose flour
- ⅓ cup (35 grams) cocoa powder (unsweetened)
- 1 large egg (room temperature)
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) brown sugar (packed)
Liquid and Supporting Ingredients:
- ⅓ cup (80 milliliters) vegetable oil
- ½ cup (120 milliliters) buttermilk (room temperature)
- ⅓ cup (80 milliliters) hot coffee (or hot water for less intensity)
- 1 teaspoon vanilla extract
Dry Ingredients and Stabilizers:
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (dissolved in 1 tablespoon water)
For the Raspberry Buttercream:
- ½ cup (113 grams) unsalted butter (softened)
- 2 ½ cups (300 grams) powdered sugar (sifted)
- 3 tablespoons raspberry puree (from filling, cooled)
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk (optional, to adjust consistency)
Instructions
- Prepare the baking environment by positioning an oven rack in the center and warming it to 350F (175C). Arrange cupcake liners inside a standard muffin tin.
- In a spacious mixing bowl, thoroughly combine all dry components – flour, cocoa powder, leavening agents, salt, and both sugar varieties – using a whisk to eliminate potential lumps.
- Incorporate liquid ingredients including vegetable oil, egg, vanilla extract, and buttermilk. Blend gently until ingredients are just integrated, avoiding overmixing.
- Gradually stream hot coffee into the batter, stirring consistently to create a smooth, slightly runny texture.
- Using a measuring scoop or spoon, distribute batter evenly among cupcake liners, filling each approximately two-thirds full to allow proper rising.
- Transfer the muffin tin to the preheated oven and bake for 18-20 minutes, checking doneness by inserting a clean toothpick into the center of a cupcake – it should emerge without raw batter.
- Remove cupcakes from the oven and allow them to cool completely within the tin, which helps maintain their delicate structure before potential frosting or garnishing.
Notes
- Achieve a moist texture by using buttermilk, which helps tenderize the cake and adds a subtle tangy flavor to the chocolate base.
- Enhance the raspberry element by gently folding fresh or frozen raspberries into the batter just before baking for bursts of fruity goodness.
- Prevent overmixing the batter to ensure light and fluffy cupcakes, stopping when ingredients are just combined to avoid developing tough gluten.
- Customize for dietary needs by substituting vegetable oil with applesauce, using gluten-free flour blend, or replacing eggs with flax eggs for vegan options.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg