Description
Rich chocolate raspberry cupcakes bring European bakery magic to home kitchens, blending deep cocoa notes with tangy fruit. Creamy frosting and fresh raspberry garnish create an irresistible dessert you’ll savor with pure delightful indulgence.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup buttermilk
- ½ cup hot water or coffee
- 1 large egg
Dry Ingredients:
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Liquid and Flavor Ingredients:
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
Instructions
- Craft the foundation for chocolate indulgence by arranging cupcake liners within a standard muffin tin, ensuring precise placement. Calibrate the oven temperature to 350F (175C) for optimal baking conditions.
- Construct the dry mixture by thoroughly whisking flour, cocoa powder, baking soda, and salt in a medium vessel until uniformly combined.
- In a separate expansive mixing bowl, vigorously integrate sugar, brown sugar, oil, egg, and vanilla essence until achieving a silky, homogeneous texture. Incorporate buttermilk to enhance moisture and richness.
- Gently fold the dry ingredients into the liquid mixture, exercising restraint to prevent overmixing. Introduce hot water or coffee, which deepens the chocolate profile and promotes a tender crumb.
- Distribute the batter meticulously among cupcake liners, filling each compartment approximately two-thirds full to allow proper rising during baking.
- Bake the cupcakes for 18-22 minutes, monitoring their progression by inserting a toothpick into the center. When it emerges pristine, remove from the oven and allow complete cooling.
- Create the raspberry filling by simmering raspberries, sugar, cornstarch, and water in a compact saucepan. Cook while stirring frequently until the mixture transforms into a luscious, thickened compote.
- Strain the filling if desiring a seedless consistency, then permit it to cool to room temperature.
- For the ganache, heat heavy cream until it reaches a steaming point. Pour over chocolate chips and allow a brief two-minute resting period before stirring to achieve a glossy, smooth texture.
- Whip softened butter until it achieves a creamy consistency. Gradually integrate powdered sugar, then introduce raspberry puree, beating until the buttercream becomes light and ethereal.
- Using a precise tool, excavate a small cavity within each cupcake’s center. Delicately fill these pockets with the prepared raspberry compote.
- Embellish the cupcakes by either drizzling the ganache or piping the raspberry buttercream atop each individual cake.
- Elevate the presentation by garnishing with fresh raspberries, delicate chocolate shavings, or a whisper of powdered sugar. Serve and savor these decadent creations.
Notes
- Use room temperature ingredients to ensure smoother batter and even baking.
- Avoid overmixing the batter to prevent tough, dense cupcakes.
- Replace buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for a vegan version.
- For gluten-free cupcakes, substitute all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture.
- Freeze extra cupcakes in an airtight container for up to 3 months to enjoy later.
- Adjust raspberry filling sweetness by tasting and adding more sugar if needed.
- Create a more intense chocolate flavor by using espresso instead of hot water.
- Store cupcakes in the refrigerator to keep the buttercream and filling fresh.
- Test cupcake doneness by gently pressing the top – it should spring back when fully baked.
- Add a splash of raspberry liqueur to the filling for an adult twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg