Description
Rich and moist chocolate cupcakes topped with fresh raspberry buttercream, perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup Dutch-processed cocoa powder
- 1 ½ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 1 large egg, room temperature
- ¾ cup buttermilk, room temperature
- â…“ cup vegetable oil
- 2 tsp vanilla extract
- ¾ cup hot coffee or hot water
- 1 ½ cups fresh or frozen raspberries
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- 1 pinch salt (for frosting)
Instructions
- Cook raspberries in a small saucepan over medium heat for 8–10 minutes, mashing as they soften. Strain through a fine-mesh sieve to remove seeds. Return juice to the pan and simmer until reduced to about 3 tablespoons of thick syrup. Cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake tin.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add egg, buttermilk, oil, and vanilla to the dry ingredients. Mix until combined. Slowly stir in the hot coffee or water until the batter is smooth and thin.
- Fill cupcake liners just over halfway full. Bake for 18–22 minutes, until the tops spring back when lightly touched. Cool completely.
- Beat butter for 3 minutes until pale and fluffy. Gradually add powdered sugar, cooled raspberry reduction, vanilla, and salt. Whip on high for 3–5 minutes until light and silky.
- Pipe raspberry buttercream onto cooled cupcakes. Garnish with fresh raspberries or chocolate shavings if desired.
Notes
Serve at room temperature. Pipe frosting just before serving for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American