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Chocolate Raspberry Cupcakes

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Rich and moist chocolate cupcakes topped with fresh raspberry buttercream, perfect for any occasion.

Ingredients

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  • 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

  1. 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.
  2. Preheat oven to 350°F (175°C) and line a cupcake tin.
  3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  4. 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.
  5. Fill cupcake liners just over halfway full. Bake for 18–22 minutes, until the tops spring back when lightly touched. Cool completely.
  6. 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.
  7. 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.

Find it online: https://comfortkitchenrecipes.com/chocolate-raspberry-cupcakes/