Chocolate Raspberry Cupcakes
User Reviews
5
Chocolate Raspberry Cupcakes
Description
This recipe creates chocolate cupcakes using all-purpose flour, cocoa powder, baking soda, baking powder, egg, buttermilk, vegetable oil, and hot water, which ensures a moist, tender cake. The raspberry jam is prepared by simmering fresh raspberries with sugar and cornstarch until thickened. The jam is then incorporated into a buttercream made from butter, powdered sugar, and vanilla extract, providing a smooth, fruity frosting for the cupcakes.
The cupcakes have a soft texture with a rich chocolate base balanced by the fresh tartness of raspberry jam baked both inside the batter and in the frosting. The result is a harmonized flavor pairing with a vibrant color and moist crumb.
These cupcakes can be frosted using a piping bag or by dolloping the buttercream on top. Optional toppings like fresh raspberries and chocolate sprinkles add decoration. The recipe is suitable for special occasions such as Valentine's Day or casual desserts.
Storing cupcakes at room temperature for up to two days works well, but refrigeration is possible for up to four days although it may dry the cake. Using store-bought raspberry jam is an option for convenience, and the frosting flavor can be varied with different fruit jams.
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup cocoa powder unsweetened
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup water hot
For the Raspberry Jam
- 2 pints raspberries fresh
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
For the Raspberry Buttercream
- 1/2 cup butter 1 stick), softened, unsalted
- 2 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- raspberry jam from above, reserved
Instructions
For the cupcakes
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
- Add in vanilla, egg, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
- Pour batter into prepared cupcake liners, about 2/3 full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
- Frost cupcakes with a piping bag or simply dollop on with a spoon. Top with decorations of your choosing if you wish. I used some sprinkles and fun Ghirardelli Valentine's Day Impressions chocolates. Enjoy!
For the raspberry jam
- Add the raspberries, sugar, and cornstarch to a medium saucepan set over medium-high heat. Bring the mixture to a boil and then reduce the heat to low and simmer until the jam has thickened– about 8 minutes. Make sure to stir often so the jam doesn’t scorch on the bottom.
- When the jam has thickened, remove it from the heat and transfer ⅓ cup of it to a small bowl. This jam will be used to fill the cupcakes.
- Place the remaining jam in a fine mesh sieve set over a bowl. Push the jam through the sieve, making sure to remove all of the seeds. Set the seedless jam aside to cool completely– this jam will be used in the raspberry frosting.
For the Raspberry Buttercream
- When the raspberry jam is completely cooled, add it to the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and beat on medium speed until they are well combined.
- With the mixer on low speed, slowly add the powdered sugar and vanilla. Scrape down the sides of the bowl as needed.
- Turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy– about 1 minute. Transfer the buttercream to a piping bag fitted with your choice of tip (I’m using a Wilton 2D).
Assembly
- Cut a small hole (about ¾”) out of the center of each cupcake and fill it with 1-2 teaspoons of raspberry jam.
- Pipe the raspberry buttercream on top and garnish with a fresh raspberry.
Notes
- Use a Wilton 1M tip or similar for a decorative frosting swirl on cupcakes.
- Substitute raspberry jam in the frosting with other fruit jams like strawberry for flavor variation.
- Store cupcakes in an airtight container at room temperature for up to two days to maintain freshness.
- Refrigerate for up to four days if needed, but be aware refrigeration may dry out the cake.
- Adding fresh raspberries and chocolate sprinkles on top provides visual appeal and extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 67g | 22% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 159mg | 7% |
| Potassium | 197mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 51g | 102% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 21mg | 23% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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