Elegant Chocolate and Raspberry Cupcakes
A delightful treat combining rich chocolate flavors and tart raspberries, these cupcakes are perfect for any occasion.
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 1 cup fresh raspberries (for filling)
For the Raspberry Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh raspberry puree
- 1 teaspoon vanilla extract
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the vegetable oil, buttermilk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then carefully add the hot water.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full and gently push a few fresh raspberries into the center of each cupcake.
- Bake in the preheated oven for about 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
- While the cupcakes cool, beat the softened butter until creamy, then gradually add in the powdered sugar, raspberry puree, vanilla extract, and salt.
- Once the cupcakes are cool, frost them generously with the raspberry buttercream.
- Optional: Top each frosted cupcake with a fresh raspberry for decoration.
Notes
To make buttermilk, mix 1/2 cup milk with 1/2 tablespoon of lemon juice or vinegar. Can store cupcakes in an airtight container for about 3 days at room temperature, or refrigerate for a week.