Description
Rich, tender chocolate cupcakes filled with a vibrant raspberry sauce, topped with creamy buttercream.
Ingredients
Scale
- ½ cup (104g) sugar
- 2 tablespoons cornstarch
- 1 ½ tablespoons water
- 5 cups (563g) raspberries
- 1 cup (130g) all-purpose flour
- 6 tablespoons (43g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (56g) unsalted butter (melted)
- ¼ cup (60ml) vegetable oil
- 1 cup (207g) sugar
- ¾ teaspoon vanilla extract
- 1 large egg
- ½ cup (120ml) milk
- ½ cup (120ml) hot water or hot coffee
- 1 ¼ cups unsalted butter (room temperature)
- 4–5 cups (460g-575g) powdered sugar
- 5–6 tablespoons raspberry filling (made earlier)
- ¼ teaspoon vanilla extract
- Chocolate ganache (optional)
- Raspberries (optional)
Instructions
- Make the Raspberry Filling: Combine sugar, cornstarch, and water in a saucepan over medium heat, stirring until smooth. Add raspberries and simmer for 5-7 minutes. Remove from heat and let cool.
- Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
- Whisk together flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.
- Combine melted butter, vegetable oil, sugar, vanilla, egg, and milk in another bowl. Mix well.
- Gradually add dry ingredients to wet mixture, alternating with hot water. Stir until just combined.
- Fill each cupcake liner about two-thirds full and bake for 18-20 minutes.
- Make the Buttercream: Beat room temperature butter until smooth. Gradually add powdered sugar and mix in raspberry filling and additional vanilla until well blended.
- Once cupcakes are cool, create a cavity in each center, fill with raspberry sauce, and pipe buttercream on top. Optionally drizzle with chocolate ganache and garnish with fresh raspberries.
Notes
Try using frozen raspberries if fresh ones aren’t available. Customize with chocolate ganache or citrus zest for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg