Description
Indulgent chocolate raspberry cupcakes blend rich cocoa with tangy fruit notes for an irresistible dessert. Delicate chocolate crumb and fresh raspberry garnish make these treats perfect for special occasions and chocolate enthusiasts.
Ingredients
Scale
- 1 cup (240 ml) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 large egg
- ⅓ cup (80 ml) vegetable oil
- ½ cup (120 ml) buttermilk
- ½ cup (120 ml) hot water or coffee
- ½ cup (100 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 tbsps (30 g) granulated sugar
- 1 cup (150 g) fresh or frozen raspberries
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp water
Instructions
- Preparation: Preheat the oven to 350F (175C) and line a muffin tin with cupcake liners, ensuring even spacing.
- Dry Ingredients: Whisk flour, cocoa powder, baking soda, and salt in a medium bowl until thoroughly combined.
- Wet Mixture: In a large mixing bowl, blend sugar, brown sugar, oil, egg, and vanilla until smooth. Incorporate buttermilk to enhance moisture, then gently fold in dry ingredients. Add hot water or coffee to deepen chocolate flavor and create a tender crumb.
- Baking Process: Carefully fill cupcake liners two-thirds full with batter. Bake for 18-22 minutes, checking doneness with a toothpick. Remove from oven and cool completely.
- Raspberry Filling: Simmer raspberries, sugar, cornstarch, and water in a saucepan until transformed into a thick compote. Strain if desired, then cool to room temperature.
- Chocolate Ganache: Heat heavy cream until steaming. Pour over chocolate chips, rest for two minutes, then stir until glossy and smooth.
- Raspberry Buttercream: Whip softened butter until creamy. Gradually add powdered sugar and raspberry puree, beating until light and fluffy.
- Assembly: Carve a small cavity in each cupcake’s center. Fill with raspberry compote. Top with either ganache drizzle or piped raspberry buttercream.
- Finishing Touch: Garnish with fresh raspberries, chocolate shavings, or a light dusting of powdered sugar. Serve and enjoy these luxurious cupcakes.
Notes
- Manage Moisture Perfectly: Avoid overmixing batter to prevent dense, tough cupcakes; mix just until ingredients combine for a tender, light crumb.
- Control Chocolate Intensity: Use high-quality cocoa powder and consider adding a shot of hot espresso to enhance the deep, rich chocolate flavor without overwhelming sweetness.
- Prevent Filling Overflow: Create a precise core in cupcakes using a small knife or cupcake corer, ensuring even raspberry filling distribution without leaking or messy edges.
- Optimize Buttercream Texture: Ensure butter is room temperature but not too soft; cream gradually and whip extensively to create a fluffy, light raspberry buttercream that pipes beautifully and holds its shape.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg