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Chocolate Raspberry Cupcakes with Raspberry Frosting Recipe

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★★★★★

4.6 from 123 reviews

These moist and rich Chocolate Raspberry Cupcakes combine deep cocoa flavor with the bright tartness of raspberries in a luscious homemade frosting. Perfectly tender cupcakes are baked and topped with a silky raspberry buttercream that adds a fresh, fruity twist to the classic chocolate cupcake, ideal for celebrations or an indulgent treat.

Ingredients

Scale

Dry Ingredients

  • 1⅓ cup all-purpose flour (166 grams)
  • ⅓ cup cocoa powder (28 grams)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar (200 grams)

Wet Ingredients

  • 1/3 cup vegetable oil (80 ml) (canola oil works too)
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 3/4 cup buttermilk (180 ml)
  • 1/4 cup hot coffee (60 ml) (or boiling water)

For the Frosting

  • 1 1/2 cups raspberries (about 170 grams) (fresh or frozen)
  • 1 cup unsalted butter (226 grams)
  • 3–4 cups powdered sugar (330–440 grams)
  • 1/4 teaspoon salt
  • 1–2 tablespoons whipping cream (15–30 ml) (as needed)

Instructions

  1. Prepare the cupcake batter: Preheat your oven to 350°F (180°C) and line a 12-cavity muffin tin with paper liners. Sift together the flour, cocoa powder, baking soda, and salt into a large bowl. Whisk in the sugar to combine thoroughly.
  2. Mix wet ingredients: In a separate bowl, whisk the vegetable oil, egg, vanilla extract, and buttermilk together until smooth. Then add the hot coffee (or boiling water) and whisk again until fully incorporated.
  3. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Whisk carefully until the batter is smooth with no visible flour streaks or lumps, scraping the bowl sides as needed to ensure even mixing.
  4. Fill the muffin tin: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to avoid sinking centers; this should yield 12 cupcakes.
  5. Bake the cupcakes: Bake in the center of the preheated oven for 20-25 minutes. Check doneness by inserting a toothpick; it should come out clean, and cupcake tops should rebound lightly when touched.
  6. Cool the cupcakes: Let the cupcakes cool in the tin for at least 15 minutes. Then transfer them onto a wire rack to cool completely before frosting.
  7. Make raspberry puree: Pulse the raspberries in a food processor or blender until smooth. Push the puree through a fine metal strainer using a spatula to remove seeds. If too thick, add a small amount of water to help strain through.
  8. Reduce the puree: Place the seedless raspberry puree in a saucepan over low-medium heat. Simmer gently, stirring occasionally, and as it thickens to jam-like consistency and dark red color, stir constantly to prevent burning. Remove from heat and let cool completely.
  9. Prepare frosting base: Beat softened unsalted butter in a large bowl until smooth and creamy.
  10. Add powdered sugar: Incorporate 2 cups of powdered sugar gradually into the butter, starting at low speed then increasing to medium until well blended.
  11. Flavor the frosting: Mix in 2 tablespoons of the cooled reduced raspberry puree and salt, beating until smooth and evenly incorporated.
  12. Finish frosting consistency and sweetness: Continue adding the remaining powdered sugar in 1/2 cup increments, alternating with small amounts of raspberry puree or whipping cream to achieve your desired thickness and sweetness. More puree will thin the frosting, suitable for knife spreading, less so for piping.
  13. Frost the cupcakes: Once the cupcakes are fully cooled, frost them using a knife or a piping bag fitted with a 1M tip for decorative swirls.

Notes

  • Ensure cupcakes are not overfilled to avoid sinking centers.
  • Use fresh or properly thawed frozen raspberries for the best puree consistency.
  • When reducing raspberry puree, constant stirring at the end prevents burning.
  • Adjust frosting thickness with powdered sugar and whipping cream/puree based on your decorating preference.
  • Room temperature butter produces the smoothest frosting texture.
  • Hot coffee enhances the chocolate flavor in the cupcake batter.

Keywords: chocolate cupcakes, raspberry frosting, chocolate raspberry cupcakes, homemade cupcakes, dessert, party cupcakes

Find it online: https://amayaharis.com/chocolate-raspberry-cupcakes-with-raspberry-frosting-recipe/