Chocolate Raspberry Cupcakes are a mouthful of deliciousness.
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5 from 1 vote

Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes are a mouthful of deliciousness. Rich, moist decadent chocolate cupcakes topped with a luscious raspberry buttercream frosting, these cupcakes are just the thing you need to satisfy those dessert cravings.
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Yields: 14 cupcakes
Calories: 447
Author: Jen Sobjack

Ingredients

For the cake

For the frosting

Instructions

Make the cupcakes

  • Heat the oven to 350°F. Line 12 muffin cups with paper liners. Set aside.
  • In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk and set aside.
  • Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.
  • Using a stand mixer fitted with a paddle attachment or a handheld electric mixer beat the butter, oil, and sugar together on medium-low speed until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the melted chocolate and mix until well incorporated. With the mixer set to low speed. gradually add half the flour mixture, followed by the buttermilk and coffee, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
  • Divide the batter evenly among the prepared muffin cups. Bake until the cupcakes are set and just firm to the touch, about 18-20 minutes. Cool the cupcakes in the pan for about 10 minutes. Transfer cupcakes to wire rack to cool completely.

Make the frosting

  • In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the cream, vanilla, and salt. Continue to beat until incorporated.
  • Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, 1/2 cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed. 
  • Beat in the raspberry preserves. If the frosting becomes too loose or looks curdled, add more powdered sugar, 1 tablespoon at a time until the frosting comes together again. 
  • Pipe the frosting over the cupcakes and top each one with a chocolate wafer.

Make ahead tip

  • The cupcakes and frosting can each be made 1 day in advance before assembling. Cover and refrigerate each overnight. Frost the cupcakes the next day.