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.
⅓cup(75g)unsalted butter, melted and cooled slightly
2tablespoonsvegetable oil
¾cup(150g)granulated sugar
2large eggs, at room temperature
1tablespoonvanilla extract
½cup(120ml)buttermilk, at room temperature
¼cup(60ml)strong brewed coffee, cooled to room temperature
For the frosting
1cup(226g)unsalted butter, softened to room temperature
3 ½cups(420g)confectioners' sugar, sifted
½cup(170g)raspberry preserves, homemade or storebought
chocolate wafers for garnish
Instructions
Make the cupcakes
Heat the oven to 350°F. Line 14 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 with 1-inch 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, pale in color and fluffy, about 5 minutes.
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.
Add the raspberry preserves and beat on medium-high speed until light and fluffy.
Pipe the frosting over the cupcakes and top each one with a chocolate wafer.
Notes
Cocoa powder: Use natural cocoa.
Coffee: You can use regular or decaf. If you prefer not to use coffee, replace it with water or whole milk.
Raspberry preserves: Preserves or jam will work and you can use homemade or store-bought.
Storage: Frosted cupcakes can be stored covered tightly at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.