Description
Indulgent cupcakes featuring a rich chocolate exterior and a molten raspberry chocolate center, topped with creamy raspberry buttercream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup boiling water
- 1/2 cup raspberry preserves
- Fresh raspberries for garnish
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup raspberry puree
- 1 teaspoon vanilla extract
- A pinch of salt
- Dark chocolate shavings for garnish
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
- In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat softened butter and sugar together until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing well, and stir in vanilla extract.
- Alternate adding dry mixture and buttermilk to the butter mixture, starting and ending with the dry mix. Mix until just combined. Slowly stir in the boiling water until smooth.
- Fill each cupcake liner halfway with batter, add a teaspoon of raspberry preserves in the center, and cover with more batter until 3/4 full.
- Bake for 18-22 minutes, checking with a toothpick for doneness. Let cool completely.
- For frosting, beat butter until creamy, gradually add powdered sugar, then blend in raspberry puree, vanilla extract, and a pinch of salt until fluffy.
- Frost cooled cupcakes with raspberry buttercream and garnish with fresh raspberries and dark chocolate shavings.
Notes
Ensure ingredients are at room temperature for best results. You can make these cupcakes a day in advance and frost just before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg