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Chocolate Raspberry Cupcakes: How to Make the Perfect Treat

Chocolate Raspberry Cupcakes: How to Make the Perfect Treat
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Rich, moist chocolate cupcakes filled with sweet-tart raspberry preserves and topped with silky chocolate frosting an elegant dessert that balances deep cocoa flavor with bright berry notes.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup hot coffee or hot water
  • 1/2 cup raspberry preserves
  • 1 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1/2 cup melted dark chocolate
  • Fresh raspberries for garnish

Instructions

  • 1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • 2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • 3. Add eggs, oil, buttermilk, and vanilla; mix until smooth.
  • 4. Slowly stir in hot coffee or water until the batter is thin and well combined.
  • 5. Divide batter evenly among liners, filling each about two-thirds full.
  • 6. Bake for 18–20 minutes until a toothpick inserted comes out clean; cool completely.
  • 7. Cut a small hole in the center of each cupcake and fill with raspberry preserves.
  • 8. Beat butter until creamy, then gradually mix in powdered sugar and melted chocolate until smooth.
  • 9. Frost cupcakes, garnish with fresh raspberries, and serve.

Notes

  • Use seedless raspberry preserves for a smoother filling.
  • Cupcakes can be made a day ahead and stored unfrosted in an airtight container.
  • For extra richness, add a splash of raspberry liqueur to the filling.

Nutrition

Keywords: chocolate raspberry cupcakes, chocolate cupcakes, raspberry filled cupcakes, chocolate dessert

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