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Raspberry Chocolate Cupcakes

Raspberry Chocolate Cupcakes

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Rich chocolate cupcakes topped with a bright, berry-filled raspberry buttercream. Simple, delicious, and perfectly balanced for any occasion.

  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

For the cupcake:

1 1/2 cups all-purpose flour

1/3 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup warm coffee or hot water

1 tablespoon white vinegar

1/3 cup avocado oil or other neutral tasting oil

1 large egg

2 teaspoons vanilla extract

For the raspberry buttercream:

1 cup (2 sticks) salted butter, softened

3/4 cup freeze dried raspberries

3 tablespoons half and half or whole mile

2 teaspoons vanilla extract

3 cups powdered sugar

Fresh Raspberries for decoration (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the center. Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt, making sure to break up most of the cocoa lumps.
  3. In a separate bowl, whisk together the coffee, vinegar, oil, egg, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, whisking gently until just blended. The batter will be slightly loose and may have small lumps—this is normal.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Avoid overfilling.
  6. Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean.
  7. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. While cupcakes are cooling, prepare the frosting.
  8. Using a food processor or blender, process raspberries into a fine powder.
  9. Sift out seeds, using a fine mesh strainer (it’s okay if a few seeds get by)
  10. In a large bowl, using a hand or stand mixer on medium/high speed, beat butter until creamy.
  11. Add raspberry powder, vanilla and half and half to butter and continue to beat on medium speed until fully combined.
  12. Slowly add the powdered sugar, continue beating on low speed until all of the sugar is combined, then turn up the mixer to high speed and continue beating another 1-2 minutes until smooth and fully combined.
  13. Spread or pipe frosting on cooled cupcakes. Top with fresh raspberries, if desired.

Notes

  • The coffee adds some depth of flavor to the cupcakes but hot water also works perfectly.
  • For the buttercream, unsalted butter will also work just add a pinch of salt with powdered sugar.
  • The raspberry buttercream can be made up to a week in advance and stored in the fridge. Just warm to room temperature and mix with a hand mixer before using.
  • The buttercream makes enough to generously pipe 12 cupcakes.
  • Author: Little Party Pixie
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Sweet Treats

Find it online: https://littlepartypixie.com/raspberry-chocolate-cupcakes/