Description
Decadent chocolate cupcakes topped with creamy raspberry buttercream frosting and fresh raspberries for the perfect balance of sweet and tart.
Ingredients
Units
Scale
- Chocolate Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- Raspberry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup raspberry puree (fresh or store-bought)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract; mix until smooth.
- Gradually add boiling water; mix until well combined (batter will be thin).
- Fill cupcake liners 2/3 full and bake 18-20 minutes until toothpick inserted comes out clean. Cool 5 minutes in pan, then transfer to wire rack.
- For frosting: Beat butter until creamy.
- Gradually add powdered sugar, raspberry puree, vanilla extract, and salt; beat until light and fluffy.
- Adjust consistency with more powdered sugar or milk as needed.
- Pipe frosting onto cooled cupcakes.
- Top each cupcake with a fresh raspberry.
Notes
- Use fresh or high-quality frozen raspberries for puree.
- Boiling water helps make cupcakes moist.
- Cool cupcakes completely before frosting to prevent melting.
- Adjust frosting sweetness to taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: Approx. 26 g
- Sodium: Approx. 140 mg
- Fat: Approx. 14 g
- Saturated Fat: Approx. 9 g
- Unsaturated Fat: Approx. 4 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 30 g
- Fiber: Approx. 3 g
- Protein: Approx. 3 g
- Cholesterol: Approx. 60 mg
