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Raspberry Chocolate Cupcakes | Life, Love, and Sugar


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Moist chocolate cupcakes are stuffed with a tart raspberry filling and topped with candy raspberry buttercream in these Raspberry Chocolate Cupcakes. They’re topped off with a drizzle of chocolate ganache and a raspberry for a decadent and exquisite deal with!

Overhead view of raspberry chocolate cupcakes

I’m completely loving these pretty little cupcakes. So fairly! So tasty! How are you going to go improper? And since my Raspberry Chocolate Cake is a well-liked cake that’s well-loved, I figured it was time to have a cupcake model. It’s somewhat completely different than the cake, however makes use of the identical filling and one other scrumptious chocolate cupcake recipe. These cupcakes additionally function a raspberry frosting, as an alternative of chocolate, and I simply love the pop of pink coloration it provides.

Why You’ll Love These Raspberry Chocolate Cupcakes

  • Candy & tart taste. These raspberry chocolate cupcakes are AMAZING! The flavour is ideal. The raspberry filling has simply sufficient tartness to go with the candy chocolate cupcakes and buttercream.
  • Tremendous moist. The cupcakes are loopy moist and really easy to place collectively. They’re really modified from my zucchini chocolate cake, which I fell in love with. Such an superior chocolate cake recipe and these cupcakes are simply pretty much as good.
  • The frosting! Every of those chocolate raspberry cupcakes is completed with a beneficiant quantity of raspberry buttercream frosting. The raspberry filling can also be used to taste the buttercream, so the flavors are good collectively and there aren’t any additional steps to create flavoring for the buttercream. It’s so good!
  • Fairly and festive. The chocolate drizzle and raspberry on high finishes these cupcakes completely. They’re so pretty and the pink coloration would make them good for Valentine’s Day or any event with pink.

Overhead view of ingredients needed to make raspberry chocolate cupcakes

Ingredient Notes

Every a part of this raspberry chocolate cupcake recipe is made with only a few components and a number of other issues are repeated. You’ll find the precise measurements within the recipe card under.

  • Cornstarch – This thickens the raspberry filling. When you don’t must boil the filling, understand that if it does boil, you received’t need to boil it for greater than a minute or the cornstarch can break down and received’t thicken the filling correctly.
  • Raspberries – I used contemporary raspberries, however frozen would additionally work. Simply thaw them and take away the surplus water.
  • All-purpose flour – Be sure you measure the flour appropriately to keep away from overly dense or dry cupcakes. I at all times suggest a meals scale to be exact and get the perfect outcomes.
  • Cocoa powder – I used pure unsweetened cocoa powder. You possibly can use darkish or Dutch-process cocoa powder, however the cupcakes don’t rise fairly as a lot, so that you’d must fill them a bit extra and also you’d get 1 or 2 fewer cupcakes.
  • Unsalted butter and Vegetable oil – The mix offers you the perfect mixture of taste, moisture and texture.
  • Eggs – Be sure you use giant eggs, not medium or additional giant.
  • Milk – I take advantage of 2% however entire milk works too.
  • Scorching water – This helps to “bloom” the cocoa powder, so that you get the total chocolate taste. You too can use scorching espresso. It received’t add a espresso style to the cupcakes however relatively enhances the chocolate taste.
  • Powdered sugar – Whereas it actually sweetens the buttercream, it additionally provides quantity and stability. You possibly can use much less, however consider you’ll get much less buttercream and it received’t maintain form fairly as nicely.
  • Chocolate ganache – An non-obligatory topping nevertheless it makes for a reasonably presentation and extra chocolate is at all times good. You solely want half of my chocolate ganache recipe for this.
A raspberry chocolate cupcake with a bite missing to show the inside

How To Make Raspberry Chocolate Cupcakes

Don’t be intimidated by the size of the directions. Every half may be very simple to make. Simply depart time for the cupcakes to chill earlier than adorning. You’ll find the printable model of the directions within the recipe card under.

Make the Raspberry Filling

  • Make the sugar combination. Mix the sugar, cornstarch, and water over medium excessive. Cook dinner till the combination is moist and the sugar begins to soften.
  • Cook dinner the raspberries. Add the raspberries. Cook dinner till they soften and start to set free juices. Mash the raspberries and proceed cooking till it has thickened, about 5-7 minutes.
  • Cool. Take away from the warmth. Pressure to take away the seeds (if desired, non-obligatory). Switch to a bowl and refrigerate to chill.

Make the Cupcakes

  • Prep. Line the cupcake pan with liners. Preheat the oven to 350F.
  • Make the batter. Mix the dry components in a bowl. In one other bowl, combine the butter, oil, sugar, and vanilla till mixed. Add the egg, mixing to mix, adopted by the milk. Add the dry components to the moist components and blend till mixed. Stir within the scorching water.
  • Bake. Divide the batter between the cupcake liners, filling every a bit greater than midway. Bake for 14-17 minutes, till a toothpick inserted within the heart comes out clear.

Make the Buttercream

  • Beat the butter and sugar. Beat the butter in a big bowl till clean. Add about half of the powdered sugar, beating till nicely mixed and clean.
  • Add the raspberry filling. Add the raspberry filling and vanilla extract. Beat till clean then add the remaining powdered sugar. Add extra raspberry filling as wanted to get the correct taste and consistency.

End Off Cupcakes

  • Fill the cupcakes. Use a cupcake corer to take away the facilities from the cooled cupcakes. Fill every one with a tablespoon of filling.
  • Embellish. Pipe the buttercream on high of the cupcakes. (I used Ateco tip 847.) Drizzle the ganache over the buttercream if utilizing and end with a raspberry on high.

Professional Suggestions for the Finest Cupcakes

  • Keep away from overcooking the raspberry filling. The raspberry filling comes collectively simply. Simply you should definitely cook dinner it till it begins to thicken, however consider you don’t must boil it. If it does boil, don’t boil for longer than 1 minute or the cornstarch can start to interrupt down, relatively than thicken the combination.
  • Don’t overmix the batter. When you mix the moist and dry components, combine simply till every thing is nicely included. There’s no must hold mixing and mixing!
  • Use HOT water. Including scorching water actually does make a distinction. It helps the cocoa powder “bloom” which ends up in a deeper, richer chocolate taste. Utilizing scorching espresso as an alternative of water intensifies the flavour much more.
  • Don’t overfill the liners. Fill every cupcake liner simply over midway. This ensures that the cupcakes bake above the liner however don’t utterly overflow onto one another.
  • Don’t overbake. The important thing to moist cupcakes is to bake them simply lengthy sufficient. 14-17 minutes is simply good for these. I like to recommend checking them with a toothpick inserted within the heart at 14 minutes. If it comes out with out moist crumbs, you’re good to go!
  • Let the cupcakes cool utterly. I typically make the cupcakes a day forward of after I plan to brighten them or bake them within the morning to brighten at evening. They should cool utterly earlier than eradicating the middle and including the frosting.
Raspberry chocolate cupcakes on a cake stand

Correct Storage

  • Fridge. These chocolate raspberry cupcakes ought to be saved in an hermetic container within the fridge. Nevertheless, they’re greatest when served at room temperature for the reason that buttercream will get fairly agency when chilly. I like to drag them from the fridge about an hour earlier than having fun with them. They’re greatest if eaten inside 4-5 days.
  • Freezer. These cupcakes may also be frozen, frosted or unfrosted. Enable them to chill utterly then freeze in an hermetic container. You too can flash-freeze them on a baking sheet and wrap them tightly in plastic wrap as soon as they’re stable. Freeze for as much as 3 months. Thaw within the fridge earlier than having fun with.

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Overhead view of raspberry chocolate cupcakes