Chocolate Raspberry Cupcakes
These chocolate raspberry cupcakes have a rich but light chocolate cupcake base with a bright and tangy raspberry frosting. The cupcakes come together in minutes with no mixer required and the raspberry frosting gets an additional punch of raspberry flavor from crushed freeze-dried raspberries.
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Servings: 12 cupcakes
Calories: 458kcal
Ingredients
Chocolate Cupcakes
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup natural cocoa powder unsweetened
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup whole or 2% milk
- 1 eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot coffee
Raspberry Buttercream
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ⅓ cup seedless raspberry preserves
- 1 teaspoon vanilla extract
- ¼ cup freeze-dried raspberries crushed into a fine powder
Instructions
Chocolate Cupcakes
- Preheat oven to 350 degrees. Line a 12 cup cupcake pan with cupcake liners.
- Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Combine milk, egg, oil and vanilla in another bowl.
- Slowly add the wet ingredients into the dry until just combined.
- Carefully add the hot coffee and stir to combine. The batter will be thin.
- Bake for 14-16 minutes until a cake tester/toothpick inserted into the middle of a cupcake comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.
- Once completely cool, frost the cupcakes with the raspberry buttercream or pipe the frosting using a piping tip and bag.
Raspberry Buttercream
- Beat the softened butter with the powdered sugar on low speed and increasing to medium speed until light and fluffy.
- Add the raspberry preserves and vanilla and mix until incorporated.
- Add the crushed freeze-dried raspberries and mix until incorporated.
Notes
- Store the frosted cupcakes tightly covered in the refrigerator for 2-3 days.
Nutrition
Calories: 458kcal