Description
Moist chocolate cupcakes topped with a tangy raspberry buttercream and finished with fresh raspberries and chocolate pieces.
Ingredients
Units
Scale
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup hot water
For the Raspberry Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup raspberry puree (strained to remove seeds)
- 1/2 tsp vanilla extract
Instructions
-
Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light. Add eggs and vanilla.
- Alternate adding dry ingredients and buttermilk, then mix in hot water.
- Fill liners 3/4 full and bake for 18-20 minutes.
-
Prepare the Buttercream:
- Beat butter until fluffy. Add powdered sugar gradually.
- Mix in raspberry puree and vanilla.
Notes
- Use freeze-dried raspberry powder for a stronger berry flavor.
- Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American