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  • Author: Mariem
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x

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