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Decadent Chocolate Raspberry Cupcakes

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Moist and tender chocolate cupcakes filled with raspberry jam and topped with a silky chocolate buttercream frosting, perfect for game day or any celebration.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (65 g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (125 g) fresh raspberries
  • ½ cup (160 g) raspberry jam
  • 1 cup (227 g) butter, softened
  • 3 cups (360 g) powdered sugar
  • 2–3 tablespoons (30–45 ml) heavy cream
  • ½ cup (90 g) dark chocolate chips, melted and cooled

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat granulated sugar and eggs with an electric mixer on medium speed until thick and pale, about 3 minutes.
  4. Slowly pour in vegetable oil, buttermilk, and vanilla extract while mixing on low. Mix just until combined.
  5. Gradually add the dry ingredients to the wet mixture, beating gently until just combined.
  6. Gently fold in fresh raspberries with a spatula, being careful not to crush them.
  7. Spoon batter into liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Beat softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream. Add melted and cooled dark chocolate chips, mixing until smooth and fluffy.
  10. Using a small knife or cupcake corer, create a small hole in each cupcake’s center. Fill with about 1 tablespoon of raspberry jam.
  11. Pipe or spread the chocolate frosting generously over each cupcake. Garnish with a fresh raspberry on top if desired.

Notes

Use fresh raspberries for best results; if using frozen, thaw and drain well. Avoid overmixing batter to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting. For dairy-free or vegan versions, substitute ingredients as suggested in variations.

Nutrition

Keywords: chocolate cupcakes, raspberry cupcakes, game day treats, chocolate raspberry dessert, easy cupcakes, chocolate buttercream frosting

Find it online: https://cooltastes.com/decadent-chocolate-raspberry-cupcakes-recipe-easy-game-day-treat/