Raspberry Chocolate Cupcakes
Indulge in these rich raspberry chocolate cupcakes topped with a creamy chocolate raspberry frosting. Perfect for any celebration or treat.
Equipment
- 1 cupcake pan lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Base
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup fresh raspberries
Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup raspberry jam
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
Preparation
- Preheat your oven to 350°F and line a cupcake pan with liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Mix until just combined. Gently fold in the raspberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serving
- In a large mixing bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until smooth. Mix in the raspberry jam and vanilla extract. Add the heavy cream and beat until the frosting is light and fluffy.
- Using a piping bag, pipe the frosting onto the cooled cupcakes. Top with fresh raspberries or chocolate shavings as desired.
Storage
- Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: To achieve a smooth frosting, ensure the butter is at room temperature before whipping. Add a bit more cream if the frosting is too thick.
Ingredient Substitutions: You can substitute the raspberry jam with strawberry for a different flavor profile.
How to Serve: Serve these cupcakes with a scoop of vanilla ice cream for an extra indulgent treat.
Storage & Freshness: Store in an airtight container to maintain freshness. If refrigerated, allow to come to room temperature before serving.
Make-Ahead Tips: You can bake the cupcakes a day in advance and frost them just before serving.
Ingredient Substitutions: You can substitute the raspberry jam with strawberry for a different flavor profile.
How to Serve: Serve these cupcakes with a scoop of vanilla ice cream for an extra indulgent treat.
Storage & Freshness: Store in an airtight container to maintain freshness. If refrigerated, allow to come to room temperature before serving.
Make-Ahead Tips: You can bake the cupcakes a day in advance and frost them just before serving.