Description
Moist chocolate cupcakes bursting with gooey raspberry filling and crowned with silky pink buttercream.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup fresh raspberries
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp heavy cream
- ½ cup dark chocolate chunks (for topping)
- ½ cup raspberry preserves (for filling)
Instructions
- Whisk flour, cocoa powder, baking soda, and salt in a bowl.
- In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla, then mix in buttermilk.
- Combine wet and dry ingredients until smooth. Fill cupcake liners ¾ full and bake at 350°F for 18–20 minutes. Cool completely.
- Core the center of each cupcake and spoon in raspberry preserves mixed with crushed fresh raspberries for a gooey center.
- Beat butter and powdered sugar until fluffy, add a spoon of raspberry puree and a splash of cream to create pink buttercream.
- Pipe generous swirls of frosting on top.
- Garnish with a fresh raspberry and dark chocolate chunks.
Notes
- Ensure cupcakes are completely cool before filling to prevent melting the filling.
- Use fresh raspberries for the best flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg