Why Make This Recipe
Chocolate Raspberry Cupcakes are the perfect treat for anyone who loves the combination of rich chocolate and tangy raspberries. These cupcakes are moist and flavorful, making them an excellent choice for birthdays, holidays, or just because. The surprise center filled with raspberry jam adds a delicious twist, while the creamy frosting and fresh raspberries on top create an appealing presentation. Whether for a party or a cozy evening at home, these cupcakes are sure to impress!
How to Make Chocolate Raspberry Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup raspberry jam
- 1 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 cup fresh raspberries (for garnish)
Directions:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
- Gradually stir in boiling water until well combined.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely.
- Once cooled, cut out the center of each cupcake and fill with raspberry jam.
- For the frosting, beat the softened butter and add powdered sugar, heavy cream, and a little raspberry jam until the desired consistency is reached.
- Frost the cupcakes and garnish with fresh raspberries. Enjoy your indulgent treat!
How to Serve Chocolate Raspberry Cupcakes
You can serve these cupcakes on a decorative plate or a cupcake stand. They taste great on their own or can be paired with a scoop of vanilla ice cream for an extra special dessert. For gatherings, consider setting up a small dessert table featuring these delightful cupcakes along with other treats.
How to Store Chocolate Raspberry Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to bring them back to room temperature before serving for the best taste and texture.
Tips to Make Chocolate Raspberry Cupcakes
- Make sure all your ingredients are at room temperature for the best mixing.
- Use high-quality cocoa powder for a rich chocolate flavor.
- Adjust the amount of raspberry jam to match your taste preference for extra sweetness.
- For a fun touch, try adding a sprinkle of sea salt on top of the frosting to balance the sweetness.
Variation
If you want to switch things up, you can try adding chocolate chips to the batter or using a different jam like strawberry or mixed berry. You could also experiment with different frostings, such as cream cheese frosting or whipped cream, depending on your taste.
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour for a lighter texture, but you may need to adjust the flour amount slightly.
2. How can I make these cupcakes gluten-free?
You can use a gluten-free all-purpose flour blend in place of the regular flour. Ensure all other ingredients are gluten-free as well.
3. Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting for up to three months. Let them thaw at room temperature before enjoying.
Chocolate Raspberry Cupcakes
- Total Time: 42 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulgent chocolate cupcakes filled with raspberry jam and topped with creamy frosting and fresh raspberries.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup raspberry jam
- 1 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 cup fresh raspberries (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
- Gradually stir in boiling water until well combined.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely.
- Once cooled, cut out the center of each cupcake and fill with raspberry jam.
- For the frosting, beat the softened butter and add powdered sugar, heavy cream, and a little raspberry jam until the desired consistency is reached.
- Frost the cupcakes and garnish with fresh raspberries. Enjoy your indulgent treat!
Notes
For best results, ensure all ingredients are at room temperature. Use high-quality cocoa powder for richer flavor.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: cupcakes, chocolate, raspberry, dessert, baking