Master chocolate raspberry cupcakes! We share the ultimate moist baking tech & easy raspberry filling. Perfect for any event. Bake like a pro.
Ingredients
Scale
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup water
â…“ cup vegetable oil
1 tbsp white vinegar
1 tsp vanilla extract
½ cup seedless raspberry jam
1 cup unsalted butter, softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
2–3 tbsp milk or heavy cream
1 tsp vanilla extract
Pinch of salt
Fresh raspberries, for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate jug or bowl, combine the water, oil, vinegar, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are perfectly fine.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Once the cupcakes are cool, use a small paring knife or a cupcake corer to cut a small circle out of the center of each one. Spoon about a teaspoon of raspberry jam into each hole.
To make the frosting, beat the softened butter in a large bowl with an electric mixer until creamy. Slowly add the powdered sugar and cocoa powder, mixing on low speed until combined. Add the milk, vanilla, and salt, then beat on high speed for 2-3 minutes until light and fluffy.
Frost the cupcakes as desired—a piping bag with a star tip makes them look extra special! Top with a fresh raspberry if you're feeling fancy.
Notes
Decadent Chocolate Raspberry Cupcakes with a fudgy cake base, a sweet-tart raspberry jam filling, and silky chocolate buttercream frosting. A surprisingly simple and crowd-pleasing dessert.
