Description
These Chocolate Raspberry Cupcakes are rich, moist, and filled with a luscious raspberry surprise! Topped with creamy raspberry buttercream, they’re perfect for any occasion. Try this easy homemade recipe today!
Ingredients
Scale
- ½ cup hot coffee
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- ¼ cup raspberry preserves
- 1 tsp vanilla extract
- ½ cup packed brown sugar
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- 2 large eggs
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ cup buttermilk
- 1 cup raspberry preserves
- ½ cup fresh raspberries
- 1–2 tbsp heavy cream (as needed)
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
- Sift flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Set aside.
- In another bowl, whisk sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually mix dry ingredients into wet mixture, alternating with buttermilk.
- Stir in hot coffee and mix until just combined.
- Fill cupcake liners two-thirds full and bake for 18–20 minutes. Cool completely.
- For filling: Mash raspberries with preserves.
- For frosting: Beat butter until fluffy, then mix in powdered sugar, raspberry preserves, and vanilla. Add cream as needed.
- Core cupcakes, fill with raspberry mixture, and frost with buttercream.
- Serve and enjoy!
Notes
- Use high-quality cocoa for deep chocolate flavor.
- Ensure cupcakes are completely cool before frosting.
- Store in an airtight container for up to 5 days.