Description
Delight in soft chocolate cupcakes bursting with sweet raspberry filling. This easy recipe delivers rich flavor and a tender texture, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup warm water or brewed coffee
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2–3 tablespoons seedless raspberry jam
- 1–2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, whisk the egg, buttermilk, warm water, vegetable oil, and vanilla extract until smooth.
- Pour wet ingredients into dry and mix until just combined, ensuring not to overmix.
- Divide batter among liners, filling each about two-thirds full. Bake for 18 to 20 minutes until a toothpick comes out clean.
- Cool in the pan briefly before transferring to a wire rack to cool completely.
- Remove the center of each cupcake and fill with raspberry jam.
- Beat butter until creamy, then mix in powdered sugar and cocoa powder. Add raspberry jam and milk as needed for consistency.
- Frost cupcakes and garnish with fresh raspberries or chocolate shavings.
Notes
Room temperature ingredients yield better results.
Avoid overmixing the batter to keep cupcakes tender.
Store cupcakes in an airtight container for freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 26g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg