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chocolate cupcakes with raspberry frosting

Chocolate Cupcakes With Raspberry Frosting

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Fine mesh sieve optional, for cocoa and powdered sugar
  • 1 piping bag and tip optional

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 0.5 cup whole milk room temperature
  • 0.25 cup vegetable oil
  • 0.5 cup hot coffee or hot water
  • 1 teaspoon vanilla extract
  • 0.5 cup unsalted butter softened
  • 1.75 cup powdered sugar sifted
  • 0.5 cup fresh raspberries mashed
  • 0.5 teaspoon vanilla extract for frosting
  • 1 pinch salt for frosting
  • 0.25 cup fresh raspberries optional; whole; for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
  • In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large mixing bowl whisk together granulated sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and whisk just until combined and no dry streaks remain.
  • Pour in the hot coffee or hot water and whisk carefully until the batter is smooth and fairly thin.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire rack and cool completely, about 25 minutes.
  • While cupcakes cool, mash 0.5 cup raspberries in a small bowl and press through a sieve if you prefer a seedless puree.
  • In a medium bowl beat softened butter with a mixer until light and creamy, about 2 minutes.
  • Gradually add powdered sugar to the butter, beating on low at first, then increasing speed until fluffy.
  • Add the raspberry puree, vanilla extract, and a pinch of salt, then beat until smooth and spreadable, adjusting with extra powdered sugar if too thin.
  • Once cupcakes are completely cool, transfer frosting to a piping bag or use a spatula to frost the tops generously.
  • Garnish each cupcake with a whole raspberry if desired and refrigerate briefly to help the frosting set.

Notes

For best results, ensure all refrigerated ingredients for the batter are at room temperature so the cupcakes rise evenly, and avoid overmixing once the dry ingredients are added to keep the texture tender. If your raspberry puree is very juicy, add it gradually to the buttercream so it doesn’t become runny, and chill the frosting for a few minutes if it softens too much while piping. Let the frosted cupcakes sit at cool room temperature for 15–20 minutes before serving to bring out the chocolate and raspberry flavors, and store leftovers in an airtight container in the fridge for up to three days, allowing them to come back to room temperature before eating.
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