Directions to Follow
1. Make the Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In one bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, mix the melted butter with granulated and brown sugars until smooth. Then, incorporate the eggs and vanilla, stirring until well combined.
Next, alternate adding the dry mixture and buttermilk to the wet ingredients, mixing until just combined. Finally, pour in the hot water or brewed coffee until the batter is smooth. Divide the batter evenly among the liners, filling them about 3/4 full. Bake them for 18-20 minutes; they’re done when a toothpick inserted in the center comes out clean. Allow them to cool completely.
2. Prepare the Raspberry Filling
In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Stir as it cooks until thickened (about 5 minutes). Allow the mixture to cool.
3. Make the Buttercream
Beat the softened butter until creamy. Gradually add in the powdered sugar, mixing until combined. Mix in raspberry purée and vanilla extract until smooth. If your buttercream is too thick, add heavy cream one tablespoon at a time until you reach the desired consistency.
4. Assemble the Cupcakes
Using a small knife or piping tip, remove the center of each cooled cupcake. Fill the hollow with your raspberry filling and pipe the raspberry buttercream on top. Garnish with fresh raspberries and, if desired, chocolate shavings for an extra touch of decadence. Serve and enjoy!
Best Ways to Enjoy It
These Decadent Chocolate Raspberry Cupcakes shine when served fresh, but they are also a hit plated up with a scoop of vanilla ice cream or a drizzle of chocolate sauce. A side of freshly brewed coffee or a glass of milk pairs beautifully to balance the rich flavors. For a stunning presentation, you can arrange them on a decorative platter with extra raspberries scattered around, creating a delightful centerpiece.
How to Store & Freeze
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you have leftovers, you can freeze them tightly wrapped for up to three months. Just remember to let them cool completely before freezing. For best results post-freezing, thaw them in the refrigerator overnight, then bring to room temperature before enjoying.
Helpful Cooking Tips
To ensure your cupcakes turn out perfectly every time, here are some pro tips:
- Use room temperature ingredients; this helps the batter mix more evenly.
- Don’t overmix the batter to keep your cupcakes light and fluffy.
- If using frozen raspberries for the filling, you may need to adjust the sugar depending on their sweetness.
Creative Twists
Feel free to experiment with flavors! Instead of raspberries, you could swap in strawberries or even a mixed berry medley for a different burst of flavor. To add an exciting twist, consider adding a hint of orange zest to the buttercream for a citrusy zing. You can also make mini cupcakes for bite-sized treats or turn them into a layered cake version!
FAQs
How long does it take to make these cupcakes?
The total time, including baking and cooling, is about 1 hour and 30 minutes.
Can I substitute the buttermilk?
Yes! You can use yogurt or make a DIY version with milk and vinegar or lemon juice if you don’t have buttermilk on hand.
How do I store these cupcakes?
Store in an airtight container at room temperature for up to three days, or freeze for longer storage.
