Raspberry Chocolate Cupcakes | Life, Love, and Sugar

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Moist chocolate cupcakes are full of a tart raspberry filling and topped with candy raspberry buttercream in these Raspberry Chocolate Cupcakes. They’re topped off with a drizzle of chocolate ganache and a raspberry for a decadent and delightful deal with!

I’m completely loving these pretty little cupcakes. So fairly! So tasty! How will you go flawed? And since my Raspberry Chocolate Cake is a well-liked cake that’s well-loved, I figured it was time to have a cupcake model. It’s a bit of completely different than the cake, however makes use of the identical filling and one other scrumptious chocolate cupcake recipe. These cupcakes additionally characteristic a raspberry frosting, as an alternative of chocolate, and I simply love the pop of pink coloration it provides.

Why You’ll Love These Raspberry Chocolate Cupcakes

• Candy & tart taste. These raspberry chocolate cupcakes are AMAZING! The flavour is ideal. The raspberry filling has simply sufficient tartness to go with the candy chocolate cupcakes and buttercream.
• Tremendous moist. The cupcakes are loopy moist and really easy to place collectively. They’re really modified from my zucchini chocolate cake, which I fell in love with. Such an superior chocolate cake recipe and these cupcakes are simply nearly as good.
• The frosting! Every of those chocolate raspberry cupcakes is completed with a beneficiant quantity of raspberry buttercream frosting. The raspberry filling can be used to taste the buttercream, so the flavors are excellent collectively and there are not any additional steps to create flavoring for the buttercream. It’s so good!
• Fairly and festive. The chocolate drizzle and raspberry on prime finishes these cupcakes completely. They’re so pretty and the pink coloration would make them excellent for Valentine’s Day or any event with pink.

Ingredient Notes

Every a part of this raspberry chocolate cupcake recipe is made with just some substances and several other issues are repeated. You’ll find the precise measurements within the recipe card beneath.

• Cornstarch – This thickens the raspberry filling. When you don’t have to boil the filling, remember that if it does boil, you gained’t wish to boil it for greater than a minute or the cornstarch can break down and gained’t thicken the filling correctly.
• Raspberries – I used contemporary raspberries, however frozen would additionally work. Simply thaw them and take away the surplus water.
• All-purpose flour – Remember to measure the flour appropriately to keep away from overly dense or dry cupcakes. I all the time suggest a meals scale to be exact and get the perfect outcomes.
• Cocoa powder – I used pure unsweetened cocoa powder. You may use darkish or Dutch-process cocoa powder, however the cupcakes don’t rise fairly as a lot, so that you’d have to fill them a bit extra and also you’d get 1 or 2 fewer cupcakes.
• Unsalted butter and Vegetable oil – The mixture provides you the perfect mixture of taste, moisture and texture.
• Eggs – Remember to use giant eggs, not medium or additional giant.
• Milk – I take advantage of 2% however entire milk works too.
• Scorching water – This helps to “bloom” the cocoa powder, so that you get the total chocolate taste. You too can use sizzling espresso. It gained’t add a espresso style to the cupcakes however fairly enhances the chocolate taste.
• Powdered sugar – Whereas it definitely sweetens the buttercream, it additionally provides quantity and stability. You may use much less, however consider you’ll get much less buttercream and it gained’t maintain form fairly as properly.
• Chocolate ganache – An optionally available topping however it makes for a fairly presentation and extra chocolate is all the time good. You solely want half of my chocolate ganache recipe for this.

How To Make Raspberry Chocolate Cupcakes

Don’t be intimidated by the size of the directions. Every half may be very simple to make. Simply depart time for the cupcakes to chill earlier than adorning. You’ll find the printable model of the directions within the recipe card beneath.

Make the Raspberry Filling

• Make the sugar combination. Mix the sugar, cornstarch, and water over medium excessive. Prepare dinner till the combination is moist and the sugar begins to soften.
• Prepare dinner the raspberries. Add the raspberries. Prepare dinner till they soften and start to set free juices. Mash the raspberries and proceed cooking till it has thickened, about 5-7 minutes.
• Cool. Take away from the warmth. Pressure to take away the seeds (if desired, optionally available). Switch to a bowl and refrigerate to chill.

Make the Cupcakes

• Prep. Line the cupcake pan with liners. Preheat the oven to 350F.
• Make the batter. Mix the dry substances in a bowl. In one other bowl, combine the butter, oil, sugar, and vanilla till mixed. Add the egg, mixing to mix, adopted by the milk. Add the dry substances to the moist substances and blend till mixed. Stir within the sizzling water.

• Bake. Divide the batter between the cupcake liners, filling every a bit greater than midway. Bake for 14-17 minutes, till a toothpick inserted within the heart comes out clear.

Make the Buttercream

• Beat the butter and sugar. Beat the butter in a big bowl till easy. Add about half of the powdered sugar, beating till properly mixed and easy.
• Add the raspberry filling. Add the raspberry filling and vanilla extract. Beat till easy then add the remaining powdered sugar. Add extra raspberry filling as wanted to get the fitting taste and consistency.

End Off Cupcakes

• Fill the cupcakes. Use a cupcake corer to take away the facilities from the cooled cupcakes. Fill every one with a tablespoon of filling.
• Enhance. Pipe the buttercream on prime of the cupcakes. (I used Ateco tip 847.) Drizzle the ganache over the buttercream if utilizing and end with a raspberry on prime.

Professional Ideas for the Greatest Cupcakes

• Keep away from overcooking the raspberry filling. The raspberry filling comes collectively simply. Simply remember to prepare dinner it till it begins to thicken, however consider you don’t have to boil it. If it does boil, don’t boil for longer than 1 minute or the cornstarch can start to interrupt down, fairly than thicken the combination.
• Don’t overmix the batter. When you mix the moist and dry substances, combine simply till the whole lot is properly integrated. There’s no have to hold mixing and mixing!
• Use HOT water. Including sizzling water actually does make a distinction. It helps the cocoa powder “bloom” which ends up in a deeper, richer chocolate taste. Utilizing sizzling espresso as an alternative of water intensifies the flavour much more.
• Don’t overfill the liners. Fill every cupcake liner simply over midway. This ensures that the cupcakes bake above the liner however don’t utterly overflow onto one another.
• Don’t overbake. The important thing to moist cupcakes is to bake them simply lengthy sufficient. 14-17 minutes is simply excellent for these. I like to recommend checking them with a toothpick inserted within the heart at 14 minutes. If it comes out with out moist crumbs, you’re good to go!
• Let the cupcakes cool utterly. I usually make the cupcakes a day forward of after I plan to embellish them or bake them within the morning to embellish at evening. They should cool utterly earlier than eradicating the middle and including the frosting.

Correct Storage

• Fridge. These chocolate raspberry cupcakes must be saved in an hermetic container within the fridge. Nonetheless, they’re greatest when served at room temperature for the reason that buttercream will get fairly agency when chilly. I like to tug them from the fridge about an hour earlier than having fun with them. They’re greatest if eaten inside 4-5 days.
• Freezer. These cupcakes may also be frozen, frosted or unfrosted. Enable them to chill utterly then freeze in an hermetic container. You too can flash-freeze them on a baking sheet and wrap them tightly in plastic wrap as soon as they’re strong. Freeze for as much as 3 months. Thaw within the fridge earlier than having fun with.

Extra Cupcakes Recipes To Attempt

Watch How To Make Them

Learn Transcript

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Recipe

Raspberry Chocolate Cupcakes

• 
  Creator: Lindsay Conchar
• 
  Prep Time: 1 hour
• 
  Prepare dinner Time: 14 minutes
• 
  Complete Time: 1 hour 14 minutes
• 
  Yield: 12-14 Cupcakes
• 
  Class: Dessert
• 
  Technique: Oven
• 
  Delicacies: American

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Description

Moist chocolate cupcakes are full of a tart raspberry filling and topped with candy raspberry buttercream in these Raspberry Chocolate Cupcakes. They’re topped off with a drizzle of chocolate ganache and a raspberry for a decadent and delightful deal with!

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Components

Raspberry filling

• 1/2 cup (104g) sugar
• 2 tbsp cornstarch
• 1 1/2 tbsp water
• 5 cups (563g) raspberries

Chocolate Cupcakes

• 1 cup (130g) all-purpose flour
• 6 tbsp (43g) pure unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup (56g) unsalted butter, melted
• 1/4 cup (60ml) vegetable oil
• 1 cup (207g) sugar
• 3/4 tsp vanilla extract
• 1 giant egg
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) sizzling water or sizzling espresso

Raspberry Buttercream

• 1 1/4 cups unsalted butter, room temperature
• 4–5 cups (460g-575g) powdered sugar
• 5–6 tbsp of raspberry filling (above)
• 1/4 tsp vanilla extract

Toppings

• Chocolate ganache, optionally available*
• Raspberries, optionally available

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Directions

Make the raspberry filling

1. Mix the sugar, cornstarch and water in a medium-sized saucepan over medium warmth and stir to mix. Warmth till the combination is moist and the sugar begins to soften.
2. Add the raspberries and stir to coat with the sugar combination. Proceed to prepare dinner till the raspberries begin to soften and set free juices. Use your spatula to mash the raspberries.
3. Proceed to prepare dinner till raspberry combination has thickened, about 5-7 minutes. You don’t have to boil the combination to thicken it, but when it does start to boil, don’t boil for greater than 1 minute. Needless to say the combination will thicken because it cools.
4. Take away raspberry combination from warmth and pressure to take away the seeds, if desired. Pour the combination into one other bowl and refrigerate till utterly cool.

Make the cupcakes

1. Put together a cupcake pan with cupcake liners. Preheat oven to 350°F (176°C).
2. Mix the flour, cocoa powder, baking soda and salt in a medium sized bowl and put aside.
3. Add the melted butter, vegetable oil, sugar and vanilla extract to a big bowl and blend till properly mixed.
4. Add the egg and blend till properly mixed, then add the milk and blend till properly mixed.
5. Add the dry substances to the moist substances and blend simply till properly mixed. Don’t over combine.
6. Add the recent water and blend till properly mixed.
7. Divide the cupcake the batter between the cupcake liners, filling a bit of greater than half approach full (50g). Bake 14-17 minutes, or till a toothpick inserted into the middle comes out clear.

Make the buttercream

1. When the cupcakes have cooled, make the buttercream. Add the butter to a big mixer bowl and beat till easy.
2. Add about half of the powdered sugar and beat till properly mixed and easy. In the event you intend to frost the cupcakes as within the pictures, you’ll wish to use the bigger quantity of powdered sugar so that you’ve got sufficient buttercream.
3. Add 4 tablespoons of raspberry filling and the vanilla extract and beat till properly mixed and easy.
4. Add the remaining powdered sugar and beat till properly mixed and easy. Add the extra raspberry filling, as wanted, to get the fitting taste and consistency of frosting.

End off cupcakes

1. When the cupcakes have cooled, use a cupcake corer to take away the facilities from the cupcakes.
2. Fill every cupcake with one tablespoon of raspberry filling, then pipe the buttercream on prime of the cupcakes. I used Ateco tip 847.
3. If utilizing the chocolate ganache, drizzle it over the raspberry buttercream. You should utilize a squeeze bottle or add it to a piping bag fitted with a Wilton 10 tip to have a bit of extra management. You may additionally simply use a spoon or a Ziplock bag with a nook trimmed off.
4. Add a raspberry on prime and some other toppings you would possibly like.
5. Serve instantly or retailer within the fridge in an air-tight container. Greatest served at room temperature, for the reason that buttercream will get fairly agency when chilly. Greatest if eaten inside 4-5 days.

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Notes

Chocolate Ganache – You solely want about half of the ganache recipe.

Vitamin

• Serving Measurement: 1 Cupcake
• Energy: 498
• Sugar: 57.4 g
• Sodium: 186.9 mg
• Fats: 24.7 g
• Carbohydrates: 70.6 g
• Protein: 2.9 g
• Ldl cholesterol: 65.8 mg