Irresistible Raspberry Chocolate Cupcakes

Irresistible Raspberry Chocolate Cupcakes

These cupcakes combine rich chocolate, a tart raspberry center, and a luscious frosting for a treat that’s impossible to resist. Here’s the recipe:

Ingredients

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ½ cup hot coffee (or hot water for a milder flavor)

For the Raspberry Filling:

• 1½ cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp lemon juice

For the Chocolate Raspberry Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup unsweetened cocoa powder
• ¼ cup raspberry puree (strained to remove seeds)
• 2–3 tbsp milk or cream
• 1 tsp vanilla extract

Optional Garnish:

• Fresh raspberries
• Chocolate shavings or curls
• A drizzle of melted chocolate

Instructions

1. Bake the Chocolate Cupcakes:

• Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
• In a large bowl, beat the butter and sugar until creamy. Add eggs one at a time, then mix in vanilla extract.
• Gradually add the dry ingredients, alternating with milk, and mix until combined. Stir in the hot coffee or water.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.

2. Prepare the Raspberry Filling:

• In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until the mixture thickens (about 5 minutes).
• Remove from heat and let it cool completely.

3. Make the Frosting:

• Beat butter in a large bowl until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth.
• Stir in the raspberry puree, vanilla extract, and milk (one tablespoon at a time) until the frosting is light and fluffy.

4. Assemble the Cupcakes:

• Use a small knife or cupcake corer to remove the centers of the cooled cupcakes. Fill each with the raspberry filling.
• Pipe or spread the chocolate raspberry frosting over the tops of the cupcakes.

5. Decorate and Serve:

• Garnish with fresh raspberries, chocolate shavings, or a drizzle of melted chocolate for an extra touch.
• Serve and watch these irresistible cupcakes disappear!

These Raspberry Chocolate Cupcakes are perfect for parties, romantic dinners, or simply indulging your sweet tooth. Let me know if you make them!