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This luscious chocolate raspberry cupcake combines rich cocoa with a burst of tart raspberry jam creating a delightful balance that melts in your mouth. It’s the perfect dessert when you want to impress without spending hours in the kitchen.
I first made these cupcakes for a family gathering and was amazed at how quickly they disappeared. They quickly became a go-to treat for celebrations and cozy weekends alike.
Ingredients You Need
- All-purpose flour: provides structure choose fresh finely milled flour for the best texture
- Cocoa powder: delivers deep chocolate notes opt for unsweetened for true richness
- Baking soda and baking powder: ensure cupcakes rise perfectly and stay fluffy
- Granulated and brown sugars: add sweetness and moisture a mix gives complexity
- Vegetable oil: keeps the cupcakes tender and moist avoid extra virgin oils for a neutral flavor
- Large eggs: bind ingredients and add richness always use fresh eggs at room temperature
- Vanilla extract: enhances overall flavor pure vanilla is worth the splurge
- Milk: adds moisture and helps with batter consistency whole milk creates the best texture
- Raspberry preserves: bring a vibrant fruity center use quality preserves with real fruit bits
- Unsalted butter for frosting: allows control over saltiness softened for easy whipping
- Powdered sugar: creates smooth frosting sift for lump-free icing
- Heavy cream: lightens the frosting texture use fresh cream for best results
Detailed Cooking Directions
- Preheat and Prepare:
- Preheat your oven to 350°F 175°C. Line a muffin pan with cupcake liners to prevent sticking and make cleanup easy.
- Mix Dry Ingredients:
- Whisk together flour cocoa powder baking soda baking powder and salt in a bowl. This step ensures even distribution and a smooth batter.
- Combine Sugars and Wet Ingredients:
- In a separate bowl mix granulated sugar brown sugar vegetable oil eggs and vanilla extract until smooth and creamy. This creates a rich base for your cupcakes.
- Incorporate Dry Ingredients and Milk:
- Add the dry ingredients and milk alternately into the sugar mixture starting and ending with dry ingredients. Mix gently to keep the batter light and airy.
- Fill and Add Raspberry Filling:
- Spoon the batter halfway into each cupcake liner then add a spoonful of raspberry preserves in the center. Cover with the remaining batter to enclose the jam.
- Bake and Cool:
- Bake for 20 to 22 minutes or until a toothpick comes out clean around the edges but avoids the jam center. Let cupcakes cool completely on a rack before frosting.
- Prepare Frosting:
- Beat softened butter powdered sugar cocoa powder and heavy cream until smooth and fluffy. Adjust consistency with more cream or sugar as needed.
- Frost and Serve:
- Pipe or spread frosting over cooled cupcakes and enjoy immediately or store for later.
Softened butter is key to achieving a silky frosting texture and ease of spreading or piping. The first time I baked these I was captivated by how the raspberry filling captured everyone’s attention. Using fresh raspberries to make your own preserves adds a special homemade touch.
Smart Storage Tips
Store cupcakes in an airtight container at room temperature for up to two days to maintain freshness. Refrigerate if your kitchen is warm but allow cupcakes to come to room temperature before eating for best flavor. Frosted cupcakes freeze well—freeze unfrosted first then add frosting after thawing to keep it silky.
Ingredient Variations
Swap vegetable oil for melted coconut oil for a subtle tropical twist. Use blackberry or strawberry preserves if raspberries aren’t available for new fruit sensations. For a dairy-free version substitute milk with almond or oat milk and use a vegan butter alternative in the frosting.
Perfect Pairing Ideas
Serve these cupcakes with a cup of rich hot chocolate for an indulgent chocolate fest. A glass of chilled champagne or sparkling wine offers a celebratory contrast. For coffee lovers a creamy latte enhances the cocoa notes beautifully.
Seasonal Makeovers
Add orange zest to the batter in winter for a festive flavor boost. In summer fold in fresh chopped raspberries alongside the preserves for extra freshness. Decorate frosting with edible flowers or fresh berries in spring to brighten presentation.
Enjoy these cupcakes fresh to experience their best flavor and texture. They’re sure to become a beloved treat for any occasion.
Frequently Asked Questions
- → What makes the cupcakes moist?
The combination of vegetable oil and brown sugar helps retain moisture, while milk adds softness to the crumb.
- → How is the raspberry flavor incorporated?
A spoonful of raspberry preserves is placed in the center of each cupcake batter before baking, creating a flavorful surprise.
- → Can I substitute any ingredients for allergies?
Vegetable oil can be swapped with a mild-flavored oil like canola. For eggs, consider flax eggs as a plant-based alternative.
- → What is the best way to frost the cupcakes evenly?
Use a piping bag or an offset spatula to spread the cocoa buttercream smoothly after cupcakes have fully cooled.
- → How long should the cupcakes cool before frosting?
Allow cupcakes to cool completely on a rack to prevent the frosting from melting and sliding off.
- → Can these be stored for later enjoyment?
Store cupcakes in an airtight container at room temperature for up to two days, or refrigerate to extend freshness.