Chocolate Raspberry Cupcakes (Print-Friendly Version)
Moist chocolate cupcakes with raspberry preserves and smooth cocoa frosting, perfect for dessert.
# Ingredients Required:
→ Chocolate Cupcakes
01 -
190 grams all-purpose flour
02 -
50 grams cocoa powder
03 -
1 teaspoon baking soda
04 -
½ teaspoon baking powder
05 -
¼ teaspoon salt
06 -
150 grams granulated sugar
07 -
100 grams brown sugar
08 -
120 milliliters vegetable oil
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
180 milliliters milk
→ Raspberry Filling
12 -
120 milliliters raspberry preserves
→ Frosting
13 -
170 grams unsalted butter, softened
14 -
300 grams powdered sugar
15 -
25 grams cocoa powder
16 -
30 milliliters heavy cream
# Detailed Directions:
01 -
Preheat the oven to 175°C and line a muffin pan with cupcake liners.
02 -
In a mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar until evenly mixed.
03 -
Using an electric mixer, beat vegetable oil, eggs, and vanilla extract until smooth and homogenous.
04 -
Add the dry ingredient mixture and milk to the wet ingredients alternately, beginning and ending with the dry ingredients, mixing just until combined.
05 -
Fill each cupcake liner halfway with batter, spoon raspberry preserves in the center, then cover with remaining batter to nearly full.
06 -
Bake in the preheated oven for 20 to 22 minutes or until a toothpick inserted near the center comes out clean. Remove and cool completely on a cooling rack.
07 -
Beat softened butter, powdered sugar, cocoa powder, and heavy cream with an electric mixer until smooth and fluffy.
08 -
Pipe or spread the frosting evenly over cooled cupcakes and serve immediately or store appropriately.
# Helpful Advice:
01 -
For best results, ensure the cupcakes have fully cooled before applying the frosting to prevent melting.