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 beautiful little cupcakes. So fairly! So tasty! How are you going to go unsuitable? 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 little bit totally different than the cake, however makes use of the identical filling and one other scrumptious chocolate cupcake recipe. These cupcakes additionally function a raspberry frosting, as an alternative of chocolate, and I simply love the pop of pink shade 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 truly modified from my zucchini chocolate cake, which I fell in love with. Such an superior chocolate cake recipe and these cupcakes are simply pretty much as good.
• The frosting! Every of those chocolate raspberry cupcakes is completed with a beneficiant quantity of raspberry buttercream frosting. The raspberry filling can also be used to taste the buttercream, so the flavors are good collectively and there are not any further steps to create flavoring for the buttercream. It’s so good!
• Fairly and festive. The chocolate drizzle and raspberry on high finishes these cupcakes completely. They’re so beautiful and the pink shade would make them good for Valentine’s Day or any event with pink.

Ingredient Notes

Every a part of this raspberry chocolate cupcake recipe is made with only a few substances and several other issues are repeated. Yow will discover the precise measurements within the recipe card under.

• Cornstarch – This thickens the raspberry filling. When you don’t have to boil the filling, remember the fact that if it does boil, you received’t need to boil it for greater than a minute or the cornstarch can break down and received’t thicken the filling correctly.
• Raspberries – I used recent raspberries, however frozen would additionally work. Simply thaw them and take away the surplus water.
• All-purpose flour – Be sure you measure the flour accurately 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 can 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 – Be sure you use giant eggs, not medium or further giant.
• Milk – I take advantage of 2% however complete milk works too.
• Scorching water – This helps to “bloom” the cocoa powder, so that you get the complete chocolate taste. You can too use sizzling espresso. It received’t add a espresso style to the cupcakes however quite enhances the chocolate taste.
• Powdered sugar – Whereas it definitely sweetens the buttercream, it additionally provides quantity and stability. You can use much less, however bear in mind you’ll get much less buttercream and it received’t maintain form fairly as nicely.
• Chocolate ganache – An non-compulsory topping nevertheless 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 easy to make. Simply go away time for the cupcakes to chill earlier than adorning. Yow will discover the printable model of the directions within the recipe card under.

Make the Raspberry Filling

• Make the sugar combination. Mix the sugar, cornstarch, and water over medium excessive. Cook dinner till the combination is moist and the sugar begins to soften.
• Cook dinner the raspberries. Add the raspberries. Cook 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, non-compulsory). 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 nicely 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 best taste and consistency.

End Off Cupcakes

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

Professional Suggestions for the Finest Cupcakes

• Keep away from overcooking the raspberry filling. The raspberry filling comes collectively simply. Simply make sure to prepare dinner it till it begins to thicken, however bear in mind 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, quite than thicken the combination.
• Don’t overmix the batter. When you mix the moist and dry substances, combine simply till all the things is nicely included. There’s no have to preserve mixing and mixing!
• Use HOT water. Including sizzling water actually does make a distinction. It helps the cocoa powder “bloom” which leads to 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 good 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 once 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 ought to be saved in an hermetic container within the fridge. Nevertheless, they’re greatest when served at room temperature because the buttercream will get fairly agency when chilly. I like to drag 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. Permit them to chill utterly then freeze in an hermetic container. You can too 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

• 
  Writer: Lindsay Conchar
• 
  Prep Time: 1 hour
• 
  Cook 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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Substances

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, non-compulsory*
• Raspberries, non-compulsory

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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. Remember that 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 nicely mixed.
4. Add the egg and blend till nicely mixed, then add the milk and blend till nicely mixed.
5. Add the dry substances to the moist substances and blend simply till nicely mixed. Don’t over combine.
6. Add the new water and blend till nicely mixed.
7. Divide the cupcake the batter between the cupcake liners, filling a little bit greater than half method 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 nicely mixed and easy. If you happen to intend to frost the cupcakes as within the images, you’ll need to use the bigger quantity of powdered sugar so that you’ve sufficient buttercream.
3. Add 4 tablespoons of raspberry filling and the vanilla extract and beat till nicely mixed and easy.
4. Add the remaining powdered sugar and beat till nicely mixed and easy. Add the extra raspberry filling, as wanted, to get the best 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 high of the cupcakes. I used Ateco tip 847.
3. If utilizing the chocolate ganache, drizzle it over the raspberry buttercream. You need to use a squeeze bottle or add it to a piping bag fitted with a Wilton 10 tip to have a little bit extra management. You can additionally simply use a spoon or a Ziplock bag with a nook trimmed off.
4. Add a raspberry on high and every other toppings you may like.
5. Serve instantly or retailer within the fridge in an air-tight container. Finest served at room temperature, because the buttercream will get fairly agency when chilly. Finest if eaten inside 4-5 days.

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Notes

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

Vitamin

• Serving Dimension: 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