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Raspberry Chocolate Cupcakes Recipe

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4.3 from 64 reviews

These Raspberry Chocolate Cupcakes are moist and rich with a deep chocolate flavor enhanced by brewed coffee, complemented perfectly by a tangy raspberry purée filling and a smooth raspberry buttercream frosting. Finished with fresh raspberries and milk chocolate shavings, these elegant cupcakes make an impressive dessert for any occasion.

Ingredients

Chocolate Cupcakes

  • 100 g unsalted butter
  • 100 ml sunflower oil
  • 340 g granulated white sugar
  • 4 extra-large eggs
  • 340 g self-raising flour
  • 50 g cocoa powder
  • ½ tsp salt
  • 160 ml strong brewed coffee, cooled
  • 120 g sour cream
  • 140 ml whole milk
  • 1 tsp vanilla extract

Raspberry Purée

  • 300 g fresh raspberries
  • 40 g caster sugar
  • 1 tbsp lemon juice

Raspberry Buttercream Frosting

  • 600 g powdered sugar (icing sugar)
  • 100 g unsalted butter, softened
  • 250 g cream cheese, cubed
  • ¼ cup raspberry purée (reserved from above)
  • 100 g fresh raspberries (for decorating)
  • 30 g milk chocolate shavings (for decorating)

Instructions

  1. Prepare the oven and pans: Preheat your oven to 180°C (350°F) and line two 12-hole cupcake pans with cupcake liners to get ready for baking.
  2. Make cupcake batter: In an electric mixer with the paddle attachment, beat together butter, sunflower oil, and sugar until the mixture becomes light and fluffy. Then add eggs one at a time, beating well after each addition and scraping down the bowl regularly.
  3. Mix dry ingredients: In a separate large bowl, sift together self-raising flour, salt, and cocoa powder to ensure even distribution and no lumps.
  4. Combine wet ingredients: In a jug, mix the cooled strong brewed coffee, sour cream, milk, and vanilla extract until well combined.
  5. Incorporate wet and dry ingredients: With the mixer running at medium-low speed, alternate adding the sifted flour mixture and wet ingredients to the egg mixture, starting with the flour and finishing with the wet mix. Scrape the bowl sides and mix again to ensure a smooth, lump-free batter.
  6. Fill and bake cupcakes: Using a jug or an ice-cream scoop, distribute the cupcake batter evenly into the prepared liners. Bake in the preheated oven for 12 to 15 minutes or until a skewer inserted in the center comes out clean.
  7. Cool cupcakes: Let cupcakes cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare raspberry purée: In a small saucepan over medium heat, combine fresh raspberries, caster sugar, and lemon juice. Stir occasionally, pressing the fruit gently against the pan to break it down. Once the sugar dissolves and the purée thickens slightly, remove from heat and cool to room temperature. Reserve ¼ cup of purée for the frosting and keep the rest in a piping bag for filling.
  9. Make raspberry buttercream: In a stand mixer with the paddle attachment, beat the powdered sugar and softened butter at medium speed until the texture resembles fine breadcrumbs. Add cubed cream cheese and beat at medium-high speed until smooth, scraping the bowl sides as necessary. Mix in ¼ cup cooled raspberry purée, then beat for an additional 3 minutes until the frosting is light and fluffy.
  10. Assemble cupcakes: Using a cupcake or apple corer, remove the center of each cooled cupcake. Fill the hollow with the raspberry purée from the piping bag. Pipe a generous swirl of raspberry buttercream on top. Decorate each cupcake with fresh raspberries and milk chocolate shavings for an elegant finish.

Notes

  • Ensure the coffee is cooled before adding it to the batter to prevent cooking the eggs.
  • You can make the raspberry purée and frosting a day in advance and store them refrigerated; bring to room temperature before use.
  • For extra chocolate intensity, dust the cupcakes lightly with cocoa powder before frosting.
  • If fresh raspberries are not available, frozen berries can be used for the purée but thaw and drain excess liquid first.
  • Use full-fat cream cheese and unsalted butter for the creamiest frosting texture.

Find it online: https://recipethrive.com/raspberry-chocolate-cupcakes-recipe/