why make this recipe
Chocolate Raspberry Cupcakes are a delightful treat that perfectly combines rich chocolate and fresh raspberries. They are perfect for any occasion, whether it’s a birthday celebration, a family gathering, or just a simple dessert at home. The combination of flavors makes them a favorite among both kids and adults. Plus, they are fun to make and decorate, adding a personal touch to each cupcake.
how to make Chocolate Raspberry Cupcakes
Ingredients:
- 3/4 cup warm water
- 1/3 cup milk or dark chocolate chips, melted
- 1/3 cup unsweetened or dark cocoa powder
- 2 large eggs, room temperature
- 1/3 cup vegetable or canola oil
- 1 tsp vanilla extract or vanilla bean paste
- 1 tsp white vinegar
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup unsalted butter, room temperature
- 1/4 tsp fine salt
- 3 1/2 cups powdered sugar
- 1 Tbsp heavy whipping cream, room temperature
- 1/4 cup raspberry jam or preserves
- 1/2 cup semi-sweet or dark chocolate
- 1/3 cup heavy whipping cream
- 1 cup raspberry jam for filling
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together warm water, melted chocolate chips, and cocoa powder until combined.
- Whisk in eggs, oil, vanilla extract, and vinegar.
- Add flour, sugar, baking soda, and salt. Whisk until just combined.
- Fill cupcake liners 3/4 full and bake for 18-20 minutes. Let cool.
- For raspberry buttercream, beat butter until smooth. Mix in vanilla and salt, then gradually add powdered sugar, raspberry jam, and cream. Mix until smooth.
- For chocolate ganache, heat cream until steaming, pour over chocolate, let sit, then stir until smooth.
- Remove cupcake centers and fill with raspberry jam. Pipe buttercream on top, chill, then drizzle with ganache. Garnish with raspberries and chocolate shavings.
how to serve Chocolate Raspberry Cupcakes
Serve the Chocolate Raspberry Cupcakes on a nice platter. You can place them in colorful cupcake liners to make them look even more appealing. These cupcakes are best enjoyed fresh, but they also pair well with a cup of coffee or a glass of milk.
how to store Chocolate Raspberry Cupcakes
If you have leftovers, store the cupcakes in an airtight container at room temperature for up to two days. If you want them to last longer, keep them in the fridge for up to a week. Just make sure to bring them to room temperature before serving for the best taste.
tips to make Chocolate Raspberry Cupcakes
- Ensure all ingredients are at room temperature for a better mix.
- Do not overmix the batter; mix just until combined to keep the cupcakes light and fluffy.
- For added flavor, consider adding a few fresh raspberries to the batter.
- When piping the buttercream, use a star tip for a beautiful swirl.
variation
You can make these cupcakes gluten-free by substituting all-purpose flour with a gluten-free flour blend. You may also change the flavor by using strawberry or cherry jam instead of raspberry for a different twist.
FAQs
1. Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them closer to serving time.
2. Can I use frozen raspberries?
Absolutely! Just make sure they are thawed and drained before using them in the recipe.
3. What if I don’t have raspberry jam?
You can use any fruit jam or preserves that you like, such as strawberry or blueberry, for a different flavor experience.