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Chocolate Raspberry Cupcakes with Buttercream Frosting

Chocolate Raspberry Cupcakes with Buttercream Frosting
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Deliciously moist and rich Chocolate Raspberry Cupcakes with Buttercream Frosting combine the deep flavor of cocoa and the fresh burst of raspberries, topped with creamy, fluffy buttercream. Perfect for celebrations, birthdays, or whenever you want a special treat, these cupcakes stand out for their balanced flavors, tender texture, and elegant simplicity.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract

Raspberry Addition

  • 1 cup fresh raspberries

Buttercream Frosting

  • ½ cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream
  • Optional: 1-2 tablespoons milk or extra cream to adjust consistency

Instructions

  1. Prepare Your Oven and Cupcake Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and lightly grease them to prevent sticking. This step ensures even baking and easy cupcake removal.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This combines your leavening and dry elements evenly, crucial for perfect texture.
  3. Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and granulated sugar until light and fluffy. This aerates the batter, helping cupcakes rise and giving them that tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract to add aromatic depth that boosts the overall flavor.
  5. Alternate Adding Dry Ingredients and Buttermilk: Pour in the dry ingredients alternately with the buttermilk, starting and ending with the dry mix. This technique keeps the batter smooth and well combined without overmixing, preserving fluffiness.
  6. Fold in Fresh Raspberries: Gently fold in the fresh raspberries to distribute their fruity bursts throughout the batter without breaking them apart.
  7. Bake and Cool: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
  8. Make the Buttercream Frosting: Beat softened butter until creamy, then gradually add powdered sugar, mixing well between additions. Add vanilla extract and a splash of heavy cream to lighten the texture. Beat until fluffy and smooth.
  9. Frost the Cupcakes: Using a piping bag or knife, generously frost each cooled cupcake with the buttercream. For extra flair, top with a fresh raspberry or chocolate shavings.

Notes

  • Ensure butter, eggs, and buttermilk are at room temperature for better mixing and texture.
  • Measure flour by spooning and leveling to avoid dense cupcakes.
  • Mix batter just until combined to keep cupcakes tender and light.
  • Use fresh raspberries for better texture and berry bursts; if using frozen, thaw and drain well.
  • If buttercream is too soft while piping, chill in the fridge for 10-15 minutes to firm up.

Nutrition

Keywords: Chocolate Cupcakes, Raspberry Cupcakes, Buttercream Frosting, Party Dessert, Birthday Cupcakes

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