Indulge in the exquisite blend of rich chocolate and the vibrant zing of raspberries with these heavenly cupcakes. A perfect fusion of flavors, this recipe promises a delectable treat that’s as delightful to the palate as it is to the eye. Whether for a special occasion or a cozy evening at home, these cupcakes are sure to impress. Read on to discover how to create this tantalizing treat, complete with a comprehensive nutritional breakdown and expert tips to elevate your baking game.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup boiling water
- 1/2 cup raspberries, plus more for garnish
- Raspberry jam for filling
For Frosting:
- 1/2 cup butter, softened
- 1/4 cup raspberry puree
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Confectioners’ sugar for dusting
Directions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
- In a separate bowl, beat sugars with oil until well combined. Mix in the egg and vanilla.
- Alternate adding flour mixture and buttermilk to the sugar mixture, beginning and ending with flour. Stir in boiling water until smooth.
- Fill liners 2/3 full, pressing 2-3 raspberries into each. Bake for 18-20 minutes. Cool completely.
- For the frosting, beat butter, raspberry puree, confectioners’ sugar, and vanilla until smooth.
- Cut a cone out of each cupcake, add jam, replace the top, and pipe on frosting. Garnish with raspberries and dust with confectioners’ sugar.
Prep and Cooking Time
- Preparation Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: 45 minutes
- Servings: 12 cupcakes
Nutritional Information per Serving
- Calories: 360 kcal
- Carbohydrates: 58 g
- Protein: 3 g
- Fat: 14 g
- Saturated Fat: 5 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 5 g
- Trans Fat: 0 g
- Cholesterol: 31 mg
- Sodium: 170 mg
- Potassium: 85 mg
- Fiber: 2 g
- Sugar: 44 g
- Vitamin A: 200 IU
- Vitamin C: 2 mg
- Calcium: 25 mg
- Iron: 1.4 mg
These cupcakes provide a good balance of indulgence and nutrients, with a notable content of fiber and vitamins A and C, thanks to the raspberries.
Notes
- Substitutions: For a dairy-free version, use almond or soy milk instead of buttermilk and a dairy-free butter substitute for the frosting.
- Serving Suggestions: Serve these cupcakes as a dessert for special occasions or as a treat to brighten up any day. They pair wonderfully with a glass of milk or a cup of coffee.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
FAQs
- Can I use frozen raspberries? Yes, you can use frozen raspberries. Just ensure they are thawed and well-drained before use to prevent excess moisture in the batter.
- How can I ensure my cupcakes are moist? Do not overmix the batter, and be sure to use boiling water as it helps to develop the cocoa’s flavor and keeps the cupcakes moist.
- Can I make these cupcakes in advance? Yes, the cupcakes can be baked ahead of time and stored without frosting in an airtight container for up to 2 days or frozen for up to a month.
- Is there a substitute for buttermilk? Yes, you can make a homemade version by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes before use.