Ingredients
Scale
For the Chocolate Cupcakes:
- 1 cup semisweet chocolate chips
- ¾ cup dark cocoa powder
- 1 cup boiling water
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup vegetable oil
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 2 cups frozen raspberries
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
For the Raspberry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup raspberry puree (fresh or thawed frozen raspberries, pureed and strained)
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk (optional, for consistency)
Instructions
1. Prepare the Chocolate Cupcakes Batter:
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.
- In a heatproof bowl, combine the semisweet chocolate chips, cocoa powder, and boiling water. Stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until combined.
- Gradually add the cooled chocolate mixture to the batter, mixing until smooth and fully incorporated.
2. Bake the Cupcakes:
- Divide the batter evenly among 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.
- Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before filling.
3. Make the Raspberry Filling:
- In a small saucepan, combine the frozen raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently until the raspberries break down and release their juice, about 5–7 minutes.
- Stir in the cornstarch slurry and continue to cook for another 2 minutes, or until the mixture thickens. Remove from heat and let cool completely.
4. Prepare the Raspberry Buttercream Frosting:
- In a large bowl, beat the softened butter on medium speed until creamy and smooth.
- Gradually add the powdered sugar, beating on low speed to prevent a sugar cloud.
- Add the raspberry puree and vanilla extract, then beat on medium speed until fully incorporated.
- If the frosting is too thick, add heavy cream or milk one tablespoon at a time until you reach your desired consistency.
5. Assemble the Cupcakes:
- Once the cupcakes are fully cooled, use a small knife or cupcake corer to remove a small center from each cupcake.
- Fill each cavity with the cooled raspberry filling.
- Pipe or spread the raspberry buttercream frosting on top of each cupcake.
Notes
- Chocolate melting tip: When melting chocolate chips in hot water, use a heatproof bowl and stir constantly to avoid burning or seizing. If the chocolate thickens too much, a splash of vegetable oil can help smooth it out.
- Room temperature eggs: For better mixing and texture, use eggs at room temperature. You can set them out about 30 minutes before baking.
- Measuring flour: Spoon the flour lightly into your measuring cup and level it off with a knife. Avoid scooping directly with the cup, which can pack the flour and lead to dense cupcakes.
- Frosting consistency: If the raspberry buttercream is too runny, add more powdered sugar. If too thick, add a little cream or milk.
- Filling the cupcakes: To fill cupcakes easily, use a cupcake corer or a small spoon. Be careful not to scoop all the way through the bottom.
- Substitutions: You can use fresh raspberries for the filling and puree if available. If you want a dairy-free option, substitute vegetable oil for butter in the cupcakes and use a vegan butter alternative for the frosting.
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 22 minutes