Today we are going to do Chocolate Raspberry Cupcakes! I don’t claim to be a professional baker by an means, but I do love to try now fun and exciting recipes and learning a new craft! For my first shot at Gourmet Cupcakes, I don’t think I did too terrible!
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One of the nice things about this recipe is it makes about 24 regular cupcakes, but if you make mini cupcakes using a mini cupcake pan, you can get around 48 cupcakes! The ones in the photo above are mini cupcakes. This is a fantastic idea for those of you who want to make these for special treats for school, or a Valentines Day Party!
Ingredients
Equipment
- Decorating Bags
- Wilton 2D decorating Tip
- Mixer
- Small Blender/ Food Processor
- Food Sieve/ Strainer
Cupcake TinorMini Cupcake Pan
Cupcakes
- 1/2 cup unsweetened natural cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup vegetable oil (melted coconut oil works too)
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk
Raspberry Frosting
- 3/4 cups unsalted butter, softened to room temperature
- 3 and 1/2 cups confectioners’ sugar
- 3 Tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt, to taste
- 1/2 cup thick raspberry preserves or jam
- raspberries for garnish
Instructions
- Preheat the oven to 350°F. Line a 12 cup muffin pan with cupcake liners. Line a second pan with 2 liners– this recipe will make around 14 regular sized cupcakes. You could also use a mini cupcake pan.
- In a large bowl or mixing bowl, whisk the cocoa powder, flour, baking soda, baking powder and salt together until combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until smooth. Pour half of the wet ingredients into the dry. Pour half of the buttermilk. Gently stir about 5 times. Repeat with the remaining wet ingredients and buttermilk. Do not over whisk
- Pour the batter into the liners filling only about halfway. Bake in batches for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For about 30 mini cupcakes, bake for about 11-13 minutes at the same oven temperature. Allow to cool before frosting.
- For the frosting, beat softened butter on medium speed for about 3-4 minutes until smooth and creamy. Add confectioners’ sugar, cream, vanilla extract, and the salt with the mixer running. Increase to high for about 1 minute. Add the raspberry perserves, and beat until thick and creamy about two minutes. If the frosting is too thin, add a little more confectioners’ sugar. Add a little more salt to offset the sweetness.
- Make the frosting: Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners’ sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
- Frost your cupcakes with your decorating bags and 2D tip!
Chocolate Raspberry Cupcakes
Ingredients
- 1/2 cup natural cocoa powder softened
- 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 large eggs **at room temperature**
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk
- 3/4 cup unsalted butter *softened to room temp**
- 3 1/2 cup confectioners sugar
- 3 tbsp heavy cream
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup thick raspberry preserves or jam
- raspberries for garnish
- Decorating bags
- Wilton 2D Decorating tip
- cupcake tin or mini cupcake tin
Instructions
- Preheat the oven to 350°F. Line a 12 cup muffin pan with cupcake liners. Line a second pan with 2 liners– this recipe will make around 14 regular sized cupcakes. You could also use a mini cupcake pan.
- In a large bowl or mixing bowl, whisk the cocoa powder, flour, baking soda, baking powder and salt together until combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until smooth. Pour half of the wet ingredients into the dry. Pour half of the buttermilk. Gently stir about 5 times. Repeat with the remaining wet ingredients and buttermilk. Do not overwhisk
- Pour the batter into the liners filling only about halfway. Bake in batches for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For about 30 mini cupcakes, bake for about 11-13 minutes at the same oven temperature. Allow to cool before frosting.
- For the frosting, beat softened butter on medium speed for about 3-4 minutes until smooth and creamy. Add confectioners' sugar, cream, vanilla extract, and the salt with the mixer running. Increase to high for about 1 minute. Add the raspberry perserves, and beat until thick and creamy about two minutes. If the frosting is too thin, add a little more confectioners' sugar. Add a little more salt to offset the sweetness.
- Make the frosting: Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners’ sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
- Frost cupcakes using your decorating bags and wilton 2D tip! Top with raspberry!
Like our Chocolate Raspberry Cupcakes and want to try other recipes? Try our Peeps Rice Krispie Treats or Moms Favorite Brookie Bars!
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