Ingredients
Method
- Combine sugar, cornstarch, and water in a medium saucepan over medium heat, stirring until sugar dissolves.
- Add raspberries and stir to coat them evenly with sugar mixture.
- Cook until berries release juice and soften, mashing lightly with a spatula.
- Continue cooking until mixture thickens slightly, about 5–7 minutes; avoid prolonged boiling.
- Remove from heat and strain to remove seeds if desired. Chill until fully cooled.
- Line a cupcake pan with papers and preheat oven to 350°F (176°C).
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a large bowl, combine melted butter, vegetable oil, sugar, and vanilla; mix until smooth.
- Add egg, then milk, blending until incorporated.
- Fold in dry ingredients until just combined, then stir in hot water or coffee.
- Fill cupcake liners slightly over halfway (≈50g) and bake 14–17 minutes until a toothpick comes out clean.
- Beat softened butter until creamy in a large mixing bowl.
- Add half of powdered sugar and mix until smooth.
- Incorporate raspberry filling and vanilla extract; beat until creamy.
- Add remaining powdered sugar and additional raspberry filling as needed for desired consistency.
- Core cooled cupcakes and fill centers with 1 tablespoon raspberry filling each.
- Pipe buttercream over cupcakes and drizzle with ganache if using.
- Garnish with a raspberry and any additional decorations.
- Store in airtight container in fridge; best served at room temperature within 4–5 days.
Nutrition
Notes
These chocolate raspberry cupcakes are a perfect balance of rich cocoa and bright fruit, crowned with dreamy buttercream. Each bite feels like a celebration of flavors and textures.