Raspberry Chocolate Cupcakes

5 from 1 vote

Raspberry Chocolate Cupcakes

This Chocolate Raspberry Cupcake recipe makes delicious chocolate cupcakes filled with homemade fresh raspberry puree and swirled with fluffy raspberry cream cheese frosting.

Prep Time1 30

Cook Time15

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 375kcal

Author: Cat Spiller

Equipment

x2 12-hole cupcake pans

Ingredients

Chocolate Cupcakes

100 g unsalted butter
100 ml sunflower oil
340 g sugar white, granulated
4 eggs extra-large
340 g self-raising flour
50 g cocoa powder
½ teaspoon salt
160 ml strong brewed coffee
120 g sour cream
140 ml milk whole
1 teaspoon vanilla extract

Raspberry Purée

300 g raspberries
40 g caster sugar
1 tablespoon lemon juice

Raspberry Cream Cheese Frosting

600 g powdered sugar
100 g unsalted butter
250 g cream cheese
¼ cup raspberry purée from above
100 g raspberries for decorating
30 g milk chocolate shavings for decorating

Instructions

Chocolate Cupcakes

Preheat the oven to 180°C (350°F) and line 2x 12-hole cupcake pans with cupcake liners.
Add the butter, oil, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy.
Add the eggs to the sugar and butter mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
In a large bowl sift together the flour, salt, and cocoa powder.
In a jug mix together the cooled coffee, sour cream, milk, and vanilla.
With the mixer’s motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients.
Using a rubber spatula scrape down the sides of the bowl and mix the cupcake batter again. Ensuring that it is well-mixed and lump-free.
Using a jug or ice-cream scoop pour the chocolate cupcake batter into the prepared cupcake liners and bake in a preheated oven for about 12 - 15 minutes or until a skewer inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in their tin for about 5 minutes before transferring them to a wire rack to cool completely.

Raspberry Purée

In a small saucepan set over medium heat add the fresh raspberries, sugar, and lemon juice. Allow the fruit to soften and the sugar to melt. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down if needed.
Once the sugar is melted and the purée has thickened, allow the mashed raspberry purée to cool to room temperature. Reserve ¼ cup of the purée for the frosting and add the remaining purée to a piping bag.

Raspberry Buttercream

Add the icing sugar and butter to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until the mixture resembles fine breadcrumbs.
Add the cubed cream cheese and beat at medium-high speed until the frosting is smooth. Scrape down the sides of the bowl and mix again for about 2 minutes.
Add ¼ cup of the cooled raspberry puree and beat again.
Scrape down the sides of the bowl with a rubber spatula and beat at medium-high speed for a further 3 minutes or until the frosting is light and fluffy. The frosting is now ready to use on the cupcakes.
Use a cupcake or apple corer to remove the center of each cupcake, fill the center with the raspberry puree, and then pipe a swirl of frosting onto each cupcake. Decorate with fresh raspberries and chocolate shavings.

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