Raspberry-Filled Chocolate Cupcakes with Creamy Vanilla Buttercream
Rich chocolate cupcakes filled with fresh raspberries and topped with smooth vanilla buttercream frosting.
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Make delicious raspberry-filled chocolate cupcakes topped with creamy vanilla buttercream. Perfect for dessert or special occasions.
Recipe Details
Prep time
15m
Cook time
20m
Rest time
0s
Total time
35m
Prep time
15m
Cook time
20m
Rest time
0s
Total time
35m
Ingredients
Servings:
1
1
- 40 g all-purpose flour
- 30 g granulated sugar
- 10 g unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.125 teaspoon salt
- 30 ml whole milk
- 15 ml vegetable oil
- 0.5 piece large egg
- 0.5 teaspoon vanilla extract
- 10 g fresh raspberries
- 20 g unsalted butter softened
- 30 g powdered sugar
- 0.25 teaspoon vanilla extract for buttercream
- 5 ml whole milk for buttercream
Origins USA
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit).
- Line a muffin tin with cupcake liners.
- In a medium bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, whisk granulated sugar, vegetable oil, whole milk, large egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until smooth and no lumps remain.
- Fill each cupcake liner halfway with batter.
- Place one fresh raspberry in the center of each cupcake batter portion.
- Cover the raspberry with more batter until the liner is about three-quarters full.
- Bake cupcakes for 18 to 20 minutes or until a toothpick inserted near the edge comes out clean.
- Remove cupcakes from oven and let cool completely on a wire rack.
- To make the vanilla buttercream, beat softened unsalted butter until creamy.
- Gradually add powdered sugar while continuing to beat.
- Add vanilla extract and whole milk for buttercream, beat until smooth and fluffy.
- Once cupcakes are cool, pipe or spread vanilla buttercream on top of each cupcake.
Tips
- Use fresh raspberries for best flavor and texture.
- Do not overmix the batter to keep cupcakes tender.
- Ensure cupcakes are completely cool before frosting to prevent melting.
Serving Suggestions
- cold milk
- fresh raspberries
- coffee
- whipped cream
Enjoy these luscious raspberry-filled chocolate cupcakes topped with creamy vanilla buttercream for a delightful treat any time.
Nutrition Facts
Estimated values per 100g.
- Fiber (g): 3
- Sodium (g): 0.2
- Sugar (g): 30
- Fat (g): 15
- Carbohydrates (g): 45
- Protein (g): 5
- Calories: 350
- Cholesterol (g): 0.05
- Saturated Fat (g): 7
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