Experience the perfect marriage of deep, dark chocolate and bright, tangy raspberry in these stunning cupcakes. The base is an exceptionally moist, one-bowl chocolate cupcake, known for its rich flavor and tender crumb. It’s crowned with a luxurious raspberry buttercream that gets its gorgeous pink hue and fruity punch from real raspberry puree.
This frosting is silky, not too sweet, and beautifully balanced. Together, they create a dessert that looks as sophisticated as it tastes, making it ideal for impressing guests at a dinner party or celebrating a loved one’s special day.
The Science of Moist Cupcakes & Stable Fruit Frosting
The chocolate cupcakes achieve their signature moistness through the use of oil and buttermilk. Oil coats flour proteins more thoroughly than solid fat, ensuring a tender crumb that stays soft for days. The acidity in buttermilk further tenderizes the gluten. The hot coffee (or water) blooms the cocoa powder, intensifying the chocolate flavor without adding a coffee taste.
The raspberry frosting presents a unique challenge: incorporating fruit puree without breaking the emulsion of the buttercream. The key is reducing the raspberry puree to cook off excess water, which would make the frosting runny. Concentrating the puree intensifies the flavor and color while removing the moisture that could cause separation. When beaten into the creamed butter and sugar, this reduced puree incorporates smoothly, creating a stable, pipeable, and vibrantly flavored frosting that holds its shape perfectly.
Ingredients
For the Chocolate Cupcakes (12 cupcakes):
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup (120ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (120ml) hot strong coffee or hot water
For the Raspberry Frosting:
- 6 oz (about 1 ½ cups) fresh or frozen raspberries
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- Pinch of salt
- 1 teaspoon vanilla extract (optional)
For Garnish: Fresh raspberries, mint leaves, chocolate shavings.
Instructions
1. Make the Raspberry Puree: In a small saucepan, cook the raspberries over medium heat for 8-10 minutes, mashing with a spoon, until broken down and juicy. Press the mixture through a fine-mesh sieve into a bowl to remove the seeds.
Return the seedless puree to the saucepan and simmer for 5-7 more minutes until reduced to about ¼ cup of thick, concentrated puree. Let cool completely.
2. Bake the Chocolate Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt. Add egg, buttermilk, oil, and vanilla. Beat for 2 minutes on medium speed. Carefully stir in hot coffee (batter will be thin). Fill liners ⅔ full. Bake 18-22 minutes, until a toothpick comes out clean. Cool completely.
3. Make the Frosting Base: In a large bowl, beat the softened butter with an electric mixer on medium speed until very smooth and creamy, about 2-3 minutes.
4. Finish the Frosting: With the mixer on low, gradually add the sifted powdered sugar and salt until combined. Add the completely cooled, reduced raspberry puree and vanilla (if using). Beat on medium-high speed for 3-4 minutes until the frosting is very light, fluffy, and a uniform pale pink color.
5. Frost & Decorate: Fit a piping bag with a large star tip. Fill with frosting and pipe a generous swirl onto each cooled cupcake. Top each with a fresh raspberry and a mint leaf.
6. Serve & Store: Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Let come to room temperature for 20 minutes before serving for the best frosting texture.
Pro-Tips for Flawless, Flavorful Cupcakes
- Reduce the Puree Thoroughly: This is the most important step for the frosting. The puree must be thick like jam; if it’s too watery, the frosting will be soft and may separate.
- Cool Everything Completely: The reduced puree must be cool, and the cupcakes must be completely cool before frosting. Warmth will melt the buttercream.
- Sift the Powdered Sugar: This prevents lumps in your beautifully smooth, pink frosting.
- Butter Temperature: Use butter that is softened but still cool to the touch for the fluffiest, most stable frosting.
- Adjust Color & Flavor: For a deeper pink color, add a tiny drop of pink gel food coloring. For a stronger raspberry flavor, you can add a teaspoon of raspberry extract along with the puree.
- Make Ahead: The reduced raspberry puree can be made and refrigerated up to 3 days in advance. Baked, unfrosted cupcakes freeze beautifully for up to a month.
These Chocolate Cupcakes with Raspberry Frosting are a beautiful and delicious testament to a classic flavor pairing.