Name: Chocolate Raspberry Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 3/4 tsp baking soda; 1/4 tsp baking powder; 1/4 tsp salt; 3/4 cup granulated sugar; 1/3 cup vegetable oil; 1 large egg; 1/2 tsp vanilla extract; 1/2 cup buttermilk; 1/4 cup hot water; 2 cups frozen or fresh raspberries; 1/4 cup granulated sugar; 1 tsp lemon juice

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Chocolate Raspberry Cupcakes

Author: Baking Cakee Kitchen Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Intermediate Prep Time 25 mins Cook Time 20 mins Total Time 45 mins

Servings: 12

Description

Chocolate raspberry cupcakes with a filling that actually stays put Reduce the raspberry puree to a thick like consistency before you core and fill.

Instructions

Bake the Cupcakes

Preheat the oven to 350°F (175°C) and line a standard muffin tin with 12 liners.
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Whisk together the oil, sugar, egg, and vanilla.
Alternate adding the dry ingredients and buttermilk in three additions, mixing just until combined.
Stir in the hot water; the batter will look thin. This is normal.
Fill liners two-thirds full and bake 18-20 minutes, until a toothpick comes out clean. Cool completely.

Make the Filling and Assemble

Simmer the raspberries, sugar, and lemon juice for 15-20 minutes, mashing occasionally, until thick and jam-like.
Strain out the seeds if you prefer a smooth filling, then cool completely.
Core each cooled cupcake about three-quarters of the way down.
Spoon about a teaspoon of the cooled filling into each core.

Chocolate Raspberry Cupcakes