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Chocolate Raspberry Cupcakes

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
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.
Ingredients
    For the Chocolate Cupcakes
  • 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
    • For the Raspberry Filling
  • 2 cups frozen or fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice
Instructions
    Bake the Cupcakes
  1. 1
    Preheat the oven to 350°F (175°C) and line a standard muffin tin with 12 liners.
  2. 2
    Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. 3
    Whisk together the oil, sugar, egg, and vanilla.
  4. 4
    Alternate adding the dry ingredients and buttermilk in three additions, mixing just until combined.
  5. 5
    Stir in the hot water; the batter will look thin. This is normal.
  6. 6
    Fill liners two-thirds full and bake 18-20 minutes, until a toothpick comes out clean. Cool completely.
    7. Make the Filling and Assemble
  7. 7
    Simmer the raspberries, sugar, and lemon juice for 15-20 minutes, mashing occasionally, until thick and jam-like.
  8. 8
    Strain out the seeds if you prefer a smooth filling, then cool completely.
  9. 9
    Core each cooled cupcake about three-quarters of the way down.
  10. 10
    Spoon about a teaspoon of the cooled filling into each core.
Read it online: https://www.bakingcakee.com/recipes/chocolate-raspberry-cupcakes-recipe-card/