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Chocolate cupcakes frosted with raspberry buttercream
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Chocolate Raspberry Cupcakes

Fluffy and tender chocolate cupcakes frosted with raspberry buttercream
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 40 minutes
Servings 15 Cupcakes
Author Dikla Levy Frances

Equipment

  • 1 hand mixer
  • 2 large bowls
  • cupcake pans
  • cupcakes liners

Ingredients

Chocolate Honey Cupcakes

  • 1 1/2 Cups AP Flour (180 g / 6.5 oz)
  • 1/2 Cup Natural or dutch process Cocoa powder (45 g / 1.75 oz)
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 Cup Sugar (200 g / 7 oz)
  • 1/2 Cup Honey (100 g / 3.5 oz)
  • 1/2 Cup Vegetable Oil (100 g / 3.5 oz)
  • 2 Large Eggs
  • 3/4 Cup Whole milk, room temperature (180 ml/6gl oz)
  • 1/4 Cup Hot coffee (60 ml/2fl oz)

Raspberry Buttercream

  • 1 Cup Unsalted Butter, softened (224 g / 8 oz)
  • 1 1/2 Cup Powdered Sugar (180g / 6 oz)
  • 1/4 tsp salt
  • 1/4 Cup Heavy cream
  • 1/2 Cup Raspberry perserve 12 oz or 16 oz pack

Instructions

  • Preheat the oven to 350F and line two 12 cupcake cavities with cupcake liners.
  • Sift the flour, cocoa powder, baking powder, and baking soda in a large bowl. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, place the sugar, honey, egg, oil, and milk. Mix until fully incorporated.
  • Sprinkle the flour mixture over the wet mixture and beat on medium speed gradually increasing speed to medium-high until smooth. This should take about 15-20 seconds.
  • Pour the hot coffee over the batter and beat on high speed until blended, about 10 seconds.
  • Fill the cavities 1/2, 3/4, or completely full and bake over the middle oven rack for 15-18 minutes. Or until a toothpick comes out from the center of each cupcake dry.
  • Remove from the oven and allow to cool for 10 minutes before transfering the cupcakes to a wire rack.

To Make the Raspberry Buttercream

  • Beat the butter in a large bowl for about 30 seconds. Add the sugar in three parts followed by the salt and heavy cream and beat until smooth.
  • Add the raspberry preserve and mix to blend.
  • Once the cupcakes are completely cooled, top each with the buttercream and serve.

Notes

  • The more you fill the liners the more time it needs in the oven. Every oven is different so pay attention to the signs.
  • The honey, coffee, and natural cocoa powder (if used) are acidic substances that will help the cupcakes set faster and lose less moisture. Be sure not to remove all three if making changes.
  • Make sure to boil the cream and bring it back to room temperature before adding it to the buttercream. This step will help with the buttercream's shelf life. If skipping this step, be sure to refrigerate the buttercream within 4 hours.
  • If time permits, allow the batter to rest in the bowl for 10-15 minutes after mixing in the coffee. The rest will give the starches some time to absorb the liquids for a beautiful dome top and develop flavors.