Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened Dutch-processed cocoa powder
- 2 large eggs
- ¾ cup whole milk
- ½ cup vegetable oil
- 1 ½ cups fresh or frozen raspberries
- 1 cup (2 sticks) unsalted butter, softened
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and 1 teaspoon alcohol-free vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in ½ cup hot water (or hot coffee) until the batter is smooth.
- Step 2: Fill each cupcake liner about two-thirds full with the batter. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While cupcakes bake, combine raspberries and 2 tablespoons granulated sugar in a small saucepan over medium heat; simmer for 5-7 minutes, mashing occasionally, until thickened. Strain the mixture through a fine-mesh sieve to remove seeds, then let the raspberry puree cool completely.
- Step 3: For the frosting, cream the softened unsalted butter in a stand mixer until light and fluffy. Gradually add 3-4 cups powdered sugar, alternating with 3-4 tablespoons heavy cream or milk, mixing until smooth and desired consistency is reached. Beat in 1 teaspoon alcohol-free vanilla extract. If desired, you can add 1-2 tablespoons of the cooled raspberry puree to the buttercream for a raspberry-flavored frosting.
- Step 4: Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small center portion from each cupcake. Spoon a small amount of the cooled raspberry puree into each cored cupcake. Pipe or spread the prepared buttercream frosting onto each cupcake. Garnish with a fresh raspberry, if desired, before serving.
Notes
- Keep your beautiful cupcakes fresh for up to 2-3 days at room temperature in an airtight container, or refrigerate for longer enjoyment; just let them come to room temp before serving for the best texture.
- If refrigerated, allow your cupcakes to sit at room temperature for at least 30 minutes before serving to ensure the frosting and cake are perfectly soft and flavorful.
- Elevate your dessert by serving these delightful cupcakes alongside a scoop of vanilla bean ice cream or a warm mug of coffee, perfect for any occasion.
- The hot water (or coffee!) in the batter is a secret for incredibly moist cupcakes and really enhances the rich chocolate flavor of the Dutch-processed cocoa, so don't skip this crucial step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 14g
- Trans Fat: 0.5g
- Protein: 42g