Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps of cocoa powder.1 ¾ granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Do not overmix. The batter will be thick at this stage.
- Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. Continue mixing until the batter is smooth and pourable. This hot liquid “blooms” the cocoa powder, intensifying its flavor and creating a tender crumb.1 cup hot water or hot brewed coffee
- Very gently fold in the prepared fresh raspberries into the batter. Try not to crush them too much, as you want whole or mostly whole berries throughout the cupcakes.1 cup fresh raspberries
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Remove the muffins from the tin and place them on a wire rack to cool completely before frosting.
- For the Raspberry Frosting: Beat the softened butter with an electric mixer until creamy and light.1 cup unsalted butter
- Gradually add the sifted powdered sugar, alternating with the raspberry puree, beating on low speed until incorporated.3 ½ - 4 powdered sugar, ¼ cup raspberry puree
- Add the vanilla extract and pinch of salt.1 teaspoon vanilla extract, Pinch salt
- Increase the mixer speed to medium-high and beat for 3-5 minutes until the frosting is light, fluffy, and smooth. If using, add food coloring a few drops at a time until the desired color is achieved. Add more powdered sugar if the frosting is too thin, or a tiny splash of milk/cream if it’s too thick.Optional: A few drops of red or pink food coloring for more vibrant color
- Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
- Garnish with fresh raspberries and chocolate shavings for an extra touch of elegance and flavor.Fresh raspberries, Chocolate shavings
Notes
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored in the refrigerator. Thaw refrigerated cupcakes at room temperature before serving.
