Name: Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream Recipe
Prep time: 30 min
Cook time: 15 min
Yield: 12
Ingredients: 1½ cups all purpose flour; ¼ cup Dutch-process dark chocolate cocoa powder; 1½ tsp baking powder; ⅔ cup white sugar; ½ cup whole milk; ½ cup Vegetable Oil; 2 large eggs; 1 tsp vanilla extract; ½ cup raspberry preserves; For Vanilla Buttercream:; 1½ cups powdered sugar; ½ cup unsalted butter; 1 tsp vanilla extract; 1 tbsp milk

Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream Recipe

raspberry filled chocolate cupcakes recipe

How To Make Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream

The rich and soft goodness of these chocolate cupcakes goes well with the sweet raspberry preserve filling. Whip up a sweet batch in just one hour!

Preparation: 30 minutes

Cooking: 15 minutes

Cool Time: 15 minutes

Total: 1 hour

Serves:

Ingredients

1½cupsall purpose flour
¼cupDutch-process dark chocolate cocoa powder
1½tspbaking powder
⅔cupwhite sugar
½cupwhole milk
½cupvegetable oil
2large eggs,room temperature
1tspvanilla extract
½cupraspberry preserves,seedless

For Vanilla Buttercream:

1½cupspowdered sugar
½cupunsalted butter,softened
1tspvanilla extract
1tbspmilk,or more as needed

Instructions

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Sift flour, cocoa powder, and baking powder together in a bowl. Whisk the sugar, milk, oil, eggs, and vanilla extract together in another bowl.
Gradually add flour mixture to sugar mixture, whisking until combined.
Spoon batter into the prepared muffin cups, filling each ⅔ full.
Bake in the oven for 12 to 15 minutes until a toothpick inserted into the center of a cupcake comes out clean.
Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
Place the raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
Beat the powdered sugar and butter for frosting together using a hand-held electric mixer, until creamy and smooth.
Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency.
Frost the cooled filled cupcakes, then serve and enjoy!