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!
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
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Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
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Sift flour, cocoa powder, and baking powder together in a bowl. Whisk the sugar, milk, oil, eggs, and vanilla extract together in another bowl.
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Gradually add flour mixture to sugar mixture, whisking until combined.
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Spoon batter into the prepared muffin cups, filling each ⅔ full.
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Bake in the oven for 12 to 15 minutes until a toothpick inserted into the center of a cupcake comes out clean.
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Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
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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.
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Beat the powdered sugar and butter for frosting together using a hand-held electric mixer, until creamy and smooth.
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Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency.
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Frost the cooled filled cupcakes, then serve and enjoy!
Nutrition
- Calories: 370.89kcal
- Fat: 18.58g
- Saturated Fat: 6.11g
- Trans Fat: 0.38g
- Monounsaturated Fat: 9.21g
- Polyunsaturated Fat: 2.14g
- Carbohydrates: 49.06g
- Fiber: 1.23g
- Sugar: 33.00g
- Protein: 3.50g
- Cholesterol: 52.48mg
- Sodium: 68.60mg
- Calcium: 69.82mg
- Potassium: 84.72mg
- Iron: 1.27mg
- Vitamin A: 83.28µg
- Vitamin C: 1.17mg
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