Ingredients
- Raspberry filling: 1/2 cup (104g) sugar, 2 tbsp cornstarch, 1 1/2 tbsp water, 5 cups (563g) raspberries
- Chocolate Cupcakes: 1 cup (130g) all-purpose flour, 6 tbsp (43g) cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 1/4 cup (56g) unsalted butter melted, 1/4 cup (60ml) vegetable oil, 1 cup (207g) sugar, 3/4 tsp vanilla extract, 1 large egg, 1/2 cup (120ml) milk, 1/2 cup (120ml) hot water or coffee
- Raspberry Buttercream: 1 1/4 cups unsalted butter room temp, 4–5 cups (460-575g) powdered sugar, 5–6 tbsp raspberry filling, 1/4 tsp vanilla extract
- Toppings: Chocolate ganache (optional), Raspberries (optional)
Instructions
- Make raspberry filling: combine sugar, cornstarch, and water in a saucepan, heat until sugar melts. Add raspberries, cook until soft and thickened, mash, strain, and chill.
- Make cupcakes: Preheat oven to 350°F (176°C), line cupcake pan. Mix dry ingredients. Mix wet ingredients, combine with dry, add hot water, fill liners 1/2+ full. Bake 14-17 mins.
- Make buttercream: Beat butter, add half powdered sugar, raspberry filling, vanilla, then remaining sugar and additional filling as needed.
- Finish cupcakes: Core cupcakes, fill with raspberry filling, pipe buttercream, drizzle ganache, top with raspberry.
Notes
- Chocolate Ganache – only need about half of the ganache recipe.
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian