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Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream
Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Make raspberry-filled cupcakes with vanilla buttercream, an irresistible party treat.
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.25 cup Dutch-process dark chocolate cocoa powder
  • 1.5 teaspoons baking powder
  • 0.66666668653488 cup white sugar
  • 0.5 cup whole milk
  • 0.5 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup seedless raspberry preserves
  • 1.5 cups powdered sugar
  • 0.5 cup unsalted butter, softened
  • 1 tablespoon milk, or more as needed
Instructions:
  • Preheat the oven to 350°F (175°C) while you prepare a 12-cup muffin tin with paper liners.
  • Combine flour, cocoa powder, and baking powder in one bowl. In a separate bowl, whisk together sugar, milk, oil, eggs, and vanilla extract. Slowly add the flour mixture to the sugar mixture, whisking until fully combined. Fill the muffin cups 2/3 full with the batter.
  • Bake the cupcakes in the preheated oven for 12 to 15 minutes until a toothpick inserted into the center comes out clean. Let them cool in the tin for 5 to 10 minutes, then transfer to a cooling rack to cool completely.
  • Using a pastry bag fitted with a round tip, generously fill each cupcake with about 1 tablespoon of raspberry preserves.
  • Using a hand-held electric mixer, blend powdered sugar and butter until creamy and smooth. Mix in vanilla extract. If needed, add milk to achieve desired frosting consistency. Frost cooled, filled cupcakes.

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