I know that this recipe isn’t really anything new, chocolate + berries = heaven. But finding the right recipe is a struggle! I have tried out various recipes and this one came out on top. The frosting is phenomenal and really tastes like real raspberries. The trick for the frosting is to use very high quality jam! If you just use the regular pb & j jam, its not going to taste as good. I used darbo jam – it is expensive, but really takes the cupcake to the next level.
The attempt to find the perfect raspberry frosting was nothing compared how hard it is to find the perfect chocolate cupcake. Every single blogger has a slightly different recipe and it is impossible to keep up! The struggle is real. This one pairs very well with the raspberry flavor, but is not as moist asI had hoped. There are definitely other recipes out there and it really depends on personal taste. I have noticed that different frostings influence the cake and whether the cake is moist, dry, oily etc.
Chocolate Raspberry Cupcakes
- 1/2 cup unsweetened natural cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large Eggland’s Best eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 3/4 cups unsalted butter, softened to room temperature
- 3 and 1/2 cups confectioners’ sugar
- 3 Tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt, to taste
- 1/2 cup thick raspberry jam
- raspberries for garnish
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Make the cakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will not be very thick.
- Pour the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Make the frosting: Beat softened butter on medium speed for about 3 minutes until completely pale, smooth and creamy (I do it for about 5 minutes). Add the confectioners’ sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry jam and beat until thick and creamy, about 2 full minutes. Add more confectioners’ sugar if frosting is too thin, is separating (due to the raspberry jam) or looks too wet. And then add more salt to offset added sweetness.
- Frost cooled cupcakes however you’d like. I used a tip a 1M tip and piped little bursts in a circle around the cupcake working my way up. I garnished it with a fresh raspberry on the top.