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Raspberry Chocolate Cupcakes

These cupcakes feature a moist chocolate base topped with a luscious raspberry cream, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup water
  • 1 tablespoon vinegar Trust me on this!
For the Raspberry Cream
  • 1 cup fresh raspberries Or frozen if you're short on time
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
  3. Stir in the oil, vanilla extract, water, and vinegar to the dry ingredients.
  4. Pour the batter into cupcake liners, filling them about two-thirds full.
  5. Bake for 20-22 minutes or until a toothpick comes out clean.
Making the Raspberry Cream
  1. While the cupcakes are cooling, combine the raspberries, heavy cream, powdered sugar, and vanilla extract in a bowl.
  2. Beat until soft peaks form.
Assembly
  1. Once the cupcakes have cooled completely, pipe the raspberry cream on top.
  2. Garnish with fresh raspberries if desired.

Notes

Experiment with flavors; swap raspberries for strawberries, blueberries, or cherries. Chill the bowl and beaters for fluffy whipped cream. Store leftovers in an airtight container in the fridge for up to 3 days.