Decadent Chocolate Raspberry Cupcakes You’ll Adore

Chocolate Raspberry Cupcakes – A Decadent Dessert You’ll Love

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Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners.
In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk sugar, eggs, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined, then stir in hot water.
Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Combine raspberries and sugar in a small saucepan over medium heat. Stir occasionally until the raspberries break down and release their juices. If desired, thicken with cornstarch. Allow to cool.
Beat softened butter until smooth. Gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt. Beat until fluffy, adjusting consistency with heavy cream or milk.
Once cupcakes are completely cooled, create a hole in the center of each cupcake and fill with raspberry filling. Pipe frosting onto cupcakes, then drizzle with chocolate ganache made by heating heavy cream and pouring over chopped chocolate. Stir until smooth and drizzle over cupcakes.