Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup boiling water

1/2 cup raspberry preserves

Fresh raspberries for garnish

1 cup unsalted butter, softened (for frosting)

3 1/2 cups powdered sugar

1/4 cup raspberry puree

1 teaspoon vanilla extract (for frosting)

A pinch of salt (for frosting)

Dark chocolate shavings for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Step 4: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water until the batter is smooth.

Step 5: Fill each cupcake liner halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each cupcake, then cover with more batter until liners are about three-quarters full.

Step 6: Bake for 18–22 minutes or until a toothpick inserted into the edge comes out clean. Let the cupcakes cool completely in the tin.

Step 7: To make the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.

Step 8: Frost the cooled cupcakes with the raspberry buttercream and garnish with fresh raspberries and dark chocolate shavings.

Tips & Variations

Use frozen raspberries thawed and mashed if fresh raspberries are not available for the puree and garnish.

For an extra chocolate kick, add a small piece of dark chocolate inside each cupcake along with the raspberry preserves before baking.

If you don’t have buttermilk, substitute with regular milk mixed with 1/2 teaspoon lemon juice or vinegar and let it sit for 5 minutes.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1, but check that it contains xanthan gum for best texture.

Can I prepare these cupcakes ahead of time?

Absolutely. You can bake the cupcakes a day ahead and store them un-frosted in an airtight container. Frost them just before serving to keep the buttercream fresh.