Ingredients and Weight:
- All-purpose flour: 225g
- Baking cocoa powder: 55g
- Baking soda: 1 tsp
- Baking powder: 1 tsp
- Salt: 1/2 tsp
- Granulated sugar: 300g
- Brown sugar: 100g
- Vegetable oil: 1 cup
- Large eggs: 2
- Vanilla extract: 1 tsp
- Buttermilk: 1 cup
- Raspberry preserves: 1 cup
- Unsalted butter (for frosting): 227g
- Powdered sugar: 3 cups
- Milk: 1-2 tbsp
- Vanilla extract (for frosting): 1 tsp
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a muffin pan with paper liners.
- In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, beat together granulated sugar, brown sugar, oil, eggs, and vanilla extract until light and fluffy.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Beat until just combined.
- Fill cupcake liners about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
- To make the frosting, beat butter until creamy. Gradually add powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy.
- Pipe or spread the frosting onto the cupcakes.
- Top with raspberry preserves (use a piping bag or a spoon to fill a small hole made in the center of the cupcake).
Nutritional Information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 60g
- Protein: 5g
Dish Characteristics:
- Rich, chocolatey flavor
- Fluffy and moist texture
- Sweet and tangy raspberry filling
- Creamy vanilla buttercream frosting
User Comments:
- "These cupcakes were a hit at my party! They were so rich and flavorful, and the raspberry filling was the perfect touch."
- "The frosting was so smooth and creamy, and it paired perfectly with the chocolate cupcakes."
- "I love the combination of chocolate and raspberry. These cupcakes were the perfect treat!"
Special Precautions and Tips:
- Do not overmix the batter, as this will result in tough cupcakes.
- For a more intense raspberry flavor, use raspberry jam instead of preserves.
- If you do not have buttermilk, you can substitute 1 cup of milk with 1 tbsp of lemon juice or white vinegar.
