Raspberry Filled Chocolate Cupcakes Recipe Delight

• servings: 12 - 15 cupcakes
• active time: 2 hours
• total time: 3 hours

Ingredients

Cupcakes batter:

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 tablespoons espresso powder

Handful of chocolate chips

Filling: -

1/2 cup raspberry preserves (I used Solo raspberry cake and pastry filling)

For the raspberry buttercream:

1 cup unsalted butter, softened

3 1/2 cups powdered sugar

1/4 cup raspberry puree (I used seedless raspberry preserves)

1 teaspoon vanilla extract

A pinch of salt

Garnish (optional) -

Dark chocolate shavings

Fresh raspberries

Directions

Instructions Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.

Alternately whisk in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Stir in boiling water until the batter is smooth (I added the espresso powder to the boiling water and then added the boiling water into the mixer) (once it was all mixed I added a handful of chocolate chips).

Fill the cupcake liners halfway with batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until 3/4 full. (I skipped this step, Instead I filled the cupcake liners 2/3 of the way with batter instead). Bake for 18-22 minutes, or until a toothpick inserted into the side center comes out clean.

For the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla, and salt until smooth and fluffy.

(Once the cupcakes cooled I cut a hole the size of a tablespoon out of the center then took a teaspoon and removed the center of them all. I put the raspberry filling into a piping bag and filled all of them leaving enough room to put the circle I cut out back on top. Then I frosted them)

Once cupcakes are cool, frost with the raspberry buttercream, garnish with fresh raspberries and chocolate shavings.

Notes

Chocolate chips optional

Ingredients should be room temperature

Water should be boiling