Ingredients:
• 1 cup of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 3/4 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 cup of unsalted butter, softened
• 1 cup of sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of buttermilk
• 1/2 cup of boiling water
• 1/2 cup of raspberry preserves
• Fresh raspberries for garnish
For the raspberry buttercream:
• 1 cup of unsalted butter, softened
• 3 1/2 cups of powdered sugar
• 1/4 cup of raspberry puree
• 1 teaspoon of vanilla extract
• A pinch of salt
• Dark chocolate shavings for garnish
Directions:
1. Preheat oven to 350F (175C) and line a muffin tin with cupcake liners.
2. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
4. Alternately whisk in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Stir in boiling water until smooth batter forms.
5. Fill 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.
6. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
7. For the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in raspberry puree, vanilla, and salt until smooth and fluffy.
8. Once cupcakes are cool, frost with the raspberry buttercream, garnish with fresh raspberries and chocolate shavings.
Prep Time: 30 minutes | Cooking Time: 22 minutes | Total Time: 52 minutes
Calories: 320 kcal per cupcake | Servings: 12 cupcakes