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Valentines Chocolate Raspberry

Valentines Chocolate Raspberry Cupcakes

Moist chocolate cupcakes topped with raspberry buttercream. A romantic Valentine’s dessert made at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Calories: 340
Ingredients Method Notes

Ingredients
  

  • Cupcakes
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup hot water
  • Raspberry Buttercream
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • ¼ cup raspberry puree strained
  • 1 tsp vanilla extract
  • Pink food coloring optional

Method
 

  1. Preheat oven to 350°F (175°C) and line a cupcake pan.
  2. Mix dry ingredients, then add wet ingredients and hot water until smooth.
  3. Fill liners and bake 18–20 minutes. Cool completely.
  4. Beat butter until fluffy, then add powdered sugar gradually.
  5. Mix in raspberry puree and vanilla until smooth.
  6. Frost cupcakes and decorate as desired.

Notes

  • Strain raspberry puree for smooth frosting.
  • Chill frosting slightly if needed before piping.
  • Store cupcakes refrigerated for up to 3 days.
  • Decorate with fresh raspberries just before serving.