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, then cover with more batter until the liners are about three-quarters full.

Step 6: Bake for 18-22 minutes, or until a toothpick inserted into the edge comes out clean. Allow cupcakes to cool completely.

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. Garnish each with fresh raspberries and dark chocolate shavings.

Tips & Variations

Use fresh or frozen raspberries to make your own raspberry puree for a fresher frosting flavor.

Replace raspberry preserves with other fruit jams like cherry or strawberry for a different twist.

Chill the buttercream slightly before frosting for easier spreading and cleaner decoration.

For a richer texture, substitute half the all-purpose flour with almond flour.

FAQs

Can I make these cupcakes without buttermilk?

Yes, if you don’t have buttermilk, you can substitute with regular milk mixed with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I prevent the raspberry preserves from sinking to the bottom?

To keep the preserves centered, fill the cupcake liners halfway with batter, add the preserves, then gently cover with batter. Avoid mixing preserves into the batter and bake immediately to prevent sinking.