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 (for cupcakes)

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

Dark chocolate shavings

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. Set aside.

Step 3: Cream the softened butter and sugar using a mixer until light and fluffy.

Step 4: Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Step 5: Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients.

Step 6: Stir in the boiling water until the batter is smooth.

Step 7: Fill each cupcake liner halfway with batter, drop a teaspoon of raspberry preserves into the center, then cover with more batter until liners are about 3/4 full.

Step 8: Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely on a wire rack.

Step 9: Beat the softened butter for frosting until creamy, then gradually add powdered sugar.

Step 10: Mix in the raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.

Step 11: Frost the cooled cupcakes with the raspberry buttercream, then garnish with fresh raspberries and dark chocolate shavings.

Tips & Variations

Use fresh or frozen raspberries in place of raspberry preserves for a less sweet filling and more texture.

Add a pinch of cinnamon to the dry ingredients for a subtle warm spice note.

For a dairy-free version, substitute butter with a vegan butter alternative and use coconut or almond milk in place of buttermilk.

Chill the frosting briefly before piping to achieve more defined swirls.

FAQs

Can I use frozen raspberries instead of preserves?

Yes, you can use thawed frozen raspberries as a filling. Just mash them slightly and drain excess juice to avoid making the batter too wet.

How do I prevent the raspberry filling from leaking out?

Make sure to add the raspberry preserves gently and cover completely with batter. Avoid overfilling the cupcake liners to help contain the filling during baking.