Chocolate Raspberry Cupcakes Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
12 Cupcakes
Ingredients
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ¼ cup vegetable oil
  • 2 eggs, room temperature
  • 2 teaspoons + ½ teaspoon vanilla extract, divided
  • ½ cup whole milk
  • ½ cup butter, room temperature
  • 4 ounces cream cheese
  • 4 cups powdered sugar
  • ¼ cup + 2 tablespoons raspberry preserves, divided
Directions
  1. Preheat the oven to 350 F.
  2. Line a muffin tin with 12 cupcake liners.
  3. Combine the flour, cocoa powder, baking powder, baking soda, and ¼ teaspoon salt.
  4. In a separate bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, 2 teaspoons vanilla, and milk.
  5. Gradually add the dry ingredients to the wet ingredients, until everything is incorporated and well-blended.
  6. Fill each cupcake liner halfway with the cupcake batter.
  7. Bake the cupcakes for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
  8. Beat the softened butter and cream cheese together, then add ½ teaspoon vanilla extract.
  9. Slowly add the powdered sugar to the cream cheese mixture until it is fully combined.
  10. Mix 2 tablespoons of raspberry preserves into the frosting, adding up to 1 tablespoon more preserves if desired.
  11. Cool the cupcakes on a wire rack.
  12. Using a frosting bag, pipe about a teaspoon or so of the remaining raspberry preserves into each cupcake.
  13. Spread the frosting over the top of each cupcake.
  14. Garnish the cupcakes with dark chocolate shavings if desired.