Chocolate Raspberry Cupcakes Recipe

Name: Chocolate Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup baking cocoa; 2 cups boiling water; 1 cup butter, softened; 2-1/2 cups sugar; 4 large eggs; 2 tablespoons cold strong brewed coffee; 2 teaspoons vanilla extract; 2-3/4 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup seedless raspberry jam; 1 can (13.66 ounces) coconut milk; 1 package (12 ounces) dark chocolate chips; 1/2 cup butter, cubed; 1/3 cup confectioners' sugar; 2 tablespoons coffee liqueur; Toasted unsweetened coconut flakes

Servings: persons

1 cup baking cocoa
2 cups boiling water
1 cup butter, softened
2-1/2 cups sugar
4 large eggs
2 tablespoons cold strong brewed coffee
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup seedless raspberry jam
1 can (13.66 ounces) coconut milk
1 package (12 ounces) dark chocolate chips
1/2 cup butter, cubed
1/3 cup confectioners' sugar
2 tablespoons coffee liqueur
Toasted unsweetened coconut flakes

1
In a small bowl, combine cocoa and water; set aside to cool.
2
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
3
Fill paper-lined muffin cups two-thirds full. Drop jam by teaspoonfuls into center of each cupcake. Bake at 350u00b0 for 18-23 minutes or until a toothpick inserted in the cake portion comes out clean.
4
Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread 1/2 teaspoon jam over each cupcake.
5
For frosting, spoon 1 cup cream from top of coconut milk and place in a small saucepan. Bring just to a boil; remove from the heat. Add chocolate chips; whisk until smooth. Stir in the butter, confectioners' sugar and coffee liqueur. Refrigerate for 1-1/2 hours or until chilled.
6
In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. Frost cupcakes. Garnish with coconut.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup baking cocoa, 2 cups boiling water, 1 cup butter, softened, 2-1/2 cups sugar, and more.

Yes, Chocolate Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Raspberry Cupcakes

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