Detailed Directions and Instructions
Step 1: Preheat Oven and Prepare Muffin Tin
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for the batter.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together 1/2 cup unsalted butter and 1 cup sugar until the mixture is light and fluffy.
Step 4: Add Eggs and Vanilla
Add 2 large eggs to the creamed mixture one at a time, mixing well after each addition. Then, mix in 1 teaspoon vanilla extract until fully incorporated.
Step 5: Incorporate Dry Ingredients and Buttermilk
Alternately whisk in the dry ingredients and 1/2 cup buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Step 6: Mix in Boiling Water
Stir in 1/2 cup boiling water to the batter and mix until the batter is smooth and well combined.
Step 7: Fill Cupcake Liners
Fill each cupcake liner halfway with the batter. Spoon 1 teaspoon of raspberry preserves into the center of each filled liner, then cover the preserves with more batter until they are about 3/4 full.
Step 8: Bake the Cupcakes
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To test for doneness, insert a toothpick into the edge of a cupcake; it should come out clean.
Step 9: Make Raspberry Buttercream
In a separate bowl, beat 1 cup unsalted butter until creamy. Gradually add 3 1/2 cups powdered sugar, mixing until combined. Then mix in 1/4 cup raspberry puree, 1 teaspoon vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
Step 10: Frost the Cupcakes
Allow the cupcakes to cool completely before frosting. Once cooled, use the raspberry buttercream to frost each cupcake.
Step 11: Garnish
Garnish each frosted cupcake with fresh raspberries and dark chocolate shavings for an extra touch.
Notes
Note 1: Cooling Time
Make sure the cupcakes have cooled completely before applying the frosting to prevent it from melting.
Note 2: Storage
Store any uneaten cupcakes in an airtight container at room temperature for up to 3 days.
Note 3: Variations
Feel free to substitute the raspberry preserves with other fruit preserves or chocolate ganache for different flavor profiles.
Note 4: Serving Size
This recipe makes 12 cupcakes, each approximately 320 kcal. Adjust quantities accordingly if you need more or fewer servings.
