Ingredients

For the Chocolate Cupcakes:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• ½ cup unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup vegetable oil

• 2 large eggs

• ½ cup buttermilk

• ½ cup hot water

• 1 tsp vanilla extract

For the Raspberry Buttercream:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 3 tbsp raspberry puree (strained to remove seeds)

• A few drops of pink/red gel food coloring (optional)

For Decoration:

• Fresh raspberries

• Mini chocolate chips or curls

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Instructions

Step 1: Bake the Chocolate Cupcakes

1. Preheat oven to 350°F (175°C). Line a cupcake pan with liners.

2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, whisk oil, eggs, buttermilk, and vanilla until smooth.

4. Combine wet and dry ingredients, then stir in hot water (batter will be thin).

5. Divide batter evenly into cupcake liners (about ⅔ full).

6. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.

Step 2: Make the Raspberry Buttercream

1. Beat butter until fluffy.

2. Gradually add powdered sugar, one cup at a time.

3. Mix in raspberry puree until smooth and vibrant in color.

4. If desired, add gel food coloring for a deeper pink/red shade.

Step 3: Assemble the Cupcakes

1. Pipe the raspberry buttercream onto cooled cupcakes in tall swirls.

2. Sprinkle with mini chocolate chips.

3. Top each cupcake with a fresh raspberry.

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Serving Suggestion

These cupcakes are rich, fruity, and decadent—perfect for special occasions like Valentine’s Day, birthdays, or elegant dessert tables. Serve with a hot cup of coffee or a glass of sparkling rosé for an extra indulgent treat.