Ingredients:
The Rich Chocolate Cupcakes:
1 cup (125g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (50g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 large egg, room temperature
½ cup (120ml) buttermilk, room temperature
⅓ cup (80ml) vegetable oil
1 tsp vanilla extract
½ cup (120ml) hot water or hot brewed coffee (coffee enhances the rich chocolate flavor!)
The Raspberry Buttercream:
1 cup (226g) unsalted butter, softened
3 cups (360g) powdered sugar
½ cup freeze-dried raspberries, processed into a fine powder (this gives the frosting a vibrant color and intense flavor without making it runny!)
1 tsp vanilla extract
1-2 tbsp heavy cream or milk
Pinch of salt
The Garnish:
12-14 fresh raspberries
Steps:
Prep the Pan: Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners.
Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Mix Wet Ingredients: In a separate medium bowl, whisk the egg, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined.
Add Hot Liquid: Carefully pour in the hot water (or coffee) and whisk gently. The batter will be very thin, but this is the secret to an incredibly moist, bakery-style crumb!
Bake: Fill the cupcake liners about halfway full to prevent spilling over the edges. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack before frosting.
Whip the Buttercream: In a large bowl, beat the softened butter on medium-high speed until pale and creamy (about 2 minutes). Sift the powdered sugar and the freeze-dried raspberry powder together to remove any seeds or clumps, then gradually add it to the butter.
Fluff it Up: Add the vanilla extract, a pinch of salt, and 1 tablespoon of heavy cream. Beat on high speed for 3-4 minutes until the frosting is incredibly light, fluffy, and perfectly pipeable. Add the extra tablespoon of cream if it is too stiff.
Decorate: Transfer the vibrant pink frosting to a piping bag fitted with a large star tip. Pipe a generous, beautiful swirl onto each cooled
