Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free blend)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter (or non-dairy alternative)
- 1 cup sugar (or sugar substitute)
- 2 large eggs (or flax eggs for vegan option)
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or non-dairy milk with lemon juice)
- 1 tbsp raspberry preserves
- For frosting: 1/2 cup unsalted butter, 2 cups powdered sugar, and 1/3 cup raspberry puree
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tin.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together butter and sugar until fluffy.
- Mix in eggs one at a time followed by vanilla extract.
- Blend in buttermilk and carefully stir in boiling water.
- Fill muffin tin two-thirds full; add raspberry preserves before topping with more batter.
- Bake for about 22 minutes until edges are set but center remains soft.
- Cool before frosting with raspberry icing.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 250
- Sugar: 28g
- Sodium: 185mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg