Ingredients:

  • 1.5 cups All-purpose flour (190g)
  • 1 cup Granulated sugar (200g)
  • 0.5 cup Dutch-processed cocoa powder (45g)
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 1 large Egg, room temperature
  • 0.5 cup Full-fat buttermilk (120ml)
  • 0.5 cup Hot coffee (120ml)
  • 0.33 cup Neutral oil (80ml)
  • 2 tsp Pure vanilla extract
  • 1.5 cups Fresh or frozen raspberries (190g)
  • 2 tbsp Granulated sugar
  • 1 tsp Lemon juice
  • 1 tsp Cornstarch
  • 1 tsp Water
  • 8 oz Full-fat cream cheese, softened (225g)
  • 0.5 cup Unsalted butter, softened (115g)
  • 3.5 cups Powdered sugar, sifted (437g)
  • 1 tsp Vanilla extract

Instructions:

  1. Preheat your oven to 175°C (350°F) and line a 12-count muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, 1 cup sugar, cocoa powder, baking soda, and salt. Ensure there are no large cocoa lumps.
  3. In a separate container, whisk the egg, buttermilk, oil, and 2 tsp vanilla. Gradually whisk the wet mixture into the dry ingredients.
  4. Pour in the hot coffee and whisk until smooth. The batter will be thin. Fill cupcake liners 2/3 full.
  5. Bake for 20 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.
  6. While cakes cool, combine raspberries, 2 tbsp sugar, and lemon juice in a saucepan over medium heat. Mash berries and simmer for 5 minutes. Stir in cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and thicken. Set aside the remaining filling to cool.
  7. For the frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and 1 tsp vanilla. Whip until fluffy.
  8. Core the center of each cooled cupcake. Fill with the raspberry mixture, then pipe the raspberry cream cheese frosting on top.