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Black Raspberry Cupcakes

Black Raspberry Cupcakes

Black Raspberry Cupcakes are rich chocolate cupcakes filled with raspberry preserves and topped with cocoa buttercream—easy to make and packed with bold flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method

Ingredients
  

For the Cupcakes:
  • 1 cup 125 g all-purpose flour (weighed or spooned and leveled)
  • 1/3 cup 42 g black cocoa powder (or regular cocoa powder)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup 133.33 g granulated sugar
  • 1/3 cup 78.86 ml vegetable oil
  • 1 large egg room temperature
  • 1/3 cup 78.86 ml Lifeway Organic Plain Whole Milk Kefir (room temperature)
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon black food coloring optional
  • 1/3 cup 78.86 ml hot water
  • 3 tablespoons 60 g raspberry preserves (optional)
For the Frosting:
  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 1/2 cup 64 g black cocoa powder (or regular cocoa powder)
  • 1/4 cup 59.15 ml heavy whipping cream (adjust as needed)
  • 1 tiny pinch salt to taste
  • Sprinkles optional

Equipment

  • 12-cup muffin tin
  • Cupcake liners
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Ice cream scoop or spoon (for batter)
  • Piping bag (optional, for frosting)

Method
 

Prep Your Oven and Pan
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
Mix the Dry Ingredients
  1. In a bowl, whisk together flour, black cocoa powder, baking soda, and salt.
Mix the Wet Ingredients
  1. In another bowl, beat together sugar, vegetable oil, egg, kefir, vinegar, and black food coloring (if using) until well combined.
Combine Everything
  1. Slowly add the dry ingredients to the wet mixture. Stir gently until just combined. Pour in the hot water and mix until smooth. The batter will be runny—totally normal!
Fill the Liners
  1. Use a scoop or spoon to divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake
  1. Bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely.
Add Raspberry Filling (Optional)
  1. Once cooled, use a small knife or piping tip to create a hole in the center of each cupcake. Spoon or pipe in about a teaspoon of raspberry preserves.
Make the Frosting
  1. Beat butter until fluffy. Add powdered sugar, black cocoa powder, and salt. Mix until smooth, then pour in cream a little at a time until the frosting is soft and pipeable.
Frost and Decorate
  1. Pipe or spread frosting on top. Add sprinkles if you like.