Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 0.33 cup (35g) Dutch-process cocoa powder, sifted
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 1 cup (240ml) Buttermilk, room temperature
  • 0.5 cup (120ml) Vegetable oil
  • 1 large Egg, room temperature
  • 1 tsp Pure vanilla extract
  • 0.5 cup (90g) Semi-sweet chocolate chips
  • 0.25 cup (60ml) Heavy cream
  • 2 tbsp Seedless raspberry preserves
  • 1 cup (225g) Unsalted butter, softened
  • 3.5 cups (437g) Powdered sugar, sifted
  • 2 tbsp Raspberry reduction
  • 1 tsp Lemon juice

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, sifted cocoa powder, baking soda, and salt until well combined.
  3. In a separate jug or bowl, whisk the room temperature buttermilk, vegetable oil, egg, and vanilla extract.
  4. Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Do not overmix to avoid a tough crumb.
  5. Fill each cupcake liner about 2/3 full. Bake for 18–20 minutes until the tops spring back to the touch and a toothpick comes out clean.
  6. Transfer cupcakes to a wire rack to cool completely before filling.
  7. Prepare the ganache by melting chocolate chips with heavy cream and stirring in raspberry preserves. Core the cooled cupcakes and fill with the ganache.
  8. Cream the butter and powdered sugar with the raspberry reduction and lemon juice to create the buttercream. Pipe onto the filled cupcakes.