How to Make Chocolate Raspberry Cupcake Piping

 Chocolate Raspberry Cupcakes

Here's a recipe for chocolate raspberry cupcakes with a raspberry frosting that you can pipe:

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1/2 cup raspberry jam
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For the frosting:

• 1/2 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup raspberry jam

Instructions:

• Preheat your oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate large bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
• Add the eggs one at a time, beating well after each addition.
• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
• Fold in the raspberry jam until it is evenly distributed throughout the batter.
• Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
• Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then remove them and cool completely on a wire rack.
• To make the frosting, beat the butter until smooth and creamy.
• Gradually add the powdered sugar, alternating with the milk, until the frosting is thick and smooth.
• Beat in the vanilla extract and raspberry jam until the frosting is well combined and fluffy.
• Transfer the frosting to a piping bag fitted with a large star tip.
• Pipe the frosting onto the cooled cupcakes in a swirl pattern, starting from the outside edge and working your way in towards the center.
• Serve and enjoy your delicious chocolate raspberry cupcakes
• To add a little extra flair, you can garnish each cupcake with a fresh raspberry or a sprinkling of cocoa powder.
• If you don't have a piping bag or star tip, you can also spread the frosting onto the cupcakes with a knife or offset spatula.
• These cupcakes are best enjoyed within 2-3 days of baking, so be sure to store them in an airtight container at room temperature.
• You can also freeze the cupcakes for up to 2 months if you have leftovers or want to make them in advance. Just be sure to thaw them completely before frosting and serving.
• Chocolate raspberry cupcakes are perfect for any occasion, from birthday parties to Valentine's Day. They're sure to impress your friends and family with their rich chocolate flavor and sweet raspberry frosting. Enjoy!