Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream

Ingredients

• 1/2 cup butter, melted
• 1/2 cup cocoa powder
• 2 eggs
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup raspberry preserves
• 1 cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream

Directions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the melted butter and cocoa powder until smooth.
3. Add the eggs, sugar, baking soda, flour, baking powder, and vanilla extract. Whisk until well combined.
4. Stir in the buttermilk until combined. Evenly divide the batter among the cupcake liners.
5. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. Using a small spoon or knife, cut a small hole in the top of the cupcake. Fill the hole with raspberry preserves.
7. To make the buttercream, beat the softened butter until light and fluffy. Add the powdered sugar, one cup at a time, and beat until combined.
8. Add the vanilla extract and heavy cream and beat until light and fluffy. Pipe or spread the buttercream onto the cooled cupcakes.
9. Enjoy!

Interesting Facts

• These cupcakes are best served the day they are made.
• Chocolate cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
• You can use any type of berry preserves for the filling.