Ingredients
- 1 stick unsalted butter
- 1 cup sugar
- 1 egg
- 1 teaspoon raspberry extract
- 1 1/2 cup flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup warm water
- 1/8 cup vodka
- 1 stick unsalted butter
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup raspberry preserves
- 1 1/2 teaspoons vodka
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add remaining ingredients (with hot water and vodka set aside). Beat with electric mixer for 1 minute. Stop the mixer and scrape down the sides and bottom of mixing bowl with rubber spatula making sure to incorporate all ingredients. Add warm water and vodka slowly while mixing for one more minute or until smooth.
- Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
- Melt butter and stir in cocoa in a mixing bowl. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla extract.
- Mix raspberry preserves and vodka to an even consistency. (Add more vodka if desired)
- To assemble: Core the cupcakes and add raspberry filling to top. Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add fresh raspberries to top if desired.
Reviews
This is one of my favorite chocolate cupcake recipes! The cake is so moist. I used Three Olives chocolate vodka for the batter and in the raspberry filling. Everyone loves when I make these.
These cakes are delicious, very rich, but they melt in your mouth. I have baked them for a charity bake sale, for a visit to my relatives and for a dinner party with the girls and they have consistently been a big hit. I hadn’t baked for years and was very surprised how easy these cakes were to bake. They are amazing.
We were on a budget so we didn’t buy what we usually put “Cherry Noir” Grey Goose and I looked everywhere for Cherry extract to put in place of the Cherry Noir but couldn’t find it. So we put little more than a tsp of Coconut extract and it smells like we put Coconut Ciroc in the cupcakes. They came out great!
Also I forgot to mention that we put 2 eggs instead of one so that the cupcakes wouldn’t break so easily like they did the first time we followed the recipe word by word.
this cupcake was awesome. I made them for a bridal shower and what a hit they were.
These cupcakes are amazing! The cake is dense and moist, the raspberry vodka filling is sweet without being overly sweet. And the frosting is to die for! I didn’t measure out the sugar for the frosting, just kept adding to taste. This chocolate frosting recipie will be my go to for chocolate. It is a keeper. Oh I did have to double the raspberry filling, and I got 18 cupcakes out of this batch. I also topped each with the fresh raspberry and it just gives it a little more of a kick.
I didn’t have Vodka but, I had Pineapple Rum. I didn’t think that the Pineapple Rum would taste good but from growing up in the kitchen and taken culinary classes, they always take risks. So don’t be afraid to take them. Over all, the cupcakes were really great!! Made them for my friends birthday and they loved them!! Hopefully whoever you make them for they will love them to!
The frosting was AMAZING!!! but the cupcakes were very dense
I am not a raspberry eater but when it mixes with everything else I thought it was pretty good. Also instead of regular vodka I used Whipping Cream flavor vodka which added more of a vanilla taste which was SO GOOD! Extremely moist really need a plate and fork to eat these!!!!
Wow.. these are so tasty.. Needed more filling though.. Had a birthday party, and people wanted the recipe!! YUMMY>>>>
Delicious, but super sweet. You definitely need a glass of water or milk to help wash this one down!