Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 0.5 cup (45g) Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup (120ml) neutral oil
  • 0.5 cup (120ml) full-fat sour cream
  • 1 large egg
  • 0.5 cup (120ml) hot brewed coffee
  • 1 tsp pure vanilla extract
  • 0.5 cup (150g) raspberry preserves
  • 1 tsp fresh lemon juice
  • 0.25 cup (30g) fresh raspberries, mashed
  • 8 oz (225g) full-fat brick cream cheese, cold
  • 0.5 cup (115g) unsalted butter, slightly softened
  • 3.5 cups (420g) powdered sugar, sifted
  • 2 tbsp raspberry reduction
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the 190g flour, 200g sugar, 45g cocoa, 1 tsp baking soda, and 0.5 tsp salt.
  3. Mix 120ml oil, 120ml sour cream, 1 egg, and 1 tsp vanilla. Whisk until the mixture is a uniform pale yellow.
  4. Slowly pour 120ml hot coffee into the wet mix, then fold in the dry ingredients. Note: The batter will be thin; don't panic.
  5. Fill liners 2/3 full and bake 20 minutes until a toothpick comes out with just a few moist crumbs.
  6. Combine 150g preserves, 1 tsp lemon juice, and 30g mashed raspberries over medium heat. Note: Reduce until it coats the back of a spoon.
  7. Once cooled, remove the center of each cupcake and spoon in the warm raspberry reduction.
  8. Beat 225g cold cream cheese and 115g butter, then slowly add 420g powdered sugar and 2 tbsp raspberry reduction. Whip until it looks like thick, pink velvet.
  9. Pipe a high swirl of frosting over the filled center to seal it in.
  10. Top with a single fresh raspberry for a glossy ruby finish.