Cook Raspberry Puree:

RASPBERRY PUREE: In a medium heavy-bottomed saucepan set over low-medium heat, combine the frozen raspberries, lemon juice, and 1 tablespoon of sugar. Bring the mixture to a simmer, then continue cooking for 15-20 minutes, stirring occasionally and crushing the berries, until it reduces to a very thick puree. While the raspberries cook, you can begin preparing the cupcake batter.

Strain and Cool Puree:

When the puree is so thick that the bottom of the pan remains visible for a few seconds after dragging a spoon through it, pass it through a fine-mesh sieve, pressing firmly to extract as much liquid as possible. You should end up with just over ¾ cup of puree; if you have significantly more, continue reducing it further. Allow the puree to cool to room temperature before using (see note 3).

Preheat Oven and Prep:

CHOCOLATE CUPCAKES: Preheat the oven to 350°F (180°C / 160°C fan) and line muffin tins with paper liners.

Sift Dry Ingredients:

In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine thoroughly.

Cream Butter and Sugars:

In a separate bowl, using a balloon whisk or a stand mixer fitted with the paddle attachment, beat the melted butter with both sugars until well combined.

Add Eggs and Vanilla:

Add the eggs one at a time, scraping down the sides of the bowl after each addition, and beat until fully incorporated. Add the vanilla and beat to combine.

Add Flour Mixture:

Add one-third of the flour mixture to the wet ingredients and stir gently until just combined.

Alternate Buttermilk and Flour:

Add half of the buttermilk and mix gently again. Continue alternating additions, ending with flour, until all flour and buttermilk are just combined. Avoid overmixing or using heavy-handed techniques, as this will result in dense, tough cupcakes.

Fill and Bake Cupcakes:

Fill the cupcake liners to about two-thirds full. Bake for 18-23 minutes (see note 5), rotating the pan halfway through for even baking. The cupcakes are done when a toothpick inserted into the center emerges with just a few crumbs attached.

Cool Cupcakes:

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Cook Flour Paste:

RASPBERRY FROSTING: In a small saucepan, whisk together the ¼ cup of flour with a small amount of the milk to form a smooth paste. Add the remaining milk and ½ cup of the sugar. Cook over low heat, whisking constantly, until the mixture thickens to a pudding-like consistency.

Cool Paste:

Transfer the thickened mixture to a bowl and press plastic wrap directly onto the surface. Allow it to cool to room temperature (see note 3).

Beat Butter and Sugar:

Once everything is cool, in a stand mixer fitted with the paddle attachment, beat the butter with the remaining ½ cup of sugar on medium-high speed until very creamy, about 5 minutes. Scrape down the sides of the bowl several times during the process.

Add Paste to Butter:

Add the cooled milk mixture one spoonful at a time, beating on low-medium speed until each addition is fully incorporated before adding the next.

Whip Frosting:

After all the paste has been added, continue mixing on medium-high speed for another 5-7 minutes. If the mixture appears separated, continue beating; it will come together into a light, whipped-cream-like frosting.

Add Puree and Vanilla:

Once the frosting looks whipped and light (and not split), add the vanilla, ¼ cup (60ml) of the raspberry puree, and a pinch of salt. Beat on low speed just until combined, then stop.

Fill Cupcakes with Puree:

ASSEMBLY: Cut a 1-inch hole in the top of each cupcake and spoon 2 teaspoons of the remaining raspberry puree into the cavity.

Frost and Garnish:

Pipe or spread the frosting onto each cupcake, then top with a fresh raspberry.

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