Raspberry Chocolate Cupcakes are a decadent treat featuring moist chocolate cupcakes filled with a luscious raspberry center and topped with a rich chocolate or raspberry frosting. The combination of deep chocolate flavor and bright, tangy raspberries creates an irresistible dessert perfect for birthdays, holidays, or any special occasion.
Why You’ll Love This Recipe
- Rich and moist chocolate cupcakes with a fruity surprise inside
- Perfect balance of sweet and tart flavors
- Easy to make but looks elegant and impressive
- Can be customized with different frostings and fillings
- Ideal for parties, celebrations, or just a personal indulgence
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cupcakes:
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Unsalted butter, melted
- Eggs
- Vanilla extract
- Buttermilk
- Hot coffee or hot water
For the Raspberry Filling:
- Fresh or frozen raspberries
- Granulated sugar
- Lemon juice
- Cornstarch
For the Frosting (Choose One):
Chocolate Buttercream Frosting:
- Unsalted butter, softened
- Powdered sugar
- Cocoa powder
- Heavy cream
- Vanilla extract
Raspberry Buttercream Frosting:
- Unsalted butter, softened
- Powdered sugar
- Raspberry puree
- Vanilla extract
For Garnish (Optional):
- Fresh raspberries
- Chocolate shavings
- Drizzle of melted chocolate
Directions
Make the Raspberry Filling:
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until the raspberries break down.
- Mix cornstarch with a little water and stir into the raspberry mixture.
- Simmer until thickened, then let cool completely before using.
Make the Chocolate Cupcakes:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) in a bowl.
- In a separate bowl, beat melted butter, granulated sugar, and brown sugar until combined.
- Add eggs and vanilla extract, mixing until smooth.
- Alternately mix in the dry ingredients and buttermilk until just combined.
- Stir in the hot coffee or water until the batter is smooth.
- Divide the batter evenly into cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before filling and frosting.
Fill the Cupcakes:
- Cut a small hole in the center of each cupcake using a knife or piping tip.
- Fill each hole with the cooled raspberry filling using a spoon or piping bag.
Make the Frosting:
- For Chocolate Buttercream: Beat butter, powdered sugar, cocoa powder, vanilla, and heavy cream until smooth and fluffy.
- For Raspberry Buttercream: Beat butter, powdered sugar, raspberry puree, and vanilla until light and creamy.
Decorate the Cupcakes:
- Pipe or spread the frosting onto each filled cupcake.
- Garnish with fresh raspberries, chocolate shavings, or a drizzle of melted chocolate.
- Enjoy!
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 30 minutes (for filling)
- Total Time: 1 hour 10 minutes
Variations
- White Chocolate Raspberry Cupcakes: Use white chocolate chips in the batter and top with raspberry frosting.
- Extra Chocolatey: Add chocolate ganache to the filling before the raspberry layer.
- Nutty Crunch: Sprinkle chopped hazelnuts or almonds on top.
- Gluten-Free Version: Use a gluten-free flour blend instead of all-purpose flour.
- Dairy-Free: Use dairy-free butter and almond or coconut milk.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting and serving.
- Reheating: Allow chilled cupcakes to come to room temperature before serving.
FAQs
Can I use frozen raspberries?
Yes! Thaw and drain excess liquid before using.
What type of chocolate works best?
High-quality cocoa powder and dark chocolate enhance the flavor.
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes and store them unfrosted, then add filling and frosting before serving.
What’s the best way to fill the cupcakes without making a mess?
Use a piping bag with a filling tip for a clean and even filling.
Can I use store-bought raspberry jam instead?
Yes, but homemade filling provides the best flavor.
How do I get my buttercream smooth?
Beat the butter well before adding sugar and use heavy cream for a silky texture.
Can I use different frostings?
Absolutely! Cream cheese frosting or white chocolate ganache would also be delicious.
Do I have to use coffee in the batter?
No, but it enhances the chocolate flavor. You can substitute hot water.
How do I prevent my cupcakes from drying out?
Do not overbake—remove them from the oven as soon as a toothpick comes out with a few crumbs.
Can I make mini cupcakes instead?
Yes! Reduce baking time to 12-15 minutes.
Conclusion
Raspberry Chocolate Cupcakes are a perfect blend of rich chocolate and tangy raspberry, making them an elegant and delicious treat. With a moist cupcake base, fruity filling, and creamy frosting, these cupcakes are sure to impress. Try different variations, decorate creatively, and enjoy every bite of this indulgent dessert!
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- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
Description
Moist chocolate cupcakes topped with a tangy raspberry buttercream and finished with fresh raspberries and chocolate pieces.
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup hot water
For the Raspberry Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup raspberry puree (strained to remove seeds)
- 1/2 tsp vanilla extract
Instructions
-
Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light. Add eggs and vanilla.
- Alternate adding dry ingredients and buttermilk, then mix in hot water.
- Fill liners 3/4 full and bake for 18-20 minutes.
-
Prepare the Buttercream:
- Beat butter until fluffy. Add powdered sugar gradually.
- Mix in raspberry puree and vanilla.
Notes
- Use freeze-dried raspberry powder for a stronger berry flavor.
- Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American