Introduction

These Chocolate Raspberry Cupcakes combine rich, moist chocolate cake with a sweet and tangy raspberry filling. Topped with creamy raspberry frosting and a glossy chocolate ganache, they make an irresistible treat for any occasion.

The image shows three chocolate cupcakes arranged on a white plate, placed on a white marbled surface. Each cupcake has a dark brown base with a soft texture, topped with a thick swirl of smooth pink frosting that forms elegant loops. On top of each frosting swirl sits a fresh, bright red raspberry, adding a pop of color and texture contrast. The close-up view captures the rich details of the cupcake liner ridges and the creamy frosting's gentle shadows. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cupcake Batter:

1 ¾ cups all-purpose flour (220g)
½ cup unsweetened cocoa powder (45g)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar (200g)
2 large eggs
½ cup vegetable oil (120ml)
1 teaspoon vanilla extract
1 cup buttermilk (240ml)
½ cup hot water (120ml)

For the Raspberry Filling:

½ cup fresh raspberries (or raspberry jam)
2 tablespoons sugar (30g)
1 tablespoon cornstarch (optional, for thickening)

For the Frosting:

1 cup unsalted butter, softened (230g)
4 cups powdered sugar (480g)
1 teaspoon vanilla extract
1-2 tablespoons heavy cream (or milk)
½ cup raspberry puree (strained from fresh raspberries)
Pinch of salt

For the Chocolate Ganache:

4 oz semi-sweet chocolate (113g)
¼ cup heavy cream (60ml)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners.
Step 2: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: In another bowl, whisk the sugar, eggs, vegetable oil, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined, then stir in the hot water.
Step 5: Spoon the batter into the cupcake liners, filling each about two-thirds full.
Step 6: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Step 7: To make the raspberry filling, combine raspberries and sugar in a small saucepan over medium heat. Stir occasionally until the raspberries break down and release their juices. If desired, stir in cornstarch to thicken. Allow to cool.
Step 8: For the frosting, beat the softened butter until smooth. Gradually add powdered sugar, raspberry puree, vanilla extract, and a pinch of salt. Beat until fluffy, adding heavy cream or milk as needed to reach desired consistency.
Step 9: Once cupcakes are fully cooled, create a small hole in the center of each cupcake and fill it with the raspberry filling.
Step 10: Pipe the frosting onto each cupcake.
Step 11: To make the chocolate ganache, heat the heavy cream until just simmering, then pour it over chopped semi-sweet chocolate. Let sit for a minute, then stir until smooth. Drizzle ganache over the frosted cupcakes.

Tips & Variations

Use raspberry jam instead of fresh raspberries for a quicker filling option.
For an extra moist cupcake, substitute half the vegetable oil with melted butter.
If you prefer a thicker filling, add cornstarch gradually and cook until desired consistency is reached.
Try decorating with fresh raspberries on top for an elegant touch.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. Leftover cupcakes can also be frozen without ganache or frosting for up to 2 months; thaw overnight in the fridge and then frost as desired.

How to Serve

The image shows three chocolate cupcakes placed on a white marbled surface. Each cupcake has a rich dark brown base with a slightly textured surface, topped with a thick, swirled layer of smooth pink frosting. At the peak of the frosting on every cupcake, there is a fresh, bright red raspberry, adding a pop of color and texture. The cupcakes are positioned close to each other, with the front cupcake in sharp focus and the others slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well for the filling. Thaw them before cooking, and drain any excess liquid if preferred.

How do I make the cupcakes dairy-free?

Substitute the buttermilk with a dairy-free milk mixed with a teaspoon of lemon juice or vinegar. Use a dairy-free butter alternative for the frosting and ganache.