Chocolate Raspberry Cupcakes Recipe
Delight in these rich Chocolate Raspberry Cupcakes featuring moist chocolate cake filled with fresh raspberry filling, topped with a luscious raspberry buttercream frosting and finished with a decadent chocolate ganache drizzle. Perfect for celebrations or a special treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners to prepare for baking.
- Prepare the Cupcake Batter: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the sugar, eggs, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined. Finally, stir in the hot water to thin the batter slightly.
- Fill the Cupcake Tin: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Raspberry Filling: In a small saucepan, combine raspberries and sugar over medium heat. Stir occasionally until raspberries break down and release their juices. If a thicker filling is desired, stir in cornstarch and cook until thickened. Remove from heat and allow to cool thoroughly.
- Make the Frosting: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, raspberry puree, vanilla extract, and a pinch of salt. Beat until fluffy and smooth, adjusting the consistency with 1-2 tablespoons of heavy cream or milk as needed.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, create a hole in the center of each cupcake and fill it with the raspberry filling.
- Frost the Cupcakes: Pipe the raspberry buttercream frosting on top of each filled cupcake, swirling elegantly.
- Prepare and Drizzle Chocolate Ganache: Heat the heavy cream until it just begins to simmer, then pour over chopped semi-sweet chocolate. Let sit for a minute, then stir until smooth and glossy. Drizzle the ganache over the frosted cupcakes for a rich finishing touch.
Notes
- Use fresh or frozen raspberries for the filling; raspberry jam can be substituted in a pinch.
- Cornstarch in the filling is optional but helps achieve a thicker consistency that stays inside the cupcake.
- Make sure cupcakes are completely cooled before filling and frosting to prevent melting.
- Adjust the amount of heavy cream in the frosting for desired spreadability.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Store cupcakes in an airtight container in the refrigerator and bring to room temperature before serving.
Keywords: chocolate cupcakes, raspberry filling, chocolate ganache, raspberry buttercream, dessert, homemade cupcakes, chocolate dessert
