Raspberry Chocolate Cupcakes

If you’re a dessert lover with a soft spot for chocolate and a craving for something fruity, these Raspberry Chocolate Cupcakes are going to be your new favorite indulgence. Imagine biting into a moist, tender chocolate cupcake filled with a luscious tart raspberry center, topped with creamy raspberry buttercream, and finished with a drizzle of rich chocolate ganache. Add a fresh raspberry on top, and you have a dessert that’s both visually stunning and irresistibly delicious. These cupcakes are perfect for celebrations, special occasions, or simply treating yourself to a little slice of happiness at home.

Why This Recipe Stands Out

Baking cupcakes can sometimes feel routine, but this recipe takes the classic chocolate cupcake to a whole new level:

• Dual Flavor Explosion: The tartness of the raspberry filling contrasts beautifully with the deep chocolate flavor.
• Decadent Presentation: The piped buttercream topped with a drizzle of chocolate ganache makes these cupcakes look bakery-worthy.
• Perfect Texture: Moist, tender chocolate cake, smooth buttercream, and a luscious jammy center create layers of texture.
• Customizable: You can adjust the tartness, sweetness, or even make them gluten-free with simple substitutions.
• Make-Ahead Friendly: The raspberry filling can be made in advance, and these cupcakes store beautifully for a few days.

Whether you’re a novice baker or a seasoned dessert aficionado, these cupcakes are approachable, foolproof, and incredibly rewarding.

Ingredients Breakdown

Here’s everything you’ll need to create these Raspberry Chocolate Cupcakes. This recipe yields 12–14 cupcakes.

Raspberry Filling

• 1/2 cup (104 g) sugar
• 2 tbsp cornstarch
• 1 1/2 tbsp water
• 5 cups (563 g) raspberries

Chocolate Cupcakes

• 1 cup (130 g) all-purpose flour
• 6 tbsp (43 g) natural unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup (56 g) unsalted butter, melted
• 1/4 cup (60 ml) vegetable oil
• 1 cup (207 g) sugar
• 3/4 tsp vanilla extract
• 1 large egg
• 1/2 cup (120 ml) milk
• 1/2 cup (120 ml) hot water or hot coffee

Raspberry Buttercream

• 1 1/4 cups unsalted butter, room temperature
• 4–5 cups (460–575 g) powdered sugar
• 5–6 tbsp raspberry filling (from above)
• 1/4 tsp vanilla extract

Toppings (Optional)

• Chocolate ganache
• Fresh raspberries

Tools & Equipment Needed

Before you start, gather these essential tools:

• Medium saucepan for the raspberry filling
• Mixing bowls (small, medium, and large)
• Whisk and spatula
• Measuring cups and spoons
• Electric mixer or stand mixer
• Cupcake pan with liners
• Oven thermometer (optional, but helps ensure accurate baking)
• Toothpick for testing doneness
• Cupcake corer or small knife
• Piping bag with Ateco tip 847 (optional for buttercream)

Having the right tools on hand will make the process smooth and enjoyable.

Step-by-Step Instructions

1. Make the Raspberry Filling

1. In a medium saucepan over medium heat, combine sugar, cornstarch, and water, stirring to combine.
2. Heat until the mixture is wet and the sugar begins to melt.
3. Add the raspberries and stir to coat them in the sugar mixture.
4. Cook until the raspberries start to soften and release their juices. Mash them gently with a spatula.
5. Continue cooking until the mixture thickens (about 5–7 minutes). Avoid boiling for more than a minute.
6. Remove from heat and strain if you want a smoother filling, then refrigerate until completely cool.

2. Make the Chocolate Cupcakes

1. Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, combine melted butter, vegetable oil, sugar, and vanilla extract. Mix until smooth.
4. Add the egg and milk, mixing until fully incorporated.
5. Gradually add the dry ingredients, mixing just until combined. Do not overmix.
6. Stir in hot water or coffee until the batter is smooth.
7. Divide batter into cupcake liners, filling slightly more than halfway (~50 g per liner).
8. Bake for 14–17 minutes, or until a toothpick comes out clean. Let cool completely.

3. Make the Raspberry Buttercream

1. Beat butter in a large mixing bowl until smooth.
2. Add half of the powdered sugar and beat until smooth.
3. Mix in 4 tbsp raspberry filling and vanilla extract. Beat until combined.
4. Add remaining powdered sugar and more raspberry filling, adjusting consistency as needed.

4. Assemble the Cupcakes

1. Core each cooled cupcake using a cupcake corer or small knife.
2. Fill the cavity with 1 tbsp raspberry filling.
3. Pipe buttercream on top using a piping bag with your preferred tip.
4. Drizzle with chocolate ganache if using.
5. Top with a fresh raspberry for presentation.

Serve immediately or store in an airtight container in the fridge. Best served at room temperature.

Tips & Variations

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Vegan Option: Use a plant-based butter, non-dairy milk, and egg replacer for the cupcakes.
• Adjusting Sweetness: Reduce sugar in the filling or buttercream if you prefer a less sweet dessert.
• Flavor Twist: Add a teaspoon of orange zest to the buttercream for a citrusy lift.
• Coffee Boost: Use hot coffee instead of water for deeper chocolate flavor.

Flavor Profile & Pairings

These cupcakes are a delightful combination of moist chocolate cake, tart raspberry, and creamy buttercream. The contrast of textures—soft cake, smooth frosting, and jammy filling—makes each bite satisfying.

Side Dishes

• Fresh fruit salad to complement the tartness of the raspberry
• A small scoop of vanilla ice cream for extra indulgence

Nutritional Overview (Per Cupcake)

Nutrient	Amount
Calories	498 kcal
Protein	2.9 g
Carbohydrates	70.6 g
Sugars	57.4 g
Fat	24.7 g
Cholesterol	65.8 mg
Sodium	186.9 mg
Fiber	~3 g

Dietary Considerations: Contains dairy, egg, and gluten.

Make-Ahead & Meal Prep Tips

• Raspberry Filling: Can be made up to 3 days ahead and stored in the fridge.
• Buttercream: Prepare 1 day ahead; cover tightly with plastic wrap.
• Cupcakes: Bake in advance and store in an airtight container for up to 2 days.
• Assembly: Fill and frost cupcakes the day of serving for best texture and appearance.

FAQs

1. Can I use frozen raspberries?
Yes, thaw them first and drain excess liquid to avoid overly runny filling.

2. How do I prevent buttercream from being too runny?
Add more powdered sugar in small increments until the desired consistency is reached.

3. Can these cupcakes be frozen?
Yes, freeze unfrosted cupcakes for up to 3 months. Thaw completely before filling and frosting.

4. Can I make a smaller batch?
Absolutely. Halve all ingredients and bake 6–7 cupcakes.

5. What is the best way to store cupcakes?
Store in an airtight container at room temperature for 1 day or refrigerate for up to 4–5 days. Allow frosting to soften to room temperature before serving.

Cooking Timeline (At a Glance)

Task	Time
Prepare raspberry filling	15 min
Cool filling	20–30 min
Prepare cupcake batter	10 min
Bake cupcakes	14–17 min
Cool cupcakes	20 min
Make buttercream	10 min
Assemble cupcakes	15 min

Serving Suggestions

• Arrange cupcakes on a tiered dessert stand for special occasions.
• Dust with powdered sugar for an elegant finish.
• Add edible flowers for a beautiful presentation.

Recipe Variations

1. White Chocolate Raspberry Cupcakes: Replace cocoa powder with white chocolate chips melted into the batter.
2. Nutty Twist: Fold finely chopped toasted almonds into the cupcake batter.
3. Mini Cupcakes: Use a mini cupcake pan for bite-sized treats—perfect for parties.
4. Layered Cupcakes: Alternate layers of chocolate and raspberry buttercream for a dramatic effect.

Ingredient Spotlight

Raspberries: Fresh or frozen, raspberries provide tartness, vibrant color, and a boost of antioxidants. When selecting, choose firm, plump berries without blemishes. Store in the fridge for up to 3 days.

Cocoa Powder: Unsweetened natural cocoa powder provides depth of flavor and rich chocolate color. Sift before measuring to avoid lumps in the batter.

Pro Cooking Tips

• Mixing: Don’t overmix the cupcake batter to avoid dense cupcakes.
• Temperature: Use room temperature butter and egg for even mixing.
• Cupcake Testing: Use a toothpick to check doneness exactly at 14 minutes to avoid overbaking.
• Buttercream Piping: Chill slightly if too soft for clean piping.

Storage & Freezing Guide

• Raspberry Filling: Refrigerate up to 3 days; freeze up to 2 months.
• Cupcakes: Unfrosted cupcakes can be frozen up to 3 months. Thaw completely before filling.
• Buttercream: Refrigerate up to 3 days. Rewhip before using if stored.

Expanded Conclusion

These Raspberry Chocolate Cupcakes are a show-stopping dessert that’s surprisingly easy to make at home. From the tender chocolate cake to the tangy raspberry filling and creamy buttercream, each bite is a delight for your taste buds. Perfect for birthdays, special celebrations, or simply a sweet indulgence, these cupcakes are a versatile dessert you’ll return to again and again.

Take your time to assemble them beautifully, experiment with variations, and don’t forget to share the joy with friends and family. Baking is as much about the love you put into it as it is about the delicious results, and these cupcakes are a perfect example of that.

Your kitchen will smell heavenly, your guests will be impressed, and your sweet tooth will be thoroughly satisfied. Go ahead—bake, savor, and enjoy every bite of these decadent Raspberry Chocolate Cupcakes.

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