chocolate raspberry cupcakes

Rich, moist chocolate cupcakes are filled with raspberry jam and topped with an easy-to-make chocolate ganache frosting. These Chocolate Raspberry Cupcakes are perfect for all occasions, especially Valentine&#x27;s Day.

Chocolate Raspberry Filled Cupcakes

all purpose flour

cocoa powder

baking powder

baking soda

salt

sugar

vegetable oil

eggs

vanilla extract

buttermilk

raspberry jam

heavy whipping cream

chocolate

Preheat oven to 350°F. Line a cupcake pan with 12 paper liners.

Combine the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.

Combine the sugar, vegetable oil, eggs, and vanilla in a second large bowl. Whisk well.

Mix in half of the dry ingredients and half of the buttermilk.

Repeat with the remaining dry ingredients and buttermilk until everything is incorporated and well blended.

Fill each cupcake liner halfway with batter.

Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool before filling and frosting.

Using a piping bag and filling tip, like the Ateco 230 Bismarck, pipe about a teaspoon or so of the raspberry jam into the center of each cupcake. Go slow as to not have it overflow.

Chocolate Cupcakes

Heat the heavy whipping cream in a saucepan over medium heat until it begins to simmer.

Pour the chocolate chips into a mixing bowl and pour the hot heavy whipping cream over them.

Allow the mixture to sit for a minute or two, then stir until well blended and smooth.

You can dip each cupcake into the warm ganache, or allow the ganache to cool and thicken, then pipe it onto each cupcake.

Chocolate Ganache

RIch chocolate cupcakes filled with an indulgent ganache and topped with Italian buttercream flavored with a raspberry reduction.&nbsp;

Chocolate Raspberry Cupcakes

all-purpose flour

cocoa

tsp baking powder

tsp baking soda

tbsp (1 stick) unsalted butter (room temperature)

sour cream

milk

tsp vanilla extract

semisweet chocolate (chopped finely)

cream

oz raspberries

tbsp sugar

lemon

water

sugar (divided)

unsalted butter (room temperature)

In a large bowl whisk together the flour, cocoa, salt, baking powder and baking soda.&nbsp;

Cream the butter and sugar together in a medium bowl. Add the eggs one at a time making sure to mix thouroughly. Mix in the sour cream, vanilla and milk.&nbsp;

While mixing on low speed add the wet ingredients to teh dry and mix until just combined.&nbsp;

Scoop the batter into cupcake papers filling 2/3 the way up.

Bake at 350 for 20-25 minutes or until the centers are springy to the touch.

Place the ingredients in a small sauce pan on medium low heat.

Mash the berries with the back of a spoon or muddler and stir occasionally.

You want to reduce the amount of liquid, intensify the flavor, and thicken the liquid so aim to cook until the mixture is reduced at least by half.

Strain the reduction and set aside to cool.

For the Reduction

Beat the egg whites, salt, &nbsp;and 1/3 cup of sugar until soft peaks form. At the same time in a medium saucepan add the remaining sugar and 1/3 cup water and place on medium-high heat.&nbsp; Stir until sugar melts and becomes clear.  Maintain a medium high heat until temperature reads 235-240F.

&nbsp;Drizzle the sugar into the mixer (remembering the egg whites should be at the soft peak stage). Run mixer until meringue is body temperature. 10-15 minutes.

Add room temperature butter into running mixer one tablespoon at a time. Beat until butter is combined and mixture has reached a silky consistency

Mix in the cooled berry reduction and pipe onto cupcakes using an 869 tip.&nbsp;Top with a whole raspberry.

For the Buttercream

https://www.youtube.com/watch?v=9I9DBcAorus

DIY Chocolate Raspberry Cupcake 

For this totally random day 🙄 I made a batch of super-rich chocolate cupcakes, filled them with creamy chocolate ganache and topped them with a very healthy dollop of Italian buttercream flavored with a refreshing raspberry reduction. I’m glad this recipe makes more than a dozen; I was able to eat more than my fair share but still have enough to give to friends! 💕 Besides their sharability I gotta say decorating cupcakes is SOOOOO much faster than doing a full cake, it’s been a while since I whipped some up so I had totally forgotten how much quicker it was. I’m not saying that I’ll just be making cupcakes in the future, but the next time I go to someone’s house, I will probably have a dozen in hand 😀 Full Recipe up on the blog 💘🎉

DIY Chocolate Raspberry Cupcake

The soft and moist chocolate raspberry cupcakes are packed with a fresh raspberry filling and topped with raspberry buttercream. Plus they can easily be made gluten-free or dairy-free.

unsweetened Dutch processed cocoa powder

water, hot

sunflower

milk ((regular

raspberries,

lemon juice

cornstarch

butter, softened ((regular or dairy free))

sugar (icing sugar)

freeze dried raspberries, ground up into a powder

Preheat your oven to 350°Fahrenheit and line a cupcake tin with 12 liners.

In a large bowl, whisk the flour, cocoa powder, sugar, salt, baking powder and baking soda together.

Add in the egg, vanilla extract, oil, milk, and hot water, then mix until the cupcake batter is smooth.

Pour the cupcake batter into the liners, filling up to 2/3 full and bake for 11-15 minutes. A toothpick inserted in the middle should come out clean.

Let cupcakes cool in the pan for 10 minutes, then remove and let cool on a wire cooling rack while you make the filling and the buttercream.

If using fresh raspberries, wash and pat dry to remove any extra moisture or water. If using frozen raspberries, do not thaw - use directly from frozen.

Add raspberries, cornstarch, water, lemon juice, and sugar to a medium saucepan over medium heat. Stir the mixture while mashing the raspberries. Stir until combined.

Bring the mixture to a boil, stirring every so often. Let it boil for 4-5 minutes, or until it thickens. Remove the pan from the heat and set aside.

Raspberry Filling

Add the freeze dried raspberries to a small blender and grind them up into a fine powder.

Add butter, powdered sugar, and the ground up freeze dried raspberries to a large mixing bowl and beat until smooth. If it&#39;s too thick, add a couple teaspoons of your milk of choice until your desired consistency is reached.

Raspberry Buttercream

Once the cupcakes have cooled completed, use a cupcake corer or a small pairing knife to core the middle of the cupcakes (around ¾&quot;), being careful not to cut down to the bottom of the cupcake so the filling doesn&#39;t come out of the bottom! See photos in the post above for reference.

Fill each cupcake almost to the top with raspberry filling, then cover with the top piece of the cored cupcake to seal.

Pipe or spread the buttercream onto the cupcakes and enjoy!

Assembling the Cupcakes

These were delicious. Raspberry goes so well with chocolate!

Top 3 chocolate raspberry cupcakes recipes from across the web

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Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

Top 3 chocolate raspberry cupcakes recipes from across the web

The most viewed chocolate raspberry cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Raspberry Filled Cupcakes

Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

The most viewed chocolate raspberry cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine