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These Raspberry Chocolate Cupcakes feature moist chocolate bases filled with tart raspberry centers and topped with luscious raspberry buttercream. A drizzle of silky chocolate ganache and a fresh raspberry finish these gorgeous, decadent cupcakes, perfect for celebrations or any sweet moment.

Ingredients

Scale
  • Raspberry filling: 1/2 cup (104g) sugar
  • 2 tbsp cornstarch
  • 1 1/2 tbsp water
  • 5 cups (563g) raspberries
  • Chocolate Cupcakes: 1 cup (130g) all-purpose flour
  • 6 tbsp (43g) natural unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup (56g) unsalted butter, melted
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (207g) sugar
  • 3/4 tsp vanilla extract
  • 1 large egg
  • 1/2 cup (120ml) milk
  • 1/2 cup (120ml) hot water or hot coffee
  • Raspberry Buttercream: 1 1/4 cups unsalted butter, room temperature
  • 4–5 cups (460g-575g) powdered sugar
  • 5–6 tbsp raspberry filling (from above)
  • 1/4 tsp vanilla extract
  • Toppings (optional): Chocolate ganache
  • Fresh raspberries

Instructions

  1. Make the raspberry filling: In a medium saucepan over medium heat, stir together sugar, cornstarch, and water until combined. Heat until the mixture is wet and sugar begins to melt.
  2. Add in raspberries and stir to coat. Cook until berries soften and release juice. Mash gently and keep cooking until thickened, around 5-7 minutes.
  3. Do not boil longer than one minute to prevent thinning.
  4. Remove from heat and strain out seeds if desired. Transfer to a bowl and chill until fully cooled.
  5. Make the cupcakes: Preheat oven to 350°F (176°C) and line cupcake pan with liners.
  6. Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl.
  7. In a large bowl, mix melted butter, vegetable oil, sugar, and vanilla extract until smooth.
  8. Beat in egg completely, then add milk and mix again.
  9. Add dry ingredients to wet ingredients and stir just until combined. Do not overmix.
  10. Add hot water or coffee and mix until smooth.
  11. Fill cupcake liners just over halfway (~50g batter each). Bake for 14-17 minutes or until toothpick inserted comes out clean or with a few crumbs.
  12. Make the buttercream: Beat softened butter in a large bowl until creamy.
  13. Add half the powdered sugar and beat until fluffy.
  14. Add 4 tablespoons raspberry filling and vanilla extract, beat until combined.
  15. Add remaining powdered sugar and continue beating until creamy. Add more raspberry filling as needed for flavor and texture.
  16. Finish cupcakes: Use a cupcake corer or small knife to remove centers from cooled cupcakes.
  17. Fill each hole with about 1 tablespoon of raspberry filling.
  18. Pipe raspberry buttercream generously on top using a large piping tip (e.g., Ateco tip 847).
  19. If desired, drizzle chocolate ganache over frosting using preferred method.
  20. Top each cupcake with a fresh raspberry.
  21. Serve immediately or refrigerate in an airtight container. Bring to room temperature about an hour before serving.

Notes

Chocolate Ganache: Use about half of the full ganache recipe for drizzling on cupcakes to add decadence.

Nutrition

Find it online: https://gingerbaking.com/raspberry-chocolate-cupcakes/