These Chocolate Raspberry Cupcakes are rich, soft chocolate cupcakes with a sweet-tart raspberry filling in the middle. Topped with a creamy chocolate raspberry frosting, they are a perfect treat for Valentine's Day. Plus, they are easy enough for an afternoon snack or anytime dessert that kids and adults both love.
Table of contents
Recipe Ingredients
For the Raspberry Filled Chocolate Cupcakes
- All-Purpose Flour
- Granulated Sugar
- Unsweetened Cocoa Powder
- Baking Soda & Baking Powder
- Buttermilk
- Warm water or Coffee - Coffee deepens the chocolate flavor.
- Vegetable Oil - Or canola oil.
- Raspberry Jam - Seedless works best.
For the Chocolate Raspberry Frosting
- Unsalted Butter - Softened.
- Powdered Sugar
- Unsweetened Cocoa Powder
- Seedless Raspberry Jam
- Milk or Cream - Just enough to make it spreadable
- Fresh Raspberries and Slivered Chocolate - For decoration.
How to make the Chocolate Cupcakes
Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add egg, buttermilk, warm water (or coffee), oil, and vanilla. Whisk until smooth; the batter will be thin.
Divide batter evenly among cupcake liners. Bake 18-20 minutes, or until a toothpick comes out clean. Cool completely.
Once cooled remove a small core from each cupcake.
How to remove the center of a cupcake
You can use a small knife, a spoon, a melon baller, or a piping tip.
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Fill and Frost the Cupcakes
Fill each center with raspberry jam.
For the frosting, beat butter until creamy. Add powdered sugar, cocoa powder, raspberry jam, vanilla, and salt.
Mix on low, adding milk as needed until smooth and spreadable.
Pipe or spread frosting onto cupcakes.
Top with fresh raspberries, chocolate shavings, or garnish of your choice.
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Chocolate raspberry cupcakes with a soft chocolate base, raspberry jam center, and creamy chocolate raspberry frosting. Sweet, simple, and irresistible.
These easy homemade chocolate raspberry cupcakes are perfect for Valentine's Day or dessert any time of the year.
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Complete Recipe
Chocolate Raspberry Cupcakes
Ingredients
For the Cupcakes
- 1 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 6 tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 large Egg
- ½ cup Buttermilk
- ½ cup Warm Water or brewed coffee
- ¼ cup Vegetable Oil or canola oil
- 1 teaspoon Vanilla Extract
- ½ cup Raspberry Jam seedless (for filling)
For the Chocolate Raspberry Frosting
- ½ cup Unsalted Butter softened
- 2 cups Powdered Sugar
- ¼ cup Unsweetened Cocoa Powder
- 3 tablespoon Seedless Raspberry Jam
- 1 tablespoon Milk or cream, more if needed
- 1 teaspoon Vanilla Extract
- Pinch of Salt
Garnish
- Fresh Raspberries
- Chocolate Shavings
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add egg, buttermilk, warm water (or coffee), oil, and vanilla. Whisk until smooth; the batter will be thin.
- Divide batter evenly among cupcake liners. Bake 18-20 minutes, or until a toothpick comes out clean. Cool completely.
- Once cooled remove a small core from each cupcake. Fill each center with raspberry jam.
- For the frosting, beat butter until creamy. Add powdered sugar, cocoa powder, raspberry jam, vanilla, and salt.
- Mix on low, adding milk as needed until smooth and spreadable.
- Pipe or spread frosting onto cupcakes. Top with fresh raspberries, chocolate shavings, or garnish of your choice.
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