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Chocolate cupcake with swirled frosting, topped with a raspberry and chocolate shavings on a white plate.
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Chocolate Raspberry Cupcakes

Chocolate raspberry cupcakes with a soft chocolate base, raspberry jam center, and creamy chocolate raspberry frosting. Sweet, simple, and irresistible.
Prep Time20 minutes
Cook Time20 minutes
Cool Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 366kcal
Author: Keri

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.

Notes

 
You can use a small knife, a spoon, a melon baller, or a piping tip to remove the core of the cupcake. 
Store cupcakes in an airtight container in the refrigerator for up to 3 days.
 

Nutrition

Calories: 366kcal | Carbohydrates: 61g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 232mg | Potassium: 116mg | Fiber: 2g | Sugar: 46g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg