Chocolate Raspberry Cupcakes Recipe
Indulge in these Chocolate Raspberry Cupcakes soft, moist chocolate cupcakes filled with a rich raspberry-chocolate center and topped with creamy raspberry buttercream. Perfect for birthdays, parties, or a cozy weekend treat, this recipe brings bakery-quality cupcakes straight to your kitchen with simple ingredients and easy steps
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- ¼ cup + 1 tbsp Dutch-process cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp espresso powder (optional)
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 Large egg, room temperature
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
- ½ cup whole milk, room temperature
- ¼ cup sour cream, room temperature
Raspberry Chocolate Filling
- 4 oz semi-sweet chocolate, chopped
- ¼ cup + 2 tbsp heavy cream
- ¼ cup raspberry preserves
Raspberry Buttercream
- ¾ cup unsalted butter, softened
- Pinch of salt
- 1 ½ cup powdered sugar
- ½ cup freeze-dried raspberries, ground to powder
- 1 tsp vanilla extract
- ¼ cup raspberry preserves
Instructions
Bake Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- Mix flour, cocoa, baking powder, baking soda, salt, and espresso powder.
- Beat butter and sugar until creamy. Add egg, egg yolk, and vanilla.
- Stir in milk and sour cream. Fold in dry ingredients.
- Fill liners 3/4 full and bake 17–20 minutes. Cool on wire rack.
Make Raspberry Chocolate Filling
- Heat cream until hot, not boiling. Pour over chocolate; stir until smooth.
- Mix in raspberry preserves. Cool slightly; transfer to piping bag.
Make Raspberry Buttercream
- Beat butter with salt until light. Gradually add powdered sugar.
- Mix in raspberry powder, preserves, and vanilla. Beat until fluffy.
- Transfer to piping bag.
Assemble Cupcakes
- Core cooled cupcakes; fill with raspberry chocolate mixture.
- Pipe frosting on top.
- Decorate with fresh raspberries.