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’s Day.
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You really can’t go wrong with a chocolate cupcake for most occasions. But, sometimes it’s fun to add a little surprise pop of flavor.
These Chocolate Raspberry Cupcakes have a little burst of raspberry jam in the center for even more sweet flavor.
Why This Recipe Works
This recipe combines rich chocolate with sweet raspberry.
These cupcakes are easy to make and fun to decorate with kids.
They can be enjoyed for all kinds of occasions, like birthday parties and Valentine’s Day.
How to Make Chocolate Raspberry Cupcakes
What You Need For This Recipe
For the cupcake portion of this recipe, you’re going to need basic baking ingredients. You will need all purpose flour, cocoa powder, baking powder, baking soda, salt, sugar, vegetable oil, eggs, vanilla extract and buttermilk.
You will also need raspberry jam (or flavor of your choice) for the filling.
For the frosting all you will need is chocolate chips and heavy whipping cream.
If you are planning to fill and decorate the cupcakes, you will need pastry bags and piping tips. An Ateco 230 Bismarck piping tip is recommended for filling the cakes.
For frosting the cupcakes, a larger simple tip like a #1M or #2A is recommended.
Prep!
Preheat your oven to 350°F and line a cupcake pan with 12 paper liners.
The cupcake liners used in the images are from Wilton.
Create!
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.
Tip: be sure to only fill the baking cups halfway. If you overfill them, they may end up sinking in the center. Uneven or incorrect oven temperatures may also cause sinking in the center.
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.
To make the chocolate ganache, 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 to melt the chips, then stir until well blended and smooth.
You can dip the tops of each cupcake into the warm ganache, or allow the ganache to cool and thicken, then pipe it onto each cupcake.
Tip: you can put the ganache in the freezer to speed up the cooling process. Check on it by stirring every few minutes until it reaches the desired consistency.
Present!
You can decorate the cupcakes with sprinkles and/or candy hearts for Valentine’s Day.
Tips and Techniques
- Be sure to only fill the cupcake liners halfway. If you overfill them, they may sink in the middle.
- If you want thicker ganache to pipe onto the cupcakes, you can speed up the cooling process by placing it in the freezer. Check on it every few minutes until it reaches the desired consistency.
- Store leftovers in an air-tight container at room temperature for up to a day. Cover and refrigerator up to 3 days.
FAQ’s
- Can you freeze cupcakes? Yes. Store unfrosted cupcakes individually wrapped in plastic wrap or in freezer bags for up to 3 months. If the cupcakes are frosted, place them on a baking sheet in the freezer. Once frozen, wrap in plastic wrap or place in air-tight containers. Thaw in the refrigerator or at room temperature.
- Can you freeze chocolate ganache? Yes. Place it in an air-tight container or a freezer bag with the extra air pressed out. Store for up to one year.
More Cupcake Recipes to Try
Who doesn’t love cupcakes?Â
These Mini Lemon Cupcakes with Lemon Buttercream are perfect for spring and summer entertaining. You might also like these Strawberry Cupcakes.
In the mood for chocolate? Try these Chocolate Mint Cupcakes, Chocolate Hazelnut Cupcakes, or these Halloween Whoopie Pies that can easily be altered for any occasion.
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Chocolate Raspberry Filled Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup raspberry jam
Chocolate Ganache
- 1 cup heavy whipping cream
- 8 ounces semi-sweet chocolate chips * approximately 1 1/3 cups
Instructions
Chocolate Cupcakes
- 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 Ganache
- 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.
Notes
Filling and Frosting Supplies
If you are planning to fill and decorate the cupcakes, you will need pastry bags and piping tips. An Ateco 230 Bismarck piping tip is recommended for filling the cakes. For frosting the cupcakes, a larger simple tip like a #1M or #2A is recommended.Tips and Techniques
- Be sure to only fill the cupcake liners halfway. If you overfill them, they may sink in the middle.
- If you want thicker ganache to pipe onto the cupcakes, you can speed up the cooling process by placing it in the freezer. Check on it every few minutes until it reaches the desired consistency.
- Store leftovers in an air-tight container at room temperature for up to a day. Cover and refrigerator up to 3 days.
Noelle says
These were so yummy!! Loved the flavors, great idea! Thank you
Lisa | Garlic & Zest says
These cupcakes are so festive — but it’s that little pop of raspberry filling that has me swooning! My anniversary is tomorrow — these will be perfect!
Angela says
The raspberry jam in the middle is perfection! These are delicious!
Carrie Robinson says
I am ALL about the chocolate and raspberry combo! One of my favorites. 🙂