Chocolate Raspberry Filled Cupcakes
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.
Servings: 12 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.
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.
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
** Nutritional information is an estimate and may vary.
- 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.
Serving: 1cupcake | Calories: 365kcal | Carbohydrates: 43g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 128mg | Potassium: 251mg | Fiber: 3g | Sugar: 28g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg