These chocolate raspberry cupcakes are so rich and delicious. Chocolate cupcake are filled with raspberry jam then topped with raspberry buttercream frosting. They’re easy to make and perfect or Valentine’s Day or any occasion.
Chocolate Cupcakes with Raspberry Filling
These chocolate raspberry cupcakes are so easy to make and they’re always a delight.
Whip up some fluffy chocolate cupcakes, fill them with raspberry jam, then top them off with a raspberry frosting. Rich, sweet, fruity, and indulgent!
Why You’ll Love this Chocolate Raspberry Cupcake Recipe:
- Easy-to-Make: If you’ve never made cupcakes with a center filling before, it’s super simple. If you follow the instructions below, making these raspberry chocolate cupcakes will be a breeze!
- Chocolatey: This moist chocolate cupcake recipe offers a decadent and rich chocolate flavor.
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How to Make Chocolate Raspberry Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Cupcakes: Mix ingredients according to the recipe card to make the chocolate batter, and pour into cupcake tins. Bake, then let the cupcakes cool.
- Raspberry Jam: Combine raspberries, sugar, and cornstarch in a saucepan, and cook until the mixture thickens. Set a small amount aside for the filling, then pour the rest through a sieve to remove the seeds.
- Buttercream: Combine cooled jam with the other frosting ingredients, and mix until fluffy. Transfer it to a piping bag.
- Assemble: Cut a small hole in the center of each cupcake, and fill with raspberry jam. Place the part of the cupcake you removed back on top, then frost.
Ingredient Notes
- Milk: Adds richness and moisture to the cupcakes. I’m using whole milk but feel free to use what you have on hand.
- Vegetable Oil: Also adds richness to the cupcakes and helps keep them from drying out.
- Eggs: Bind the cupcake batter together.
- Vanilla: Enhances the flavor of the chocolate in the cupcakes and the raspberry in the buttercream.
- Granulated Sugar: Sweetens the cupcakes and raspberry jam.
- Flour: Gives the cupcakes structure so they aren’t too wet. Make sure to measure using the spoon and level method!
- Cocoa Powder: Makes the cupcakes chocolatey. Make sure to use unsweetened cocoa powder.
- Baking Powder: Helps the cupcakes rise.
- Fresh Raspberries: Make the best jam, but you could use frozen if you prefer.
- Cornstarch: Helps thicken the raspberry jam.
- Butter: The base of the frosting– make sure it’s fully softened so you don’t end up with lumps in your frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure.
Yes! You can use frozen raspberries to make the raspberry jam; however, I recommend letting them thaw overnight in the refrigerator and draining any excess water before using them. I do not recommend using frozen raspberries to top the cupcakes, as they won’t have that lovely shape.
While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
I have not tried making these cupcakes gluten-free, but I think that using a gluten-free 1:1 baking flour should work just fine!
I often add coffee to my chocolate cupcakes to enhance their chocolatey flavor, but I don’t recommend it here, as the chocolate can quickly overwhelm the raspberry flavor.
Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to spoon and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
Chocolate Raspberry Cupcake Center Filling
One of the unique aspects of this chocolate cupcake with raspberry filling is the filling itself. If you’re not an experienced baker, you may not know there are specific tools you can use to create the hole for the filling like a hole punch. However, it is possible to create this effect without a special tool. Just use a spoon and save the filling and place it back on top of the filling!
Make Ahead Instructions
- The chocolate cupcakes can be baked up to 1 day in advance and stored in an airtight container at room temperature until ready to fill and frost.
- The raspberry jam can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator until ready to use.
- The raspberry buttercream can be made up to 5 days in advance and stored in an airtight container or Ziplock bag in the refrigerator until ready to use.
Storage Instructions
Store leftover chocolate raspberry cupcakes in an airtight container in the refrigerator for up to 3 days. Let come to room temperature for about 30 minutes before enjoying.
Freezing Instructions
Freeze chocolate raspberry cupcakes tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Substitutions
- You can use canola oil in place of vegetable oil in the cupcakes, but I do not recommend using melted butter.
- You can use frozen raspberries in place of fresh.
- In a pinch, you can use store-bought raspberry jam!
Tips for the Best Chocolate Raspberry Cupcakes
- Take care not to overmix the batter; otherwise, your cupcakes will end up dense and tough.
- Stir the jam often so it doesn’t burn.
- You can press all of the jam through a sieve if you prefer seedless; just don’t forget to set enough aside to fill the cupcakes.
- If you don’t have a piping tip, you can fill a Ziplock bag and snip off one corner to create one.
I hope you enjoy this chocolate raspberry cupcake recipe! Have you ever made cupcakes with a center filling before? How did your batch turn out? Let me know how it went in the comments below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Raspberry Cupcakes Recipe
Ingredients
For the Chocolate Cupcakes
- 13.25 ounces chocolate cake mix (1 box)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs room temperature
For the Raspberry Jam
- 2 pints fresh raspberries
- ½ cup granulated sugar
- 2 teaspoons cornstarch
For the Raspberry Buttercream
- ½ cup unsalted butter room temperature (1 stick)
- 2¼ cups powdered sugar
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Fine-Mesh Sieve
- Stand Mixer
- Piping Tip Set
Instructions
For the Chocolate Cupcakes
- Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- Mix the cake mix, water, vegetable oil, and eggs together in a large bowl.13.25 ounces chocolate cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- Divide the batter between the cupcake tins, filling each one with about ¼ cup of batter (they should be ¾ of the way full).
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and set them aside to cool completely before frosting.
For the Raspberry Jam
- Add the raspberries, sugar, and cornstarch to a medium saucepan set over medium-high heat. Bring the mixture to a boil and then reduce the heat to low and simmer until the jam has thickened, about 8 minutes. Make sure to stir often so the jam doesn’t scorch on the bottom.2 pints fresh raspberries, ½ cup granulated sugar, 2 teaspoons cornstarch
- When the jam has thickened, remove it from the heat and transfer ⅓ cup of it to a small bowl. This jam will be used to fill the cupcakes.
- Place the remaining jam in a fine mesh sieve set over a bowl. Push the jam through the sieve, making sure to remove all of the seeds. Set the seedless jam aside to cool completely– this jam will be used in the raspberry frosting.
For the Raspberry Buttercream
- When the raspberry jam is completely cooled, add it to the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and beat on medium speed until they are well combined.½ cup unsalted butter
- With the mixer on low speed, slowly add the powdered sugar and vanilla. Scrape down the sides of the bowl as needed.2¼ cups powdered sugar, 1 teaspoon pure vanilla extract
- Turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy, about 1 minute.
- Transfer the buttercream to a piping bag fitted with your choice of tip (I’m using a Wilton 2D).
For Assembly
- Cut a small hole (about ¾-inch) out of the center of each cupcake and fill it with 1-2 teaspoons of raspberry jam. Place the piece of cut out cake back on top to cover the jam.
- Pipe the raspberry buttercream on top and garnish with a fresh raspberry.
Notes
- You can use canola oil in place of vegetable oil in the cupcakes, but I do not recommend using melted butter.
- You can use frozen raspberries in place of fresh.
- In a pinch, you can use store-bought raspberry jam!
- Take care not to overmix the batter; otherwise, your cupcakes will end up dense and tough.
- Stir the jam often so it doesn’t burn.
- You can press all of the jam through a sieve if you prefer seedless; just don’t forget to set enough aside to fill the cupcakes.
- If you don’t have a piping tip, you can fill a Ziplock bag and snip off one corner to create one.
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