Chocolate Raspberry Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Cool Time: 30

Total Time: 1 20

Servings: cupcakes

Calories: 446kcal

These raspberry filled cupcakes are so chocolate-y, and so easy to make for any occasion!

Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together. Add the granulated sugar and whisk to combine.
½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract, 1 cup granulated sugar
Add the flour, cocoa, and baking powder. Mix just until combined– you don’t want to overmix.
1¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder
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.

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.

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).

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.

You can use any milk you prefer, including non-dairy milk.
You can use canola oil in place of vegetable oil in the cupcakes, but I do not recommend using melted butter.
You can use any unsweetened cocoa powder you have on hand, although I recommend Dutch-processed.
You can use frozen raspberries in place of fresh.
In a pinch, you can use store-bought raspberry jam!
Measure your flour using the spoon-and-level method to prevent dry 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.

Storage: Store chocolate raspberry cupcakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.