Satisfy your sweet cravings with these chocolate raspberry cupcakes! These moist cocoa-flavored cupcakes are filled with a sweet-tart raspberry filling and topped with a luscious chocolate ganache, delivering an indulgent burst of rich chocolate flavor.
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These chocolate raspberry cupcakes perfectly combine the richness of chocolate with the fruity, tangy touch of raspberry, for an exceptional pleasure on your sweet tooth.
Composed of an individual chocolate cake base, my favorite soft and moist fluffy chocolate cupcakes made with cocoa powder, a heart of homemade raspberry compote made from a fresh raspberry reduction, and an easy and delicious chocolate ganache frosting recipe.
This recipe for raspberry-filled chocolate cupcakes is a delight to share with family and friends for any special occasion, as a simple dessert or for a birthday party, or for Valentine's Day.
Why you'll love this recipe
Craving for more chocolate recipes? Give these a try, chocolate raspberry ganache cake, Chocolate birthday cake, dark chocolate truffles, chocolate raspberry ganache cupcakes, raspberry ganache.
Ingredients Notes
You need these ingredients to make these chocolate cupcakes with raspberry filling:
Cupcakes batter:
- Flour: Use cake flour (also works with all-purpose flour).
- Cocoa: Unsweetened cocoa powder only, natural cocoa powder for intense chocolate flavor, or Dutch process cocoa powder.
- Baking powder: Preferably baking soda on its own, but you can replace it with baking powder (see recipe notes).
- Oil: A neutral vegetable oil such as sunflower oil or grapeseed oil. (These oil cupcakes are incredibly moist even after a spell in the fridge, you can always substitute unsalted butter, use softened butter)
- Sugar: Extra-fine white granulated sugar, or substitute with a flavored sugar such as brown sugar.
- Eggs: Medium, at room temperature.
- Milk: Preferably buttermilk, which can be replaced by plain yogurt, sour cream or milk.
- Vanilla and salt: Pure vanilla extract and table salt are essential.
Raspberry filling: Made with frozen raspberry or fresh raspberry with granulated sugar or powdered sugar and fresh or bottled lemon juice.
Chocolate ganache: Made with 54-64% quality semi-sweet chocolate chips or chocolate bar and Full-fat heavy cream or whipping heavy cream with at least 30-35% fat.
How to make Chocolate Raspberry Filling Cupcakes
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1 Make the chocolate cupcake batter:
- Preheat oven to 350°F/180°C and prepare 2 x 6 muffin pans or 1 x 24 muffin pan with cupcake liners.
- In a large mixing bowl mix and sift together dry ingredients, cake flour, cocoa powder, baking soda and salt.
- Place the vegetable oil, granulated sugar, room temperature eggs, vanilla extract and buttermilk in another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, and mix at medium speed for about 3 minutes.
- Add the dry ingredients and mix gently until the cupcake batter is smooth and liquid.
- Pour the chocolate cupcake batter into the prepared muffin pan, making sure to fill the cupcake liners just halfway, otherwise they'll overflow.
- Bake for approx. 15-20 minutes, until well done.
- Allow chocolate cupcakes to cool completely at room temperature in a wire rack.
Step 2 Make the raspberry filling:
- Place all ingredients in a saucepan (fresh or frozen raspberries, sugar and lemon juice).
- Cook over medium heat for 5-10 minutes until raspberry puree forms.
- Allow to cool completely.
- Remove the core from the chocolate cupcakes with a cupcake corer and fill the center of each cupcake with the cooled raspberry filling.
Step 3 Make the chocolate ganache:
- Break or chop the chocolate and place in a medium bowl.
- Bring the heavy cream to the boil in a saucepan over medium heat.
- Pour the hot heavy cream over the chocolate and stir until you have a melted chocolate mixture.
- Leave the chocolate ganache to cool for 2-3 hours in the fridge.
- Whip the ganache with an electric mixer for 2 minutes until smooth and firm.
- Decorate chocolate raspberry cupcakes tops with a piping bag, fresh raspberries and serve with raspberry coulis.
Tips for this recipe
Storage Instructions
In the fridge: Store unfrosted cupcakes in an airtight container or under plastic wrap for one week at room temperature and frosted cupcakes in the fridge for 3-5 days.
In the freezer: Place your chocolate raspberry cupcakes in a storage box. for up to 3 months. Let them thaw gently in the fridge
How to make these chocolate raspberry cupcakes in Advance?
All preparations can be made 1-2 days in advance and stored in the fridge until the day of assembly.
Or frosted cupcakes made in advance should only be stored in the fridge in an airtight box to retain all their flavor.
Variations & Substitutions
Recipe Questions
They must be left to cool completely at room temperature or in the fridge, otherwise the frosting will melt due to the warmth.
Yes, you can replace the raspeberry filling directly with store-bought raspberry jam.
Yes, you can make this recipe in a mini cupcake pan to make a version of mini chocolate cupcakes with raspberry filling.
Choose an unsweetened cocoa powder, between natural cocoa powder for a more intense flavor or Dutch process cocoa powder for a less acidic chocolate taste.
More Cupcake Recipes
I hope you love these raspberry chocolate cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Raspberry Chocolate Cupcakes
- Total Time: 55 minutes
- Yield: 12 cupcakes
Description
These chocolate raspberry cupcakes are extremely indulgent and very easy to make, with a super-soft chocolate cupcake base, a raspberry filling and a creamy chocolate ganache (for about 12 cupcakes).
Ingredients
Chocolate cupcakes
- 90 g (¾ cup) Cake flour
- 40 g (⅓ cup) Cocoa powder - unsweetened
- 1 tsp. baking soda
- ¼ tsp. salt
- 85 ml (⅓ cup) Vegetable oil - sunflower
- 150 g (¾ cup) Sugar - granulated
- 2 eggs - medium at room temperature
- 1 ½ tsp. Vanilla extract
- 125 ml (½ cup) buttermilk - or milk
Raspberry filling
Prepare my raspberry compote recipe
Chocolate ganache frosting
- 300 g (10 oz) Chocolate - 54 - 64 % semi-sweet
- 360 g (1 ½ cups) Heavy cream - full fat
Instructions
Chocolate cupcakes
- Preheat the oven to 350°F/ 180°C and prepare a cupcake pan with cupcake cases.
- In a large bowl, mix and sift together the dry ingredients, cake flour, cocoa powder, baking soda and salt.
- Place the oil, sugar, eggs and vanilla in another large bowl and mix with an electric mixer for 3 minutes until smooth.
- Add the buttermilk, then the dry ingredients and mix with a hand whisk until smooth and liquid.
- Pour the cupcake batter into the cupcake cases, filling them only halfway (be careful not to overfill or they'll overflow).
- Bake the chocolate cupcakes in the oven for around 15-20 minutes, until they are puffed and baked in the center (check by inserting a toothpick into the center - it should come out clean).
- Leave the chocolate cupcakes to cool completely to room temperature.
Raspberry filling
- Follow my recipe for raspberry compote, respecting the quantities, and leave to cool completely in the fridge.
- Remove the core from the chocolate cupcakes using a cupcake corer and fill with the raspberry compote.
Chocolate ganache
- Place the chopped chocolate in a heatproof container.
- Heat the heavy cream in a saucepan over medium heat until it boils.
- Pour the hot cream over the chocolate all at once and leave to stand for 30 seconds, then mix with a spatula until you have a liquid ganache.
- Use an immersion blender to smooth the ganache.
- Cover on contact and chill in the fridge for 2-3 hours until completely cold but not too firm (around 22-23°C).
- Whip the chocolate ganache with an electric mixer on low speed for about 2 minutes until smooth and firm.
- Fill a piping bag with the ganache and decorate the tops of the cupcakes, forming large balls.
- Scoop out the center with a teaspoon and fill the inside with raspberry coulis, decorating with a fresh raspberry.
- Enjoy immediately, or store in a box in the fridge (take the cupcakes out about 20 minutes before serving to soften the ganache).
Notes
Storage: Up to 3-4 days in the fridge under plastic wrap or in an airtight container, up to 3 months in the freezer.
Replace baking soda with 1 sachet of baking powder.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Cupcakes
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 386
- Sugar: 28.3 g
- Sodium: 185.5 mg
- Fat: 26.1 g
- Carbohydrates: 37.8 g
- Protein: 5.2 g
- Cholesterol: 66.1 mg
Absolutely delicious! The combination of chocolate and raspberries is truly a success. I'm not a fan of cupcakes that are often more about appearance than taste, but here, everything is carefully crafted: the cupcake batter, the raspberry filling, and the ganache. The recipe is easy and very well explained (as always). It's truly a perfect base, adaptable to various ideas (I'll try it with kiwis, which I think go really well with chocolate). Thank you for this fantastic recipe!
Thank you so much Chachou for your feedback on this recipe ❤️ The chocolate kiwi combination must be wonderful, so don't hesitate to let me know when you've tested your recipe.