Chocolate Raspberry Cupcakes

cupcakes on a plate with raspberries on top.

These Chocolate Raspberry Cupcakes are the perfect treat. They start with the best homemade chocolate cake recipe, then are topped with a tart, creamy raspberry buttercream frosting. We love them anytime, but especially for Valentine's Day!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings cupcakes

Calories 429

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

Cupcakes:

1 cup all purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1 egg
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup hot water

For the Raspberry Jam

2 pints fresh raspberries
1/2 cup granulated sugar
2 teaspoons cornstarch

For the Raspberry Buttercream

1/2 cup unsalted butter (1 stick), softened
2 1/4 cups powdered sugar
1 teaspoon vanilla extract
Reserved raspberry jam from above

Instructions

For the cupcakes

Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
Add in vanilla, egg, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
Pour batter into prepared cupcake liners, about 2/3 full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
Frost cupcakes with a piping bag or simply dollop on with a spoon. Top with decorations of your choosing if you wish. I used some sprinkles and fun Ghirardelli Valentine's Day Impressions chocolates. Enjoy!

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.
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.
With the mixer on low speed, slowly add the powdered sugar and vanilla. Scrape down the sides of the bowl as needed.
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).

Assembly

Cut a small hole (about ¾”) out of the center of each cupcake and fill it with 1-2 teaspoons of raspberry jam.
Pipe the raspberry buttercream on top and garnish with a fresh raspberry.

Notes

Piping the frosting: I used a Wilton 1M tip to pipe the frosting on my chocolate raspberry cupcakes. The recipe makes enough to frost 12 cupcakes total.
Change up the flavor. You could easily swap the raspberry flavor in the frosting for another fruit of your choice. Strawberry would be a great option.
For a shortcut, you can use store bought raspberry jam instead of making your own.
Toppings: I like to top each cupcake with a fresh raspberry and a few chocolate sprinkles for the finishing touch.
Storing: these cupcakes can be stored in an airtight container on the counter for up to two days. They can also be stored in the refrigerator for up to four days, though I don’t recommend this method as the cupcakes can dry out due to the refrigeration.

Nutrition