Can I use fresh raspberries instead of jam?

Absolutely! You can make a quick fresh raspberry filling by mashing 1 cup of raspberries with 2 tablespoons of sugar and cooking it down until thick. Just strain out the seeds if you prefer a smoother texture.

How do I prevent dry cupcakes?

The key is not overbaking! Check them at 18 minutes - a toothpick should come out with moist crumbs, not clean. Also, make sure to measure your flour correctly (spoon and level) and don’t overmix the batter.

Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes up to 2 days in advance and store them unfrosted in an airtight container. Make the buttercream and ganache the day you plan to serve them for the freshest taste.

What’s the best way to core the cupcakes?

I use a small spoon or an apple corer - just twist it gently into the center and pull out a small plug of cake. Don’t go all the way to the bottom, or your jam might leak out!

Can I use a different frosting?

Sure! Cream cheese frosting works beautifully with the raspberry filling. Just reduce the powdered sugar to 3 cups and add 4 ounces of softened cream cheese when you whip the butter.

Irresistible Chocolate Raspberry Cupcakes With a Tart Twist

Description

Indulge in these decadent Chocolate Raspberry Cupcakes filled with raspberry jam, topped with creamy raspberry buttercream, and finished with a drizzle of luscious chocolate ganache. A perfect balance of rich chocolate and tart fruit for any celebration!

Ingredients

Scale

For the Chocolate Cupcakes:

¾ cup warm water (180g)
⅓ cup melted milk or dark chocolate chips (60g)
⅓ cup unsweetened cocoa powder or black cocoa powder (30g)
2 large eggs, room temperature (112g)
⅓ cup vegetable oil (75g)
1 tsp vanilla extract (4g)
1 tsp white vinegar (4g)
¾ cup all-purpose flour (100g)
¾ cup granulated sugar (150g)
½ tsp baking soda (3g)
½ tsp fine salt (2g)

For the Raspberry Buttercream:

1 cup (2 sticks) unsalted butter, room temperature (226g)
1 tsp vanilla extract (4g)
¼ tsp fine salt (1g)
3½ cups powdered sugar (454g)
1 tbsp heavy cream or whipping cream (15g)
¼ cup raspberry jam or preserves (75g)

For the Chocolate Ganache:

½ cup semi-sweet or dark chocolate (85g)
⅓ cup heavy cream (80g)

For the Cupcake Filling:

1 cup raspberry jam (320g)

Instructions

Make the Chocolate Cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together warm water, melted chocolate chips, and cocoa powder until smooth. Whisk in eggs, oil, vanilla, and vinegar. Add flour, sugar, baking soda, and salt. Mix until just combined. Fill liners ¾ full and bake for 18–20 minutes. Cool completely.
Make the Raspberry Buttercream: Beat butter for 30 seconds until smooth. Add vanilla and salt. Gradually add powdered sugar, raspberry jam, and heavy cream. Beat until light and creamy. Stir by hand for extra smoothness and transfer to a piping bag.
Make the Chocolate Ganache: Heat heavy cream until steaming, then pour over chocolate chips. Let sit 1–2 minutes, then stir until smooth. Let cool for 10 minutes before drizzling.
Assemble the Cupcakes: Cut a small hole in the center of each cupcake and fill with 1 tbsp raspberry jam. Pipe raspberry buttercream on top. Chill cupcakes for 15 minutes to firm up the frosting.
Decorate & Serve: Drizzle with chocolate ganache and garnish with fresh raspberries and chocolate shavings. Enjoy!

Notes

For extra raspberry flavor, mix a bit of raspberry jam into the ganache!
Serve chilled or at room temperature for the best texture.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 450
Sugar: 38g
Sodium: 210mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: chocolate raspberry cupcakes, filled cupcakes, buttercream frosting, ganache cupcakes, raspberry dessert