Chocolate Cupcakes with Raspberry Filling and Raspberry Chocolate Buttercream

Name: Chocolate Cupcakes with Raspberry Filling and Raspberry Chocolate Buttercream
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Yield: 18 cupcakes
Ingredients: 18 chocolate cupcakes; 3 cups fresh raspberries; 7 tablespoons granulated sugar; 4 oz semi-sweet chocolate; 3 egg whites; 1 cup granulated sugar; 1/2 teaspoon vanilla; 1 cup butter

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
18 cupcakes
Course
Dessert
Cuisine
American

Chocolate Cupcakes with Raspberry Filling and Raspberry Chocolate Buttercream

Heidi Pena

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The perfect marriage of chocolate and raspberry - chocolate cupcakes are filled with a fresh raspberry filling, then topped with a silky smooth raspberry chocolate Swiss Meringue Buttercream.

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Ingredients

Servings

18 chocolate cupcakes baked and cooled (see notes)
3 cups fresh raspberries
7 tablespoons granulated sugar
4 oz semi-sweet chocolate
3 egg whites
1 cup granulated sugar
1/2 teaspoon vanilla
1 cup butter softened but still cool, cut into 1/2 tablespoon pieces

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Instructions

Use a sharp knife to cut a cone out of the center of each cupcake. Set aside.
Combine the fresh raspberries and the 7 tablespoons of sugar in a bowl. Use a fork or a potato masher to roughly mash the berries and combine them with the sugar. Refrigerate until needed.
Melt the chocolate in a bowl until smooth. Set aside to cool slightly while you make the buttercream.
Combine the egg whites and the 1 cup of sugar in the bowl of a stand mixer and whisk to combine. Place a small pot of water over medium heat and bring to a simmer. Place the mixer bowl over the pot (making sure the bottom of the bowl doesn’t touch the water) and start to whisk the egg white mixture. Continue, whisking constantly, until the sugar is dissolved. (To know when it’s done, just put a small amount between your fingers and rub them together. If it is still grainy, continue to whisk for another minute or two before checking again. If it’s smooth, it’s good to go.)
Transfer the bowl to the mixer with the whisk attachment and start to beat on medium-high speed. Continue to beat until the outside of the bowl is no longer warm - it will feel neutral when it’s done. The mixture will be thick and marshmallow-y (it may take up to 10 minutes). Beat in the vanilla.
Change to the paddle attachment, and start adding in the butter, one piece at a time. Continue to beat until it all comes together. If it starts to look curdled, just continue to beat it and it should come together. It’s finished when it’s thick and smooth. If the buttercream is runny, place it in the fridge 20-30 minutes and whip again. Add in the chocolate and beat just until combined, then add in 1/2 cup of the raspberry mixture. Beat just until combined.
To finish the cupcakes, fill the centers of each cupcake with 3/4 to 1 teaspoon of the remaining raspberry mixture. Fill a piping bag with a decorative tip with the buttercream, and pipe the buttercream of top of each cupcake. If desired, top each cupcake with 2 fresh raspberries.
Store the cupcakes in the refrigerator, but let them come to room temperature for a few minutes before eating.