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Chocolate Raspberry Cupcakes

Rich, decadent chocolate cake filled with a raspberry jam turn these Chocolate Raspberry Cupcakes are the best cupcakes I've ever made!

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings: 24 cupcakes
Calories: 256 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Cupcakes
  • 1 box chocolate fudge cake mix (I used Duncan Hines)
  • 3.4 ounces instant chocolate pudding mix
  • 4 large eggs
  • 1 cup sour cream (or plain Greek yogurt)
  • ¾ cup vegetable oil
  • ½ cup whole milk (or 2% milk)
  • 1 tablespoon vanilla
  • ¼ teaspoon salt
  • 1 cup mini chocolate chips
  • 12 ounces raspberry pie filling
Raspberry Frosting
  • 1 ounce freeze-dried raspberries
  • 2 cups heavy cream
  • ½ cup powdered sugar
  • ⅓ cup instant vanilla pudding mix
  • fresh raspberries for garnish

Instructions

Chocolate Cupcakes
    Cup of Yum
  1. Preheat oven to 350 degrees F and line a cupcake pan with liners.
  2. Combine all of the cupcake ingredients in a stand mixer and beat until combined with a whisk attachment.
  3. Fill cupcake liners 3/4 full, about a scant 1/4 cup of batter.
  4. Bake for 18 to 22 minutes until a toothpick comes clean from the center.
  5. Remove from oven and transfer cupcakes to cooling racks to finish cooling. Make sure they are at room temperature of the frosting will melt.
  6. Use a cupcake corer to core the middle of the cupcakes. (You can also use a pairing knife to cut a circle into the top of each cupcake.) Then fill them with the raspberry pie filling.
Raspberry Frosting
  1. Add freeze-dried raspberries to a food processor and blend until a fine dust forms. Set aside.
  2. Whip the heavy cream, powdered sugar, and pudding mix in a stand mixer or large bowl and whip until soft peaks form.
  3. Beat in the raspberry powder until stiff peaks form.
  4. Transfer the frosting to a piping bag and pipe onto the filled cupcakes. Serve immediately for the best texture. I like to top these cupcakes with a fresh raspberry and a little sprinkle of freeze-dried raspberry dust.

Notes

  • Any leftover frosting does require refrigeration since it’s a whipped cream base.
  • The frosting thickens with time and has the best texture immediately after making, but is good for up to 24 hours after being prepared.
  • The cupcakes can be prepared in advance and frosted right before serving.
  • Cook and serve pudding mix does not work in the cake or frosting recipe, you must use instant pudding.
  • Any leftover frosting does require refrigeration since it’s a whipped cream base.
  • The frosting thickens with time and has the best texture immediately after making, but is good for up to 24 hours after being prepared.
  • The cupcakes can be prepared in advance and frosted right before serving.
  • Cook and serve pudding mix does not work in the cake or frosting recipe, you must use instant pudding.

Nutrition Information

Serving 1cupcake Calories 256kcal (13%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 19g (29%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 65mg (22%) Sodium 120mg (5%) Potassium 73mg (2%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 424IU (8%) Vitamin C 1mg (1%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 256

% Daily Value*

Serving 1cupcake
Calories 256kcal 13%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 19g 29%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 65mg 22%
Sodium 120mg 5%
Potassium 73mg 2%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 424IU 8%
Vitamin C 1mg 1%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.