Chocolate Raspberry Cupcakes Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 20 mins
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Servings
12 cupcakes
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Calories
463 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chocolate Raspberry Cupcakes Recipe
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These raspberry filled cupcakes are so chocolate-y, and so easy to make for any occasion!
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Ingredients
For the Chocolate Cupcakes
- 13.25 ounces chocolate cake mix (1 box)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs room temperature
For the Raspberry Jam
- 2 pints fresh raspberries
- ½ cup granulated sugar
- 2 teaspoons cornstarch
For the Raspberry Buttercream
- ½ cup unsalted butter room temperature (1 stick)
- 2¼ cups powdered sugar
- 1 teaspoon pure vanilla extract
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Instructions
For the Chocolate Cupcakes
- Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- Mix the cake mix, water, vegetable oil, and eggs together in a large bowl.
- Divide the batter between the cupcake tins, filling each one with about ¼ cup of batter (they should be ¾ of the way full).
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and set them aside to cool completely before frosting.
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).
For Assembly
- Cut a small hole (about ¾-inch) out of the center of each cupcake and fill it with 1-2 teaspoons of raspberry jam. Place the piece of cut out cake back on top to cover the jam.
- Pipe the raspberry buttercream on top and garnish with a fresh raspberry.
Notes
- Storage: Store chocolate raspberry cupcakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- You can use canola oil in place of vegetable oil in the cupcakes, but I do not recommend using melted butter.
- You can use frozen raspberries in place of fresh.
- In a pinch, you can use store-bought raspberry jam!
- Take care not to overmix the batter; otherwise, your cupcakes will end up dense and tough.
- Stir the jam often so it doesn't burn.
- You can press all of the jam through a sieve if you prefer seedless; just don't forget to set enough aside to fill the cupcakes.
- If you don't have a piping tip, you can fill a Ziplock bag and snip off one corner to create one.
Nutrition Information
Show Details
Serving
1cupcake
Calories
463kcal
(23%)
Carbohydrates
63g
(21%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
67mg
(22%)
Sodium
279mg
(12%)
Potassium
243mg
(7%)
Fiber
6g
(24%)
Sugar
46g
(92%)
Vitamin A
331IU
(7%)
Vitamin C
21mg
(23%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 463kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 279mg | 12% |
| Potassium | 243mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 46g | 92% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 21mg | 23% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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