Chocolate Cupcakes with Raspberry Filling
These soft and fluffy Chocolate cupcakes with Raspberry filling are topped with a creamy chocolate buttercream and filled with a tart Red Raspberry fruit spread. They’re very easy to prepare and lip-smackingly good!
For an easier and quicker preparation, I filled these with St. Dalfour Red Raspberry Fruit Spread instead of making it; it’s sweet and tart, with raspberry seeds and all-natural ingredients that pair beautifully with chocolate. It’s handcrafted in small batches and uses only 100% fruit with sun-ripened grape as a natural sweetener.
This post is sponsored by St Dalfour. Thank you for supporting the brands that make Sweet Fix Baker possible! all thoughts and opinions are my own.
Baking the perfect Cupcake
Here are some tips I like to follow that have helped me bake fluffy, moist, and similar-sized cupcakes.
- To avoid cupcakes from sinking in the middle, start baking at 400 F for 5 minutes, then reduce the temperature to 350 F for 8 more minutes, or until a toothpick inserted in the middle comes out clean
- Do not overbake! or you risk cupcakes becoming dry
- Do not open your oven until they’re almost ready, changes in temperature too early could mess with your cupcakes
- Use room temperature ingredients
- To bake similar-sized and homogeneous cupcakes use an ice cream scoop to fill them with the same amount every time
- To prevent cupcake liners from peeling away, remove cupcakes from tins as soon as possible; I like to flip my cupcake tin on my counter as soon as the cupcakes come out of the oven
- Always frost your cupcakes when completely cooled, to avoid frosting from melting
- Avoid storing your cupcakes when they’re still warm
Ingredients you’ll need
You’ll need simple ingredients for this recipe, found in any big grocery store.
- Butter. Butter provides moisture, flavor, and tenderness to the cupcakes. It helps create a soft texture and enhances the overall richness of the baked goods.
- Sugar. Sugar not only sweetens the cupcakes but also contributes to their texture. It helps create a tender crumb and adds moisture.
- Eggs. Eggs act as a binding agent, helping to hold the ingredients together. They also provide structure and contribute to the cupcakes’ texture. Make sure to use room-temperature eggs
- Sour Cream. Sour cream adds moisture and richness to the cupcakes. It also helps tenderize the crumb and contributes to the cupcakes’ overall flavor.
- All-purpose flour. Flour provides structure to the cupcakes. The proteins in the flour form gluten when mixed, which gives the cupcakes their shape and texture.
- Cocoa powder. Cocoa powder gives the cupcakes their rich chocolate flavor.
- Baking Soda and Baking Powder. Baking soda and baking powder are leavening agents. They help the cupcakes rise by releasing carbon dioxide gas when they react with acidic ingredients like cocoa powder and sour cream.
- Salt. Salt enhances the overall flavor of the cupcakes and balances out the sweetness.
- Milk. Milk adds moisture to the batter, contributing to a moist and tender texture.
- Instant Coffee. Instant coffee or espresso powder enhances the chocolate flavor without necessarily imparting a coffee taste. It can make the chocolate taste richer and more complex.
- Vanilla Extract. Vanilla extract adds depth to the overall flavor of the cupcakes and complements the chocolate and raspberry flavors.
- Fruit Spread. The fruit spread, in this case, raspberry spread, is used as a filling and will give the raspberry flavor
- Fresh Raspberries and Shaved Chocolate. Fresh raspberries and shaved chocolate are used as garnishes.
- Powdered sugar. Powdered sugar adds sweetness and a smooth texture to the frosting
Take a look at the recipe card at the bottom of this post for the complete recipe.
Instructions with how-to photos
Chocolate Cupcake Recipe
Start by Preheating your oven to 400 F and lining cupcake tins with cupcake liners. Mix in a large bowl the flour, cocoa powder, baking soda, baking powder, and salt and set aside. Mix in a separate, medium bowl, warm milk and instant coffee (coffee will help enhance the chocolate flavor).
Beat with the paddle attachment of an electric mixer the butter and sugar until light and fluffy, about 1 1/2 minutes. Add eggs, one by one, beating after each addition. Add vanilla and sour cream and mix until combined. Alternate wet ingredients and flour mixture, finishing with dry ingredients and beating until well incorporated
Fill prepared cupcake tins 2/3 full using a cookie scoop; bake for 5 minutes at 400 F, reduce temperature to 350 F, and bake for an additional 8 minutes, or until a toothpick inserted in the middle comes out clean. Do not overbake to avoid cupcakes from becoming dry! Remove cupcakes from tins as soon as they’re out of the oven to prevent cupcake liners from peeling away. Let them cool completely over a wire rack before filling
Using a melon baller, a pairing knife, or a cupcake corer, scoop or core the center of the cupcake and fill it with St. Dalfour Red Raspberry Fruit spread using a piping bag. Press on top of the unfrosted cupcakes some of the scooped filling to cover the hole.https://youtu.be/rz2kugNPPIM
Chocolate frosting recipe
Lastly, make the buttercream. Beat butter until creamy, about 1.5 minutes. Add powdered sugar, diluted coffee, cocoa powder, cream, salt and vanilla extract. Beat on lowest until just incorporated, then beat at medium-high speed for 2 more minutes, until light and fluffy. Add more heavy cream if needed.
Pipe chocolate frosting over the raspberry chocolate cupcakes, sprinkle with shaved chocolate, and top with 2 fresh raspberries the top of each cupcake.
FAQS
Should Raspberry-filled cupcakes be refrigerated?
These cupcakes can be stored in an airtight container and away from any heat sources, at room temperature for 2 days. After that, store them in the refrigerator.
Take them out of the fridge 1 hour prior to serving them.
How do you keep cupcakes from drying out in the fridge?
To keep the cupcakes from drying out in the fridge you have to store them in an airtight container. This creates a barrier that helps retain moisture and prevents the cupcakes from absorbing odors from the fridge.
Usually, refrigerators can help your baked goods last longer, but they might make them a bit dry. So, it’s a good idea to enjoy them within a few days after baking for the best taste.
How far in advance can I make cupcakes for a party?
You can make your cupcakes at room temperature as far as 2 days before serving them without adding fresh fruit. Keep them in an airtight container, at room temperature and away from any heat sources. When ready to serve, add the raspberries on top.
Can I freeze frosted cupcakes?
Absolutely, you can do it, just remember to incorporate the fresh raspberries after your cupcakes have thawed.
Place your cupcakes with frosting in a single layer within a tall airtight container to prevent any squishing of the frosting. You can freeze them for a maximum of 3 months.
When you’re ready to enjoy them, simply take the container out of the freezer and unseal the lid to prevent the cupcakes from getting too moist. Add your decorations and enjoy!
Here’s a step-by-step guide with how-to images on how to freeze your frosted and unfrosted cupcakes.
More Cupcake recipes below!
White Chocolate Cupcakes with white chocolate cream cheese frosting
Brownie Cupcakes Recipe (with fudge frosting)
Homemade Nutella Cupcakes with Nutella filling
Mini Chocolate Cupcakes Recipe
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Chocolate Cupcakes with Raspberry Filling
Ingredients
Cupcakes
- 1 Cup unsalted butter room temperature
- 1 1/2 Cups granulated sugar
- 4 eggs room temperature
- 1/2 Cup sour cream
- 2 1/2 Cups All-purpose flour
- 3/4 Cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Cup full fat milk warm
- 2 teaspoon instant coffee powder
- 1 teaspoon vanilla extract
- St. Dalfour Red Raspberry fruit spread
- Fresh raspberries for garnish
- Shaved chocolate for garnish optional
Chocolate Buttercream
- 1 Cup unsalted butter room temperature
- 3 1/2 Cup powdered sugar sifted
- 3/4 Cup cocoa powder sifted
- 6 tablespoons heavy cream more if needed
- 3/4 teaspoon salt
- 2 tsp vanilla extract
- 1/2 teaspoon instant coffee diluted in 1 tablespoon warm water
Instructions
- Cupcakes
- Pre-heat oven to 400 F. Line cupcake tins with cupcake liners and set aside
- In a medium sized bowl, mix your flour, cocoa powder, baking soda, baking powder, salt and set aside. In a small bowl mix warm milk and instant coffee and set aside
- Beat butter and sugar until light and fluffy, about 1 1/2 minutes, add eggs, one by one, beating after each addition. Add vanilla and sour cream and mix until combined
- Alternate milk mixture and dry ingredients, finishing with dry ingredients and beating until well incorporated
- Fill prepared cupcake tins 2/3 full; bake for 5 minutes, reduce temperature to 350 F and bake for an additional 8 minutes, or until a toothpick inserted in the middle comes out clean. Remove cupcakes from tins as soon as they're out of the oven to prevent cupcake liners from peeling away. Let them cool completely over a wire rack before filling
- Using a melon baller, a pairing knife or a cupcake corer, scoop or core the center of the cupcake and fill with St. Dalfour Red Raspberry Fruit spread using a piping bag. Press on top some of the scooped cupcake to cover the hole.
Chocolate Frosting- Beat butter until creamy, about 1.5 minutes. Add powdered sugar, diluted coffee, cocoa powder, cream, salt and vanilla extract. Beat on lowest until just incorporated, then beat in medium-high speed for 2 more minutes, until light and fluffy
- Pipe chocolate frosting over filled cupcakes, sprinkle with shaved chocolate and top with 2 fresh raspberries each
