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!

Chocolate Raspberry Cupcakes

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.

Chocolate Raspberry Cupcakes

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 tooth pick inserted in the middle comes out clean
  • Do not over bake! 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
Chocolate Raspberry Cupcakes

Ingredients you’ll need

  • Butter
  • Sugar
  • Eggs
  • Sour Cream
  • All-purpose flour
  • Cocoa powder
  • Baking Soda
  • Baking powder
  • Salt
  • Milk
  • Instant Coffee
  • Vanilla Extract
  • Fruit Spread
  • Fresh Raspberries and Shaved Chocolate
  • Powdered sugar
Chocolate Raspberry Cupcakes

Instructions with how-to photos

Start by Pre-heating to your oven to 400 F and lining cupcake tins with cupcake liners. Mix flour, cocoa powder, baking soda, baking powder, salt and set aside. Mix warm milk and instant coffee (coffee will help enhance the chocolate flavor)

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 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 over bake 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 with St. Dalfour Red Raspberry Fruit spread using a piping bag. Press on top some of the scooped cupcake to cover the hole.

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 in medium-high speed for 2 more minutes, until light and fluffy. Add more cream if needed.

Pipe chocolate frosting over filled cupcakes, sprinkle with shaved chocolate and top with 2 fresh raspberries each

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Chocolate Raspberry Cupcakes
Chocolate Raspberry Cupcakes
Print Recipe
5 from 4 votes

Chocolate Cupcakes with Raspberry Filling

These soft and fluffy cupcakes are topped with a creamy chocolate buttercream and filled with a tart Red Raspberry fruit spread. They're very easy to prepare and lip-smacking good!
Prep Time45 mins
Cook Time13 mins
Total Time58 mins
Course: Cupcakes, Muffins & Donuts
Cuisine: American
Keyword: chocolate cupcake recipe, chocolate cupcakes, chocolate ganache frosting, easy chocolate cupcakes, fluffy chocolate cupcakes, Maria Corcuera, raspberry filled cupcakes, sweet fix baker
Servings: 24 cupcakes
Calories: 359kcal
Author: Maria

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

Nutrition

Serving: 1g | Calories: 359kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 221mg | Fiber: 1g | Sugar: 30g

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Maria
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
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