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 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
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
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
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!
1/2teaspooninstant coffeediluted 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
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones! Click here to read more about me, or contact me here if you want to send me a quick message.