Chocolate Raspberry Cupcakes 
Decadent, rich, and bursting with flavor—these Chocolate Raspberry Cupcakes are a luscious treat for any occasion. Moist chocolate cupcakes are filled with raspberry jam and topped with silky chocolate ganache and fresh berries. Whether it’s for Valentine’s Day, a birthday, or just because—you’ll fall in love bite after bite!
Ingredients:
For the Cupcakes:
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
½ cup granulated sugar
½ cup brown sugar, packed
⅓ cup vegetable oil
½ cup buttermilk, room temperature
1 tsp vanilla extract
½ cup hot coffee (or hot water)
For the Filling:
½ cup raspberry jam (seedless or regular)
For the Ganache Frosting:
1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped
2 tbsp unsalted butter, softened
For Garnish:
Fresh raspberries
Shaved chocolate or chocolate curls
Powdered sugar (optional)
Instructions:
- Prepare the Cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until combined and smooth. Add the vegetable oil, buttermilk, and vanilla extract and whisk until fully incorporated.
Slowly add the dry ingredients into the wet ingredients and stir until just combined. Then carefully stir in the hot coffee (or hot water). The batter will be thin—that’s what makes the cupcakes moist!
- Bake:
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. - Add the Raspberry Filling:
Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake. Fill each hole with about a teaspoon of raspberry jam. Replace the removed cupcake tops if desired, or leave open for more raspberry goodness. - Make the Ganache Frosting:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not boil.
Place the chopped chocolate and butter in a heat-safe bowl. Pour the hot cream over the chocolate and let it sit for 3-4 minutes. Then stir until smooth and glossy. Let the ganache cool slightly until it thickens enough to pipe or spread.
- Frost the Cupcakes:
Using a piping bag or spoon, top each cupcake generously with the ganache frosting. Let it set slightly at room temperature. - Garnish and Serve:
Finish each cupcake with a fresh raspberry, a sprinkle of shaved chocolate or curls, and a dusting of powdered sugar for a stunning finish.
Prep Time: 25 minutes | Bake Time: 20 minutes | Total Time: 1 hour Yields: 12 cupcakes
These cupcakes are pure romance in dessert form—chocolatey, fruity, and utterly divine. Pin it, bake it, love it! 