Chocolate Raspberry Delight Cupcakes

Recipe Details

Chocolate Raspberry Delight Cupcakes

Prep Time: 1 30

Cook Time: 14

Total Time: 1 44

Servings:

Calories: 780kcal

Cost: $15

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Course: Dessert, Snack

Cuisine: American, Bakery

Keyword: buttercream frosting, chocolate cupcakes, Chocolate Raspberry Delight Cupcakes, ganache topped cupcakes, raspberry cupcakes

Ingredients

Raspberry Filling:

½ cup sugar granulated for sweetness and thickening
2 tablespoons cornstarch to help thicken the filling
1 ½ tablespoons water to dissolve the cornstarch
5 cups raspberries fresh or frozen lightly mashed

Chocolate Cupcakes:

1 cup all-purpose flour sifted for light texture
6 tablespoons unsweetened cocoa powder natural for deep chocolate flavor
1 teaspoon baking soda for leavening
½ teaspoon salt enhances chocolate flavor
¼ cup unsalted butter melted for richness
¼ cup vegetable oil neutral flavor keeps cupcakes moist
1 cup sugar granulated adds sweetness
¾ teaspoon vanilla extract pure for aroma
1 large egg room temperature for structure
½ cup milk whole or 2% for moisture
½ cup hot water or hot coffee enhances chocolate depth

Raspberry Buttercream:

1 ¼ cups unsalted butter softened for creamy frosting
4-5 cups powdered sugar sifted for smooth texture
5-6 tablespoons raspberry filling for flavor infusion
¼ teaspoon vanilla extract for aroma

Toppings:

Chocolate ganache optional for drizzle
Fresh raspberries optional for garnish

Directions

Combine sugar, cornstarch, and water in a medium saucepan over medium heat, stirring until sugar dissolves.
Add raspberries and stir to coat them evenly with sugar mixture.
Cook until berries release juice and soften, mashing lightly with a spatula.
Continue cooking until mixture thickens slightly, about 5–7 minutes; avoid prolonged boiling.
Remove from heat and strain to remove seeds if desired. Chill until fully cooled.
Line a cupcake pan with papers and preheat oven to 350°F (176°C).
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
In a large bowl, combine melted butter, vegetable oil, sugar, and vanilla; mix until smooth.
Add egg, then milk, blending until incorporated.
Fold in dry ingredients until just combined, then stir in hot water or coffee.
Fill cupcake liners slightly over halfway (≈50g) and bake 14–17 minutes until a toothpick comes out clean.
Beat softened butter until creamy in a large mixing bowl.
Add half of powdered sugar and mix until smooth.
Incorporate raspberry filling and vanilla extract; beat until creamy.
Add remaining powdered sugar and additional raspberry filling as needed for desired consistency.
Core cooled cupcakes and fill centers with 1 tablespoon raspberry filling each.
Pipe buttercream over cupcakes and drizzle with ganache if using.
Garnish with a raspberry and any additional decorations.
Store in airtight container in fridge; best served at room temperature within 4–5 days.

Notes

These chocolate raspberry cupcakes are a perfect balance of rich cocoa and bright fruit, crowned with dreamy buttercream. Each bite feels like a celebration of flavors and textures.

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