If you’re looking for a dessert that feels truly special, these Raspberry Chocolate Cupcakes with Raspberry Filling and Buttercream Topping check every box. Moist, deeply chocolatey cupcakes are filled with a bright, tart raspberry center, then topped with silky raspberry buttercream and finished with a drizzle of rich chocolate ganache. They’re elegant, indulgent, and perfect for birthdays, celebrations, holidays, or anytime you want to impress with a bakery-style dessert made at home.
Each bite delivers a beautiful balance of flavors: rich cocoa, fresh raspberry tang, and creamy sweetness. These cupcakes look stunning on a dessert table and taste even better than they look.
Why You’ll Love This Recipe
- Moist, rich chocolate cupcakes with a soft crumb
- Real raspberry filling for fresh, vibrant flavor
- Creamy raspberry buttercream that’s not overly sweet
- Perfect for special occasions and celebrations
- Bakery-quality results at home
Ingredients
Raspberry Filling
- Granulated sugar (½ cup / 104g) – Sweetens and balances the tart raspberries
- Cornstarch (2 tbsp) – Thickens the filling to the perfect spoonable texture
- Water (1½ tbsp) – Helps dissolve the sugar and cornstarch
- Fresh or frozen raspberries (5 cups / 563g) – Provides bold, fruity flavor and color
Chocolate Cupcakes
- All-purpose flour (1 cup / 130g) – Gives structure while keeping cupcakes tender
- Unsweetened cocoa powder (6 tbsp / 43g) – Delivers deep chocolate flavor
- Baking soda (1 tsp) – Helps cupcakes rise
- Salt (½ tsp) – Enhances chocolate flavor
- Unsalted butter, melted (¼ cup / 56g) – Adds richness
- Vegetable oil (¼ cup / 60ml) – Keeps cupcakes moist
- Granulated sugar (1 cup / 207g) – Sweetens and softens the crumb
- Vanilla extract (¾ tsp) – Enhances overall flavor
- Large egg (1) – Binds the batter
- Milk (½ cup / 120ml) – Adds moisture
- Hot water or hot coffee (½ cup / 120ml) – Blooms the cocoa for deeper chocolate flavor
Raspberry Buttercream
- Unsalted butter, room temperature (1¼ cups) – Creates a smooth, creamy frosting
- Powdered sugar (4–5 cups / 460g–575g) – Sweetens and thickens the buttercream
- Raspberry filling (5–6 tbsp) – Adds natural fruit flavor and color
- Vanilla extract (¼ tsp) – Balances sweetness
Toppings (Optional)
- Chocolate ganache – Adds richness and visual appeal
- Fresh raspberries – Finishing touch for presentation
How to Make Raspberry Chocolate Cupcakes
Make the Raspberry Filling
In a medium saucepan, combine the sugar, cornstarch, and water over medium heat, stirring until combined and the sugar begins to melt. Add the raspberries and stir to coat. Cook while gently mashing the raspberries as they soften and release their juices.
Continue cooking for 5–7 minutes until the mixture thickens. Avoid boiling for more than 1 minute. Remove from heat and strain to remove seeds if desired. Refrigerate until completely cool before using.
Make the Chocolate Cupcakes
Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, mix the melted butter, vegetable oil, sugar, and vanilla until combined. Add the egg and mix well, then add the milk and stir until smooth.
Add the dry ingredients and mix just until combined, being careful not to overmix. Stir in the hot water or coffee until the batter is smooth and glossy.
Fill cupcake liners slightly more than halfway, about 50g of batter each. Bake for 14–17 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
Make the Raspberry Buttercream
Beat the butter in a large bowl until smooth and creamy. Add half of the powdered sugar and beat until combined. Mix in 4 tablespoons of raspberry filling and the vanilla extract, then beat again.
Add the remaining powdered sugar and continue beating until light and fluffy. Adjust consistency and flavor by adding more raspberry filling as needed.
Assemble the Cupcakes
Once cupcakes are fully cooled, core the center of each cupcake and remove the middle. Fill each cavity with about 1 tablespoon of raspberry filling.
Pipe the raspberry buttercream on top using a star tip or your preferred piping nozzle. Drizzle with chocolate ganache if desired, then finish with a fresh raspberry on top.
Tips for Success
- Do not overmix the cupcake batter to keep cupcakes moist
- Use hot coffee instead of water for extra chocolate depth
- Chill raspberry filling fully before adding to frosting
- Strain the filling if you want a smooth, seed-free buttercream
- Bring cupcakes to room temperature before serving for best texture
Equipment Needed
- Saucepan
- Mixing bowls
- Whisk and spatula
- Cupcake pan and liners
- Electric mixer
- Cupcake corer or small knife
- Piping bag and tip
Recipe Variations
- Dark Chocolate Raspberry Cupcakes: Use dark cocoa powder for a deeper chocolate flavor
- Vanilla Raspberry Version: Swap chocolate cupcakes for vanilla cupcakes
- Extra Chocolate: Add chocolate chips to the cupcake batter
- Mini Cupcakes: Make bite-sized cupcakes and reduce baking time to 9–11 minutes
Serving Suggestions
Serve these cupcakes slightly chilled or at room temperature. They pair beautifully with coffee, tea, or a glass of milk and make a stunning centerpiece for dessert tables, birthdays, weddings, and holiday gatherings.
FAQs
Can I make these cupcakes ahead of time?
Yes, cupcakes can be baked a day ahead and stored unfrosted. Assemble the next day for best freshness.
How should I store raspberry chocolate cupcakes?
Store in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature before serving.
Can I freeze these cupcakes?
You can freeze unfrosted cupcakes for up to 2 months. Thaw before filling and frosting.
Can I use frozen raspberries?
Yes, frozen raspberries work well for the filling. No need to thaw before cooking.
Is the ganache necessary?
No, the ganache is optional but adds an extra layer of richness and visual appeal.
Raspberry Chocolate Cupcakes with Raspberry Filling and Buttercream Topping
- Total Time: 1 hour 14 minutes
- Yield: 12–14 cupcakes
- Diet: Vegetarian
Description
These Raspberry Chocolate Cupcakes feature moist chocolate cupcakes filled with tart raspberry filling and topped with sweet raspberry buttercream. Finished with chocolate ganache and fresh raspberries, they’re perfect for special occasions.
Ingredients
- Raspberry Filling: 1/2 cup sugar, 2 tbsp cornstarch, 1 1/2 tbsp water, 5 cups raspberries
- Chocolate Cupcakes: 1 cup all-purpose flour, 6 tbsp cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 1/4 cup unsalted butter (melted), 1/4 cup vegetable oil, 1 cup sugar, 3/4 tsp vanilla extract, 1 large egg, 1/2 cup milk, 1/2 cup hot water or coffee
- Raspberry Buttercream: 1 1/4 cups unsalted butter, 4–5 cups powdered sugar, 5–6 tbsp raspberry filling, 1/4 tsp vanilla extract
- Toppings: Chocolate ganache (optional), fresh raspberries
Instructions
- Prepare raspberry filling by cooking sugar, cornstarch, water, and raspberries until thickened. Cool completely.
- Preheat oven to 350°F (176°C) and line a cupcake pan.
- Whisk dry cupcake ingredients in one bowl.
- Mix wet ingredients in another bowl, then combine with dry ingredients.
- Stir in hot water or coffee until smooth.
- Fill liners just over halfway and bake 14–17 minutes. Cool completely.
- Beat buttercream ingredients until smooth and fluffy.
- Core cupcakes, fill with raspberry filling, and pipe buttercream on top.
- Drizzle with chocolate ganache and top with fresh raspberries if desired.
Notes
- Do not overmix cupcake batter.
- Hot coffee enhances chocolate flavor.
- Buttercream firms when chilled; bring to room temperature before serving.
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Final Thoughts
These Raspberry Chocolate Cupcakes with Raspberry Filling and Buttercream Topping are the perfect balance of rich chocolate and bright fruit flavor. They’re indulgent, elegant, and guaranteed to impress anyone who takes a bite. Whether you’re baking for a celebration or simply treating yourself, this recipe delivers bakery-quality cupcakes you’ll want to make again and again.
