These chocolate raspberry cupcakes are fluffy chocolate cupcakes that are filled with a raspberry jam and topped with a raspberry frosting and chocolate drizzle. If you have fresh raspberries, these would be perfect to make during the Spring and Summertime!
These raspberry chocolate cupcakes have the perfect combination of chocolate and raspberry flavor.
The chocolate cupcakes are filled with a sweet raspberry filling and they're even topped with a whole raspberry. For a rich chocolate flavor, I also drizzled on some chocolate ganache!
Why You'll Love These Cupcakes
- The chocolate cake is soft and moist.
- Fresh raspberry is used in both the filling and frosting.
- Each bite is filled with both chocolate and raspberry.
- The raspberry frosting is smooth and creamy.
- They're perfect cupcakes to make for Valentine's Day or any warm day!
Combining raspberries with my best chocolate cupcake recipe proved to be a great match.
The richness of the chocolate and the sweet raspberries provides a flavor bomb in your mouth!
I used Lifeway Kefir Lowfat Chocolate Milk in the cupcake batter to bring out even more chocolate flavor.
Lifeway Kefir is a tart and tangy cultured milk smoothie that is packed full of protein and calcium. Each cup contains 12 live and active cultures too!
Not only is Lifeway Kefir up to 99% lactose-free, gluten-free, and made with all natural ingredients, it adds so much moisture to baked goods. That's why it's my top choice to replace any recipe that calls for milk.
Expert Baking Tips
- Cupcake Pan: Prep two 12-count muffin pans with cupcake liners. This recipe makes 14 cupcakes.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Raspberry Filling: I suggest making the raspberry jam first, that way it has plenty of time to cool while the cupcakes are baking.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 tablespoons).
- Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe or scoop in the raspberry jam into each hole.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Raspberries: Use fresh berries if you can. If not, frozen raspberries will work too.
- Corn Starch: Helps to thicken up the jam as it's cooking.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" above).
- Cocoa Powder: I used unsweetened cocoa powder but you could also use any dutch-processed or natural cocoa powder (like Hershey's).
- Lifeway Kefir Lowfat Chocolate Milk: I loved using the chocolate milk to enhance the chocolate cake flavor. You could also use Lifeway Kefir Plain or Vanilla Milk.
- Oil: Use either canola or vegetable oil.
- Butter: Use unsalted butter. It needs to be at room temperature before using.
Here are the step by step instructions on how to make these raspberry filled cupcakes.
Step 1: Raspberry jam. In a medium saucepan over medium heat, mix together the raspberries, sugar, water, and corn starch using a rubber spatula. Occasionally stir, and cook until thickened.
Transfer to a small bowl and chill in the refrigerator.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the egg, Lifeway Kefir milk, warm water, oil, and vanilla extract.
Step 4: Combine the ingredients. Add the flour mixture into the wet ingredients and whisk until combined.
Step 5: Bake. Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 15-18 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 6: Make the frosting. In a large bowl of an electric mixer using the paddle attachment, beat the butter on high speed until smooth.
Add the powdered sugar, 3 tablespoons of the raspberry jam, heavy whipping cream, and vanilla extract and mix on low speed. Then increase to high speed and beat until smooth and fluffy.
Step 7: Melt the chocolate. In a small bowl, melt the chocolate in 20-second intervals until smooth and melted.
Assembling The Cupcakes
Make sure the cupcakes have completely cooled before assembling and decorating.
Use a piping tip to carefully cut out the centers. Place the raspberry puree in a piping bag and fill the unfrosted cupcakes.
Place the frosting in a piping bag and frost the cupcakes. I used the Wilton 6B piping tip.
Drizzle on the melted chocolate and add a raspberry to the top of each cupcake.
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Yes you can! If using frozen, do not add water when making the raspberry jam.
I love using unsweetened cocoa powder. It's a dark chocolate cocoa powder and it offers a more rich chocolate flavor when compared to dutch-processed or natural cocoa powder. Whatever you prefer will also be good too!
Yes you can! Place the cooled cupcakes inside of a ziploc bag or an airtight container and keep them on the counter. Make the buttercream the day of, decorate, and serve. I'd also recommend making the raspberry filling the day before too.
It brings me so much joy to see you make my recipes. 🙂
More Cupcake Recipes
Chocolate Raspberry Cupcakes
- Two 12-Count Muffin Pans
- Mixing Bowls
- Electric Stand Mixer
- Medium Saucepan
- Piping Bag & Tips
Raspberry Jam Filling
- 2 ½ cups raspberries
- ⅓ cup sugar
- 1 ½ tablespoons water
- 1 ½ tablespoons corn starch
- 1 cup all-purpose flour
- 1 cup sugar
- ¼ cup plus 2 tablespoons unsweetened cocoa powder, sifted
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg, room temperature
- ½ cup Lifeway Kefir Chocolate Low Fat Milk, room temperature
- ⅓ cup warm water
- ⅓ cup vegetable oil (or canola)
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, room temperature
- 2 ¾ cups powdered sugar
- 3 tablespoons raspberry jam
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
- 14 fresh raspberries
- ½ cup semi-sweet chocolate chips, melted
Raspberry Jam Filling
- In a medium saucepan, mix together the raspberries, sugar, water, and corn starch using a rubber spatula. Cook over medium heat for 5-10 minutes until thick and jam-like. Transfer to a heat-safe bowl and cool in the refrigerator.
- Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.
- In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the egg, Lifeway Kefir milk, water, oil, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined (the batter will be thin).
- Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 15-18 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.*Bake each muffin pan separately.
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, 3 tablespoons of the raspberry jam, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). Then beat on high speed until smooth and creamy (1-2 minutes).
- In a small heat-safe bowl, melt the chocolate chips in 20-second intervals until melted. Set aside.
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the raspberry jam (I placed the jam in a piping bag to make this step easier).
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. Drizzle on the melted chocolate and top each cupcake with a fresh raspberry.
- Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.