Ginger Snaps Baking Affairs

  • Summer
  • Recipes
  • My Story
  • Subscribe
  • Baking Basics
  • Portfolio
menu icon
go to homepage
  • Summer
  • Recipes
  • My Story
  • Subscribe
  • Baking Basics
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Summer
    • Recipes
    • My Story
    • Subscribe
    • Baking Basics
    • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cupcakes

    Chocolate Raspberry Cupcakes

    Modified: Mar 22, 2025 · Published: May 18, 2023 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!

    Chocolate raspberry cupcakes with chocolate drizzle and fresh raspberries.

    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!

    Looking for more raspberry recipes? Then check out these: raspberry coconut cupcakes, raspberry pop tarts, and raspberry donuts.

    Jump to:
    • Why You'll Love These Cupcakes
    • Lifeway Kefir
    • Ingredients Needed
    • Instructions
    • Assembling The Cupcakes
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Cupcake Recipes
    • 📖 Recipe
    A bite taken out of a chocolate cupcake and raspberry jam coming our of the middle.

    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!

    Raspberry cupcake sitting on top of a cupcake stand. A bottle of chocolate milk is in the background.

    Lifeway Kefir

    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.

    Check out this strawberry lemonade bundt cake and Oreo cinnamon rolls I made using Lifeway milk too!

    Ingredients Needed

    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.
    Ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt, water, vanilla, egg, oil, and kefir milk.

    Instructions

    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.

    Raspberry jam in a large bowl.
    Wet ingredients in a glass bowl with a chocolate kefir milk on the side.

    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.

    Chocolate cake batter.
    Six count cupcake pan filled with chocolate cake batter.

    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.

    Putting raspberry jam into the middle of a chocolate cupcake.
    Raspberry frosting with chocolate drizzle and raspberry on top of a cupcake.

    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.

    A bite taken out of a chocolate raspberry cupcake. A bottle of chocolate kefir is in the background.

    Storage Tips

    Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.

    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.

    Recipe FAQs

    Can I Use Frozen Raspberries?

    Yes you can! If using frozen, do not add water when making the raspberry jam.

    Which Cocoa Powder Is Best For Chocolate Cupcakes?

    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!

    Can These Be Made Ahead Of Time?

    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.

    Looking down at 4 raspberry cupcakes.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cupcake Recipes

    • Fresh Raspberry Cupcakes with Raspberry Frosting
    • Chocolate Cupcakes with Peanut Butter Frosting
    • A half dozen of strawberry cupcakes with fresh whipped cream.
      Strawberries and Cream Cupcakes
    • Raspberry Coconut Cupcakes

    📖 Recipe

    A bite taken out of a chocolate cupcake and raspberry jam coming our of the middle.

    Chocolate Raspberry Cupcakes

    Karissa Parrish
    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!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Cooling Time 10 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 14 cupcakes

    Equipment

    • Two 12-Count Muffin Pans
    • Mixing Bowls
    • Electric Stand Mixer
    • Medium Saucepan
    • Piping Bag & Tips

    Ingredients:
     
     

    Raspberry Jam Filling

    • 2 ½ cups raspberries
    • ⅓ cup sugar
    • 1 ½ tablespoons water
    • 1 ½ tablespoons corn starch

    Chocolate Cupcakes

    • 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

    Raspberry Frosting

    • 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

    Instructions:
     

    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.

    Chocolate Cupcakes

    • 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.

    Raspberry Frosting

    • 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).

    Assemble

    • 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.

    Notes:

    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.

    Nutrition

    Serving: 1cupcakeCalories: 438kcalCarbohydrates: 61gProtein: 2gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 38mgSodium: 106mgPotassium: 115mgFiber: 3gSugar: 48gVitamin A: 450IUVitamin C: 7mgCalcium: 38mgIron: 1mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!
    41Shares

    More The Best Homemade Cupcakes

    • The best moist lemon cupcakes with lemon cream cheese frosting on top.
      The Best Moist Lemon Cupcakes Recipe
    • Chocolate Carrot Cake Cupcakes Recipe
    • Easy Homemade Funfetti Cupcakes Recipe
    • Fresh Raspberry Buttercream Frosting

    Comments

    1. baker mom says

      June 08, 2023 at 11:29 am

      5 stars
      These are so moist and decadent. The raspberry flavor really shines.

      Reply
    5 from 6 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

    Popular Recipes

    • Easy One Layer Vanilla Cake Recipe
    • One Banana Banana Bread
    • Coconut cream pie bars with toasted coconut on a marble board.
      Coconut Cream Pie Bars (Easy)
    • Easy Honey Buttercream Frosting
    • Best one layer lemon cake sliced into 8 cake slices.
      Best One Layer Lemon Cake
    • Peanut butter chocolate cake sliced into two pieces on a plate.
      Reese's Peanut Butter Cake

    4th Of July

    • No Bake Blueberry Pie
    • Simple Funfetti Ice Cream Recipe (No Churn)
    • S'mores Cupcakes
    • Mini Strawberry Cheesecakes
    • 16 rice krispie treats for the 4th of July.
      4th of July Rice Krispie Treats
    • Mini pies with white flowers in the background.
      Mini Strawberry Pies

    FREE EBOOK

    SIGN UP BELOW TO GET MY FREE 5 CUPCAKE RECIPES EVERY HOME BAKER SHOULD KNOW SENT STRAIGHT TO YOUR INBOX

    We don’t spam! Read our privacy policy for more info.

    Check your inbox or spam folder to get your cupcake recipe ebook!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Portfolio

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Ginger Snap's Baking Affairs on the Foodie Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.