Chocolate Raspberry Cupcakes
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!
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
Tried this recipe?Let us know how it was!