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!
Servings: 12 cupcakes
Calories: 486kcal
Equipment
- 12-count muffin pan
- 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
- ¾ cup all-purpose flour
- ¾ cup sugar
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Lifeway Kefir Chocolate Low Fat Milk
- ⅓ cup vegetable oil (or canola)
- ⅓ cup warm water
- 1 large egg
- 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
- 12 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 a 12-count muffin pan with cupcake liners. Set aside.
- In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together the Lifeway milk, oil, warm water, egg, and vanilla extract. Add the flour mixture to the wet ingredients and whisk just until combined (the batter will be thin).
- In a large bowl, whisk together the milk, oil, warm water, egg, and vanilla extract. Add the flour mixture to the wet ingredients and whisk just until combined (the batter will be thin).
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: 1cupcake | Calories: 486kcal | Carbohydrates: 65g | Protein: 3g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 101mg | Potassium: 146mg | Fiber: 4g | Sugar: 51g | Vitamin A: 524IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 2mg
