These raspberry filled chocolate cupcakes are stuffed with raspberry jam and topped with raspberry cream cheese frosting! These cupcakes are naturally pink, and I love decorating them with fresh raspberries and a drizzle of dark chocolate for some extra ✨ pizzaz ✨.
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Yes, I've got strawberry chocolate cupcakes, but what about raspberry chocolate cupcakes? Gotta make sure the whole fruit gang is here, people!
These super moist chocolate cupcakes are my tried-and-true recipe that I use all over the place. To make things a little different, I swapped out an old regular American buttercream for cream cheese frosting.
Let me tell you, tart raspberries with cream cheese frosting? Perfection. Plus, the cream cheese frosting recipe has a whipped cream base, so it's pipeable - no runny frosting here, my friends.
Grab Your Ingredients
- Cocoa Powder: I recommend using natural cocoa powder, and not Dutch-processed. Dutch-processed won't react as well with the leaveners, so you won't get a very tall cupcake (it'll be sad, trust me)
- Baking Soda & Baking Powder: Speaking of leaveners, make sure yours haven't expired!
- Oil: Use a neutral oil like vegetable oil or sunflower oil.
- Freeze-Dried Raspberries: I've found these in some big grocery stores, you can buy them online. As you can see, mine are in 'bits', so I had to blend them into a fine powder before using them.
- Cream Cheese: Make sure you're using full-fat cream cheese here!
- Jam: Just use your favorite brand of raspberry jam.
Let's Make This Recipe!
Step 1: Preheat your oven. Mix the dry ingredients together in a large bowl, and all the wet ingredients (except the hot water!) in a separate bowl.
Step 2: Add the wet ingredients to the dry, then pour in the hot water. Mix until smooth.
Step 3: Fill up your cupcake liners so they're about ⅔- ¾ full. You don't want to overfill them! Bake in the oven 18-20 minutes, then remove to a wire cooling rack to cool completely.
Step 4: Use a cupcake corer or the base of a large piping tip to core each cupcake. Spoon in your raspberry jam.
Step 5: In a large bowl, combine the heavy cream with the salt, vanilla extract, and sugar until it looks really thick. Add the freeze-dried raspberry powder and cream cheese. Beat on medium-high speed until thick.
Step 6: Frost your cupcakes and enjoy!
My Cupcake Baking Tips & Notes
- Frosting: You can swap out the cream cheese frosting for raspberry American buttercream if you prefer.
- Chocolate Filling: Looking for more of a chocolatey cupcake with hints of raspberry? Keep the frosting but swap out the filling for whipped chocolate ganache.
- Storage: I recommend keeping these in an airtight container in the fridge for 4-5 days. Let the cupcake come to room temperature before you eat.
Made This Recipe?
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Thank you!
Ella
Recipe
Raspberry Filled Chocolate Cupcakes with Cream Cheese Frosting
Ingredients
Chocolate Cupcakes
- 1 cup + 2 tablespoons (135 grams) all purpose flour
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) light brown sugar
- ½ cup (42 grams) natural cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- ⅓ cup (66 ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (113 grams) sour cream room temperature
- ½ cup (118 ml) hot water
- 14 tablespoons raspberry jam
Strawberry Cream Cheese Frosting
- ⅓ cup (75 grams) granulated sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
- ½ cup (105 grams) heavy cream cold
- ¾ cup (170 grams) cream cheese cold
- 1 cup (25 grams) freeze-dried raspberries blended into a powder
Instructions
Chocolate Cupcakes
- Preheat your oven to 350°F/175°C and place 14 cupcake liners in your cupcake pans.
- In a large bowl, whisk together the flour, sugar, light brown sugar, cocoa powder, baking powder, baking soda and salt. Set aside.1 cup + 2 tablespoons (135 grams) all purpose flour, ½ cup (100 grams) granulated sugar, ½ cup (100 grams) light brown sugar, ½ cup (42 grams) natural cocoa powder, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In a large jug, whisk the eggs, oil, sour cream, and vanilla until smooth.2 large eggs, ⅓ cup (66 ml) vegetable oil, 1 teaspoon vanilla extract, ½ cup (113 grams) sour cream
- Pour the wet mixture into the flour, stirring until it is just about smooth - we don't want to over mix the batter! Then pour in the hot water and mix until smooth.½ cup (118 ml) hot water
- Fill the cupcake liners so they're ¾ full and bake for 18-20 minutes. A toothpick inserted should come out clean.
- Allow the cupcakes to cool for 15 minutes in the tray, then take them out and place on a cooling rack.
Raspberry Cream Cheese Frosting
- In a stand mixer with the whisk attachment, or a large bowl with a handheld mixer, whisk the heavy cream, salt, sugar and vanilla on medium-low for 2 minutes.⅓ cup (75 grams) granulated sugar, ¼ teaspoon kosher salt, ½ cup (105 grams) heavy cream, 1 ½ teaspoons vanilla extract
- Increase the speed to high and whisk for 2 minutes, until it looks very thick like Greek yogurt.
- While the mixer is running on a low speed, add the cream cheese a tablespoon at a time. Turn off the mixer, and scrape the entire bowl to make sure no cream cheese is left on the side. Add the raspberry powder. Turn the speed to high, and whip for 3 minutes until smooth.¾ cup (170 grams) cream cheese, 1 cup (25 grams) freeze-dried raspberries
- Use the bottom of a large piping tip to core each cupcake. Or, you can use a small knife to cut a circle in the middle of each cupcake. Fill each cupcake with the raspberry jam.14 tablespoons raspberry jam
- Pipe the frosting on to of the cupcakes, I used a Wilton 1M piping tip and enjoy!
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