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Chocolate Raspberry Filled Cupcakes

Decadent dark chocolate cupcakes featuring a gooey, jammy raspberry center, topped with a bright pink natural raspberry buttercream and dark chocolate shavings.
Print Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 18 cupcakes
Course: Dessert, Snack, Treat
Cuisine: American, Baking
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.75 cup unsweetened cocoa powder Dutch-processed
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs large, room temperature
  • 0.5 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 1 cup hot boiling water or hot coffee
Gooey Raspberry Filling
  • 2 cups raspberries fresh or frozen
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
Raspberry Buttercream Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 0.25 cup raspberry reduction pureed and strained
  • 1 tsp vanilla extract
  • 1 pinch salt
Garnish
  • 18 fresh raspberries
  • 0.25 cup dark chocolate chunks or shavings

Equipment

  • Muffin tin
  • Cupcake liners
  • Stand mixer or hand mixer
  • Cupcake corer or paring knife

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin tins with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add eggs, oil, buttermilk, and vanilla. Beat on medium speed for 2 minutes until well combined.
  4. Lower speed and carefully pour in hot boiling water. Mix just until combined (batter will be thin).
  5. Fill cupcake liners halfway. Bake 18-22 minutes until a toothpick comes out clean. Cool completely on a wire rack.
  6. For the filling: Simmer 2 cups raspberries, sugar, and lemon juice for 5-7 minutes. Stir in cornstarch slurry and cook 1-2 minutes until glossy and thick. Cool completely.
  7. For the frosting: Beat softened butter until pale. Gradually add sifted powdered sugar. Add strained raspberry reduction, vanilla, and salt. Beat until fluffy.
  8. Assembly: Core the center of each cooled cupcake. Fill the cavity completely with the gooey raspberry filling.
  9. Pipe the raspberry buttercream over the top to seal the filling. Garnish with a fresh raspberry and dark chocolate chunks.

Notes

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Bring to room temperature before serving.