Can I substitute fresh raspberries for the preserves?

While fresh raspberries offer a great burst of flavor, preserves provide a more stable filling. You can use fresh raspberries if you want, but you may need to cook them down a bit to create a thicker filling.

Can I freeze these cupcakes?

Absolutely! Freeze the cupcakes without frosting for up to 3 months. Thaw them in the fridge overnight, then frost before serving.

Can I make Raspberry Chocolate Cupcakes ahead of time?

Yes! These cupcakes can be made a day in advance. Store them in an airtight container at room temperature or in the fridge if you prefer. Add the frosting just before serving to keep it fresh.

Raspberry Chocolate Cupcakes – Moist & Decadent Recipe

Description

These Raspberry Chocolate Cupcakes are a decadent treat combining rich chocolate cupcakes with a tart raspberry filling and smooth raspberry buttercream frosting. Perfect for special occasions or a sweet indulgence.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup raspberry preserves
2 cups powdered sugar
1/2 cup unsalted butter, softened (for frosting)
1/4 teaspoon raspberry extract
1 tablespoon heavy cream

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
In a medium-sized bowl, sift together the flour, cocoa powder, and baking powder.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.
Gradually add the dry ingredients, alternating with the milk, and mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
Once the cupcakes are cool, use a cupcake corer or small knife to create a hole in the center of each cupcake.
Fill the hole with raspberry preserves.
For the frosting, beat together the butter and powdered sugar until smooth. Add raspberry extract and heavy cream, and beat until light and fluffy.
Frost each cupcake with raspberry buttercream and enjoy!

Notes

Ensure the cupcakes are fully cooled before filling and frosting to prevent melting.
If you don’t have a cupcake corer, you can use a small knife to create a hole for the filling.
For a different flavor, you can substitute the raspberry preserves with strawberry or blueberry preserves.

Nutrition

Serving Size: 1 cupcake
Calories: 300
Sugar: 25g
Sodium: 120mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg