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Chocolate Raspberry Heaven Cupcakes topped with fresh raspberries and chocolate ganache.

Chocolate Raspberry Heaven Cupcakes

Delightfully rich chocolate cupcakes with a bright raspberry filling and an optional lemon twist that make them feel fancy yet easy to prepare.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 cup All purpose flour
  • 1/3 cup Unsweetened cocoa powder
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 2 large Eggs
  • 1/2 cup Milk or buttermilk
  • 1/3 cup Neutral oil
  • 1 tsp Vanilla extract
  • 1 cup Hot coffee or hot water
Raspberry Filling
  • 1 cup Raspberries (fresh or frozen)
  • 1 tbsp Sugar
  • 1 tsp Lemon zest (optional)
Frosting
  • 1/2 cup Butter
  • 2 cups Powdered sugar
  • 1/2 tsp Lemon zest (if making vanilla buttercream)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. Whisk in the eggs, milk, oil, and vanilla. Then slowly pour in the hot coffee or hot water while stirring until well combined.
Baking
  1. Fill each liner about two-thirds full and bake for 16 to 20 minutes. Check for doneness with a toothpick.
  2. Let the cupcakes cool completely before filling.
Filling and Frosting
  1. Remove a small plug from the center of each cupcake and fill with raspberry filling.
  2. Frost with chocolate or vanilla buttercream as desired, adding lemon zest for a brighter flavor if using vanilla.

Notes

Ensure cupcakes are cooled fully before filling to prevent the filling from leaking. Optionally, chill the frosting bag before piping for better shape retention.