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Chocolate Raspberry Cupcakes

Dark chocolate cupcakes filled with raspberry chocolate ganache and topped with raspberry buttercream frosting.
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Prep Time 30 mins
Cook Time 18 mins
Decorating Time 20 mins
Course Dessert
Servings 12 cupcakes


For the Chocolate Cupcakes

  • 1 cup all purpose flour, sifted spooned and leveled
  • ¼ cup + 1 tablespoon cocoa powder Dutch process
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup softened, unsalted butter
  • ¾ cup granulated sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 teaspoon vanilla
  • ½ cup whole milk, at room temperature
  • ¼ cup sour cream, at room temperature
  • 2 teaspoon instant coffee dissolved in 1 teaspoon water optional

For the Raspberry Chocolate Ganache

  • ¾ cup semi-sweet chocolate chips
  • ¼ cup + 2 tablespoon heavy cream
  • ¼ cup raspberry preserves
  • pinch salt

For the Raspberry Buttercream

  • 1 ¼ cups softened, unsalted butter
  • 1 ½ cups powdered sugar
  • ½ cup raspberry preserves
  • ¼ teaspoon salt


For the Chocolate Cupcakes

  • Preheat oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
  • In a small bowl sift together all purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set aside.
  • Add granulated sugar and softened butter to a large bowl. Cream together with an electric mixer for 1-2 minutes until fluffy.
  • Then add in the egg, egg yolk and vanilla and mix until light and fluffy, about 1-2 minutes.
  • Next mix in the milk and sour cream.
  • Add the dry ingredients to the wet ingredients and combine. 
  • Lastly mix in the dissolved instant coffee (optional.)
  • Fill each cupcake well ¾ of the way full with batter. Bake the cupcakes for 17-19 minutes, or until a toothpick/cake tester comes out clean from the centers.
  • Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely. 

For the Raspberry Chocolate Ganache

  • Heat ¼ cup + 2 tablespoon of heavy cream, just until about boiling.
  • Measure ¾ cup of semi-sweet chocolate chips or chopped dark chocolate into a medium sized bowl.
  • Pour the hot cream over the chocolate and let it sit for a few minutes to melt the chocolate. Stir to combine.
  • Add in ¼ cup of raspberry preserves and a pinch of salt and combine.
  • Let the ganache cool and thicken before filling the cupcakes with it.

For the Raspberry Buttercream

  • Add 1 ¼ cups (2 ½ sticks) of softened, unsalted butter to a medium sized bowl. Mix the butter with an electric mixer until it is smooth, pale in color and fluffy.
  • Add in 1 ½ cups of powdered sugar a little at a time until it is all combined.
  • Mix in ½ cup of raspberry preserves and ¼ teaspoon of salt. Mix until the frosting is light and fluffy.

Assembling the Cupcakes

  • Once the cupcakes are completely cooled remove a bit of the centers of each. Fill each with the raspberry chocolate ganache.
  • Transfer the raspberry buttercream to a piping bag fitted with a decorative tip. (My favorite to use is always my Wilton 1M tip). Pipe a generous amount of raspberry bean buttercream on top of each cupcake. Add a raspberry on top of each cupcake for decoration if you'd like!


Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).
Tried this recipe?Let us know how it was!