Description
These Raspberry Filled Chocolate Cupcakes are a delightful treat that combines the rich, velvety texture of chocolate cake with a burst of tart raspberry filling. Each bite offers a harmonious balance of sweetness and tang, making them an irresistible dessert for any occasion.
Ingredients
Scale
- For the Chocolate Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup boiling water
- For the Raspberry Filling:
- 1 cup fresh raspberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the egg, vegetable oil, vanilla extract, and buttermilk to the dry ingredients and mix until smooth.
- Carefully stir in the boiling water until the batter is well combined.
- Pour the batter into the prepared 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.
- For the raspberry filling, combine raspberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until the mixture thickens, about 5-7 minutes. Let cool.
- Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake and fill with the raspberry mixture.
- To make the ganache, heat the heavy cream in a saucepan until just simmering, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Drizzle the ganache over the filled cupcakes and let set before serving.
Notes
- Make-ahead: The cupcakes can be baked a day in advance and stored in an airtight container.
- Storage: Keep the filled cupcakes in the refrigerator for up to 3 days.
- Substitutions: Use frozen raspberries if fresh ones are not available, and almond milk can be used instead of buttermilk for a dairy-free option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25 grams
- Sodium: 180 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 30 milligrams
Keywords: Raspberry Filled Chocolate Cupcakes, chocolate cupcakes, raspberry filling, dessert recipes, baking, sweet treats, homemade cupcakes, chocolate ganache, party desserts, easy cupcake recipes, vegetarian desserts, indulgent desserts, festive cupcakes