Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes


It’s been a minute since I’ve baked Cupcakes. In fact, I gave up baking for the entire month of January. The holidays just wiped me out and I needed some reprieve.

But lately when I open up my cabinets, I see my little muffin/cupcake pans looking at me sadly. You know what I’m talking about. It’s the “why have you abandoned us” kind of look.

These little pans have been good and loyal….. and they were in need of some TLC.

So when I made plans to reconnect with some old friends the other day, I thought it was high time to whip them out, blow off the dust, and get Cupcakin‘!


Chocolate Raspberry Cupcakes

I managed to pull together a rich chocolate cupcake, filled them with a raspberry sauce, and topped them off with a whipped chocolate ganache and fresh raspberries.

Easy, simple, and pretty.

Perfect to get my Cupcake Baking Love going again. πŸ™‚

Note: I used a Wilton 4B Tip to pipe the ganache.


Chocolate Raspberry Cupcakes
Makes approximately 24 Cupcakes (depending on size)


Chocolate Cake:

Β½ Cup Unsweetened Cocoa Powder
2 Cups All Purpose Flour
1Β½ Teaspoons Baking Soda
ΒΎ Teaspoon Baking Powder
1 Teaspoon Salt
2 Cups Granulated Sugar
5 Ounces Dark Chocolate, finely chopped
1 Cup Buttermilk
1 Cup Strong Brewed Hot Coffee
Β½ Cup Vegetable Oil
2 Large Eggs
2 Teaspoons Raspberry Extract

Chocolate Ganache:
12 Ounces Quality Dark Chocolate, finely chopped
1 Cup Heavy Cream
1 Tablespoon Framboise Liqueur

Raspberry Filling:
2 Cups Frozen Raspberries
1 Cup Granulated Sugar
1 Tablespoon Framboise Liqueur
1 Teaspoon Fresh Lemon Zest

Prepare Cakes: Preheat oven to 350 degrees. Place paper cup liners in cupcake pans. Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth. Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat eggs for a few minutes until they become a pale yellow. Beat in oil, buttermilk, and raspberry extract .Β  Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Pour batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.

Prepare Raspberry Filling: Place all raspberry sauce ingredients in a medium sized, heavy saucepan. Simmer on medium-low until berries have broken down and the sauce has thickened. Approximately 10-15 minutes. Let cool to room temperature. *If you don’t want seeds in your filling, puree the raspberries in a blender and strain before cooking.

Prepare Chocolate Ganache: Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil.Β  Remove from heat and immediately pour cream over chocolate. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and add framboisestir until smooth and glossy. Allow ganache to cool completely before frosting. *If you wish a fluffier “whipped” frosting, allow ganache to cool completely before transferring to a stand mixer. On medium-high speed, whip until you reach the desired consistency.

Assemble Cupcakes: Once all items have been prepared, fill a piping bag with a small round tip with the raspberry filling. Fill another piping bag with the ganache. Taking one cupcake, place the tip of the raspberry filled bag into the cake and squeeze in a few teaspoons of the filling. Be careful not to “inject” too much or your cupcakes will implode πŸ™‚ Finally with the piping bag filled with ganache, pipe/decorate swirls on top of the cupcake. Garnish with fresh raspberries.


75 thoughts on “Chocolate Raspberry Cupcakes

      1. The cakes that you produced for my hnubasd’s 40th birthday were fantastic and he loved the surprise! They definitely had the wow’ factor and the taste to match I would have passed them off as my own but they looked way too professional, I wouldn’t have got away with it! And all topped off with a great service from you so thank you I will be recommending Angelic Cupcakes.

  1. Huh!!!!! Those are *SOOO* pretty! Usually when I pipe I get 1 decent looking one but all of them are….BEAUTIFUL! Good Job Co Nam! I miss you! I Love You!

    -Your Amazed Niece
    Not really amazed…YOU ALWAYS DO GOOD! haha

  2. These look so beautiful. I love how shiny your frosting is. And also, you haven’t put mounds and mounds of frosting on the cupcake πŸ™‚ Beautiful!

  3. Well at first I want to say It looks amazing!!

    But I have one question though.. In the recipy you write: 2 cups frozen raspberry and 1 tablespoon framboise. But how do you see the 1 tablespoon, what is the difference?

    Hope to hear from you!
    Greetings from Cecile.

    Amsterdam, The Netherlands

    1. Hi Cecile! Thanks for the kind words!

      When I initially wrote framboise, I meant framboise liqueur such as Chambord. I’ve since adjusted the recipe to clarify it. Thank you for bringing that to my attention πŸ™‚

      Cheers to you!

  4. good job!!! perfect february cupcakes! hey, you should feature a cupcake of the month! : P what’s for march? something green or something to go with the march madness?! : P how about featuring some ale-ish dark chocolate cupcakes? i could totally be your official taster.

  5. Oh dear! Can’t take my eyes off your beautiful cupcakes! It’s sooooooooo gorgeous!…Droolinggggggggg!!

    Stumbled over your site by chance & I’m thanking my lucky star for it! You got yourself a fan here πŸ™‚

  6. What beautiful cupcakes! Not only is your decorating job beautiful, but they also look nice and light since there isn’t a huge mound of frosting like on the top of other cupcakes! I’ve added them to my list of recipes to try!

  7. What a classic combination – chocolate and raspberry. Love your handiwork with the frosting. Such pretty little cupcakes. Congrats on the Top 9.

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