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Dark Chocolate Raspberry Cupcakes
These dark chocolate raspberry cupcakes are ultra-moist, fudgy chocolate cupcakes made from scratch with hot coffee, filled with a surprise raspberry jam center, and topped with a rich chocolate buttercream frosting dusted with freeze-dried raspberry powder. The best chocolate cupcakes you'll ever make — perfect for Valentine's Day, birthdays, or any occasion that calls for a seriously impressive dessert.
Servings: 12
Ingredients
Chocolate Cupcakes
- ½ cup natural cocoa powder
- ½ cup fresh black coffee, (double espresso topped up with boiling water)
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- ⅓ cup neutral oil, (such as vegetable, canola)
- ½ cup sour cream
- 2 teaspoon vanilla extract
- 1 cup all purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Filling
- 12 teaspoon raspberry jam
Chocolate Buttercream Frosting
- ¾ cup unsalted butter, softened to room temperature
- 3½ cups powdered sugar
- ½ cup natural or dutch processed cocoa powder
- 4 tablespoon whole milk
To Garnish
- ¼ cup freeze-dried raspberries, blitzed to a powder
Instructions
Prepare Oven and Cupcake Pan
- Preheat the oven to 350ºF. Line a cupcake pan with 12 liners and set aside.
Make the Chocolate/Coffee Paste
- To a small mixing bowl add the cocoa powder and hot coffee. Mix thoroughly until the mixture looks like a thick paste then set aside.
Make the Cupcake Batter
- To a large mixing bowl, add the eggs, sugar, oil, sour cream and vanilla then whisk on a medium speed until smooth.
- Add the chocolate paste to the mixing bowl and whisk on a medium speed until completely combined and uniform in color.
- Tip the flour, baking powder, baking soda and salt into the mixing bowl. Use a rubber spatula to gently fold the ingredients together until just combined. Be sure to thoroughly scrape the bottom of the mixing bowl to check for any pockets of flour that might not have mixed in.
- Transfer the cupcake batter to the prepared cupcake liners. The batter will be very thin, which is completely normal.
Bake
- Bake in the center of the preheated oven for 18 minutes or until the cupcakes feel springy to the touch. A toothpick inserted into the middle of the cupcakes should come out clean. Remove from the oven and leave to cool for a few minutes in the pan then transfer to a wire rack to cool completely.
Make The Chocolate Buttercream
- In the large bowl of a stand mixer fitted with the paddle attachment add the softened butter. Beat on a medium speed until creamy. Turn off the mixer and add the powdered sugar and cocoa powder.
- Cover the mixer and bowl with a kitchen towel before turning it back on to a low speed. Leave the kitchen towel there for a minute.
- Remove the towel and mix on a low speed until the mixture resembles breadcrumbs. Pour in the milk and gradually increase the speed to medium/high.
- Beat for 5 minutes, or until the buttercream is smooth and creamy. Transfer the buttercream to a piping bag with an open star tip(we used a Wilton 1M).
Assemble the Cupcakes
- When the cupcakes have cooled core out the middle. We use an upturned piping tip for this but you can use a cupcake corer if you have one, or a sharp pairing knife.
- Fill each hole with a teaspoon of raspberry jam.
Decorate
- Pipe a swirl of chocolate buttercream on top of each cupcake.
- For a final flourish, dust the tops of each cupcake with the freeze-dried raspberry powder.
Nutrition Facts
Dark Chocolate Raspberry Cupcakes
Amount per Serving
Calories
457
% Daily Value*
Fat
21
g
32
%
Saturated Fat
9
g
56
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
64
mg
21
%
Sodium
164
mg
7
%
Potassium
128
mg
4
%
Carbohydrates
67
g
22
%
Fiber
2
g
8
%
Sugar
55
g
61
%
Protein
3
g
6
%
Vitamin A
462
IU
9
%
Vitamin C
1
mg
1
%
Calcium
39
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
