Get ready to elevate your dessert game with these Decadent Raspberry-Filled Cupcakes! A rich twist on my previous Mini Chocolate Raspberry Cupcakes, this recipe takes indulgence to the next level. With moist chocolate cupcakes, a tangy raspberry filling, creamy raspberry buttercream frosting, and a drizzle of luscious chocolate ganache, these cupcakes are perfect for any special occasion—or just because you deserve a treat!

What You’ll Need

Ingredients

• Chocolate Cupcakes
• 1 3/4 cups flour
• 3/4 cup sugar
• 3/4 cup cocoa powder
• 1/2 tbsp baking powder
• 1/2 tbsp baking soda
• 2 eggs
• 1 cup milk
• 1/2 cup butter
• 2 tsp vanilla
• 1 cup boiling water
• Raspberry Filling
• 3 cups frozen raspberries
• 4 tbsp granulated sugar
• 4 tsp lemon juice
• 2 tbsp cornstarch
• 2 tbsp water
• Raspberry Buttercream Frosting
• 2 cup butter
• 5 cups powdered sugar
• 1/2 cup raspberry puree
• 2 tsp vanilla extract
• 4 tbsp heavy cream
• Chocolate Ganache
• 1/2 cup semisweet chocolate chips
• 4 tbsp heavy cream

Equipment I Used

• Stand Mixer
• Mesh Strainer
• Muffin Pans
• Measuring Cups & Spoons
• Cooling Rack

How to Make It

For the Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners. Set aside.

Prepare the Dry Ingredients

In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and a pinch of salt. Whisk until all ingredients are evenly mixed and there are no lumps.

Mix the Wet Ingredients

In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth and well combined.

Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, being careful not to overmix the batter.

Stir in the boiling water. The batter will become thin; this is normal and helps create a moist cupcake.

Fill the Muffin Pan

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Tip: Since the batter is very liquid, using a large plastic syringe can make it easier to fill the muffin cups evenly.

Bake

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Note:I personally prefer to just lightly tap on the cupcake to check if it’s done—if it springs back, it’s ready.

Cool the Cupcakes

Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely

For the Raspberry Filling:

Cook the Raspberries

In a small saucepan, combine the frozen raspberries, granulated sugar, and lemon juice. Cook over medium-low heat, stirring occasionally, until the raspberries break down and the mixture begins to bubble.

Thicken the Filling

In a separate small bowl, whisk together the cornstarch and water until smooth. Remove the saucepan from the heat and stir in the cornstarch slurry. Mix thoroughly and return to the heat, cooking for an additional 1-2 minutes until the mixture thickens. Remove from heat and let cool completely.

For the Raspberry Buttercream Frosting:

Whip the Butter:
In the bowl of a stand mixer fitted with a paddle or whisk attachment, whip the softened butter on medium-high speed for about 5 minutes, scraping down the sides occasionally, until it becomes light, fluffy, and pale.

Incorporate Powdered Sugar:
Add half of the powdered sugar to the bowl and mix on low speed until fully incorporated. Add the remaining powdered sugar and mix on low until combined.

Add Raspberry Puree:
Gradually add the raspberry puree to the frosting while mixing on low speed. Scrape down the sides as needed to ensure even mixing.

Finish with Vanilla and Cream:
Add the vanilla extract and slowly drizzle in the heavy whipping cream while mixing on low speed. Once incorporated, increase the mixer speed to medium and whip for another 3-5 minutes until the frosting is smooth and creamy.

For the Chocolate Ganache:

Melt Chocolate and Cream
In a small saucepan, combine the chocolate chips and heavy cream. Heat over medium heat, stirring continuously, until the chocolate is completely melted and the ganache is smooth and glossy. Remove from heat and let cool slightly.

Assembling the Cupcakes:

Core the Cupcakes

Use an apple corer or small cookie cutter to remove the center of each cooled cupcake, going about two-thirds of the way down.

Add the Raspberry Filling

Transfer the cooled raspberry filling to a piping bag. Pipe the filling into the hollowed-out centers of each cupcake.

Frost the Cupcakes

Fill a piping bag with the raspberry buttercream frosting and pipe swirls onto each cupcake, covering the filled centers.

Drizzle with Ganache

Using a spoon or piping bag, drizzle the cooled chocolate ganache over the frosting.