Chocolate Raspberry Cupcakes – These delicious chocolate raspberry cupcakes are filled with a luscious raspberry coulis and chocolate mousse filled center for the perfect delightful treat! Easy cupcakes for all special occasions.
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Looking for the perfect cupcake recipe? Look no further! These easy chocolate raspberry cupcakes are one of the best cupcakes you’ll ever make. Light, fluffy, and topped with a delightful raspberry buttercream. The best part? They have a marvelous raspberry and chocolate filling, and they are topped with a chocolate drip! How fun is that! Homemade cupcake recipe that won’t disappoint!
This post is about how to make the perfect easy Chocolate Raspberry Cupcakes.
RASPERRY FILLED CUPCAKES
These are not an average cupcakes recipe. They are topped with a light homemade vanilla pink buttercream frosting, some are filled with raspberry jam, some are filled with chocolate cream. And they are all finished with a yummy chocolate drip! If you want a fancy cupcake recipe, these chocolate raspberry cupcakes are it!
WHY YOU WILL LOVE THIS RECIPE
Fancy cupcake recipe. Although the recipe is easy, it is also extremely gourmet. Perfect for special occasions!
Perfect for Valentine’s Day, Mother’s Day and any other special gathering. One of the best Valentine’s Day desserts recipe and it is also great for Mother’s Day celebration. Or when you just want a chocolate raspberry dessert!
Delightful flavor profile. If you are a fan of chocolate and raspberries, you are going to enjoy these yummy cupcakes.
Easy to make. Although they look like a gourmet dessert, they are actually super simple to make. Anyone can make them!
INGREDIENTS NOTES
Here’s your ultimate shopping list to make these cupcakes!
For The Cupcakes
All-Purpose Flour
Unsweetened Cocoa Powder
Brown Sugar
Baking Powder
Salt
Baking Soda
Vegetable Oil
Egg and Egg Yolk
Heavy Cream
Chocolate Chips
For The Buttercream Frosting
Vanilla Extract
Powdered Sugar
Warm Milk
Butter
For The Assembling
Raspberry Coulis or Chocolate Mousse (Prepare the mousse ahead of time. Choose whichever filling you prefer!)
Fresh or Frozen Raspberries
Chocolate Sauce
HOW TO MAKE CHOCOLATE RASPBERRY CUPCAKES
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a mixing bowl, sieve the all-purpose flour, unsweetened cocoa powder, baking powder, salt, and baking soda nd whisk until well combined.
Add the vegetable oil, egg, egg yolk, brown sugar, egg, egg yolk and heavy cream and mix until a thick batter forms.
Gently fold in the chocolate chips into the batter.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
Now, prepare the buttercream frosting
In a large mixing bowl, cream the softened butter until smooth and creamy.
Gradually add the powdered sugar to the bowl, mixing well after each addition. Continue until all the powdered sugar is incorporated.
Add a few drops of pink food coloring and vanilla extract to the mixture and stir until the desired pink color is achieved. Adjust the amount of food coloring according to your preference.
Slowly pour in warm milk, starting with half a teaspoon at a time, and mix well after each addition. Continue adding milk until you reach the desired consistency. The frosting should be smooth and spreadable, but not too thin. Be cautious not to add too much milk, as it can make the frosting runny.
Now, assemble the CHOCOLATE RASPBERRY cupcakes:
Once muffins are cooled, use a small cookie cutter or a knife to remove a small piece from the center of each muffin. Fill the hole with the raspberry coulis and chocolate mousse.
Then, frost the cupcakes using a piping bag, decorate with fresh raspberries and chocolate sauce on top.
HOW TO MAKE RASPBERRY COULIS
If using frozen raspberries, thaw them before starting the recipe.
Place the raspberries, granulated sugar, and lemon juice in a blender or food processor.
Blend the mixture until smooth and well combined.
Pour the mixture into a fine-mesh sieve or strainer placed over a bowl.
Use the back of a spoon or a spatula to press the mixture through the sieve, extracting the smooth sauce and leaving the seeds behind.
Discard the raspberry seeds left in the sieve.
Transfer the raspberry coulis to a jar or container and refrigerate until ready to use.
NOTES –
- You can adjust the sweetness of the coulis by adding more or less sugar, depending on your preference and the sweetness of the raspberries.
- If you prefer a smoother texture without any seeds, you can strain the coulis a second time through a finer sieve or cheesecloth.
- The coulis can be stored in the refrigerator for up to 5 days.
TIPS FOR SUCCESS
- Adjust the amount of milk according to the desired consistency. Start with small increments and gradually add more until you achieve the desired density.
- Adjust the amount of milk according to the desired consistency of the frosting. Start with small increments and gradually add more until you achieve the desired density.
- You can make the raspberry coulis and chocolate mousse ahead of time and store them in the refrigerator until ready to use.
- Ensure that the muffins are completely cooled before filling and frosting to prevent melting of the fillings and frosting.
- Store the assembled muffins in an airtight container in the refrigerator. Due to the fillings and frosting, they are best enjoyed within a few days to maintain their freshness.
- Bring the muffins to room temperature before serving to enhance their flavor and texture.
- If you don’t have a piping bag, you can use a ziplock bag with the corner snipped off as a makeshift piping bag. This will help you achieve a neat and professional-looking frosting on the muffins.
RECIPE FAQ’S
HOW TO STORE CHOCOLATE RASPBERRY CUPCAKES?
Store the assembled muffins in an airtight container in the refrigerator. Due to the fillings and frosting, they are best enjoyed within a few days to maintain their freshness.
CAN I USE FRESH RASPBERRIES IN THE BUTTERCREAM FROSTING?
Yes, sure! If you’d like to enhance the raspberry flavor even more, you can add a handful of raspberries in the buttercream frosting while making it.
Chocolate Raspberry Cupcakes
Ingredients
For The Chocolate Muffins
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2/3 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp baking soda
- 1/3 cup vegetable oil
- 1 egg
- 1 egg yolk
- 2/3 cup heavy cream
- 1/3 cup chocolate chips
For The Buttercream Frosting
- 1 1/3 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup warm milk
- pink food coloring
- 1 tbsp vanilla extract
For The Assembling
- 1/2 cup raspberry coulis
- 1/2 cup chocolate mousse
- 1/2 cup fresh or frozen raspberries
- chocolate sauce, to taste
For The Raspberry Coulis
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
For The Chocolate Muffins
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a mixing bowl, sieve the all-purpose flour, unsweetened cocoa powder, baking powder, salt, and baking soda nd whisk until well combined.
- Add the vegetable oil, egg, egg yolk, brown sugar, and heavy cream and mix until a thick batter forms.
- Gently fold in the chocolate chips into the batter.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
For The Buttercream Frosting
- In a large mixing bowl, cream the softened butter until smooth and creamy.
- Gradually add the powdered sugar to the bowl, mixing well after each addition. Continue until all the powdered sugar is incorporated.
- Add a few drops of pink food coloring and vanilla extract to the mixture and stir until the desired pink color is achieved. Adjust the amount of food coloring according to your preference.
- Slowly pour in warm milk, starting with half a teaspoon at a time, and mix well after each addition. Continue adding milk until you reach the desired consistency. The frosting should be smooth and spreadable, but not too thin. Be cautious not to add too much milk, as it can make the frosting runny.
For Assembling
- Once muffins are cooled, use a small cookie cutter or a knife to remove a small piece from the center of each muffin. Fill the hole with the raspberry coulis and chocolate mousse.
- Then, frost the cupcakes using a piping bag, decorate with fresh raspberries and chocolate sauce on top.
For The Raspberry Coulis
- If using frozen raspberries, thaw them before starting the recipe.
- Place the raspberries, granulated sugar, and lemon juice in a blender or food processor.
- Blend the mixture until smooth and well combined.
- Pour the mixture into a fine-mesh sieve or strainer placed over a bowl.
- Use the back of a spoon or a spatula to press the mixture through the sieve, extracting the smooth sauce and leaving the seeds behind.
- Discard the raspberry seeds left in the sieve.
- Transfer the raspberry coulis to a jar or container and refrigerate until ready to use.
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