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Cross-section of a chocolate cupcake showing raspberry filling and soft cream layers.

Easy Chocolate Raspberry Cupcakes

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Aliana Recipes
Rich, velvety chocolate cake topped with tart, creamy pink frosting creates a stunning contrast. These **chocolate raspberry cupcakes** are filled with sweet jam and finished with a glossy ganache drizzle for a dessert that feels truly special.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings:12 cupcakes
Course:Dessert
Cuisine:American
Calories:420kcal
Cost:$12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¾ cup warm water Helps bloom cocoa
  • ⅓ cup chocolate chips, melted Milk or dark
  • ⅓ cup unsweetened cocoa powder For deep flavor
  • 2 large eggs Room temperature
  • ⅓ cup vegetable oil Keeps cake moist
  • 1 teaspoon vanilla extract Enhances chocolate
  • 1 teaspoon white vinegar Activates baking soda
  • ¾ cup all-purpose flour Provides structure
  • ¾ cup granulated sugar Sweetens the batter
  • ½ teaspoon baking soda Leavening agent
  • ½ teaspoon fine salt Balances sweetness
  • 1 cup unsalted butter Room temperature
  • 3 ½ cups powdered sugar For smooth frosting
  • 1 tablespoon heavy whipping cream For creaminess
  • ¼ cup raspberry jam Flavors the frosting
  • ½ cup semi-sweet chocolate chips For ganache
  • ⅓ cup heavy cream For ganache
  • 1 cup raspberry jam For filling centers

Equipment

  • 1 muffin pan Standard 12-cup
  • 12 cupcake liners Paper or foil
  • 2 Mixing bowls Large and medium
  • 1 Whisk For batter
  • 1 Piping bag For frosting
  • 1 Hand mixer For buttercream

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin pan with 12 liners to prepare for baking.
  2. Whisk the warm water, melted chocolate chips, and cocoa powder in a large bowl until fully combined.
  3. Mix in the eggs, vegetable oil, vanilla extract, and vinegar until the wet ingredients are smooth and unified.
  4. Add the flour, sugar, baking soda, and salt, whisking until just combined to ensure a tender crumb.
  5. Fill the liners ¾ full and bake for 18–20 minutes until a toothpick comes out with moist crumbs.
  6. Beat the room-temperature butter for the frosting until smooth, then slowly mix in vanilla and salt.
  7. Add powdered sugar, jam, and cream, mixing until fluffy and smooth enough to pipe easily.
  8. Heat heavy cream until steaming, pour over chocolate chips, and stir until a glossy ganache forms.
  9. Core the cooled cupcakes and fill the centers with raspberry jam for a burst of fruit flavor.
  10. Pipe the frosting on top, drizzle with warm ganache, and garnish with fresh berries before serving.

Nutrition

Serving: 110gCalories: 420kcalCarbohydrates: 58gProtein: 3gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 180mgPotassium: 140mgFiber: 2gSugar: 45gVitamin A: 350IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Notes

If the ganache becomes too firm while decorating, microwave it for 5 seconds to restore its pouring consistency. Store these cupcakes in the fridge, but let them sit at room temperature for 20 minutes before serving for the best texture.