Chocolate Raspberry Cupcakes with Raspberry Buttercream and Chocolate Ganache Drip Recipe

BySimon Carel
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Introduction

These Chocolate Raspberry Cupcakes are a luscious treat combining rich chocolate, tangy raspberry jam, and smooth buttercream frosting. Perfect for celebrations or a special dessert, they balance deep cocoa flavors with bright berry notes.

A close-up view of rich dark chocolate cupcakes, each with a three-layer top: the bottom cupcake layer is deep black-brown and moist, covered by a thick swirl of pale pink frosting with a smooth, creamy texture. Over the pink frosting, there is a glossy dark chocolate drizzle, unevenly flowing down the sides, with fine chocolate shavings sprinkled on top and around. Each cupcake is crowned with one fresh, bright red raspberry sitting on the frosting near the chocolate drip. The cupcakes sit on white parchment paper, placed on a wooden board with light wood grain visible, and the background has a clean white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3/4 cup warm water (180g)
  • 1/3 cup milk or dark chocolate chips, melted (60g)
  • 1/3 cup unsweetened or dark cocoa powder (30g)
  • 2 large eggs, room temperature (112g)
  • 1/3 cup vegetable or canola oil (75g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1 tsp white vinegar (4g)
  • 3/4 cup all-purpose flour (100g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 tsp baking soda (3g)
  • 1/2 tsp fine salt (2g)
  • 1 cup (2 sticks) unsalted butter, room temperature (226g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1/4 tsp fine salt (1g)
  • 3 1/2 cups powdered sugar (454g or 1 lb. box)
  • 1 Tbsp heavy whipping cream, room temperature (15g)
  • 1/4 cup raspberry jam or raspberry preserves (75g)
  • 1/2 cup semi-sweet or dark chocolate (85g)
  • 1/3 cup heavy whipping cream, room temperature (80g)
  • 1 cup raspberry jam (320g)

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners and set aside.
  2. Step 2: In a large bowl, whisk together the warm water, melted chocolate chips, and cocoa powder until fully combined.
  3. Step 3: Add eggs, vegetable oil, vanilla extract, and white vinegar to the chocolate mixture. Whisk until smooth.
  4. Step 4: Stir in the flour, sugar, baking soda, and salt until just combined. The batter will be thin—that’s normal.
  5. Step 5: Fill cupcake liners about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted comes out with moist crumbs. Remove from oven.
  6. Step 6: Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely. For a quicker cool, place the pan in the freezer for 30 minutes.
  7. Step 7: For the raspberry buttercream, beat butter on medium speed for 30 seconds until smooth. Add vanilla extract and salt, mixing on low.
  8. Step 8: Gradually add powdered sugar, raspberry jam, and heavy cream on low speed until incorporated. Adjust cream or powdered sugar to reach desired consistency.
  9. Step 9: Stir frosting by hand for extra smoothness. Transfer to a piping bag fitted with a large round tip and set aside.
  10. Step 10: To make the ganache, place chocolate in a heatproof bowl. Heat heavy cream until steaming and pour over chocolate. Let sit 1-2 minutes, then stir until smooth.
  11. Step 11: Let ganache cool for 10 minutes until slightly warm. Reheat gently if too firm before drizzling.
  12. Step 12: Using a knife or large piping tip, remove the center from each cupcake and fill with a rounded tablespoon of raspberry jam.
  13. Step 13: Pipe a dollop of raspberry buttercream on each cupcake. Chill for 15 minutes in the fridge or 5 minutes in the freezer to firm.
  14. Step 14: Drizzle warm ganache over the frosted cupcakes using a spoon or squeeze bottle. Garnish with fresh raspberries and chocolate shavings.

Tips & Variations

  • Use high-quality dark chocolate for a richer ganache and melted chocolate flavor.
  • For a more intense raspberry flavor, swirl extra raspberry jam into the buttercream.
  • If you prefer dairy-free, substitute plant-based butter and cream alternatives.
  • Freeze leftover cupcakes unfrosted for up to 3 months; thaw before frosting.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. The ganache may firm up when chilled—reheat slightly if needed to restore smoothness.

How to Serve

A close-up of a chocolate cupcake with its white and brown paper wrapper partially peeled open, showing four layers: the dark brown moist chocolate cake base, a bright red jam filling in the center, a thick white and pale pink creamy frosting layer above the jam, and a shiny dark chocolate ganache topping with finely grated chocolate sprinkled on it, finished with a fresh red raspberry placed on the side of the ganache. The cupcake sits on a wooden surface with a white marbled texture blurred in the background, and more similar cupcakes are faintly seen behind it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, the cupcakes and raspberry buttercream can be made a day ahead. Store cupcakes and frosting separately and assemble just before serving for best freshness.

Can I substitute the raspberry jam with another fruit preserve?

Absolutely! Strawberry or blackberry preserves work well and complement the chocolate flavor beautifully.

Print
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Chocolate Raspberry Cupcakes with Raspberry Buttercream and Chocolate Ganache Drip Recipe

★★★★★

4.7 from 85 reviews
  • Author: Simon
  • Total Time: 1 hour 15 minutes
  • Yield: 12 cupcakes 1x
Print Recipe

Description

Indulge in these delicious Chocolate Raspberry Cupcakes featuring rich chocolate cupcakes filled with sweet raspberry jam, topped with luscious raspberry buttercream and a smooth chocolate ganache drip. Perfect for special occasions or anytime you crave a decadent dessert with a fruity twist.

Ingredients

Scale

Cupcake Batter

  • 3/4 cup warm water (180g)
  • 1/3 cup milk or dark chocolate chips, melted (60g)
  • 1/3 cup unsweetened or dark cocoa powder (30g)
  • 2 large eggs, room temperature (112g)
  • 1/3 cup vegetable or canola oil (75g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1 tsp white vinegar (4g)
  • 3/4 cup all-purpose flour (100g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 tsp baking soda (3g)
  • 1/2 tsp fine salt (2g)

Raspberry Buttercream

  • 1 cup unsalted butter, room temperature (226g or 2 sticks)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1/4 tsp fine salt (1g)
  • 3 1/2 cups powdered sugar (454g)
  • 1/4 cup raspberry jam or preserves (75g)
  • 1 Tbsp heavy whipping cream, room temperature (15g)

Chocolate Ganache Drip

  • 1/2 cup semi-sweet or dark chocolate chips (85g)
  • 1/3 cup heavy whipping cream, room temperature (80g)

Filling and Garnish

  • 1 cup raspberry jam (320g)
  • Fresh raspberries (for garnish)
  • Chocolate shavings (for garnish)

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners and set aside.
  2. Make Chocolate Cupcake Batter: In a large bowl, whisk together warm water, melted chocolate chips, and cocoa powder until smooth.
  3. Add Wet Ingredients: Whisk in the eggs, vegetable oil, vanilla extract, and white vinegar until fully incorporated.
  4. Combine Dry Ingredients: Add flour, sugar, baking soda, and salt to the chocolate mixture, whisking until just combined. The batter will be thin.
  5. Bake the Cupcakes: Fill cupcake liners 3/4 full and bake for 18–20 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove from oven.
  6. Cool the Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack. To speed cooling, place pan in the freezer for 30 minutes if needed.
  7. Make Raspberry Buttercream: In a large bowl or stand mixer, beat butter on medium speed until smooth. Add vanilla extract and salt, mixing on low. Gradually add powdered sugar, raspberry jam, and heavy cream, mixing on low until fully combined. Adjust consistency by adding more cream or powdered sugar as needed. Stir by hand until super smooth. Transfer frosting to a piping bag fitted with a large round tip.
  8. Prepare Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until steaming (microwave for 45 seconds to 1 minute or stovetop until simmer). Pour cream over chocolate and let sit for 1–2 minutes, then stir until smooth. Let ganache cool for about 10 minutes to slightly warm.
  9. Fill Cupcakes: Using a large frosting tip or knife, remove the center from cooled cupcakes and fill each with a rounded tablespoon of raspberry jam.
  10. Pipe Buttercream Frosting: Pipe a dollop of raspberry buttercream on top of each cupcake. Chill cupcakes in fridge for 15 minutes or freezer for 5 minutes to set the frosting.
  11. Drizzle Ganache: Remove cupcakes from fridge/freezer and drizzle with warm ganache using a spoon or plastic bottle. Reheat ganache in short bursts if too thick or cool slightly if too thin.
  12. Garnish and Serve: Top each cupcake with a fresh raspberry and chocolate shavings. Enjoy your decadent chocolate raspberry cupcakes!

Notes

  • Room temperature eggs and butter ensure even mixing and better texture for cupcakes and frosting.
  • The cupcake batter is thin—that’s correct and results in moist cupcakes.
  • Use fresh raspberries for garnish to add a fresh burst of flavor and visual appeal.
  • You can make the chocolate ganache ahead and refrigerate it for up to a month; gently reheat to use.
  • Adjust the buttercream consistency with cream or powdered sugar to suit piping preferences.
  • For faster cooling, place cupcakes in the freezer but do not leave too long to avoid drying out.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cupcakes, raspberry cupcakes, chocolate ganache, raspberry buttercream, dessert, baked cupcakes, homemade cupcakes, chocolate raspberry dessert

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