Decadent Raspberry Filled Chocolate Cupcakes
Rich chocolate cupcakes with a hidden burst of raspberry jam in the center, topped with a creamy chocolate frosting. Perfect for any occasion and easy to make in under 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour (190 g)
- 1 cup granulated sugar (200 g)
- ⅓ cup unsweetened cocoa powder (35 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs, room temperature
- ½ cup whole milk (120 ml)
- ⅓ cup vegetable oil (80 ml)
- 1 tsp vanilla extract
- ½ cup boiling water (120 ml)
- ½ cup seedless raspberry jam (160 g)
- ¼ cup fresh raspberries (optional, for garnish or extra filling)
- ½ cup unsalted butter, softened (115 g)
- 1 ½ cups powdered sugar (180 g)
- 2 tbsp cocoa powder (10 g)
- 1 tsp vanilla extract
- 2–3 tbsp milk (30–45 ml)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
- Gradually add dry ingredients into wet mixture, stirring gently until just combined.
- Carefully stir in boiling water until batter is thin and glossy.
- Pour batter into liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Cool cupcakes in pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Using a small knife or cupcake corer, remove a small cone-shaped piece from the center of each cupcake.
- Spoon about a teaspoon of raspberry jam into each hollow and replace the top piece to seal.
- Beat softened butter with powdered sugar and cocoa powder until fluffy. Add vanilla and milk to reach desired consistency.
- Frost each cupcake generously with the chocolate frosting. Optionally, top with a fresh raspberry or dust with cocoa powder.
Notes
If batter feels too thick after adding boiling water, add a splash more milk carefully. Cool cupcakes completely before filling and frosting to prevent melting. For vegan version, substitute eggs with flax eggs and use dairy-free milk and vegan butter. For gluten-free, replace half the flour with almond flour but expect denser texture. Use fresh raspberries inside cupcakes if in season for extra freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 3
- Protein: 4
Keywords: chocolate cupcakes, raspberry filled cupcakes, easy dessert, homemade cupcakes, chocolate raspberry dessert