Raspberry Filled Chocolate Cupcakes
Delight in these rich chocolate cupcakes filled with a burst of fresh raspberry jam, perfect for a decadent dessert or sweet treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh raspberry jam
- 1/4 cup fresh raspberries (optional, for garnish)
- Chocolate frosting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
- Once cooled, use a small knife or cupcake corer to remove a small center portion from each cupcake.
- Fill each hollow with raspberry jam and replace the top piece of cake if desired.
- Frost with chocolate frosting and garnish with fresh raspberries if using.
Notes
For an extra burst of flavor, chill the raspberry jam before filling and serve the cupcakes slightly warm with a scoop of vanilla ice cream.