For a richer chocolate flavor, use dark cocoa powder. Ensure the butter and cream cheese are properly softened for a smooth frosting. If the frosting is too thick, add a tablespoon of milk at a time until desired consistency is reached. Store frosted cupcakes in an airtight container in the refrigerator.
Chocolate Raspberry Cupcakes
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PREP TIME40 mins
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COOK TIME18 mins
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TOTAL TIME1 hrs 3 mins
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SERVING24 People
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VIEWS22
Indulge in the decadent dance of dark chocolate and tangy raspberry with these delightful cupcakes. Each bite unveils a hidden heart of raspberry preserve, crowned with a luscious raspberry frosting and a fresh berry jewel.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol60 mg
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Fiber1 g
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Protein4 g
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Saturated Fat9 g
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Sodium228 mg
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Sugar51 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Line muffin pans with Reynolds® StayBrite® Baking Cups. (5 minutes)
02
StepIn a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. (3 minutes)
03
StepIn a large mixing bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy. This should take about 2-3 minutes. (5 minutes)
04
StepBeat in the eggs one at a time, then stir in the vanilla. (2 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, alternating with the milk, beating until just combined. Be careful not to overmix. (5 minutes)
06
StepSpoon batter into prepared muffin cups, filling each about two-thirds full. (5 minutes)
07
StepBake for 18-20 minutes, or until a wooden toothpick inserted into the center comes out clean. (20 minutes)
08
StepCool cupcakes in muffin cups on wire racks for 5 minutes, then remove and cool completely on wire racks. (5 minutes)
09
StepOnce cooled, use a small paring knife or a cupcake corer to remove a small cone-shaped piece from the top of each cupcake, about one-third to one-half of the way down. (10 minutes)
10
StepFill each cupcake with 1 teaspoon of raspberry preserves. (5 minutes)
11
StepReplace the removed portion of the cupcake on top of the preserves. (2 minutes)
12
StepPrepare the Raspberry Frosting: In a large mixing bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Gently fold in raspberry preserves. (10 minutes)
13
StepFrost the cupcakes with the raspberry frosting and garnish with fresh raspberries. (10 minutes)
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Edison Lehner
Jun 23, 2025These cupcakes were a huge hit at my daughter's birthday party!
Sophie Beer
Jun 12, 2025The raspberry filling is such a delightful surprise!
Jonathan Rempel
Jun 8, 2025I added a layer of chocolate ganache under the frosting and it was amazing!
Sydnee Grady
Jun 4, 2025This recipe is easy to follow and the results are delicious!
Nikki Jerde
Jun 3, 2025My cupcakes sunk in the middle. What did I do wrong?
Clint Ankunding
Jun 2, 2025Can I use frozen raspberries in the filling?
Larry Schmidt
May 11, 2025These are so moist and flavorful!
Devyn Predovicwiegand
May 4, 2025The best cupcakes I've ever made!
Kim Bernier
May 1, 2025I found the frosting a bit too sweet, so I reduced the amount of powdered sugar by a half cup and it was perfect.