A chocolate raspberry filled cupcake is the perfect sweet treat. A rich coffee flavored chocolate cupcake is topped with raspberry buttercream frosting. These cupcakes make the perfect dessert for Valentine’s Day, a baby shower or a birthday!
Chocolate Raspberry Filled Cupcake Recipe
What do you do when you need to go to a friend’s house and you need a quick, cheerful gift because they just had a baby girl? You make chocolate cupcakes with bright pink raspberry frosting! Of course when we arrived with cupcakes in hand, the new mom took the opportunity to relax with a cupcake while dad held his new baby girl and proudly showed us a slide show of pictures on the big screen.
Raspberry in the Cupcake!
A chocolate raspberry filled cupcake is just about as sweet as the new addition. These cupcakes are filled with tempting chunks of raspberry, and the rich chocolate and coffee flavor make these simply irresistible. The buttercream icing is flavored with pureed raspberries which gives it the bright pink coloring. This lightly whipped frosting has just the right amount of tart and sweet and when combined with the moist chocolate cake beneath, there’s just one word, yum!
I have to admit that when I make cupcakes, I get a teenie bit excited. As the flavors start coming together, especially when the coffee hits the chocolate, the smell makes you want to guzzle down the batter. This chocolate raspberry filled cupcake is no exception. As soon as the raspberry frosting was made, I slapped some on one of the warm chocolate cupcakes and proceeded to stuff my mouth right away! Of course my head dropped back and I made some funny stuffed mouth noises. I think I was trying to say, “Oh my God.”
Once you make these, I’m sure you will understand! Here’s the recipe:
Chocolate Raspberry Filled Cupcake Recipe
INGREDIENTS
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa (unsweetened cocoa)
1 1/2 tsp. baking powder
1 1/2 tsp baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup hot coffee
1 cup raspberries chopped
Makes about 30 cupcakes
DIRECTIONS
Preheat oven to 350 degrees F.
Line two cupcake trays with liners. Spray with non-stick spray.
Combine dry ingredients in a bowl. Stir slowly to combine dry ingredients.
Add eggs, milk, oil, and vanilla and mix well, scraping down sides of bowl as needed. Turn mixer to lowest speed and slowly add hot coffee, be careful of splashing. Fold in the chopped raspberries.
Use an ice cream scoop to fill the cupcake liners just slightly more that halfway with batter.
Bake at 350 degrees for 15-20 minutes of until a toothpick or knife inserted in center comes out clean.
Remove from oven and let cool before frosting.
Raspberry Buttercream Frosting
Ingredients
1/2 cup frozen raspberries, thawed and mashed (I get mine from Trader Joe’s)
1 cup butter, softened
4-5 cups powdered sugar
1 tsp vanilla
1 tsp milk (only if needed to thin consistency)
Raspberry prep: Thaw the frozen raspberries under running water in a colander. Mash them with a spoon. If you don’t want seeds in the buttercream, then use a sifter to remove the seeds. Use the spoon to push the puree through. We usually add the raspberry puree with the seeds. 
Raspberry Buttercream Frosting: Beat butter for 1-2 minutes. Scrap down the sides of the bowl. Slowly add powdered sugar until you reach your desired consistency. Add vanilla and 1/4 cup of the raspberry puree (set a small amount aside to drizzle on top) and whip. If you need the buttercream thicker, add more powdered sugar. If you need it thinner, as a tiny bit of milk, 1 tsp. at a time.
Pipe buttercream onto cooled cupcakes and finish with a fresh raspberry and any remaining raspberry puree. Enjoy!
