Chocolate Raspberry Cupcakes


I was trying to think of a great name for these cupcakes to describe how much I loved them.  In fact, these might be my favorite cupcakes that I have ever made.  The mixture of chocolate and raspberries has always been one of my favorite flavor combinations, but this cupcake…this trio of moist, chocolately cake with a velvety chocolate raspberry ganache center and a raspberry chocolate sour cream frosting…well, I couldn’t come up with a better name because nothing can describe them.

I made these for my friend, Parisa’s, birthday.  Parisa happens to be a chocoholic (my favorite kind of person, in fact).  One of my favorite parts about bringing in birthday cupcakes for my co-workers is the excitement they have in choosing which one they want (I have since upgraded to making an actual menu that they can choose from…which could have been two pages long…so many cupcakes to try!)  I knew Parisa would want chocolate, so we talked about other flavor combinations…and her eyes lit up when I mentioned raspberry.  Done and done.

So, off I went, trying to come up with a cupcake design that would impress even the biggest chocolate lover.  I loved Annie’s cupcake base version from a batch she made a while back, so I knew I wanted that as my base.  I knew I wanted a ganache filling to add to the chocolate overload, and I knew I wanted a frosting that was beyond the realm of traditional buttercream.  Something smooth, satiny, and a little savory to cut some of that sweet.  So voila!  Here they are.  By far, these cupcakes were my biggest hit with the residents and nurses (until I made a batch last week that may have topped them..coming soon….)

Would it be inappropriate to describe these cupcakes as sultry and seductive?  Because, honestly, to a chocolate lover, they totally are.

Chocolate Raspberry Cupcakes

Servings: 18 cupcakes



For the cupcakes:

3 ounces semisweet chocolate chips

1 and 1/2 cups hot brewed coffee

3 cups sugar

2 and 1/2 cups flour

1 and 1/2 cup cocoa powder

2 teaspoons baking soda

3/4 teaspoons baking powder

1 and 1/4 teaspoons salt

3 eggs

3/4 cup vegetable oil

1 and 1/2 cups buttermilk

3/4 teaspoon vanilla


For the chocolate-raspberry ganache:

18 ounces bittersweet chocolate, chopped (or chips)

2 and 1/4 cup whipping cream

1 tablespoon seedless raspberry jam


For the frosting:

1 pound semisweet chocolate chips

1 and 1/3 cups sour cream

6 tablespoons seedless raspberry jam

1/4 cup light corn syrup

2 teaspoons vanilla

3 tablespoons unsalted butter, at room temperature

Garnish: fresh raspberries


1. For the cupcakes: Preheat the oven to 350 degrees.

2. Line cupcakes pans with the liners of your choice.

3. Place the chocolate chips in a medium bowl and carefully pour the hot coffee over the chocolate; let sit for about 1 minute.  Whisk until smooth; set aside.

4. In a large bowl, whisk together the sugar, flour, cocoa powder, basking soda, baking powder, and salt.

5. In the bowl of your standing mixer fitted with the paddle attachment, beat the eggs on medium-high speed until smooth, about 2 minutes.

6. Reduce the speed to medium-low and slowly add the vegetable oil, buttermilk, vanilla, and melted chocolate.

7. Reduce the mixer speed to low and add the dry ingredients, mixing until combined, scraping down the sides of the bowl as necessary.

8. Divide the batter among your liners (I had extra batter, so feel free to make some extra cupcakes….) and bake until a tester inserted into the center comes out clean, about 18-20 minutes.

9. For the chocolate-raspberry ganache: Place the bittersweet chocolate in a bowl.

10. In a small saucepan over medium heat on the stove, gently bring the cream to a slight boil.

11. Remove the cream from the heat and pour over the bittersweet chocolate; let sit for about one minute, then whisk until smooth.

12. Add the raspberry jam to the chocolate/cream mixture and whisk until smooth.

13. Refrigerate until ready to use.

14. For the frosting: In a heatproof bowl set over simmering water, melt the chocolate chips; stir until smooth.  Let cool to room temperature.

15.   Once cooled to room temperature, add the sour cream, raspberry jam,  corn syrup, and vanilla, and beat (using your stand mixer or a hand mixer) until light and fluffy, about 3 minutes.

16.  Add the butter to the mixture and beat until thoroughly combined.  Set aside until ready to use.

17. To assemble the cupcakes: Once the cupcakes are completely cooled, gently cut out a small hole in the center top of each cupcake.  You can discard the removed pieces, but I just end up eating them.  Using a piping bag or a small spoon, gently place a teaspoon or two of the ganache into the center of each cupcake.  Pipe your frosting, as desired, onto the tops of each cupcake.  Garnish with fresh raspberries.

Sources:  Cupcake base from Annies Eats (adapted from Smitten Kitchen, originally from Gourmet.).  Chocolate-raspberry ganache and frosting adapted from Bon Appétit.


December 10, 2011 - 11:09 am

Blog is the New Black - These look AND sound amazing… love this combo!

December 10, 2011 - 4:43 pm

Ann P. - Gorgeous photos, and I also love that combo! Your friend made a good choice and you definitely delivered. 🙂

December 10, 2011 - 9:31 pm

Jesica @ Pencil Kitchen - Beautifully decorated!

December 10, 2011 - 11:49 pm

Simply Tia - This is cruel to make me look at this. I want to eat them….right now! Your pictures are fantastic as well!

December 11, 2011 - 1:08 pm

Marjorie (sugar for the brain) - They look absolutely fantastic! You are right about raspberry and chocolate there might not be any better match in the dessert world 😉

December 12, 2011 - 12:33 am

Anna - My little girl said the other day that she already knows what cake she wants for her bday (talk about thinking too far ahead, her birthday is like 6 months away…) Ma, I want a huuuuge choco cupcake for my birthday. When i saw your post, I knew instantly that this will be it! Thanks for making it easy for me. This is the winner, hands down!=)

December 12, 2011 - 2:01 am

Maria - These look yummy! Great pics too!

December 12, 2011 - 10:24 pm

Alex - I don’t know how big your cupcakes are, but I literally just made 36 cupcakes using this recipe. They’re great either way.

December 12, 2011 - 10:29 pm

srlacy - Hi Alex-
I made 18, but I included in the instructions that I ended up with extra batter.

December 16, 2011 - 8:01 am

Me And My Sweets - Beautiful pics! And they look yummie!

December 19, 2011 - 2:49 pm

natalie (the sweets life) - I can see why these are your favorite–they are absolutely gorgeous!

December 23, 2011 - 1:00 pm

Lindsay - What is this icing like??? I am looking for a yummy icing recipe. Thanks!!

December 23, 2011 - 6:30 pm

srlacy - Hi Lindsay-

I described what the frosting was like in the write-up of the post.

January 8, 2012 - 7:30 pm

ashley - wow, these were a huge hit! One friend said she almost cried they are so good 🙂 thank you for sharing this recipe! will definitely make again!

January 8, 2012 - 7:31 pm

ashley - but yes the batch is HUGE, i also made way more than 18

February 1, 2012 - 9:13 pm

Eva - Hi,

These cupcakes look amazing! I was wondering if the corn syrup be subsituted with something else.

February 1, 2012 - 9:28 pm

srlacy - Hi Eva-

I’m not sure what to recommend, except perhaps doing a Google search to see if there are appropriate substitutions that have been tried and true in cupcakes.

February 11, 2012 - 7:32 am

The Curvy Carrot » Coconut Jam Cookies - […] half bag of sweetened coconut caught my eye.  And the leftover jar of raspberry preserves (from these cupcakes) also caught my eye when I attempted to clean out the fridge.  Cleaning out the kitchen is a […]

February 12, 2012 - 11:46 pm

Pam - I made these cupcakes tonight. Everything was perfect until the frosting. I followed your recipe exactly and my frosting never thickened to a frosting-like consistency. It was like soup. Is there something I am missing?

February 13, 2012 - 7:31 am

srlacy - Hi Pam-
I’m not sure what to tell you, since I wasn’t there, but it sounds like it may have been a temperature issue. I wonder if the melted chocolate wasn’t cool enough, or if you didn’t beat it long enough. There’s nothing missing from the recipe. I’m sorry it didn’t work out for you.

February 14, 2012 - 8:00 pm

Paula @ All Things Moms - What a cute cupcake! I think I might make a mixed cupcake tray for a gathering this weekend using these and the Vegan Chocolate Cupcakes I made today with strawberries on top! Fruit and Chocolate for everyone!! 🙂

February 14, 2012 - 9:02 pm

Carol - I made this for work for Valentine’s Day. It was a big hit. The frosting was a little runnier that I wanted so I added some powdered sugar. I don’t think I cooled the melted chocolate long enough. And I neeeded enough for 24 cupcakes so I tweaked the measurements. Overall the flavor was fantastic. I would definately make them again.

March 28, 2012 - 9:23 am

deb - Can I substitute water for the coffee. We do not drink coffee in our home. Thanks

March 28, 2012 - 9:24 am

srlacy - Sure.

March 28, 2012 - 6:05 pm

Pamela Solomon - Hi when you say for the frosting how much water is it?

March 28, 2012 - 6:16 pm

srlacy - Hi Pamela-

It’s just enough water so that the bottom of the pan is completely covered-usually about 1 or 2 cups, depending on the size of the saucepan you use.

April 13, 2012 - 3:48 pm

cassie - Hi,
I am just wondering how well the cupcakes kept after putting the ganach in them and icing on them. If I am doing them tonight and they wont be given out till tomorrow night, will they sit ok??? Thanks!!

April 13, 2012 - 4:19 pm

srlacy - Yes, they should be fine, but I would recommend covering them tightly and/or even refrigerating them.

June 28, 2012 - 7:42 am

Leanne butler - Made these last night (I halfed the receipe and still got a dozen big cupcakes!). Just want to thank you for great instructions as they turned out fabulous !!

July 16, 2012 - 11:25 am

deedee - hello!
just curious if you think this recipe would be good for a wedding – is the frosting stable enough to hold up and will the cupcakes freeze ok until frosted day before wedding? can you suggest another recipe that’s amazing? thanks!!

July 16, 2012 - 11:43 am

srlacy - Hi Deedee-

I think this recipe should be just fine as far as the freezing goes. Let me know how it turns out for you.

July 16, 2012 - 7:59 pm

deedee - thank you for answering – I did want to make sure that the frosting could last a few hours at an outdoor wedding as I’ve never made this one … do you have any idea? thanks a bunch I really appreciate this!!

July 16, 2012 - 8:20 pm

srlacy - I think as long as you have them chilled/cold ahead of time and it’s not 100 degrees (like it is right now, unfortunately), they should be ok. Good luck!

September 21, 2012 - 9:47 am

Intense Chocolate Raspberry Cupcakes | Adventures in Cupcakes - […] [Inspired by The Curvy Carrot] […]

October 5, 2012 - 8:33 am

Sarah - Just made these and the frosting is amazing! The ganache is about the consistency of chocolate syrup. Is that right? Should it be thicker?

October 6, 2012 - 11:05 am

srlacy - Hi Sarah-

The ganache should be about that consistency when it is still warm, but it should thicken as it cools.

October 26, 2012 - 8:30 am

Cindy - Looks yummy. If there were metric units it would help. I converted each into metric n feel the amount of sugar is way too much!! About 600 over gm of sugar??!! Gosh!! I find most non-Asian recipes have very high sugar content. Overall the amounts given for the recipe is huge even for 18 cupcakes!! They must be HUGE cups.

October 26, 2012 - 10:16 am

srlacy - I do not give metric units on this site and cannot confirm that these are correct equivalents.

November 18, 2012 - 6:29 pm

Melissa - I have made these several times and every time there is SO SO MUCH ganache left over. What am I doing wrong?

November 18, 2012 - 7:36 pm

srlacy - Hi Melissa. I’m not sure. Just halve the recipe.

April 1, 2013 - 4:00 am
June 26, 2013 - 8:22 pm

deedee - hello again! these turned out great for the wedding and am making them for another party this weekend – I was hoping to see if you had any tips to make the frosting a little thicker – they were a little hard to frost and if they weren’t refrigerated the entire time the frosting didn’t hold up. the weather was actually not too hot either:) any help would be great – thanks!!!

June 26, 2013 - 8:34 pm

srlacy - Hi Deedee-I wonder why the frosting was soft for you. Here’s my advice: just add more chocolate to the recipe, if you can, and decrease the liquid ingredients a little bit, like the sour cream. Make sure to chill the ganache, too, but that doesn’t sound like it was the problem for you. I hope the frosting turns out better for you this time!

June 27, 2013 - 9:31 am

deedee - wonderful – I will follow your tips – thanks so much!