Chocolate Raspberry Truffle Cupcakes are moist chocolate cupcakes filled with raspberry jam, frosted with raspberry buttercream, and topped with chocolate filled fresh raspberries.
I made these cupcakes when I was pregnant with my oldest daughter, and I'm finally sharing them. She's now 13!
Chocolate and raspberry is one of my favorite flavor combinations. In fact, I love to add raspberries to hot fudge sundaes at Ted Drewes.
This recipe feature a chocolate cupcake filled with seedless raspberry jam and then topped with raspberry buttercream before the raspberry truffles are added. This is truly an ideal dessert for lovers of chocolate and raspberry!
I used my favorite homemade chocolate cake as the base because it produces a super moist cake.
I had never had a chocolate filled raspberry before making these. As much as I love Chocolate Covered Strawberries, these were up there! They would even be good served on their own, but they make these cupcakes that much more special.
LOVE CHOCOLATE AND RASPBERRY? CHECK OUT THESE RASPBERRY CHEESECAKE BROWNIES!
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Make the Raspberry Truffles
To make the raspberry truffles, first rinse the raspberries and place them on a paper towel lined baking sheet to dry.
The raspberries will be filled with a raspberry ganache.
To make the ganache, place chocolate and jam in a bowl, then bring some cream to a boil and pour it over the chocolate and jam. After allowing it to stand for a few minutes, stir until smooth.
Let the ganache cool until it reaches a pipable consistency. Transfer the ganache to a pastry bag fitted with a small round tip and pipe it into the center of each raspberry.
Bake the Cupcakes
For the cupcakes, I used my favorite Two Layer Chocolate Cake recipe. It is based off of the Hershey's Black Magic Cake, and it's the best, moistest chocolate cake ever.
First, the dry ingredients are sifted together in the bowl of a stand mixer.
Next, the wet ingredients are whisked together in a separate bowl.
Then, the wet ingredients are added to the dry ingredients and whisked by hand for about 30 seconds. I have tried doing this in the mixer and it ends up splashing liquid all over the wall and counter! After initial mixing, the batter can be mixed with the stand mixer to get fully incorporate the ingredients. It's important to note that this is a thin batter.
Divide the batter among 24 cupcake liners in two 12-cup cupcake pans and bake until cooked through. Allow the cupcakes to cool completely.
To fill the cupcakes, warm some jam for about 20 seconds until smooth and pipe it into the center of each cupcake. Then the cupcakes are ready for frosting.
Make the Raspberry Buttercream
To make the frosting, place the butter and jam into the bowl of stand mixer and beat until smooth. Add the powdered sugar and salt and continue to alternate beating and scraping down the bowl until the ingredients are fully combined.
At this point, just like with my favorite Easy Vanilla Buttercream and Easy Chocolate Buttercream, I like to increase the mixer speed and beat for about 4 minutes so the frosting gets light and fluffy. I can tell a difference before and after this step, so I always try to include it.
Decorate the Cupcakes
Transfer the raspberry buttercream to a disposable piping bag fitted with a large decorative tip, such as a 2D or 1M.
Pipe a swirl or two of buttercream onto each cupcake.
Gently press 3 raspberry truffles into the buttercream on each cupcake.
Because of the fresh raspberries, I recommend storing the cupcakes in an airtight container in the refrigerator. Bring the cupcakes to room temperature before serving to allow the buttercream to soften.
Gluten Free Option
Substitute gluten free 1 to 1 baking flour in place of all purpose flour in the cake recipe. This chocolate cake recipe works very well with gluten free flour. No one can ever tell it's gluten free!
📖 Recipe
Chocolate Raspberry Truffle Cupcakes
Ingredients
For the Raspberry Truffles:
- 2 pints fresh raspberries
- 5 ounces semisweet or bittersweet chocolate (finely chopped)
- ¼ cup seedless raspberry jam
- ⅓ cup heavy cream
For the Cupcakes:
- 1¾ cups all purpose flour
- 2 cups granulated sugar
- ¾ cups unsweetened Dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs (at room temperature)
- 1 cup buttermilk
- 1 cup strong hot coffee (or hot water)
- ½ cup vegetable oil (at room temperature)
- 1 tablespoon vanilla extract
For the Filling:
- Seedless raspberry jam
For the Frosting:
- 16 tablespoons butter (at room temperature)
- ½ cup seedless raspberry jam
- 6 cups powdered sugar
- 1 pinch table salt
- Pink icing color (optional)
Instructions
Make the Raspberry Truffles:
- Rinse the fresh raspberries and transfer them to a baking sheet lined with paper towels. Gently shake the berries around to remove excess water.2 pints fresh raspberries
- Place the chocolate and jam in a small heatproof bowl.5 ounces semisweet or bittersweet chocolate, ¼ cup seedless raspberry jam
- Bring the cream just to a boil in a small saucepan then immediately pour over the chocolate and jam. Do not overheat the cream. Let stand for about 3 minutes. Whisk together gently until smooth. If any unmelted lumps remain, microwave a few seconds and whisk again.⅓ cup heavy cream
- Allow the ganache to cool at room temperature (do not refrigerate) until it has thickened slightly, enough to be piped through a pastry bag.
- Once it has reached the proper consistency, transfer the ganache to a pastry bag and pipe into the center of the clean raspberries. Refrigerate at least 15 minutes to set.
Make the Cupcakes:
- Preheat oven to 350°F. Line two cupcake pans with paper liners.
- In the bowl of an electric mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.1¾ cups all purpose flour, 2 cups granulated sugar, ¾ cups unsweetened Dutch-processed cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.2 large eggs, 1 cup buttermilk, 1 cup strong hot coffee, ½ cup vegetable oil, 1 tablespoon vanilla extract
- Add the wet ingredients to the dry ingredients. Mix by hand to moisten the dry ingredients, then turn the mixer to low for 30 seconds. Increase the speed to medium for about 2 minutes. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds The batter will be very thin.
- Divide the batter evenly between the cupcake liners, filling the cups about ¾ full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
- Once the cupcakes have cooled completely, heat some raspberry jam just enough to allow for easy stirring and smooth texture (I do about 20-30 seconds). Transfer the jam to a pastry bag fitted with a large round tip, poke into each cupcake and pipe a small amount inside.Seedless raspberry jam
Make the Frosting:
- Place the butter and jam into a bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed until smooth, about 20 seconds.16 tablespoons butter, ½ cup seedless raspberry jam
- Add powdered sugar and salt, and beat at medium-low speed until most of the sugar is moistened, about 45 seconds.6 cups powdered sugar, 1 pinch table salt
- Scrape down bowl and beat at medium speed until mixture is fully combined. Tint with food coloring gel if desired.Pink icing color
- Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Decorate the Cupcakes:
- Transfer the buttercream to a disposable piping bag fitted with a large tip, such as 2D or 1M.
- Pipe a swirl of buttercream on each cupcake.
- Press 3 raspberry truffles into the buttercream of each cupcake.
- Store the cupcakes in an airtight container in the refrigerator. Bring to room temperature before serving.
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