Chocolate Raspberry Truffle Cupcakes

Chocolate Raspberry Truffle Cupcakes are moist chocolate cupcakes filled with raspberry jam, frosted with raspberry buttercream, and topped with chocolate filled fresh raspberries.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 20

Cool Time: 2

Total Time 3 20

Servings cupcakes (approx.)

Calories 436kcal

Author Meghan

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.

Notes

Source: Cake recipe from here, raspberry truffles and buttercream adapted from Everyday Annie

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