Chocolate raspberry cupcakes recipe

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makes: 12
Skill: medium
Cost: cheap
Prep: 50 min
Cooking: 20 min

Nutrition per portion

RDA
Calories 477 kCal 24%
Fat 31.3g 45%
  -  Saturates 19.4g 97%
Carbohydrates 43.9g 24%
  -  of which Sugars 38g 42%
Protein 4g 8%
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  • It takes just 20 minutes to bake a batch of these sticky-sweet chocolate raspberry cupcakes. The tangy raspberry filling really complements the soft chocolate sponge. 

    These dense chocolate cupcakes are filled with a sweet raspberry compote. Topped with rich chocolate buttercream. The combination of raspberries and dark chocolate pairs perfectly together. Decorate with fresh raspberries and dust with icing sugar before serving. This cupcake recipe would work just as well with strawberries or blackberries.

    Ingredients

    • For the cupcakes:
    • 115g caster sugar
    • 115g unsalted butter, softened
    • 85g self raising flour
    • 30g cocoa powder
    • 2 eggs
    • 1tsp baking powder
    • Pinch of salt
    • For the icing:
    • 270g unsalted butter, softened
    • 270g icing sugar
    • 100g melted dark chocolate, cooled to room temperature
    • 4tbsp cocoa powder
    • For the filling:
    • Ready-made raspberry compote or raspberry jam
    • 12 raspberries, optional
    • Icing bag
    • Long, round icing tip

    Method

    • Preheat the oven at 170ºC/325ºF/gas mark 3.

    • Cream the butter and sugar together until pale and fluffy, before beating in the eggs until well combined. Sift in the remaining ingredients and fold in until smooth. Spoon into cupcake cases and bake for 20 mins, then allow to cool completely.

    • To fill the cupcakes: Spoon the raspberry compote into an icing bag with a long round icing tip.

    • Insert a kebab stick into the centre of the cupcake and wiggle around to make a little channel for the filling. Insert the icing tip into the channel and squeeze the raspberry sauce in until you feel it’s about to overflow.

    • For the icing: Beat the butter until pale and fluffy, sift the icing sugar in a little at a time and finally mix through the cooled melted chocolate. If the icing becomes too thin, add sifted cocoa powder to thicken it up.

    • Spread or pipe the chocolate icing onto the cupcakes.

    Top tips for making chocolate raspberry cupcakes

    Add fresh raspberries to the filling too. Just add the raspberry compote and then gently push in a single raspberry too. You could also opt for raspberry jam instead of compote - try our easy raspberry jam recipe.

    You might also like…
    Classic chocolate cupcake recipe
    Mary Berry’s chocolate cake
    Raspberry cupcakes

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