Chocolate Raspberry Cupcakes

I am so excited to be posting again! My computer hasn't been working too well - I had an interim hard drive for months that wouldn't allow me to do anything. I am happy to say that I think it has been fixed and won't happen again. I have to give a big thank you to some of you who have been so nice and written me or posted a note letting me know you are there. A special thanks to Allison, Deborah Brown, Justanordinarygirl & Sara! I am sorry I didn't respond to you guys - I am back now!

I made these cupcakes for a wedding shower over the summer & it got such a great response that I made them again for my husband's birthday. We loved them! They are chocolate cupcakes with a "secret" filling of raspberries. If you like the combination of chocolate and raspberries, then these are for you. Especially with the chocolate cream cheese frosting - anything would taste good frosted with this frosting!

Chocolate Raspberry Cupcakes

1/2 cup (1 stick) butter, room temp

1-1/4 cups sugar

2 large eggs, room temp

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup milk

1 teaspoons vanilla

1 cup sour cream

1 cup chocolate chips

Raspberry Filling

2 bags frozen raspberries

1/4 cup sugar

Chocolate Cream Cheese Frosting

8 oz. cream cheese

1 stick unsalted butter, room temperature

1/2 cups cocoa powder, unsweetened

1 tsp. vanilla

4 cups powdered sugar, sifted

Preheat oven to 375F degrees.

Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined.

Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine. Measure out the milk, vanilla and sour cream and stir to combine.

Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Mix in the chocolate chips.

Scoop batter into cupcake liners 2/3s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a toothpick comes out clean.

While the cupcakes are cooling, puree the raspberries (leave them a little bit thick) and then mix in the sugar. You can taste the filling to see if it is sweet enough for you and adjust the sugar accordingly. Fill a pastry bag with the filling and put a regular tip on it and place it directly in the center of the cupcake. Press out filling while slowly pulling the bag up and out. It will look like this...

After you are done filling the cupcakes, blend the cream cheese and butter on low until creamy. Add the cocoa, vanilla and sugar on low until moist. Increase the speed and beat until fluffy. Don't forget to sift the sugar! It really makes a big difference in the texture of the frosting.

Pipe it onto the cupcake to cover up the raspberry filling and garnish with a fresh raspberry. They are pretty and delicious!


  1. Amy these are gorgeous!! And they sound heavenly!

  2. They were to die for. You are so talented!

  3. Yay!!!! You're back! I am very excited!!! I just got on your blog to use one of your recipes & I am so happy to see you're back at it! I will definitely use this one...one of my favorite flavor combos!
    So excited, you made my day!!!

  4. You are amazing!! These look fantastic - I lOVE chocolate and raspberry!

  5. So glad you're back!!!!!!! And with a bang! These cupcakes look delish! Can't wait to see some more new posts!!

  6. These look great! But can you tell me how many ounces there are in a 'bag' of raspberries?

  7. Hi Jude!
    I guess you are right, I didn't make that very clear. So sorry! I tried to see if I had one in my freezer and I don't. I just bought the biggest frozen bag of raspberries available at the store (Safeway). I am almost positive it was 16 -18 oz. I hope that helps a little!

  8. These look positively gorgeous! The chocolate icing is so smooth and satiny and the pictures turned out beautifully. Thank you for the recipe - I've been looking for a delicious chocolate cupcake and I'm going to give these a try.

  9. I just made these on Friday night. They were delish!! I hit a few bumps but my 11 year old and I had a great time. Thank you!

  10. Is 3/4 cup flour enough?
    All my cupcakes tasted great but they fell as soon as I removed them from the oven.
    I want to make these again but I need to know if I should add more flour.
    Please help!

  11. Hi Pauline,
    It sounds like you may need to experiment a little with the flour amount - your oven and altitude make a difference. In my experience when my cakes fall it is usually because I do not have enough liquid in the recipe or because the temperature was incorrect. This may mean that you just need to experiment again and adjust your oven to another temperature - each oven is different! Just make sure you have the oven completely preheated before you start baking.

    If you are at a high altitude you make need to actually decrease your sugar and baking powder. I make these with 3/4 cup and they turn out for me, in my oven and altitude. I hope this helps and you still want to try again:) Let me know if you figure it out!