It doesn’t get better than these Chocolate Cupcakes with Raspberry Filling! The perfect marriage of chocolate and raspberry – chocolate cupcakes are filled with a fresh raspberry filling, then topped with a silky smooth raspberry chocolate Swiss Meringue Buttercream.
Combine the rich chocolate flavor with the bursting brightness of the raspberries, and these cupcakes are irresistible! For more favorite cupcake recipes, try these Red Velvet Cupcakes, Key Lime Cupcakes, or Cookies and Cream Cupcakes.
I’m not normally one to write the forever long recipe titles, describing everything that is in a particular recipe. Not that there is anything wrong with that, but I think I’m just too lazy. Short, simple and to the point. That’s usually what I’m aiming for when it comes to recipe titles.
But I’m making an exception for today’s recipe. Because I just couldn’t figure out a way to make it more concise. You see – it’s not really about the cupcake itself. In fact, I’m not even giving you a cupcake recipe today. It’s about the filling and the buttercream, but the cupcake is important as the vessel for the filling and the buttercream, so I had to mention it. And since the filling and the buttercream are both important, I couldn’t leave one off and only mention the other. So today, short and sweet is not the name of the game.
But delicious is the name of the game. I don’t know what my obsession is with fresh berries lately, but I can’t seem to get enough. And I couldn’t resist stuffing cupcakes with a fresh raspberry filling. I don’t often fill cupcakes, but raspberries are definitely a delicious way to go when you do take that extra step!!
And since a raspberry filling isn’t quite enough, I had to add a bit more raspberry to the buttercream. I normally just make American buttercream for my cupcakes (since I’m lazy once again), but this time, I decided to take the extra time to make a Swiss meringue buttercream. If you’ve never made a Swiss meringue buttercream, don’t be intimidated at all. It’s actually very simple – especially the recipe I have listed today. And the buttercream is so light and silky and not as sweet as a typical American buttercream. Trust me – you’ll fall in love. And I have never seen a fruit flavor added to a chocolate buttercream before, and honestly – I don’t know why. Because I loved that extra kick of raspberry flavor. And it’s so pretty with those little flecks of raspberry seeds running through it!!
These Chocolate Cupcakes with Raspberry Filling and Raspberry Chocolate Buttercream are the perfect marriage of chocolate and raspberry. Make them while the berries are sweet (and cheap!) – I’m guessing you’ll love these cupcakes as much as I did!
More Desserts with Raspberries
Peach Melba Pie
German Chocolate Cupcakes with Raspberry Filling
Raspberry Creme Brulee
Rice Pudding with Salted Caramel and Raspberries
Raspberry Coconut Cupcakes
Chocolate Cupcakes with Raspberry Filling and Raspberry Chocolate Buttercream
Ingredients
- 18 chocolate cupcakes baked and cooled (see notes)
- 3 cups fresh raspberries
- 7 tablespoons granulated sugar
- 4 oz semi-sweet chocolate
- 3 egg whites
- 1 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 cup butter softened but still cool, cut into 1/2 tablespoon pieces
Instructions
- Use a sharp knife to cut a cone out of the center of each cupcake. Set aside.
- Combine the fresh raspberries and the 7 tablespoons of sugar in a bowl. Use a fork or a potato masher to roughly mash the berries and combine them with the sugar. Refrigerate until needed.
- Melt the chocolate in a bowl until smooth. Set aside to cool slightly while you make the buttercream.
- Combine the egg whites and the 1 cup of sugar in the bowl of a stand mixer and whisk to combine. Place a small pot of water over medium heat and bring to a simmer. Place the mixer bowl over the pot (making sure the bottom of the bowl doesn’t touch the water) and start to whisk the egg white mixture. Continue, whisking constantly, until the sugar is dissolved. (To know when it’s done, just put a small amount between your fingers and rub them together. If it is still grainy, continue to whisk for another minute or two before checking again. If it’s smooth, it’s good to go.)
- Transfer the bowl to the mixer with the whisk attachment and start to beat on medium-high speed. Continue to beat until the outside of the bowl is no longer warm - it will feel neutral when it’s done. The mixture will be thick and marshmallow-y (it may take up to 10 minutes). Beat in the vanilla.
- Change to the paddle attachment, and start adding in the butter, one piece at a time. Continue to beat until it all comes together. If it starts to look curdled, just continue to beat it and it should come together. It’s finished when it’s thick and smooth. If the buttercream is runny, place it in the fridge 20-30 minutes and whip again. Add in the chocolate and beat just until combined, then add in 1/2 cup of the raspberry mixture. Beat just until combined.
- To finish the cupcakes, fill the centers of each cupcake with 3/4 to 1 teaspoon of the remaining raspberry mixture. Fill a piping bag with a decorative tip with the buttercream, and pipe the buttercream of top of each cupcake. If desired, top each cupcake with 2 fresh raspberries.
- Store the cupcakes in the refrigerator, but let them come to room temperature for a few minutes before eating.
Addie says
I made these for a bridal shower last year and they were such a hit! Absolutely delicious!
I am wanting to make them for someone’s birthday but I’m wondering if anyone has done strawberries instead of raspberries? Specifically in the frosting?? If so, any tips??
Deborah says
Strawberries do have a higher water content, so you’ll have to watch the buttercream for splitting. But I do think they’d be delicious!
Allie Kimball says
This frosting was legitimately the best frosting I’ve ever eaten in my entire life! Amazing recipe as a whole, too. I turned this into a layered 9×13 cake with the raspberry filling (I multiplied the raspberry portion by 1.5, removed a tiny bit of the sugar, and squeezed out some of the juice with coffee filters) between layers. I then brushed some of the extra juice on the top layer under the frosting, which was VERY EXTREMELY AMAZING frosting 🙂 and letting it chill to whip it again definitely brought it to life.
Rachel R Rodriguez says
Myself & my family loved these cupcakes, easy to make & soo very delicious especially with the fresh raspberry filling.
Cassidy says
I made this putting raspberry with a little bit of monk fruit sweetener in the middle. I didn’t put raspberry in the frosting. Delicious! Everyone loved them and I would make again.
Dana Luckett says
I made them and everyone absolutely loved them. The only issue I really had was there was some chocolate that had started to harden by the time I added it to the icing. The hardened bits of chocolate kept getting stuck in the icing nozzle, and made icing the cupcakes very frustrating. They were delicious though, and I got a ton of compliments. I made a raspberry version and a peanut butter cream version. Next time I will know to make sure the chocolate stays fully melted before I add it to the icing!
Amelia says
Hi! I’m a pretty amateur baker but I wanted to use this frosting for a cake because it looks just divine! However, I’m a bit of a dunce and can’t figure out whether to use 1 cup of granulated and 7 tbsp of powdered or vice versa. I might just be completely oblivious and people will tell me it’s OBVIOUSLY one or the other, I just want to make absolutely certain what I’m supposed to do. Thanks!
Amelia
Deborah says
Hi Amelia – it’s all just granulated sugar. I have updated the recipe to make it more clear. I hope you love them!