Name: Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1½ cups all purpose flour; ¼ cup Dutch-process dark chocolate cocoa powder; 1½ tsp baking powder; ⅔ cup white sugar; ½ cup whole milk; ½ cup Vegetable Oil; 2 large eggs; 1 tsp vanilla extract; ½ cup raspberry preserves; For Vanilla Buttercream:; 1½ cups powdered sugar; ½ cup unsalted butter; 1 tsp vanilla extract; 1 tbsp milk

This decadent dessert recipe combines the sweetness of raspberries, the richness of chocolate, and the creamy goodness of vanilla buttercream. It's the perfect sweet treat for any occasion, from a simple family gathering to a special celebration.

Photos of Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream Recipe

For this recipe, you might need to be aware of a few ingredients that aren’t commonly found in every pantry. The Dutch-process dark chocolate cocoa powder, which gives our cupcakes a deep, rich chocolate flavor, might need to be purchased from a specialty store or online. Similarly, raspberry preserves might be something you need to add to your shopping list. It's used as a sweet filling that adds a burst of fruity flavor to our chocolate cupcakes.

Ingredients for Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream

All purpose flour: A staple in baking, used as the base for the cupcakes.

Dutch-process dark chocolate cocoa powder: Provides the rich, chocolatey flavor of the cupcakes.

Baking powder: Helps the cupcakes rise as they bake.

White sugar: Adds sweetness to the cupcakes.

Whole milk: Adds richness and moisture to the cupcakes.

Vegetable oil: Keeps the cupcakes moist and enhances their texture.

Eggs: Provide structure and stability to the cupcakes.

Vanilla extract: Adds a hint of vanilla flavor to both the cupcakes and the frosting.

Raspberry preserves: Used as the sweet, tangy filling for the cupcakes.

Powdered sugar: Sweetens the buttercream frosting and provides it with a smooth texture.

Unsalted butter: Adds creaminess and richness to the frosting.

Milk: Used to adjust the texture of the frosting if it's too thick.

One reader, Hallie Hamblin says:

These raspberry-filled chocolate cupcakes with vanilla buttercream are a delight! The rich chocolate flavor combined with the sweet raspberry filling and creamy vanilla buttercream is a match made in heaven. The recipe was easy to follow, and the end result was absolutely delicious. I highly recommend trying it out!

Hallie Hamblin

Techniques Required for Making Raspberry-Filled Chocolate Cupcakes

How to fill cupcakes with raspberry preserves: Use a pastry bag fitted with a round tip to insert the raspberry preserves into the center of each cupcake, squeezing about 1 tablespoon of filling into each.

How to make vanilla buttercream: Beat the powdered sugar and butter together using a hand-held electric mixer until creamy and smooth. Then, beat in the vanilla extract. If the frosting seems too dry, add milk to reach the desired consistency.

How To Make Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream

The rich and soft goodness of these chocolate cupcakes goes well with the sweet raspberry preserve filling. Whip up a sweet batch in just one hour!

Preparation: 30 minutes

Cooking: 15 minutes

Cool Time: 15 minutes

Total: 1 hour

Serves:

Ingredients

1½cupsall purpose flour
¼cupDutch-process dark chocolate cocoa powder
1½tspbaking powder
⅔cupwhite sugar
½cupwhole milk
½cupvegetable oil
2large eggs,room temperature
1tspvanilla extract
½cupraspberry preserves,seedless

For Vanilla Buttercream:

1½cupspowdered sugar
½cupunsalted butter,softened
1tspvanilla extract
1tbspmilk,or more as needed

Instructions

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Sift flour, cocoa powder, and baking powder together in a bowl. Whisk the sugar, milk, oil, eggs, and vanilla extract together in another bowl.
Gradually add flour mixture to sugar mixture, whisking until combined.
Spoon batter into the prepared muffin cups, filling each ⅔ full.
Bake in the oven for 12 to 15 minutes until a toothpick inserted into the center of a cupcake comes out clean.
Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
Place the raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
Beat the powdered sugar and butter for frosting together using a hand-held electric mixer, until creamy and smooth.
Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency.
Frost the cooled filled cupcakes, then serve and enjoy!

Nutrition

Calories: 370.89kcal
Fat: 18.58g
Saturated Fat: 6.11g
Trans Fat: 0.38g
Monounsaturated Fat: 9.21g
Polyunsaturated Fat: 2.14g
Carbohydrates: 49.06g
Fiber: 1.23g
Sugar: 33.00g
Protein: 3.50g
Cholesterol: 52.48mg
Sodium: 68.60mg
Calcium: 69.82mg
Potassium: 84.72mg
Iron: 1.27mg
Vitamin A: 83.28µg
Vitamin C: 1.17mg

Technique Tip for Perfect Raspberry-Filled Chocolate Cupcakes

When filling the cupcakes with the raspberry preserves, it's important to not overfill them. Too much filling can cause the cupcakes to become soggy and lose their structure. A good rule of thumb is to squeeze just until you see the filling start to come out of the top of the cupcake. This will ensure that each bite has a burst of raspberry flavor without compromising the texture of the chocolate cupcake.

Time-Saving Tips for Making This Cupcake Recipe

Prep ahead: Prepare the cupcake batter and raspberry filling the day before. Store the batter in the refrigerator and the filling in an airtight container. This will save time on the day of baking.

Organize ingredients: Before starting, gather all the ingredients and equipment needed for the recipe. This will help streamline the baking process and minimize the chances of overlooking any items.

Multi-task: While the cupcakes are baking, prepare the vanilla buttercream. This way, both components will be ready around the same time, saving precious minutes in the kitchen.

Efficient piping: Use a piping bag to efficiently fill the cupcakes with raspberry preserves. This method ensures even distribution of the filling in each cupcake, saving time and effort.

Chill the frosting: If time allows, chill the frosting for 15-20 minutes before piping onto the cupcakes. This will help it hold its shape better and make the frosting process quicker and smoother.

Substitute Ingredients For Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream Recipe

all purpose flour - Substitute with gluten-free all purpose flour: This substitution is suitable for those who are gluten intolerant or have celiac disease. It provides a gluten-free alternative without compromising the texture of the cupcakes.
dutch-process dark chocolate cocoa powder - Substitute with regular unsweetened cocoa powder: Regular unsweetened cocoa powder can be used as a substitute for Dutch-process cocoa powder. It may result in a slightly different flavor profile, but it will still work well in the recipe.
white sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for white sugar. It has a lower glycemic index and adds a subtle caramel flavor to the cupcakes.
whole milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative to whole milk, making the recipe suitable for those with lactose intolerance or dairy allergies.
vegetable oil - Substitute with applesauce: Applesauce can be used as a healthier alternative to vegetable oil, reducing the overall fat content of the cupcakes while adding moisture.
large eggs - Substitute with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg): Flax eggs can be used as a vegan alternative to large eggs, providing binding properties in the recipe.
raspberry preserves - Substitute with strawberry preserves: Strawberry preserves can be used as a substitute for raspberry preserves, offering a similar fruity and sweet filling for the cupcakes.
powdered sugar - Substitute with maple sugar: Maple sugar can be used as a natural alternative to powdered sugar, providing a unique flavor profile with a hint of maple.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to unsalted butter, adding a subtle coconut flavor to the buttercream.
milk - Substitute with soy milk: Soy milk can be used as a dairy-free alternative to milk, providing a creamy texture for the vanilla buttercream.

Best Way to Present These Delightful Cupcakes

Elevate the plating: When presenting the cupcakes, ensure that the raspberry filling is visible from the top, creating an enticing visual appeal.
Incorporate edible flowers: Garnish the cupcakes with delicate edible flowers to add a touch of elegance and a pop of color to the presentation.
Utilize chocolate shavings: Sprinkle the plate with fine chocolate shavings to add a sophisticated and luxurious element to the overall presentation.
Add a touch of gold leaf: For a truly opulent touch, consider delicately placing a small piece of edible gold leaf on each cupcake to elevate the presentation to a luxurious level.
Create a raspberry coulis drizzle: Use a small squeeze bottle to delicately drizzle a raspberry coulis around the plate, adding a burst of vibrant color and a touch of finesse to the presentation.
Incorporate a vanilla bean pod: Place a split vanilla bean pod on the plate to infuse the air with a subtle, sweet aroma, enhancing the overall sensory experience for the judges.

Essential Tools for Making Raspberry-Filled Chocolate Cupcakes

Oven: Used for baking the cupcakes at a specific temperature.
Muffin tin: Used to hold the cupcake batter and shape the cupcakes.
Paper liners: Placed in the muffin tin to prevent the cupcakes from sticking.
Sifter: Used to sift the dry ingredients together to ensure a smooth and uniform texture.
Whisk: Used to mix the wet and dry ingredients together.
Pastry bag: Used to fill the cupcakes with raspberry preserves.
Round tip: Attached to the pastry bag to allow for easy filling of the cupcakes.
Hand-held electric mixer: Used to beat the butter and powdered sugar together to make the vanilla buttercream.
Cooling rack: Used to cool the cupcakes after baking.

Storing and Freezing Raspberry-Filled Chocolate Cupcakes

Allow the cupcakes to cool completely before storing or freezing. This will prevent the frosting from melting and the cupcakes from becoming soggy.
To store, place the cupcakes in an airtight container. If stacking the cupcakes, place a layer of parchment paper or wax paper between each layer to prevent the frosting from sticking.
Store the cupcakes in the refrigerator for up to 3-4 days. Before serving, allow the cupcakes to come to room temperature for the best texture and flavor.
To freeze, wrap each cupcake individually in plastic wrap, making sure to cover it tightly. Place the wrapped cupcakes in a freezer-safe container or freezer bag, removing as much air as possible.
Label the container or bag with the date and contents for easy reference.
Freeze the cupcakes for up to 2-3 months. When ready to serve, remove the desired number of cupcakes from the freezer and let them thaw in the refrigerator overnight or at room temperature for a few hours.
If the frosting appears slightly hardened or the raspberry filling has seeped into the cake after thawing, you can refresh the cupcakes by adding a fresh dollop of frosting on top before serving.
For best results, consume the thawed cupcakes within 2-3 days. Do not refreeze previously frozen cupcakes, as this may affect their texture and quality.

How to Reheat Leftover Cupcakes

The best way to reheat leftover raspberry-filled chocolate cupcakes with vanilla buttercream is to use the oven or microwave, depending on your preference and the amount of time you have.
If using the oven, preheat it to 350°F (175°C) and place the cupcakes on a baking sheet lined with parchment paper. Heat for 5-7 minutes, or until the cupcakes are warm and the frosting is slightly melted. This method will help restore the cupcakes' texture and flavor, making them taste almost as good as freshly baked.
For a quicker option, use the microwave. Place the cupcake on a microwave-safe plate and heat it for 10-15 seconds on high power. Check the cupcake and heat for an additional 5-10 seconds if needed. Be careful not to overheat, as this can cause the frosting to melt and the cupcake to become soggy.
If the frosting has hardened during storage, you can soften it by placing the cupcake in a sealed container with a damp paper towel. Microwave the container for 10-15 seconds, and the moisture from the paper towel will help soften the frosting.
For best results, consume reheated cupcakes immediately. If you need to reheat multiple cupcakes, work in batches to ensure even heating and to prevent the cupcakes from drying out or becoming overheated.
If you have time, consider removing the frosting before reheating the cupcake, as this will help maintain the texture of both the cake and the frosting. You can easily re-frost the cupcake once it has been warmed.

Random Fact About Raspberry-Filled Chocolate Cupcakes

The recipe for raspberry-filled chocolate cupcakes with vanilla buttercream is a delightful combination of rich chocolate and fruity raspberry flavors. This dessert is perfect for special occasions or as a sweet treat for any day. The addition of raspberry preserves adds a burst of tangy sweetness to the cupcakes, creating a delightful surprise in every bite. The vanilla buttercream frosting provides a smooth and creamy finish, complementing the flavors of the chocolate and raspberry. This recipe is a great way to indulge in a decadent and delicious dessert, perfect for satisfying any sweet tooth.

Is Making These Cupcakes at Home Cost-Effective?

This raspberry-filled chocolate cupcakes with vanilla buttercream recipe is relatively cost-effective for a household. The ingredients are commonly found in most kitchens, and the recipe yields 12 cupcakes, making it suitable for a family. The approximate cost for a household of 4 people is around $10-$15, depending on the availability and quality of ingredients. The overall verdict rating for this recipe is 9/10, considering the delightful combination of rich chocolate, fruity raspberry filling, and creamy vanilla buttercream, making it a delectable treat for any occasion.

Are Raspberry-Filled Chocolate Cupcakes Healthy or Unhealthy?

While these raspberry-filled chocolate cupcakes with vanilla buttercream may be delicious, they are not particularly healthy. Here's why:

The recipe contains a significant amount of sugar, both in the cupcake batter and the frosting, which can contribute to obesity, diabetes, and other health issues when consumed in excess.
The use of all-purpose flour provides little nutritional value, as it is made from refined grains that have been stripped of their fiber and nutrients.
Vegetable oil is often high in omega-6 fatty acids, which can promote inflammation when consumed in large quantities.
The recipe is high in calories and fat, mainly due to the butter and oil content, which can lead to weight gain if consumed regularly.

To make this recipe healthier, consider the following suggestions:

Replace half of the all-purpose flour with whole wheat flour or almond flour to increase the fiber and nutrient content
Reduce the sugar in the cupcake batter by 1/4 cup and use a natural sweetener like honey or maple syrup in the frosting
Swap the vegetable oil for coconut oil or applesauce to reduce the omega-6 content and add some healthy fats or fiber
Use low-fat milk or a plant-based alternative to reduce the overall fat content
Decrease the amount of frosting used or opt for a lighter topping like fresh raspberries or a drizzle of dark chocolate

By making these adjustments, you can create a more balanced treat that still satisfies your sweet tooth without compromising your health goals. Remember, moderation is key, and it's perfectly fine to indulge in a decadent dessert occasionally as part of a well-rounded diet.

Editor's Thoughts on These Decadent Cupcakes

The combination of rich chocolate cupcakes filled with tangy raspberry preserves and topped with creamy vanilla buttercream is a delightful balance of flavors and textures. The moist and tender cupcakes are perfectly complemented by the sweet and tart raspberry filling, while the smooth and luscious buttercream adds a luxurious finish. This recipe is a wonderful choice for a special occasion or a decadent treat.

Enhance Your Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Create a creamy and flavorful roasted garlic mashed potatoes to complement the rich and decadent chocolate cupcakes.

Grilled Asparagus with Lemon Zest: Serve up some tender and tangy grilled asparagus with lemon zest to balance out the sweetness of the raspberry-filled cupcakes.

Balsamic Glazed Brussels Sprouts: Whip up some caramelized balsamic glazed Brussels sprouts for a savory and slightly sweet side dish to accompany the chocolatey dessert.

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Grilled Pineapple Teriyaki Chicken: Grilled pineapple teriyaki chicken is a flavorful and juicy dish that's perfect for summer cookouts. The sweet and tangy teriyaki sauce pairs perfectly with the caramelized pineapple and tender grilled chicken.

Roasted Vegetable Quinoa Salad: This roasted vegetable quinoa salad is a healthy and satisfying dish that's packed with flavor and nutrients. The roasted vegetables add a delicious smoky flavor, while the quinoa provides a hearty and filling base for the salad.

Appetizers and Main Courses to Complement This Cupcake Recipe

Appetizers:

Stuffed Mushrooms: Savory mushrooms stuffed with a flavorful mixture of herbs, cheese, and breadcrumbs, baked to perfection.

Spinach and Artichoke Dip: Creamy and indulgent dip made with a blend of spinach, artichokes, and cheese, served warm with crispy tortilla chips or bread slices.

Main Courses:

Grilled Salmon: Create a succulent and flavorful grilled salmon dish by marinating the fish in a zesty lemon and herb mixture. The result is a tender and juicy salmon fillet with a delicious charred exterior, perfect for a light and refreshing main course.

Beef Stir Fry: Whip up a mouthwatering beef stir fry by quickly cooking thinly sliced beef with an assortment of colorful vegetables and a savory soy-based sauce. The combination of tender beef and crisp veggies makes for a satisfying and flavorful main course that's sure to please.

Why trust this Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream Recipe:

This recipe offers a delightful combination of raspberry preserves and dark chocolate cocoa powder, creating a harmonious blend of sweet and rich flavors. The use of whole milk and unsalted butter ensures a creamy and indulgent texture, while the addition of vanilla extract enhances the overall aroma and taste. The careful incorporation of baking powder guarantees a light and fluffy cupcake texture. With these high-quality ingredients, this recipe promises a delectable and satisfying treat for any occasion.

Want to share your experience making these delectable Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream? Join the discussion in the Baking and Desserts forum and let us know how your batch turned out!

FAQ:

How can I make the cupcakes more moist and tender?

To make the cupcakes more moist and tender, you can try adding a little sour cream or Greek yogurt to the batter. This will help to keep the cupcakes moist and add a subtle tangy flavor.

Can I use a different fruit filling instead of raspberry preserves?

Absolutely! You can use any fruit preserves or jam of your choice to fill the cupcakes. Strawberry, blueberry, or even apricot preserves would work beautifully.

Can I use a different type of cocoa powder for the cupcakes?

Yes, you can use natural cocoa powder instead of dutch-process dark chocolate cocoa powder. Just keep in mind that natural cocoa powder is slightly more acidic, so you may need to adjust the leavening agents accordingly.

How far in advance can I make these cupcakes?

You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. However, it's best to fill and frost them on the day you plan to serve them to ensure they stay fresh and delicious.

Can I freeze the cupcakes?

Yes, you can freeze the unfilled cupcakes for up to 2-3 months. Once thawed, you can fill and frost them as usual. However, it's best to freeze them without the frosting and add it after thawing for the best texture and flavor.