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Dark Chocolate Raspberry Cupcakes

Deliciously rich dark chocolate cupcakes filled with fresh raspberry jam and topped with a creamy chocolate buttercream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup natural cocoa powder
  • 1/2 cup fresh black coffee double espresso topped up with boiling water
  • 2 large eggs at room temperature
  • 1 cup granulated sugar
  • 1/3 cup neutral oil such as vegetable or canola
  • 1/2 cup sour cream
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon raspberry jam
For the Chocolate Buttercream
  • 3/4 cup unsalted butter softened to room temperature
  • 3 1/2 cups powdered sugar
  • 1/2 cup natural or Dutch processed cocoa powder
  • 4 tablespoons whole milk
  • 1/4 cup freeze-dried raspberries blitzed to a powder

Method
 

Baking the Cupcakes
  1. Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
  2. In a small bowl, mix the cocoa powder with hot coffee until a thick paste forms.
  3. In a large bowl, whisk together the eggs, sugar, oil, sour cream, and vanilla until smooth.
  4. Add the chocolate paste and mix until fully combined.
  5. Fold in the flour, baking soda, baking powder, and salt until just mixed.
  6. Transfer the batter to the cupcake liners and bake for 18 minutes or until a toothpick comes out clean.
  7. Let the cupcakes cool before transferring them to a wire rack.
Making the Buttercream and Assembly
  1. For the buttercream, beat the softened butter until creamy, then add the powdered sugar and cocoa. Mix on low until crumbly.
  2. Slowly add milk, increasing the speed to medium-high, and beat for 5 minutes until creamy.
  3. Core the middle of each cooled cupcake and fill it with raspberry jam.
  4. Pipe the chocolate buttercream on top and dust with freeze-dried raspberry powder.

Notes

Make sure your ingredients, especially eggs and butter, are at room temperature for the best texture. Do not overmix the batter; this will keep your cupcakes light and fluffy. You can add chunks of chocolate or fresh raspberries into the batter for extra flavor. For a different flavor, you can swap out the raspberry jam for strawberry or cherry jam, or use white chocolate buttercream instead of chocolate.