Moist Chocolate Raspberry Cupcakes

These decadent chocolate raspberry cupcakes are easy to make from scratch. Moist chocolate cupcakes are filled with raspberry jam and frosted with a raspberry chocolate ganache. Perfect for Valentine's Day, birthdays or just because!

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Chocolate and raspberry is a classic combination for a reason; the flavors pair perfectly together.

So I took a simple, no mixer required cupcake recipe; filled the chocolate cupcakes with raspberry jam and frosted them with a raspberry chocolate ganache. I chose white chocolate for the ganache so the raspberry flavor could shine.

You will love these moist and tender and indulgent chocolate raspberry cupcakes!

💗 why you will love these moist chocolate cupcakes

• Easy, super moist chocolate cupcakes!
• Decadent raspberry chocolate ganache!
• Sweet raspberry jam filling!

🍫 ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

White chocolate ~ use white chocolate baking bars. They can be found in the baking aisle at the grocery store. I buy Callebaut chocolate in the bulk section at my local market. The chocolate should be finely chopped so it melts easier.

Seedless raspberry jam ~ use your favorite brand. We don't want seeds in the smooth chocolate ganache.

Heavy whipping cream ~ heavy whipping cream or heavy cream can be used, but the higher the fat, the richer and more stable the ganache will be. Half and half or milk will not work as the ganache will not set up correctly.

All-purpose flour ~ use a kitchen scale for the most accurate measurement or be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.

Cocoa powder ~ use an unsweetened natural cocoa powder.  Scharffen Berger is my favorite and it brings such nice flavor.

Sugar ~ brings the sweetness to the chocolate cupcakes.

Baking soda and baking powder ~ provide the leavening for the cupcakes and help them to rise.

Kosher salt ~ if you only have table salt, start with half the amount.

Eggs ~ the two large eggs should be room temperature for the best results. Pull them out of the refrigerator about 1-2 hours prior to making the chocolate raspberry cupcakes.

Buttermilk ~ I prefer store bought buttermilk. If you need to make your own; add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ½ cup and stir. This should also be room temperature.

Oil ~ vegetable oil or canola oil both work.

Vanilla ~ for additional flavor, I prefer pure vanilla extract.

Hot water ~ the hot water helps to bring out the chocolate flavor in the cocoa powder.

Raspberry jam {not shown} ~ use your favorite homemade or store-bought jam or raspberry preserves. This can be with or without seeds.

👩🏻‍🍳 how to make raspberry chocolate ganache

Place the finely chopped white chocolate in a heat proof bowl and set aside.

Stir together the seedless raspberry jam and heavy whipping cream, then stir the jam and heavy whipping cream over medium heat to combine and heat until simmering, but not boiling. You should see small bubbles of cream around the edges of the pan.

Now pour the hot cream mixture over the chopped chocolate and let it sit 1 - 2 minutes before stirring until smooth. {if desired, add a drop or two of pink gel food coloring to the cream mixture for a brighter pink color}.

Place the raspberry ganache in the refrigerator to cool and thicken, about 1-2 hours.

🥣 how to make easy chocolate cupcakes

Start by preheating the oven to 350°F and prepare 2 muffin pans with 16 cupcake liners.  Set aside.

Then in a medium size bowl, sift together the flour and cocoa powder. Now whisk in the sugar, baking soda, baking powder and kosher salt. 

In a small bowl or spouted measuring cup, whisk together the eggs, buttermilk, vegetable oil and vanilla.

Now add the wet ingredients to the dry and then add the hot water.  Whisk until combined. 

Divide the batter between the 16 cupcake liners {each liner should be about half way full}. Bake for 15-18 minutes, until a toothpick comes out with just a few moist crumbs.  Allow cupcakes to cool in the muffin pan set on a wire rack.

Once the cupcakes are cool, it's time to fill them with the raspberry jam. Use a paring knife, apple corer or large piping tip to remove some of the center of each cooled cupcake. Then fill each cavity with raspberry jam. You can top with the piece of cupcake you removed or just snack on those! {You may need to trim a little of the cut piece so it will fit back in}.

🧁 how to decorate raspberry chocolate cupcakes

Remove the chilled, thickened and firm raspberry chocolate ganache from the refrigerator and whip to create a fluffy, pipe-able ganache.

I used a Wilton 1M to swirl a rosette on the top of each cupcake. The ganache is a bit more sticky than buttercream. I found releasing the pressure on the piping bag as I hit the outside of the rosette would make the prettiest finish.

Using a spoon or off-set spatula is another way to apply the chocolate ganache to the tops of the raspberry chocolate cupcakes.

Add some chocolate jimmies or sprinkles, if desired. I found the cute heart sprinkles in these photos at Trader Joe's.

📝 tips for success

• Use room temperature ingredients for the best chocolate raspberry cupcakes.
• Measure in grams by using a food scale to ensure you have the correct amounts of ingredients.
• Make the chocolate raspberry ganache first, so it has time to cool and firm up.
• Only fill the cupcake liners about half full of cupcake batter.
• Use a cookie scoop {I use a size 30} to evenly fill each liner.
• For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.
• The raspberry chocolate ganache is stickier than a traditional ganache due to the sugar content from the jam, so be patient with it.
• If you prefer, the ganache can also be used to fill the cupcakes vs. jam filling.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

💡 different frosting ideas

Raspberry frosting: if you'd rather skip the raspberry chocolate ganache, you can use the raspberry buttercream from my raspberry opera cake. I would double the amount. You could also use freeze dried raspberries and substitute them in my blueberry frosting.

White chocolate buttercream: white chocolate cupcakes has an American style buttercream frosting or you can use white chocolate Swiss meringue buttercream from my homemade raspberry cake, I would half the recipe.

Chocolate buttercream: the frosting from chocolate chip cupcakes would be delish. If you prefer a Swiss meringue buttercream, try my small batch chocolate buttercream.

💬 frequently asked questions

why did my cupcakes sink?

This can happen for several different reasons. The one that gets me most frequently is over-mixing the batter. When the batter is over-mixed it incorporates too much air. When the cupcakes bake the air escapes and can create the sunken effect.

To avoid over-mixing the batter, whisk until the batter just comes together.

If your leavening agents {baking soda and baking powder} have expired it can also cause baked goods to sink in the middle as the correct chemical reaction won't occur.

Oven temperature can also play a part. If your oven runs hot, it can cause the cupcakes to rise too quickly and then fall flat. I use this oven thermometer to keep track of my oven temperature. And occasionally test using my Thermoworks Square Dot as well.

can I use a different cocoa powder?

I only tested this recipe with natural unsweetened cocoa powder, but suspect using a Dutch process cocoa would work. Please let me know if you try it.

can I make them ahead?

Yes, the chocolate cupcakes can be baked a day or two ahead of needing them. Store in an airtight container at room temperature.

The cupcakes with raspberry filling and raspberry chocolate ganache will also hold in the refrigerator for up to four days. I would store in an airtight container.

why are my cupcakes dense?

Cupcakes often end up dense when too much flour is used or the batter is over mixed.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🫙 how to store

Chocolate raspberry cupcakes will keep in an airtight container in the refrigerator for 3-4 days.  You can also freeze them for up to two months. Allow to defrost before serving.

The general rule with ganache is that it can be stored at room temperature for two days and then should be refrigerated. I prefer to store any left over cupcakes in the refrigerator for up to five days, due to the raspberry filling.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Chocolate Raspberry Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more raspberry and chocolate desserts

• Raspberry Brownies
• White Chocolate Raspberry Cookies
• Homemade Raspberry Cake
• Raspberry White Chocolate Loaf Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!