Name: Dark Chocolate Raspberry Cupcakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 22
Cuisine: American, French
Ingredients: Dark Chocolate Cupcake Recipe; 8 tablespoons butter; 1/4 cup special dark chocolate chips; 1/2 cup cocoa powder; 3/4 cup flour; 3/4 cup sugar; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 2 eggs; 1 teaspoon vanilla; 1 1/2 teaspoon salt; 1/2 cup sour cream; Optional Filling: chocolate cooked pudding according to package directions and then cooled or fill with red raspberry preserves; Ganache Frosting (recipe below); Raspberries for garnish; Chambord Liqueur for drizzling is optional

When you need a special occasion cupcake this is one for making memories, Dark Chocolate homemade cupcakes filled with pudding topped with a ganache and fresh red raspberries.

Moist chocolate cupcakes, with a homemade chocolate pudding (or the cooking boxed type, make them extra special) or filled with red raspberry preserves will be a nice surprise inside each one.

The recipe is seriously easy to make and sure to impress whomever they are made for with a huge smile of appreciation.

The cupcakes didn't last long and the creamy filling is so delicious you just can't stop after one chocolatey amazing cupcake.

If you need to make a showstopping dessert that tastes over the top amazing, these cupcakes will be the star of that party or gathering you are hosting.

Just scroll down to the printable recipe card and hit print to get started on these fabulous Dark Chocolate Raspberry Cupcakes.

chocolate cupcakes filled with pudding topped with ganache and raspberries

How To Make Filled Dark Chocolate Raspberry Cupcake Steps

Make the homemade batter, bake the cupcakes then cool completely.
Make the homemade chocolate pudding or a boxed kind to package instructions for a quick mockup style use instant pudding if you prefer)
Filled the center of each cupcake with chocolate pudding or red raspberry preserves
Make the ganache (or use a chocolate frosting if you're doing the easy version)
Garnish with red raspberry, a drizzle of Red Raspberry Liqueor is optional

Seriously easy right? So let's get started on making these chocolate cupcakes the best you've ever eaten.

Pans To Use Instead of Cupcakes

two 9 x 9 cake pans( use to do 2 layers and filled
brownie sized pan
13 x 9 sheet cake
other molded-shaped pan
Note: for other pans just slice the cake in half when cooled, fill, and top with a ganache

Tips and Suggestions for Making Chocolate Raspberry Cupcakes:

cool cupcakes completely before filling
chill the pudding for at least two hours
use a cake mix for a quick mock style of this recipe
use instant chocolate pudding for the cake mix instead of homemade
make sure you test the cake with a toothpick for completed baking
Disposable cake pans are perfect for taking this to a party
Line the cupcake tins with paper liners
Freeze cake for up to 6 months, and thaw in the refrigerator overnight before serving
Store cupcake covered and in the refrigerator for up to 4 days
Use your favorite chocolate cake recipe

Pin for later

Easiest Gourmet Style Homemade Dark Chocolate Moist Cupcakes

Although I made a ganache frosting homemade, you can just frost these with any homemade or store bought kind you prefer.

if you're not a fan of raspberry try our homemade vanilla filling for a change with another fruits or just add whatever you like to your filled cupcake.

These cupcakes are super moist and tender and it's a great recipe even just frosted or filled with our other favorite Peanut Butter Filling Recipe so don't forget to try something new.

dark chocolate cupcakes, filled cupcakes, chocolate raspberry cupcakes

cupcake recipes. gourmet cupcake recipe, chocolate cupcake recipes

American, French

Yield: 22

Author: Claudia Lamascolo

Dark Chocolate Raspberry Cupcakes

A gourmet style fancy dark chocolate filled cupcake with ganache and raspberries on top

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

Dark Chocolate Cupcake Recipe
8 tablespoons butter
1/4 cup special dark chocolate chips
1/2 cup cocoa powder
3/4 cup flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 1/2 teaspoon salt
1/2 cup sour cream
Optional Filling: chocolate cooked pudding according to package directions and then cooled or fill with red raspberry preserves
Ganache Frosting (recipe below)
Raspberries for garnish
Chambord Liqueur for drizzling is optional

Instructions

In a heavy-duty bowl and electric mixer, beat the sugar and butter till light and fluffy.
Melt the chips in the microwave until smooth around 2 minutes. Add the the sugar mixture.
Add the eggs, and sour cream and beat for 1 minute until combined. Add all the dry ingredients left. Beat until smooth around 2 more minutes.
Prepare cupcake tins with liners.
Scoop batter into the cupcake liners 3/4 full.
Bake in a preheated oven of 350 degrees hot oven until centers are clean inserting a toothpick or around 25 minutes.
Cool Completely.
Optional Chocolate Filling: If using the pudding option or red raspberry jam, cut a hole around 1 inch in each of the centers and then remove the cake, of each cupcake.
Note: I use a long apple corer remover for the hole puncture. Use the leftover cake for making mini trifle bowl desserts.
Fill centers with pudding.
Frost with ganache recipe below.
Ganache Frosting:
1 bag 12 ounces of milk chocolate chips put through a food processor until fine
8 oz heavy cream
8 tablespoons very soft room temperature butter
1/4 cup Chambord Liqueur and more for drizzling
Heat cream to just a simmer.
Remove from heat.
Add cream to the food processor with chopped milk chocolate. Add butter and Chambord then pulse until well combined.
Refrigerate at least 3 hours. Frost them with a spreader or you can add to a pastry bag to decorate with a large star tube for piping the frosting on top.
Add red raspberries for garnishing.
Drizzle more Chambord over the fruits if using and top before serving.

Notes

Tips and Suggestions for Making Chocolate Raspberry Cupcakes:

cool cupcakes completely before filling
chill the pudding for at least two hours
use a cake mix for a quick mock style of this recipe
use instant chocolate pudding for the cake mix instead of homemade
make sure you test the cake with a toothpick for completed baking
Disposable cake pans are perfect for taking this to a party
Line the cupcake tins with paper liners
Freeze cake for up to 6 months, and thaw in the refrigerator overnight before serving
Store cupcake covered and in the refrigerator for up to 4 days
Use your favorite chocolate cake recipe

Nutrition Facts

Calories

113.95

Fat (grams)

6.51 g

Sat. Fat (grams)

4.03 g

Carbs (grams)

13.19 g

Fiber (grams)

1.1 g

Net carbs

12.11 g

Sugar (grams)

8.09 g

Protein (grams)

1.69 g

Sodium (milligrams)

240.77 mg

Cholesterol (grams)

28.93 mg

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