There’s something about the combination of chocolate and raspberry that speaks directly to the soul of every dessert lover. It’s a duo that brings together the richness of chocolate and the tangy sweetness of raspberries, creating a symphony of flavors that’s hard to resist. If you’re looking to treat yourself, your family, or your friends to a delightful dessert that embodies this incredible pairing, look no further than this recipe for Chocolate Raspberry Cupcakes. With moist, dark chocolate cake, a surprise raspberry filling, and a raspberry-infused whipped cream frosting, these cupcakes are sure to become a favorite at any gathering.
Ingredients You’ll Need
For the Cake:
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 1 (3.4 oz.) box Instant Chocolate Pudding Mix (dry)
- 4 Large Eggs
- 1 Cup Sour Cream
- ¾ Cup Vegetable Oil
- ½ Cup Whole Milk
- 1 Tablespoon Vanilla Extract
- ¼ Teaspoon Salt
- 1 Cup Mini Chocolate Chips
For the Filling:
- 12 Ounces Raspberry Filling or Seedless Raspberry Preserves
For the Frosting:
- 1 Oz. Freeze Dried Raspberries
- 2 Cups Heavy Cream
- ½ Cup Powdered Sugar
- ⅓ Cup Instant Vanilla Pudding Mix (dry)
Directions to Sweet Perfection
- Preparation: Start by preheating your oven to 350°F (175°C). Line your cupcake pan with liners to ensure easy removal after baking.
- Mix the Cake Batter: In a stand mixer equipped with a whisk attachment, combine the cake mix, dry chocolate pudding mix, eggs, sour cream, vegetable oil, milk, vanilla extract, and salt. Beat these ingredients until well combined. Gently fold in the mini chocolate chips.
- Fill the Liners: Pour the batter into the cupcake liners, filling each one about ¾ full. A scant ¼ cup of batter per liner should be just about right.
- Bake: Place the cupcakes in the oven and bake for 18 to 22 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove the cupcakes from the oven and transfer them to cooling racks. Allow them to cool completely before moving on to the next step.
- Fill with Raspberry: Use a cupcake corer (or a small knife) to remove the center of each cupcake. Fill the newly created hole with your choice of raspberry filling or preserves.
- Make the Frosting: Take your freeze-dried raspberries and pulverize them in a food processor until they turn into a fine dust. In a stand mixer or large bowl, whip the heavy cream, powdered sugar, and dry vanilla pudding mix until soft peaks form. Add in the raspberry dust and continue to beat until stiff peaks form.
- Decorate: Transfer the raspberry whipped cream frosting into a piping bag. Pipe the frosting onto each filled cupcake, creating a beautiful and professional-looking finish.
Final Thoughts
These Chocolate Raspberry Cupcakes offer a perfect balance of flavors and textures. From the moist and rich chocolate cake to the tangy raspberry filling and the light, fruity frosting, each bite is a delightful experience. Whether for a special occasion or a sweet weekend treat, these cupcakes promise to deliver a burst of joy and indulgence. With a prep time of 20 minutes and a cooking time of 22 minutes, you’re only 42 minutes away from enjoying a batch of these delicious cupcakes, which serve approximately 24. At about 300 kcal per cupcake, they’re a treat worth savoring for every dessert enthusiast out there.
Embrace the joy of baking and share the love with each decadent bite. Enjoy!
Chocolate Raspberry Cupcakes
Ingredients:
Cake:
1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
1 (3.4 oz.) box Instant chocolate pudding mix (dry)
4 large eggs
1 cup sour cream
¾ cup vegetable oil
½ cup whole milk
1 tablespoon vanilla extract
¼ teaspoon salt
1 cup mini chocolate chips
Filling:
12 ounces raspberry filling or seedless raspberry preserves
Frosting:
1 oz. freeze dried raspberries
2 cups heavy cream
½ cup powdered sugar
⅓ cup instant vanilla pudding mix (dry)
Directions:
Preheat the oven to 350°F and line a cupcake pan with liners.
Combine all cake ingredients in a stand mixer and beat until combined with a whisk attachment.
Fill cupcake liners ¾ full, about a scant ¼ cup of batter.
Bake for 18 to 22 minutes until a toothpick comes clean from the center.
Remove from oven and transfer cupcakes to cooling racks to finish cooling.
Use a cupcake corer to core the middle of the cupcakes then fill them with the raspberry filling.
Add freeze-dried raspberries to a food processor and blend until a fine dust forms. Set aside.
Whip the heavy cream, powdered sugar, and pudding mix in a stand mixer or large bowl until soft peaks form.
Beat in the raspberry powder until stiff peaks form.
Transfer the frosting to a piping bag and pipe onto the filled cupcakes.
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes
Kcal: Approx. 300 kcal per cupcake | Servings: 24 cupcakes