Raspberry Filled Chocolate Cupcakes
Delight in these rich chocolate cupcakes filled with luscious raspberry jam, perfect for a sweet treat or dessert. Moist, flavorful, and elegantly fruity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup raspberry jam
- 1/2 cup chocolate chips (optional for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients; mix until just combined.
- Fill each cupcake liner halfway with batter.
- Add about a teaspoon of raspberry jam onto the batter in each cup, then cover with remaining batter to fill each liner about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted into the cake (not the jam) comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optionally, sprinkle chocolate chips on top while still warm to melt slightly, or frost as desired.
Notes
For an extra indulgent touch, top with whipped cream or a dusting of powdered sugar before serving.
Find it online: https://foodlifelove.com/raspberry-filled-chocolate-cupcakes/