5 from 6 votes
Home » Recipes » Holidays » Valentine's Day » Dark Chocolate Raspberry Cupcakes With Chocolate Frosting

Dark Chocolate Raspberry Cupcakes With Chocolate Frosting

This post may contain affiliate links. Please read my disclosure policy for details.

These Dark Chocolate Raspberry Cupcakes are a soft, rich combination of decadent dark chocolate cupcakes with a sweet raspberry filling. If you are looking for Valentine’s cupcake ideas, then this cupcake recipe is one that you will want to make.

Dark Chocolate Cupcakes with frosting and Valentine theme sprinkles.

Want To Save This Recipe?

Enter your information below, and I’ll send it straight to your inbox! Plus, you’ll get complimentary gifts!

Save Recipe

By submitting this form, you consent to receive emails from Kim Schob.

This chocolate raspberry cupcakes recipe is simple to make, and the results are impressive with a combination of raspberry jam and a moist chocolate cupcake topped with a delicious frosting to form the perfect chocolate cup. These Dark Chocolate Raspberry Cupcakes will surely be a hit with your loved ones this Valentine’s Day. So, give them a try!

Why You Should Make These Raspberry Filled Cupcakes

  • Simple to Make – These cupcakes are simple to make, and the results are impressive.
  • Valentine’s Day Cupcakes – These Dark Chocolate Raspberry Cupcakes are sure to be a hit with your loved ones this Valentine’s Day or on any special occasion.
  • Rich and Delicious – These cupcakes are rich and delicious, a combination of chocolate cake filled with a sweet raspberry filling, perfect for any chocolate lover.
  • Budget-friendly – This cupcake recipe is budget-friendly, and it uses ingredients that you may already have in your pantry.

If you love recipes like this, you may also enjoy this Lemon Lime Soda Cupcakes recipe.

Ingredients For Chocolate Raspberry Cupcakes

Dark chocolate frosting, raspberry jam. assorted sprinkles, and cake chocolate cake mix sitting on a countertop.
  • Dark chocolate cake mix – A convenient base for our cupcakes, this mix is designed to deliver a moist, rich, and deeply chocolaty cake. Don’t forget to have oil, eggs, and water on hand as directed by the box recipe.
  • Dark chocolate frosting – This sweet, creamy topping adds a decadent finishing touch to our cupcakes. Its rich chocolate flavor perfectly complements the raspberry jam.
  • Raspberry jam – Raspberry preserves or jam is an essential ingredient that gives our cupcakes a burst of sweet and tangy raspberry flavor. Divided into portions, part of it goes inside the cupcakes while the rest is used as a delightful surprise filling.
  • Assorted sprinkles – These add a playful touch to the cupcakes, making them perfect for Valentine’s Day or any celebratory occasion. Some should be Valentine’s themed for that extra touch of love.

Substitutions and Variations

  • You can use any flavor cake mix and frosting that you like with this recipe. You could have 
  • Switch it up and use raspberry frosting instead.
  • If you want to make these gluten-free, use a gluten-free cake mix and frosting.
  • Change up the fruit flavors by using a different fruit jam. Strawberry, blueberry, and peach jams would all be delicious with this recipe.

How To Make Dark Chocolate Raspberry Cupcakes

Collage of making dark chocolate cupcakes.
  • Heat the oven to 350℉  degrees. Prepare a cupcake pan with cupcake liners.
  • Follow the cake mix instructions on the box. Add ½ cup raspberry jam and mix in a medium bowl. (Photo 1)
  • Bake the mix as per the box instructions. Let the unfrosted cupcakes cool down. (Photo 2)
  • Use a spoon to hollow the center of each cooled cupcake. Fill the center of each cupcake with jam. (Photos 3 & 4)
Collage of adding frosting and decorating dark chocolate cupcakes.
  • Put the frosting into a piping bag. Pipe the frosting onto each cupcake. (Photo 5)
  • Add sprinkles for decoration. (Photo 6)
Chocolate Cupcakes filled with raspberry jam sitting on a silver plate.

Expert Tips 

  • Thin the frosting: If your frosting is too thick to pipe, you can thin it will a small amount of milk.
  • Don’t overmix the batter: Overmixing can lead to dense cupcakes. Combine the mix just until you can’t see the dry ingredients.
  • Check for doneness: Use a toothpick to check if your cupcakes are done. If it comes out clean or with a few crumbs, they’re ready.
  • Let the cupcakes cool in the pan: Allow the cupcakes to cool in the cupcake pans for about 5 minutes before transferring them to a wire rack. This makes them easier to handle and prevents them from breaking apart.
  • Use room temperature ingredients: For a smoother, evenly mixed batter, make sure all your ingredients are at room temperature.
  • Add extra flavor: For an extra hit of raspberry flavor, try adding a pinch of finely grated lemon zest to the cupcake batter. It pairs beautifully with the raspberry and chocolate.

Storing Tips 

Store any uneaten Dark Chocolate Raspberry cupcakes in an airtight container for up to five days.

Without the frosting, these moist chocolate cupcakes can be frozen for up to three months. When you’re ready to enjoy them, defrost in the refrigerator and then bring them to room temperature before frosting and serving.

What To Serve With Chocolate Raspberry Cupcakes

Dark Chocolate Raspberry Cupcakes are a treat on their own, but pairing them with the right accompaniments can elevate your dessert experience. You can serve these fluffy chocolate cupcakes with hot coffee or tea. The bitterness of coffee or the subtlety of tea balances out the sweetness of the cupcakes. A glass of cold milk is also a classic pairing, especially for children. 

For a more indulgent treat, a scoop of vanilla or raspberry ice cream can complement the rich, chocolaty goodness of these raspberry chocolate cupcakes. Lastly, a fruit salad made from mixed berries can provide a refreshing contrast to the cupcakes’ rich flavors.

Chocolate Cupcake with chocolate frosting and topped with heart sprinkles.

Recipe FAQs

What if I don’t have a piping bag?

You can use a storage bag to pipe the frosting on the cupcakes. Just cut off the tip of one of the corners of the bag.

Can I use fresh raspberries instead of raspberry jam? 

Yes, you can. Replace each jam portion with an equal amount of fresh raspberries lightly crushed with sugar to juice them.

Why did my cupcakes fall flat? 

There could be several reasons. One common reason is that there’s too much leavening agent or not enough structure (flour, eggs). Other reasons could be due to undermixing or overmixing, oven temperature inconsistencies, or opening the oven door too early.

What’s the best way to fill the cupcakes with jam? 

The easiest way to fill cupcakes is with a cupcake corer or a small spoon. Just scoop out the center (not too deep), then add your jam. You could also use a piping bag with a narrow tip to inject the jam into the cupcake.

More Cupcake Recipes You May Enjoy

Did you make this recipe?

Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and drop a 📝 comment sharing your thoughts!

Make sure you’re not missing the latest content. You can subscribe to my newsletter and join us In Kim Schob’s Kitchen. And follow along below!

Plate of decorated Dark Chocolate Raspberry Cupcakes.
5 from 6 votes

Dark Chocolate Raspberry Cupcakes with Chocolate Frosting


Author: Kim Schob
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Yields 24 Cupcakes
These Dark Chocolate Raspberry Cupcakes are a soft and rich combination of decadent dark chocolate cupcakes filled with a sweet raspberry filling. If you are looking for Valentine’s cupcake ideas, then this cupcake recipe is one that you will want to make.

Equipment

Ingredients 

  • 1 box dark chocolate cake mix prepared as directed
  • 1 tub dark chocolate frosting
  • 1 cup (340 g) raspberry jam divided
  • Assorted sprinkles some valentine themed

Instructions

  • Heat the oven to 350℉ degrees. Prepare a cupcake pan with cupcake liners.
  • Follow the cake mix instructions on the box. Add ½ cup raspberry jam and mix in a medium bowl.
    1 box dark chocolate cake mix,1 cup raspberry jam
  • Bake the mix as per the box instructions. Let the unfrosted cupcakes cool down.
  • Use a spoon to hollow the center of each cooled cupcake. Fill the center of each cupcake with jam.
  • Put the frosting into a piping bag. Pipe the frosting onto each cupcake.
    1 tub dark chocolate frosting
  • Add sprinkles for decoration.
    Assorted sprinkles

Notes

  • Thin the frosting: If your frosting is too thick to pipe, you can thin it will a small amount of milk.
  • Don’t overmix the batter: Overmixing can lead to dense cupcakes. Combine the mix just until you can’t see the dry ingredients.
  • Check for doneness: Use a toothpick to check if your cupcakes are done. If it comes out clean or with a few crumbs, they’re ready.
  • Let the cupcakes cool in the pan: Allow the cupcakes to cool in the cupcake pans for about 5 minutes before transferring them to a wire rack. This makes them easier to handle and prevents them from breaking apart.
  • Use room temperature ingredients: For a smoother, evenly mixed batter, make sure all your ingredients are at room temperature.
  • Add extra flavor: For an extra hit of raspberry flavor, try adding a pinch of finely grated lemon zest to the cupcake batter. It pairs beautifully with the raspberry and chocolate.

Nutrition Information

Serving: 1Cupcake Calories: 191kcal (10%) Carbohydrates: 35g (12%) Protein: 1g (2%) Fat: 6g (9%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 188mg (8%) Potassium: 107mg (3%) Fiber: 1g (4%) Sugar: 25g (28%) Vitamin A: 1IU Vitamin C: 1mg (1%) Calcium: 31mg (3%) Iron: 1mg (6%)

Hungry for more?

Follow me on Pinterest and make sure to comment below!

Get 3 FREE Conversion charts + Bonus!

When you subscribe to the latest updates, recipes, and content.

Rate + Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. 5 stars
    Raspberry and dark chocolate, what a wonderful combination. These were perfectly moist and decadent – can’t wait to make them again!

  2. 5 stars
    I’m in love with these already. Dark chocolate and raspberry is a classic combo, and I love that VERY healthy dose of frosting on top. Yum!

  3. 5 stars
    These cupcakes are so fun and festive. I love the raspberry in the middle. It’s an unexpected burst of flavor that goes perfectly with the dark chocolate.

You May Also Like...