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

Dark Chocolate Raspberry Cupcakes with Chocolate Frosting

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.
Prep Time15 minutes
Total Time15 minutes
Course: Desserts
Cuisine: American
Servings: 24 Cupcakes
Calories: 191kcal
Author: Kim Schob

Equipment

Ingredients

  • 1 box dark chocolate cake mix prepared as directed
  • 1 tub dark chocolate frosting
  • 1 cup raspberry jam divided
  • Assorted sprinkles some valentine themed
Cups - Metric

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.
  • 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.
  • Add sprinkles for decoration.

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

Serving: 1Cupcake | Calories: 191kcal | Carbohydrates: 35g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 188mg | Potassium: 107mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg