Raspberry Filled Chocolate Cupcakes

Can you believe I let my 100th recipe milestone pass without notice?  Just goes to show how busy life has been lately!  This week is actually the first time this summer we have no plans!  No ballet lessons, swim lessons, soccer practice, play dates, doctor’s appts……nothing. to. do.  The introvert inside me is screaming, “Wahooooo!” I can sleep in, have a leisurely breakfast, read a novel and linger over a glass of wine on the patio.  Oh, wait.  I have kids.

Raspberry Filled Chocolate Cupcakes ~ Pearls + Girls

So maybe there won’t be any sleeping in, but I can have a leisurely breakfast (while the kids watch Frozen….yet again), I can read Dr. Seuss and Fancy Nancy books with two kids piled on my lap and I can sip a soda on the back patio while they play in the sprinkler.  Did I mention I can also have yummy cupcakes with fun sprinkles on top?!?!  Sounds like a pretty good week to me! 🙂

Raspberry Filled Chocolate Cupcakes ~ Pearls + Girls

Aren’t these baking cups adorable?  I found them at Home Goods, my go to store for cupcake wrappers and cake tins, not to mention most of my food photography props.  They are the perfect compliment to the ultimate girly dessert.  I spooned some pink raspberry puree in the center of homemade chocolate cupcakes for a sweet surprise and topped them with my grandma’s famous (to us) buttercream frosting.   A dash of green food coloring and a sprinkle of candy pearls, and you have a dessert to please any little girl.  Who am I kidding?!?!  I thought they were pretty good, too!  Enjoy! 🙂

Raspberry Filled Chocolate Cupcakes

Yield: 24 cupcakes


    Chocolate Cupcakes
  • 2 ounces milk chocolate, chopped
  • 3/4 cup canola oil
  • 1 cup sugar
  • 1 egg1/4
  • 1 cup all purpose flour
  • 1 cup cake flour
  • 1/2 cup Dutch-processed cocoa powder, sifted to remove any lumps
  • 1 TBSP baking powder
  • 3/4 tsp salt
  • 1 cup strong brewed coffee, such as espresso
  • 1 cup milk
  • Raspberry Filling
  • 2 cups fresh or frozen raspberries, defrosted
  • 1/4 cup sugar
  • 2 TBSP cornstarch
  • 1 cup water
  • juice of one lemon
  • Vanilla Buttercream
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1 tsp. vanilla
  • 2 Tbsp. milk
  • 2 drops food coloring (I used Americolor Gel Food Coloring in Electric Green)


  1. Preheat oven to 350 degrees.
  2. In a small saucepan, melt two ounces of chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a mixing bowl with a spatula, and let cool slightly.
  3. Using a stand mixer with a whisk attachment or a hand mixer with double beaters, whisk in oil and sugar until smooth.
  4. Whisk in egg.
  5. Combine the flour, sifted cocoa powder, baking powder and salt in bowl.
  6. Add half the dry mixture along with 1/2 cup of coffee and 1/2 cup of milk. Whisk until smooth.
  7. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
  8. Fill cupcake liners no more than half full and bake for 15 - 18 minutes, or until a toothpick inserted into the center of one cupcake comes out clean.
  9. Let cool 10 minutes in the pan, then transfer to a cooling rack to cool completely.
  10. Raspberry Filling
  11. In a small bowl, whisk together the cornstarch and water to make a slurry.
  12. In a medium pan over medium high heat, combine the raspberries, sugar and lemon juice.
  13. Bring mixture to a boil and smash raspberries slightly with the back of a fork or spatula.
  14. Add the slurry, whisking together until the mixture thickens slightly.
  15. Cool to room temperature.
  16. Vanilla Butercream
  17. Beat butter for one minute on medium speed with a mixer fitted with a large mixing bowl and a whisk attachment. You could also use a hand mixer with double beaters.
  18. Add 2 cups of powdered sugar, along with the milk and vanilla, and beat on low speed until incorporated.
  19. Add 1 cup of powdered sugar, incorporate on low speed, then increase to medium speed and beat for three minutes. Frosting should be light and fluffy.
  20. For a thicker consistency, add more powdered sugar. For a thinner consistency, add more milk. I suggest you do this VERY gradually, a few tablespoons of powdered sugar and one teaspon of milk at a time. Add food coloring if desired.
  21. Assemble the cupcakes
  22. Holding a small paring knife at an angle, cut a circle in the top of the cupcake and remove the cone shaped center.
  23. Fill with the cooled, raspberry puree.
  24. Pipe vanilla buttercream on top using a star tip, and sprinkle with candy pearls.

Like this recipe?  Be sure to check out my Chardonnay Cupcakes with Citrus Buttercream!

Chardonnay Cupcakes + Citrus Buttercream ~ Pearls + Girls