Best 7 Mini Raspberry Filled Chocolate Cupcakes Recipes

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Treat yourself to a delightful journey with these Mini Raspberry-Filled Chocolate Cupcakes, where rich chocolate and tangy raspberry intertwine in a perfect harmony of flavors. These bite-sized treats are not only visually appealing but also burst with a luscious raspberry filling that complements the moist chocolate cake perfectly. Each cupcake is topped with a delicate swirl of chocolate ganache, adding an extra layer of velvety richness. Indulge in a culinary adventure as you explore the step-by-step instructions and discover the secrets behind creating these irresistible cupcakes. From the perfect chocolate cake batter to the velvety ganache, every detail is carefully explained to ensure your baking success. Prepare to tantalize your taste buds and impress your loved ones with these Mini Raspberry-Filled Chocolate Cupcakes – a true masterpiece in miniature.

Let's cook with our recipes!

MINI RASPBERRY-FILLED CHOCOLATE CUPCAKES



Mini Raspberry-Filled Chocolate Cupcakes image

Treat your guests to these delicious cupcakes layered with frosting and topped with raspberry - perfect dessert for a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 60

Number Of Ingredients 6

1 box devil's food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
2/3 cup seedless raspberry jam
1 cup fresh or frozen (thawed) raspberries
1 container (12 oz) fluffy white whipped ready-to-spread frosting
60 fresh raspberries (from three 6-oz containers)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
  • Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
  • Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
  • By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
  • Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes. Garnish each with 1 raspberry.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 85 mg, Sugar 9 g, TransFat 0 g

CHOCOLATE RASPBERRY CUPCAKES



Chocolate Raspberry Cupcakes image

Fill chocolate cupcakes with raspberry preserves for a sweet surprise, and then top with a fresh berry for a nod to what's inside.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h3m

Yield 24

Number Of Ingredients 17

Reynolds® StayBrite® Baking Cups
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
¾ cup butter, softened
1 ½ cups granulated sugar
3 eggs
2 teaspoons vanilla
1 ½ cups milk
½ cup seedless raspberry preserves
Fresh raspberries, for garnish
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
6 cups powdered sugar
¼ cup seedless raspberry preserves

Steps:

  • Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
  • Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
  • Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
  • Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
  • Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
  • Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.

Nutrition Facts : Calories 376.5 calories, Carbohydrate 61.3 g, Cholesterol 60.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 228 mg, Sugar 50.5 g

CHOCOLATE RASPBERRY FILLED CUPCAKES



Chocolate Raspberry Filled Cupcakes image

Rich, moist chocolate cupcakes are filled with raspberry jam and topped with an easy-to-make chocolate ganache frosting. These Chocolate Raspberry Cupcakes are perfect for all occasions, especially Valentine's Day.

Provided by Lauren Harris

Categories     Dessert

Time 28m

Number Of Ingredients 13

1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup raspberry jam
1 cup heavy whipping cream
8 ounces semi-sweet chocolate chips (* approximately 1 1/3 cups)

Steps:

  • Preheat oven to 350°F. Line a cupcake pan with 12 paper liners.
  • Combine the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.
  • Combine the sugar, vegetable oil, eggs, and vanilla in a second large bowl. Whisk well.
  • Mix in half of the dry ingredients and half of the buttermilk.
  • Repeat with the remaining dry ingredients and buttermilk until everything is incorporated and well blended.
  • Fill each cupcake liner halfway with batter.
  • Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Let cool before filling and frosting.
  • Using a piping bag and filling tip, like the Ateco 230 Bismarck, pipe about a teaspoon or so of the raspberry jam into the center of each cupcake. Go slow as to not have it overflow.
  • Heat the heavy whipping cream in a saucepan over medium heat until it begins to simmer.
  • Pour the chocolate chips into a mixing bowl and pour the hot heavy whipping cream over them.
  • Allow the mixture to sit for a minute or two, then stir until well blended and smooth.
  • You can dip each cupcake into the warm ganache, or allow the ganache to cool and thicken, then pipe it onto each cupcake.

Nutrition Facts : ServingSize 1 cupcake, Calories 365 kcal, Carbohydrate 43 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 57 mg, Sodium 128 mg, Fiber 3 g, Sugar 28 g

RASPBERRY-FILLED MOLTEN CHOCOLATE CUPCAKES



Raspberry-Filled Molten Chocolate Cupcakes image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 35m

Number Of Ingredients 9

1/2 cup granulated sugar
6 tablespoons unsalted butter room temperature
4 large eggs
1/2 cup all-purpose flour (spooned and leveled)
Pinch of salt
11 ounces semisweet chocolate, melted (2 1/2 cups chopped)
18 raspberries (36 if they are small)
Confectioners' sugar, for serving
Vanilla ice cream (optional)

Steps:

  • Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined.
  • Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired.

RASPBERRY-FILLED CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM



Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream image

A delicious chocolate cupcake with a gooey raspberry preserve filling, and classic vanilla buttercream icing! Top with fresh raspberries. These are cute, tasty, and great for parties!

Provided by Juliebug108

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
¼ cup Dutch-process dark chocolate cocoa powder
1 ½ teaspoons baking powder
⅔ cup white sugar
½ cup whole milk
½ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup seedless raspberry preserves
1 ½ cups powdered sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
  • Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
  • Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 49.6 g, Cholesterol 52.5 mg, Fat 18.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 79.2 mg, Sugar 35.7 g

GOURMET RASPBERRY FILLED CHOCOLATE CUPCAKES RECIPE



Gourmet Raspberry Filled Chocolate Cupcakes Recipe image

I am a big cupcake fan, but these Gourmet Raspberry Filled Chocolate Cupcakes are probably the best I have ever eaten. They are so tasty, and beyond easy to make. You need these in your life.

Provided by Kristen Hills

Categories     Dessert

Time 45m

Number Of Ingredients 18

2 cups flour
½ cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
½ cup butter (softened)
2 cups sugar
2 teaspoons vanilla
2 cups boiling water
2 eggs
1 package frozen raspberries (completely thawed)
¼ cup white sugar
1 Tablespoon lemon juice
4 ounces squares unsweetened chocolate
8 ounces cream cheese (1 package, softened)
4 cups confectioners sugar
1 Tablespoon vanilla
⅛ teaspoon salt
2 Tablespoons heavy cream ((or just enough to get consistency of icing you want))

Steps:

  • Sift together dry ingredients and set aside.
  • Cream together butter, sugar, and vanilla.
  • Mix in boiling water, then add eggs and mix well.
  • Gradually add dry ingredients and mix until well combined.
  • Pour into cupcake liners bake at 350 for 25 minutes or until tops spring back.
  • Let cupcakes cool completely and fill with raspberry filling and then frost with chocolate cream cheese frosting.

Nutrition Facts : Calories 301 kcal, Carbohydrate 51 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 36 mg, Sodium 273 mg, Fiber 3 g, Sugar 39 g, ServingSize 1 serving

RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES



Raspberry White Chocolate Buttercream Cupcakes image

I made these cupcakes for my step-daughter's engagement party and they were a huge hit!

Provided by Liz Bensman

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h40m

Yield 24

Number Of Ingredients 13

1 (18.25 ounce) package vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
8 ounces fresh raspberries
1 tablespoon water
3 tablespoons white sugar
1 tablespoon cornstarch
¼ cup water
2 cups white chocolate chips
1 cup butter
5 cups confectioners' sugar
2 tablespoons milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease 24 muffin cups or line with paper liners.
  • Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.
  • Spoon batter into prepared muffin cups, filling them about 2/3 full.
  • Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.
  • Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
  • Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
  • Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
  • Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
  • Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
  • Spoon about 2 teaspoons raspberry filling into each cupcake.
  • Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
  • Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.
  • Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
  • Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 54.1 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 9.1 g, Sodium 221.7 mg, Sugar 47.8 g

Tips:

  • For the best cupcakes, use fresh raspberries, not frozen. Frozen raspberries will release too much liquid and make the batter too wet.
  • Don't overmix the batter. Overmixing can make the cupcakes tough.
  • If you don't have a muffin pan, you can bake the cupcakes in a 9x13 inch baking pan. Just adjust the baking time to 20-25 minutes.
  • Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
  • For a richer frosting, use heavy cream instead of milk.
  • If you want to make the cupcakes ahead of time, you can freeze them unfrosted for up to 2 months. When you're ready to serve them, thaw them overnight in the refrigerator and then frost them.

Conclusion:

These mini raspberry-filled chocolate cupcakes are a delicious and easy-to-make treat that everyone will love. They're perfect for parties, potlucks, or just a special snack. So next time you're looking for a sweet treat, give these cupcakes a try!

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