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This dreamy chocolate cupcake packs rich cocoa and a zingy raspberry jam that pops in every bite. It’s a quick way to wow guests without lots of fuss in the kitchen.
I whipped these up for a family get-together and was shocked at how fast they vanished. Now they’re my go-to for any party or chill weekend treat.
Needed Ingredients
- Brown and granulated sugars: give sweet flavor and keep things moist with a nice mix
- Raspberry preserves: packed with real fruit bits for that fresh center
- Milk: whole milk works best to keep batter smooth and moist
- Large eggs: make everything stick and add richness, best if they’re at room temp
- Unsalted butter for frosting: softened so it’s easy to whip and control salt
- Vegetable oil: keeps cupcakes tender, skip extra virgin ones for a mild taste
- Vanilla extract: pure stuff adds a nice flavor lift
- All-purpose flour: structure provider, use fresh and finely ground for best texture
- Powdered sugar: for silky smooth frosting, sift to dodge lumps
- Cocoa powder: unsweetened to bring that real chocolate punch
- Heavy cream: lightens frosting so it’s fluffy, fresh is best
- Baking powder and baking soda: help cupcakes puff up and stay soft
Step-by-Step Instructions
- Heat up the oven:
- Set it to 350°F (175°C). Line your muffin tin with cupcake papers so nothing sticks and cleanup is simple.
- Dry mix:
- Whisk flour, cocoa, baking soda, baking powder, and salt in a bowl to blend everything well.
- Wet mix:
- In a different bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla till creamy and smooth. This is your cupcake base.
- Blend and add milk:
- Alternate adding dry stuff and milk into the wet mix, starting and finishing with dry. Mix gently so batter stays fluffy.
- Fill liners and jam:
- Put batter halfway in each liner, drop some raspberry jam in the middle, then cover with leftover batter so jam’s hidden.
- Bake and cool:
- Cook for 20 to 22 minutes. When a toothpick comes out clean near edges (but not the jam), they’re ready. Let cupcakes cool on a rack before frosting.
- Make frosting:
- Beat softened butter, powdered sugar, cocoa, and cream till smooth and fluffy. Add more cream or sugar to get your perfect texture.
- Decorate and enjoy:
- Spread or pipe frosting on cooled cupcakes. Eat right away or save for later.
Soft butter is what gives the frosting that smooth feel and makes it easy to work with. When I first baked these, everyone was hooked on the berry surprise inside. Making your own jam from fresh raspberries adds a homemade vibe.
Storing Made Simple
Keep cupcakes fresh in a sealed container at room temp for up to two days. If it’s warm, pop them in the fridge but let them warm up before eating for best flavor. Frosted cupcakes freeze well—freeze unfrosted first then add frosting after thawing so it stays creamy.
Switch It Up
Try swapping veg oil for melted coconut oil if you want a mild tropical kick. You can use blackberry or strawberry jam if raspberries aren’t around. For dairy-free, pick almond or oat milk and a vegan butter alternative for frosting.
Tasty Pairings
These cupcakes go great with a cup of rich hot cocoa for extra indulgence. A chilled glass of bubbly works well for celebrations. Coffee fans can pair them with a creamy latte to bring out the chocolate notes.
Seasonal Twists
Add orange zest to your batter in winter for a festive touch. In summer, mix in fresh chopped raspberries with the jam for extra fruity freshness. In spring, try decorating with edible flowers or fresh berries to brighten things up.
Eat these cupcakes fresh to get the best taste and texture. They’ll quickly become your favorite go-to treat for any time.
Frequently Asked Cooking Questions
- → How do these cupcakes stay soft?
Using vegetable oil along with brown sugar keeps the cupcakes moist, and milk helps keep the texture tender.
- → Where does the raspberry flavor come from?
A dollop of raspberry jam gets added right in the middle of the batter before baking, giving a tasty surprise inside.
- → Are there ingredient swaps for allergies?
You can swap vegetable oil for a mild oil like canola. For eggs, try using flaxseed eggs as a plant-based option.
- → What's the easiest way to spread frosting evenly?
After the cupcakes are fully cool, use a piping bag or a small spatula to smoothly spread the cocoa buttercream.
- → How long should cupcakes chill before frosting?
Let the cupcakes cool all the way on a rack. This helps stop the frosting from melting or sliding off.
- → Can I keep these cupcakes for later?
Put cupcakes in an airtight container at room temp for a couple of days, or pop them in the fridge to keep them fresh longer.