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Raspberry chocolate cupcakes broken open to show raspberry jam filling inside
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Chocolate Cupcakes with Raspberry Buttercream

Fluffy dark chocolate cupcakes filled with tart raspberry jam, topped with real raspberry buttercream.
Prep Time40 minutes
Cook Time25 minutes
Total Time1 hour 5 minutes
Course: Dessert
Servings: 20 cupcakes
Author: Karie

Equipment

  • Cupcake pan
  • Paper cupcake liners
  • Stand mixer with paddle & whisk attachments
  • Piping bag & large star tip optional

Ingredients

Chocolate Cupcakes

  • 1 cup buttermilk
  • ½ cup sour cream
  • 1 ½ cup all purpose flour
  • 1 cup cocoa powder sifted
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 6 ounces (1 ½ sticks) unsalted butter soft room temperature
  • ⅔ cup sugar
  • ⅔ cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla

Raspberry Jam

  • 2 ½ cups raspberries fresh or frozen
  • ¼ cup sugar
  • pinch salt
  • 2 teaspoons fresh lemon juice

Raspberry Buttercream

  • 3 egg whites
  • ½ cup sugar
  • 8 ounces (2 sticks) unsalted butter soft room temperature
  • 3 tablespoons raspberry jam, from above

Instructions

For cupcakes:

  • Preheat oven to 350° F. Line two cupcakes pans with paper liners.
  • Whisk together buttermilk and sour cream in a liquid measuring cup. Set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • Cream the butter, sugar, and brown sugar in a stand mixer with the paddle attachment or with electric beaters until mixed well, 1-2 minutes.
  • Add eggs, one at a time, beating until incorporated and stopping to scrape the sides of the bowl occasionally. Add vanilla. Beat for a few minutes, until soft and fluffy, 2-3 minutes.
  • Add about ⅓ of flour mixture; mix on low until almost incorporated. Add about ½ of buttermilk mixture with mixer running on low. Stop to scrape the sides and bottom of the mixing bowl.
  • Continue alternating flour mixture and buttermilk mixture in two more additions, ending with flour. Mix just until barely combined. Batter will be fairly thick.
  • Scoop cupcake batter into prepared pans, filling about ¾ of the way up. Smooth batter to even out.
  • Bake until baked through and tops spring back when touched, about 20-25 minutes.
  • Place cupcake pan on a cooling rack and allow to cool for at least 5 minutes before removing from pan. Let cupcakes cool completely before filling or frosting.

For raspberry jam:

  • Cook raspberries, sugar, lemon juice, and pinch of salt on medium heat, stirring frequently until thick, about 10-15 minutes.
  • Pour into a small bowl and refrigerate until fully chilled.

For raspberry buttercream:

  • In a stainless steel bowl, combine sugar and egg whites. Place over a double boiler on medium heat.
  • Cook, whisking frequently, until warm to the touch and sugar is dissolved (it will feel smooth between your fingers). Mixture should be about 160° F. Pour into the clean bowl of a stand mixer fitted with the whisk attachment.
  • Whisk on medium-high until mixture cools to around 90° F, about 3-5 minutes. It will be fluffy and voluminous.
  • Add butter, a tablespoon at a time. Continue to whisk a minute or two after all butter is added, until buttercream is smooth and fluffy.
  • Add 3 tablespoons of the raspberry jam and whisk until incorporated.

To assemble cupcakes:

  • Cut a small circle into the center of each cupcake using a paring knife or a wide piping tip, about ½ inch deep.
  • Fill the holes with about 2 teaspoons of raspberry jam, pushing it in gently with the back of a spoon.
  • Pipe buttercream on top in any desired fashion (I used a large star tip). Alternatively, frost cupcakes using a small offset spatula or spoon. Decorate with fresh raspberries and/or edible flowers, if desired.