It seems somewhere along the way I blinked my eyes and I have finished my first year of residency.  Wow, that was fast!  I measured the year not in 525,600 minutes (sorry, couldn’t resist), but in batches of birthday cupcakes – to be exact.  It has been so much fun playing cupcake fairy for everyone, and seeing how excited everyone gets when “it’s cupcake day!”  These double chocolate raspberry cupcakes were my last batch of birthday cupcakes for the academic year.  A wonderful choice by a wonderful coworker, I was thrilled to make them and even more so to eat them.  If you’ve been reading for a while you may recall that I have another chocolate raspberry cupcake recipe posted but as far as I’m concerned, you can’t have too many.  This one uses a homemade raspberry filling where the other uses jam and these are topped with ganache while the others have a raspberry jam buttercream.  One thing I did keep consistent was the garnish of a ganache-filled raspberry.  It’s a sweet little surprise I just can’t resist.

I thought it would be fun to look back on all the different kinds of treats we enjoyed this past year.  Not everyone chose cupcakes, and some cupcakes were repeats due to popular demand.  I’m already looking forward to whatever flavors of cupcakes this new year will bring!

Strawberry Cupcakes
Carrot Cupcakes

Fauxstess Cupcakes

Dulce de Leche Cheesecake Bars

Irish Car Bomb Cupcakes
Banana Caramel Cupcakes
Apple Pie Cupcakes
Mocha Brownie Cupcakes
Chocolate Peanut Butter Cupcakes
Pumpkin Butterscotch Cupcakes
Caramel Apple Cheesecake Pie
Pina Colada Cupcakes
S’mores Cupcakes
Peppermint Mocha Cupcakes
Black Forest Cupcakes
German Chocolate Cupcakes
Perfect Party Cupcakes with Vanilla Swiss Meringue Buttercream
Vanilla Bean Cupcakes with Easy Vanilla Buttercream
Pecan Bars
Peppermint Mocha Cupcakes (again)
Chocolate Whiskey Cupcakes
Chocolate Chip Cookie Dough Cupcakes
Irish Car Bomb Cupcakes (again)
Chocolate Kahlua Cupcakes
Triple Chocolate Cupcakes
Cookies and Cream Cupcakes
Double Chocolate Raspberry Cupcakes


For the cupcakes:
3 oz. semisweet chocolate, finely chopped
1½ cups hot brewed coffee
3 cups sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder
2 tsp. baking soda
¾ tsp. baking powder
1¼ tsp. salt
3 large eggs
¾ cup vegetable oil
1½ cups buttermilk
¾ tsp. vanilla extract

For the filling:
1 (12 oz.) bag frozen raspberries, thawed
¼ cup sugar
1 tbsp. cornstarch

For the frosting:
12 oz. bittersweet or semisweet chocolate, finely chopped
¾ cup heavy cream
1½ tbsp. sugar
1½ tbsp. corn syrup
3 tbsp. unsalted butter, at room temperature


  • 01

    To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  Place the chopped chocolate in a medium bowl; add the hot coffee and let stand a minute or two, then whisk until the chocolate is melted and the mixture is smooth.

  • 02

    In a large mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt.  In the bowl of an electric mixer beat the eggs on medium-high speed until slightly thickened and pale yellow.  Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended.  Add the dry ingredients and beat on medium-low speed just until incorporated.

  • 03

    Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.   Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

  • 04

    To make the raspberry filling, puree the raspberries in a blender or food processor.  Strain the mixture through a fine mesh sieve into a saucepan to remove the seeds.  Whisk in the sugar and cornstarch, and heat, stirring frequently until the mixture boils.  Once it has thickened, remove the pan from the heat.  Chill before using.

  • 05

    Meanwhile, make the ganache.  Add the chopped chocolate to a medium heatproof bowl.  In a saucepan combine the cream, corn syrup and sugar.  Heat until just boiling.  Immediately pour the mixture over the chopped chocolate and let stand a few minutes to melt.  Whisk in small circular motions until the mixture is smooth and blended, then whisk in the butter 1 tablespoon at a time until completely incorporated.  Let the mixture stand at room temperature to thicken slightly, so it can be piped or spread.

  • 06

    To assemble the cupcakes, place the raspberry filling in a pastry bag.  (I used a tip specifically for injecting fillings, but a plain tip is fine too.  This cake is soft enough that you can just stick the tip into the top of the cupcake and pipe away.)  Pipe a few teaspoons of filling into each cupcake.  Spread the ganache over the tops of the cupcakes.  If desired, pipe excess ganache inside fresh raspberries and place on top of the frosted cupcakes (be sure to do this before the frosting sets.)  Allow to set completely before serving.


  • with these raspberries looks absolutely tasty!

  • Louisa

    Wow! That looks yummy!

  • So many cupcakes! Now we need one! Love the homemade fruit filling in these…bet they’re amazing with all that chocolate…!

  • Look at you! You’re the Cupcake Pimp! Those chocolate suckers look amazing!

  • Theses look so good!!! Chocolate and raspberry is definitely my favorite combo!!! What could I use instead of hot brewed coffee?? just water? Thanks!

  • Annie

    I really wouldn’t substitute for the coffee, it’s a substantial portion of the liquid. Water would not contribute anything to the flavor. I would just use a different chocolate cake if you have a problem with coffee.

  • Hey! Somehow through reading your blog all this time I failed to realize that you were doing your residency. I’m a first year MD/PhD student, so I’m quite a few years away from MY residency but it’s always fun to find fellow doctors in the blog world. What are you doing your residency in? Have you enjoyed it?

    The cupcakes look fabulous, as usual!

  • Demi


  • HB

    oh yum! And what a yummy colleague you are!
    What tip did you use for the filling? I have yet to try a cupcake like this b/c I keep thinking I’ll break them trying to inject them!!!!

  • Oh my gosh! These look delicious Annie!

  • Annie

    Really any tip is fine. The one that came with my WS mechanical pastry bag has a long tip to inject, but as I mentioned in the post, I’ve done it many times just using a plain tip and sticking it directly into the cupcake.

  • Nikki

    Looks wonderful! May I ask what your top 3 favorite cupcakes are out of this list?

  • Amazing!!!! I want to work with you! The double chocolate raspberry cupcakes are visually stunning. My raspberry bush is producing berries like crazy, these cupcakes may have the joy of gracing my palette soon!!

  • Congrats on completing your first year of residency! That’s a great milestone. And so is making ALL these cupcakes – it’s very impressive!

  • Annie

    I honestly don’t think I could choose three. So many of them were fabulous!

  • Congrats Annie! I’m an NP and I work in the NICU. On nights, when the attending is out I train the residents. I just worked with an intern yesterday and it was her second shift. We had to go down to the emergency room for a resuscitation and the poor thing was shaking like a leaf! But she did great and was so sweet.

    Have you ever mentioned what your specialty is? Are you a pediatric resident? Adult? Surgery? Just curious!

  • These are the prettiest cupcakes I’ve seen in a long time!
    I LOVE that you use a homemade filling, rather than jam! I can’t wait to find the special occassion to make these for! Thanks :)

  • kaibigan7

    MUST make these ASAP. Chocolate and raspberry with coffee? SIGN ME UP!

  • Anything that starts with “double chocolate” must be good. Cheers!

  • You are speaking my language! Chocolate and raspberry is my favorite flavor combination! I made a chocolate raspberry cake for my husband’s birthday that was kind of similar to this.

    Those cupcakes look amazing. I really like using a raspberry filling, but keeping the rest chocolate, so you get the bright berry surprise. Can’t wait to try these!

  • Your cupcakes always look so delicious!! I am making your oreo cupcakes tomorrow for my birthday party! Here’s to hoping they like them (which I am sure they will)! Congratulations on finishing your first year of residency :-D

  • That song has been stuck in my head ALL day thanks to you! ;-) Good thing I love Rent. :) Gorgeous cupcakes, Annie!

  • Congratulations on completing your first year of residency! I love chocolate cake made with coffee. Would espresso work? I am so going to give these a try.

  • Annie

    I think coffee would probably be best, just because espresso would make the coffee flavor a lot stronger – it’s a lot of liquid after all! As it is, the coffee just enhances the chocolate flavor but I think espresso would lean this more towards a mocha cake.

  • Wow! Impressive, blogging and studying! Your s’more cupcakes are on the top of my To-Cook list

  • Beautiful color, just amazing, I can not imagine how good they must taste.

  • Sarah

    I recently found your blog while googling around for creative 4th of July recipes. Baking and decorating cupcakes is my #1 hobby so I am loving this post and the links to all of your great recipes and photos. I was super surprised to find out that you are a resident and an IU alum (pizza bites recipe…Kilroys…yum!) My husband graduated from IUSM in ’08 and now we live in Charleston, SC where he is doing an anesthesia residency.

    I am so impressed with your recipes, photos and your website… and especially that you make time for all of this! Your page is now bookmarked and I’m so glad that I found it!

  • Wow. I’m drooling. Love the idea of putting ganache in the berries.

  • Daniella


    Would I be able to make these cupcakes 2 days in advance and then ice it the day before serving? Would you recommend that with any of your cupcake recipes?

    Please let me know. Thanks heaps!

  • What a beautiful cupcake, and the recap is really helpful!

  • Andrea R.


    I was trying to find your Blackberry Vanilla Cupcake recipe that I saw, but it says it’s gone. Do you know where you got it from so I can look it up? I have blackberries that I’m dying to use, and those sound wonderful! Thanks!

  • Annie

    I actually deleted that post. It’s a long story about a blogger who thinks their recipes should not be shared. To me, that is the whole point of food blogging, so I removed it entirely. My friend Shawnda has a blackberry cupcake recipe that looks great.

  • LOOK at all of those cupcakes!!! Oh my goodness…your fellow residents are thanking their lucky stars that they’re working with you!!!

    These sound fabulous! Whenever I go to Godiva, I get the chocolate raspberry truffle….think i need to try these!

  • Annie

    That would be fine. I almost always make and frost my cupcakes in advance, and refrigerate if the frosting has dairy other than butter.

  • They are *gorgeous*! :)

  • You’ve made a LOT of cupcakes over the past year! Yummy!!

  • Aimee

    The raspberry chocolate cupcakes look amazing. A friend introduced me to your blog last fall and you have been such an inspiration! I’ve made the Guiness and Bailey’s cupcakes twice and my friends and family still tell me they are the best cupcakes they have ever had. Thank you for sharing your photos, recipes, and tips!

  • Wow! You’ve been busy! Congrats on your first year!

    These are beautiful.

  • Toby D

    Annie – I just left you a comment on your Strawberry Ice Cream Brownie Cupcakes too! I also made these Double chocolate Raspberry Cupcakes this past weekend and they were amazing! My family and friends thoroughly loved them! Thanks for sharing!

  • I made these for our church’s 50th Anniversary potluck, and they were a HUGE hit! I cheated a bit and used seedless jam to fill them, and they were still amazing! Definitely a keeper! Next time I make these, I’ll try the homemade filling. Things were just too crazy this weekend, since my DH is the priest!!! Thanks! And everyone at St. Alban’s thanks you, too!!!

  • Lisa

    Annie – Your work just amazes me! Can you tell me what liners you use? I use the Wilton liners, but the cupcakes always seem to overpower the liner color, especially when making chocolate. These hot pink liners are perfect for this recipe!

  • Annie

    These particular liners are from Bake It Pretty. I also like Layer Cake Shop and Confectionery House online, as well as Sur La Table (in store).

  • Annie, these cupcakes are absolutely delicious! I made them for a friend’s birthday and she + her husband + kids loooooved them… I brought the extras to work (the hospital) the next day where my co-workers adored them, too. Thanks for a fantastic recipe!!! :)

  • Laura

    These look delicious! But my hubby is not a big raspberry person do you think your filling would work with other berries? Thanks!

  • Annie

    I would recommend just finding a different recipe with the fruit of your choice rather than just subbing out 1:1. Fruits vary in natural sweet/tartness and water content so it is best to find one designed with your fruit in mind.

  • ninabean

    The filling recipe turned out delicious the only down side was it only made enough to fill 6 cupcakes.

  • Annie

    You must have used a ton of filling per cupcake then. I just made these a week ago and filled 24 cupcakes with it.

  • Sara

    Can you use semi-sweet chocolate chips instead of finely chopped? This recipe looks amazing!!

  • Annie

    Chips don’t have the same melting properties as bar chocolate due to different butter fat content. You could, but I wouldn’t recommend it.

  • Sara

    Thanks, Annie! I can’t wait to make them.

  • Jay

    I’ve looked everywhere for a chocolate cake recipe but couldn’t find anything that had the texture, taste and moistness like these cupcakes. I want to know if I used this cupcake recipe for a cake if there is anything in the recipe that would need to be changed drastically?

  • Annie

    No, only the baking time will differ.

  • Michelle C

    These are amazing! What is the best way to store them if I want to make them ahead a night? I am worried the raspberries will get runny or the cakes soaked?

  • Annie

    Please see the FAQ page.

  • Heidi

    Somehow I ended up with 36 cupcakes from the recipe, which is definitely not a problem, and I had plenty of raspberry filling to pipe into all of them. I’m about to start on the ganache… I love icing, but I’ve never made ganache-do you think it’s worth making 50% more or is this recipe pretty generous? Also, when you pipe ganache, do you use just a plain round hole to get it to look the way yours do? It looks so pretty and I don’t want to mess it up… I don’t know how much it spreads out when you pipe it.

  • Annie

    I try to keep the amount in the recipe as close to what you need as possible, so I don’t think 50% would cut it. I don’t use a tip for the ganache on these cupcakes, I just spread it with an offset spatula.

  • These cupcakes were a huge hit here Annie! I could not stop piping ganache into raspberries and eating them, such a genius idea :)

  • cupcake lover

    These are my new favorite cupcakes… EVER! The rasberry and chocolate taste so yummy together. Thanks for the recipe!

  • Sarah

    This is truly the BEST chocolate cake I have ever tasted. I have made this recipe multiple times, and have also used with a peanut butter filling and icing which was yummy! The cake is so moist and delicious, it is wonderful all by itself! The raspberry filling is the perfect compliment to the chocolate and the cupcakes are oh so pretty as well!
    I had someone request that I make this as a cake! I was thinking it should make 2 8 inch or 2 9 inch layers. Do you think I could use the filling between the layers, or is it not thick enough? I was just going to put the ganache over the entire cake and decorate the top with the fresh raspberries.
    Would love your input and any suggestions!

    Thanks so much!


  • Annie

    You might want to check out my chocolate raspberry truffle layer cake. It’s a similar idea. Either way, this filling would be fine for a layer cake but I would probably recommend using a frosting or ganache piped around the edge to create a well so that the filling doesn’t ooze out from between the layers. Enjoy!

  • Sarah

    Hi Annie, Looking forward to making these for my daughter’s birthday party. Just wondering if these would freeze o.k. for a week prior to party? I would thaw and then frost. Just curious on your thoughts. Thanks for your time.

  • Annie

    Please see the FAQ page. Thanks!

  • respond asap

    where do i add the finely chopped chocolate chips with the coffe into the cupcakes?

  • Anonymous

    “Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended.”

  • elenasmommy

    These look amazing! Wondering about the unsweetened cocoa powder — do you use Dutch-processed?

  • Anonymous

    No, if Dutch process isn’t indicated, you can assume just regular. Enjoy!

  • Luke

    What Should I do with altitude cooking. I tried to make but they caved in and are like mush. Please Respond soon because we need them by tomorrow!!!

  • Luke

    What Should I do with altitude cooking. I tried to make but they caved in and are like mush. Please Respond soon because we need them by tomorrow!!!

  • Anonymous

    Unfortunately I have no experience with baking at altitude. Try Googling for advice. Good luck!

  • Luke

    Thank you so much for responding so quickly!!

  • Lisa

    As you use buttermilk in the recipe, can i use dutch cocoa instead of natural cocoa? :)

  • Anonymous

    Please see the FAQ page.

  • Lisa

    Oh my word! I used Dutch cocoa and they turned out sublime!!! A little domed so I shall adjust the cooking temp next time and see if I can get them flatter. The texture is sooooo light and moist and so chocolatey!!! I paired it with vanilla bean cream cheese frosting and chocolate fudge core and took them into work!!! They went down soo well, thanks Annie!!!

  • Andrea

    Annie, this cake recipe is my new staple for chocolate cupcakes! Its just so moist and delicious!

  • Annie,
    These are the best cupcakes I’ve ever made! SO moist, delicious, rich and just amazing!!! I ended up getting 32 cupcakes, and definitely wanted to eat all 32 myself!
    Thanks for the great recipe!

  • AnOptimisticAtHeart

    I agree with Lauren! I made these for my coworkers and they were a major hit! Thank you so much for the great recipe! :)

  • Amanda

    Hi Annie! I’m not sure if my question actually posted, so I apologize if this is a repeat, but I’ve been looking for a good chocolate raspberry cupcake recipe, and based on all these reviews, looks like my search is over! I only have one question in regards to the frosting… I’m making these for a good friend’s wedding shower, and in order to stay with the colors of the wedding, I need a white frosting… Would either a cream cheese icing or some type of buttercream icing work with these??? Thank you so much!

  • annieseats

    You can use whatever frosting you like. Enjoy :)

  • Nina

    36 beautiful and delicious cupcakes for the American Cancer Society Hope Lodge in my city :) THE BEST Chocolate Cupcakes EVER! I used a milk chocolate frosting however next time I am going allll the way!

  • These are delicious! Thanks for the recipe :)

  • Kendal

    Hi Annie! I’ve made these cupcakes before and they are incredible! However, I spent ages trying to finely chopped 15 oz of chocolate. How do you recommend finely chopping the chocolate without consuming your entire day?

  • annieseats

    It shouldn’t take more than a few minutes to chop the chocolate. I just use a large chef’s knife and it’s a pretty quick task.

  • Laila Mirza

    Hi! I was just wondering if the coffee should have any sugar or cream in it? Or should it just be straight, black coffee?

  • annieseats

    Just straight coffee.