Recently I wanted to send a gift over to our babysitter to thank her for taking such wonderful care of Andrew this year.  It was tough to figure out what to give her that could really express just how grateful we are but I finally settled on a spa gift certificate for some well-deserved pampering.  I also felt that I should send something her whole family could enjoy, since they have all been so loving and welcoming to Andrew.  The answer for this was a no-brainer – cupcakes!  Her three girls love when I send over cupcakes and the whole family LOVES chocolate, so I settled on these chocolate raspberry cupcakes.  They are a basic devil’s food cake, filled with raspberry jam, topped with raspberry jam buttercream.  The special surprise on top is that the fresh raspberries themselves are filled with ganache, hence the “truffle” in the title – divine!  Chocolate and raspberry are so clearly made for each other, and these really turned out wonderfully.  

Of course, I wasn’t completely on my game when I made these and accidentally filled about half of them with strawberry jam (in my defense, the jar looks identical!)  They still tasted great though.  Next time I will make a few changes.  The first would be to pipe the filling into the cupcakes rather than use the cone method.  This cake is very moist and crumbled quite easily when cut into, making it less than ideal for the cone method.  I think piping it in with a pastry bag would be much more effective for a neater result.  Also, I strongly prefer using fresh/frozen raspberries rather than jam in recipes, so next time I think I’ll try the filling from this Smitten Kitchen recipe.   Enjoy!

Note: I have been gone on a week-long beach vacation since making these, and have consequently forgotten how many the batch yields.  I know that I made 16, but I cannot remember if there was extra batter left over (I think there was).  Sorry to not post a more accurate estimate! 

Chocolate Raspberry Truffle Cupcakes
For the cupcakes:
9 tbsp. unsweetened cocoa powder
1 1/2 cups cake flour
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
8 tbsp. unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1/2 cup strong coffee (or water)
1/2 cup whole or low-fat milk

For the filling:
Seedless raspberry jam

For the raspberry truffles:
2 pints fresh raspberries
5 oz. semisweet or bittersweet chocolate, finely chopped
1/4 cup seedless raspberry jam 
1/3 cup heavy cream 

For the frosting: 
16 tbsp. unsalted butter, at room temperature
6 cups powdered sugar
1/2 cup seedless raspberry jam
Pink icing color (optional) 

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a small bowl sift together the cocoa powder, cake flour, salt, baking soda, and baking powder.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.  Mix in the eggs one at a time, scraping down the sides of the bowl between additions.  

In a liquid measuring cup, combine the coffee and milk.  Add half of the dry ingredients to the mixer and mix on low speed just until incorporated.  Stir in the coffee-milk mixture and mix until combined.  Add in the remaining dry ingredients, again mixing just until incorporated.  Divide the batter evenly between the cupcake liners, filling the cups about 3/4 full.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Transfer to a wire rack to cool completely. 

Once the cupcakes have cooled completely, heat some raspberry jam just enough to allow for easy stirring and smooth texture (I do about 20-30 seconds).  Transfer the jam to a pastry bag fitted with a large plain tip, poke into each cupcake and pipe a small amount inside.

To make the raspberry truffles, rinse fresh raspberries and transfer to a baking sheet lined with paper towels.  Gently shake the berries around to remove excess water.  Place the chocolate and jam in a small heatproof bowl.  Bring the cream to a boil in a small saucepan.  Remove from the heat and pour over the chocolate and jam.  Let stand for about 3 minutes.  Whisk together gently until smooth.  If any unmelted lumps remain, microwave a few seconds and whisk again.  Let the ganache cool a bit until it has thickened slightly (enough to be piped through a pastry bag).  Once it has reached the right consistency, transfer the ganache to a pastry bag and pipe into the center of the clean raspberries.  Refrigerate at least 15 minutes to set.

To make the frosting, place the butter and jam in the bowl of a stand mixer fitted with the paddle attachment.  Cream on medium-high speed until well incorporated, about 2 minutes.  Sift in the powdered sugar and mix until smooth.  Tint with icing color as desired.

To finish the cupcakes, frost with the raspberry jam buttercream and top with a few of the raspberry truffles.   

Source: adapted from Hello! Baker, originally from David Lebovitz and Culinary Concoctions by Peabody

  • These are killing me! I don’t think there’s any way to make these here, and that totally bums me out. I absolutely LOVE the blog’s new look. Adorable!

  • Yum! These look delicious!!! I have never been able to “neatly” do the cone method of filling myself. I think that works better with very heavy dense cakes and I like light and airy cakes. Piping would def be easier!
    And don’t feel about about the jam mistake! I did that once for something I was making for my mom and she hates strawberries, but she didn’t even notice!

  • Wow – I never thought to fill raspberries with ganache – what a fantastic idea! Raspberries and chocolate are a perfect pair in my opinion. Your cupcakes look gorgeous! And I love the new look of your site :)

  • Sarah K

    Love love love the new look of the website. Very appealing! As are these cupcakes!

  • Anna

    These look divine!

    Did you change your site layout? I love the new header and the green and cream. very cute.

  • LucyinAZ

    Love the new look!!! I’ve become quite the fan of yours! I go to your blog everyday! Everything you make looks fabulous!!!

  • These look amazing. I love chocolate and berry flavors together. Also, just wanted to compliment your site redesign. Looks great!

  • I love your blogs new look! Your cupcakes look divine!

  • These look amazing!! Chocolate and raspberries are a wonderful combination. Love the new look of the site too :)

  • Amy

    These are SO cute! I also LOVE your new blog layout!!

    I nominated you for a blog award in my blog. :)

  • These looks delicious! I love your new blog design! Super cute!

  • maeghan

    Another great cupcake recipe to add to my list! Looks delicious!

  • They are gorgeous. Everything you bake/make is absolutely wonderful.

  • Nice header! These look so cute and pretty!

  • oh these just beautiful! i like that they are jam filled but fresh or frozen berries sound equally nice :) x

  • This is a truly special gift for your babysitter. I love the colors in these. Gorgeous job on presenting them and the flavors sounds amazing.

  • YUm! They are so so cute!!!! Im loving the new face to the website too :)

  • Cute nice site design!

    Gorgeous cupcakes and I love the idea of putting chocolate in the raspberries!

  • Beautiful. I just love all that pink!

  • oneordinaryday

    These are gorgeous!!

  • These are absolutely gorgeous!

  • These are so pretty, Annie. Great job on the new layout. I just love it!

  • GORGEOUS! I’m putting these on my “to make” list. Love the chocolate filled raspberries too, what an elegant touch!

  • So creative and delicious looking! They almost look too good to eat :-)

  • Those look absolutely beautiful. Yum!

  • TasteStopping

    We have handfuls of raspberries ripening in our garden everyday, so I am always on the lookout for a recipe that can help me use them all up. So far we’ve done souffles and ice cream (and berries straight up, of course), but I will have to make these next. I think for the buttercream I will just puree the berries and add them in, maybe with some extra powdered sugar. What do you think?

    I found your photo of these delicacies on MegaNom.tumblr and wanted to drop you a line to tell you about TasteStopping. It’s a site I’ve developed that publishes food photos that have been rejected from the other, curated sites. It’s a lot of fun. I hope you’ll visit and consider submitting some photos (if you have any!)


  • Wow!
    They look so elegant yet tasty. I am so excited to try to make some. I love anything that mixes fruit and chocolate. I have such a sweet tooth and this looks so very delectable. Thank you for sharing this.

  • Those cupcakes look amazing and I imagine that those raspberries totally made them with the ganache piped inside!

  • these look amazing

  • Very pretty!

  • Wow! What a great post! These cupcakes look awesome! Surely is very tasteful! I loved your blog! So lovely!

  • Erin

    I was just thinking about these from Peabody’s blog, and now that I see them in your post, I think it was meant to be! I’ll probably make them this week :)

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  • Jessica

    What size tip did you use to pipe the frosting onto these cupcakes? Thanks! What a talented person you are!!

  • Annie

    Hi Jessica,
    This tip (the one I use for most of my cupcakes) is actually from the mechanical pastry bag set I got at Williams Sonoma. So, it isn’t labeled with an exact number or anything. It’s basically just a large star tip. Sorry I can’t be more specific!
    :) Annie

  • molly

    wow annie these look yummy i was thinking of trying them but i only have straberries would that be okay??

  • Annie

    Hi Molly,
    I think you could use strawberries to fill with ganache, but I don’t think strawberry jam on the inside of the cupcake would taste quite right. Maybe do a strawberry puree or filling instead of jam.
    :) Annie

  • Steph

    Oh, my heck! This frosting is divine! I loved it!

  • Amanda N

    Hi Annie,

    Just a quick question. Do you think if I made the raspberry truffles the night before they would still taste and look all right the next day? And should I wait to top them just before I head out the door? (I plan to make these for an upcoming wedding shower I’m attending.) Thanks in advance!

  • Annie

    You can do everything the night before.

  • grumpy2u27

    i made these last night for my sister in laws 19th birthday, everyone loved them..they are so yummy,.. i did use the filling from smitten kitchen.they were amazing and so pretty…thanks

  • The filling looks devine! So cute! I did a version of these for Valentine’s day. For the icing I used pureed raspberries instead of jam to reduce added sweetness. I also like the look of the pieces of fruit in the icing.

  • Lydia

    These look amazing! I was wondering if you can use frozen raspberries? If so, let them thaw or not? Thanks :)

  • Annie

    Frozen raspberries definitely wouldn’t work for this recipe. Sorry!

  • Emmelyn

    Made a variation of these today and they were wonderful! I made a different base. I was attempting to make a dairy free version – so I used dairy free margarine, and the frosting ended up being a little bit runny, but it was still delish! So beautiful!

  • Emmelyn

    Oh and I used Raspberry Danish Dessert for the filling/frosting, and it turned out great! It was probably sweeter than a jam would be, but it turned the frosting a beautiful pink!

  • Maria

    What if seedless rasberry preserve isn’t in your store, could you use the one with seeds?

  • Annie

    Sure, you could just strain them out.

  • Meagan

    Im so excited, my sister Birthday is at the end of the month and we always celerate on ThanksGiving. Her favorit fruit is raspberries so im makeing these for her birthday. i will let you know how they turn out.
    P.S i love your site im doing alot of things for my youngest sons birthday next month from your lil mans sesame street party!! thanks for the great ideas
    Meg :)

  • Meagan

    oh is there a way for me to send you pics of the things you inspierd

  • Annie

    You are welcome to post them on my Facebook page. A lot of readers do that.

  • Heidi

    I made these last week and they were scrumptious. I have a bday cake to make this Friday and would like to use the same recipe. Will the same recipe make a standard 2 layer cake? Do I need to change cooking time or temp?

  • Anonymous

    Please see the FAQ page.

  • confused

    1/2 cup strong coffee (or water)

    i dont understand this line, do you mean dry coffee or coffee that is already made with hot water in it?
    so you mean one cup of coffee or just plain water?
    sorry, just want to make surE!!

  • annieseats

    Yes, I mean coffee or water.

  • Becki Sue

    Made these for a Memorial Day cookout. Absolutely delicious. I used the Smitten Kitchen raspberry filling instead of jam, as you suggested. Excellent! The frosting was such a beautiful color, even without coloring. I’m a raspberry fiend and these may well be my favorite cupcake ever. Thank you, Annie, for your wonderful blog. It is the first place I go when I need a new recipe!

  • Sammieve44

    I made these for my wife’s birthday and they were AMAZING!!! I used seeded jam and it came out great. No need for the food coloring the color was pretty. I also added raspberry sugar sprinkles onto too.

  • Erica

    Do I need to refrigerate these after adding frosting?

  • AmyFD

    Thank you for the recipe! I made the batter into two 9 in’ round cake pans and it worked just fine. I baked them for the same amount of time as the cupcakes. The ganache filled raspberries are the best! Next time I can save time and not make the cake and just make those!!! :)