Soft Chocolate Cupcakes with Sweet Raspberry Filling

If you love a chocolate dessert that feels a little special without being fussy, these soft chocolate cupcakes are going to be right up your alley. They bake up rich and tender, with that deep cocoa flavor that makes your kitchen smell amazing while they’re in the oven. Then there’s the raspberry filling tucked inside, which adds just the right pop of sweetness and keeps every bite from feeling too heavy. It’s the kind of treat that looks bakery-worthy but comes together easily at home.

I also love that this recipe doesn’t require anything complicated or hard to find. A simple Wilton 12-Cup Muffin Pan and greaseproof cupcake liners are all you need to get started, and the batter comes together quickly in a large mixing bowl. Using a good-quality cocoa powder like Ghirardelli Unsweetened Cocoa Powder really deepens the chocolate flavor, and a smooth seedless raspberry jam makes filling the centers quick and mess-free. If you have a piping tip or cupcake corer on hand, it makes that step even easier.

These cupcakes are perfect for birthdays, Valentine’s Day, bake sales, or just a cozy weekend treat when you want something sweet but familiar. I usually finish them with a swirl of frosting using a Wilton piping bag and tip, but spreading it on with an offset spatula works just as well. Add a few fresh raspberries or some chocolate shavings on top, and suddenly you’ve got a dessert that feels extra special without a lot of extra effort. They’re the kind of cupcakes that disappear fast, so you might want to grab one early.

 

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour: This gives the cupcakes their soft structure while keeping the crumb light and tender.

• 1 cup granulated sugar: Adds just the right amount of sweetness and helps keep the cupcakes moist.

• 6 tablespoons unsweetened cocoa powder: Brings rich, chocolatey flavor to every bite.

• 1 teaspoon baking soda: Helps the cupcakes rise and keeps them fluffy.

• 1/2 teaspoon baking powder: Works alongside the baking soda for an even, reliable lift.

• 1/2 teaspoon salt: Balances the sweetness and enhances the chocolate flavor.

• 1 large egg: Binds everything together and adds richness to the batter.

• 1/2 cup buttermilk: Keeps the cupcakes extra moist and adds a subtle tang.

• 1/2 cup warm water or brewed coffee: Thins the batter and deepens the cocoa flavor without tasting like coffee.

• 1/4 cup vegetable oil: Makes the cupcakes soft and moist, even after they cool.

• 1 teaspoon vanilla extract: Adds warmth and rounds out the chocolate flavor.

• 1/2 cup raspberry jam (for filling): Creates a sweet, fruity surprise in the center of each cupcake.

For the Chocolate Raspberry Frosting:

• 1/2 cup unsalted butter, softened: Forms the creamy, rich base of the frosting.

• 2 cups powdered sugar: Sweetens the frosting and gives it a smooth, fluffy texture.

• 1/4 cup unsweetened cocoa powder: Adds deep chocolate flavor to the frosting.

• 2–3 tablespoons seedless raspberry jam: Brings bright raspberry flavor and a hint of tartness.

• 1–2 tablespoons milk or cream: Helps loosen the frosting to the perfect spreading or piping consistency.

• 1 teaspoon vanilla extract: Enhances both the chocolate and raspberry flavors.

• Pinch of salt: Balances the sweetness and makes the flavors pop.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

Step 1: Preheat the oven to 350°F and line a 12-cup muffin pan with baking liners.

Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Step 3: Add the egg, buttermilk, warm water or coffee, oil, and vanilla. Whisk until the batter is smooth. It will be thin.

Step 4: Divide the batter evenly between the liners and bake for 18 to 20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.

Step 5: Once cooled, use a small knife or the end of a piping tip to remove a small center from each cupcake. Fill each opening with raspberry jam.

Step 6: To make the frosting, beat the butter until creamy. Add the powdered sugar, cocoa powder, raspberry jam, vanilla, and salt. Mix on low, adding milk as needed until the frosting is smooth and spreadable.

Step 7: Pipe or spread the frosting onto the cupcakes. Add fresh raspberries or chocolate shavings on top if you like.

Serving & Storing

• Serve at room temperature so the cupcakes are soft and the frosting is perfectly creamy.

• Garnish just before serving with fresh raspberries or chocolate shavings for the best presentation.

• Store in an airtight container at room temperature for up to 2 days.

• Refrigerate if needed for up to 4 days, especially if your kitchen is warm.

• Let refrigerated cupcakes sit out for about 20–30 minutes before serving so they soften up.

• Freeze unfrosted cupcakes for up to 2 months, then thaw and frost when ready to serve.

• Avoid stacking without liners to keep the frosting looking neat and fresh.

Variations

• Swap the raspberry jam for strawberry, cherry, or blackberry jam for a different fruity filling.

• Make them extra chocolatey by adding chocolate chips to the cupcake batter.

• Use cream cheese frosting instead of chocolate frosting for a tangy contrast to the sweet filling.

• Turn them into mini cupcakes for parties or bake sales, adjusting the bake time as needed.

• Add a splash of liqueur like Chambord or raspberry syrup to the frosting for an adult twist.

• Top with fresh berries instead of frosting for a lighter, less sweet option.

• Make them dairy-free by using plant-based butter, milk, and yogurt in place of buttermilk.

Substitutions

• Use plain yogurt or sour cream thinned with a little milk if you don’t have buttermilk.

• Swap vegetable oil for melted butter if you prefer a richer cupcake flavor.

• Use gluten-free all-purpose flour in a 1:1 ratio to make these gluten-free.

• Replace raspberry jam with preserves if that’s what you have on hand.

• Use almond or oat milk in place of dairy milk or cream in the frosting.

• Sub cocoa powder brands freely, just stick with unsweetened for best results.

• Use vanilla bean paste instead of vanilla extract for a slightly stronger vanilla flavor.

FAQs

Can I make these cupcakes ahead of time?

Yes. You can bake the cupcakes a day ahead and store them unfrosted in an airtight container, then fill and frost them the day you plan to serve.

Do I have to use coffee in the batter?

No, the coffee is optional. It helps deepen the chocolate flavor, but warm water works just as well and won’t affect the texture.

How do I fill the cupcakes without a cupcake corer?

You can use a small knife or the end of a piping tip to remove the center, then spoon or pipe the jam into the cupcake.

Can I use fresh raspberries instead of jam?

Jam works best for a smooth, sweet filling, but you can mash fresh raspberries with a little sugar if needed.

Why is the batter so thin?

That’s normal. A thinner batter helps create soft, moist cupcakes with a tender crumb.

Can I freeze these cupcakes?

Yes. Freeze the cupcakes without frosting for best results. Thaw at room temperature, then fill and frost before serving.

How can I make the frosting thicker or thinner?

Add more powdered sugar to thicken or a splash of milk or cream to thin it out until it reaches your preferred consistency.