These indulgent chocolate raspberry cupcakes are simple to make from scratch. Moist chocolate cupcakes are filled with raspberry jam and topped with a creamy raspberry white-chocolate ganache. They’re ideal for Valentine’s Day, birthdays, or any time you want a special treat.
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Chocolate and raspberry are a classic pairing: the tart fruit brightens rich chocolate. I started with an easy, no-mixer-required chocolate cupcake base, filled each cupcake with raspberry jam, and finished them with a white chocolate–based raspberry ganache so the fruit flavor really shines.
You’ll end up with moist, tender cupcakes that feel indulgent but are straightforward to prepare.
💗 Why you’ll love these moist chocolate cupcakes
- Simple recipe with no stand mixer required for the cupcakes.
- Raspberry white-chocolate ganache that tastes bright and creamy.
- A sweet raspberry jam center for a burst of fruit in every bite.
🍫 Ingredients needed
Scroll to the recipe card at the end for the full ingredient list and exact measurements.
White chocolate — use quality white chocolate baking bars and chop finely so they melt evenly.
Seedless raspberry jam — seedless jam keeps the ganache smooth; choose your preferred brand.
Heavy whipping cream — higher-fat cream gives a richer, more stable ganache. Avoid half-and-half or milk, which won’t set properly.
All-purpose flour — a kitchen scale yields the most accurate measurement; otherwise use the spoon-and-level method.
Cocoa powder — unsweetened natural cocoa powder provides classic chocolate flavor.
Sugar, baking soda, baking powder, and kosher salt — standard pantry ingredients for balance and rise.
Eggs — use large eggs at room temperature for best texture.
Buttermilk — store-bought is preferred; if needed, make a quick version by adding 1 tablespoon lemon juice or vinegar to milk to reach ½ cup.
Vegetable oil — keeps the cupcakes moist.
Vanilla — pure extract for added depth.
Hot water — enhances the cocoa flavor and loosens the batter.
Raspberry jam (for filling) — use your favorite jam or preserves; seedless is fine but not required for filling.
👩🏻🍳 How to make raspberry white-chocolate ganache
Place finely chopped white chocolate in a heatproof bowl and set aside. Combine seedless raspberry jam and heavy cream in a small saucepan and warm over medium heat until the mixture is simmering with small bubbles around the edge — do not boil.
Pour the hot cream and jam over the chopped white chocolate and let sit 1–2 minutes to soften the chocolate. Stir gently until smooth. If you want a brighter pink color, add a drop or two of gel food coloring to the cream before pouring.
Refrigerate the ganache until cool and thickened, about 1–2 hours. Chill covered if making ahead.
🥣 How to make the chocolate cupcakes
Preheat the oven to 350°F. Line two muffin pans with 16 cupcake liners.
In a medium bowl, sift together flour and unsweetened cocoa powder. Whisk in sugar, baking soda, baking powder, and kosher salt.
In a separate small bowl or measuring cup, whisk together eggs, room-temperature buttermilk, vegetable oil, and vanilla. Add the wet mixture to the dry ingredients, then stir in hot water. Whisk until just combined — the batter will be on the thinner side.
Divide the batter among the 16 liners, filling each about halfway. Bake 15–18 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let the cupcakes cool in the pan on a wire rack.
After the cupcakes have cooled, remove a small portion from the center of each (use a paring knife, apple corer, or large piping tip). Fill each cavity with raspberry jam — about ½ teaspoon per cupcake works well. Replace the trimmed piece if you like, or enjoy it as a snack.
🧁 How to frost and decorate
When the ganache has chilled and thickened, whip it in a stand mixer or with a hand mixer until fluffy and pipe-able, about 3–4 minutes. The ganache will be stickier than a buttercream but still pipe nicely.
Fit a piping bag with a Wilton 1M tip to pipe rosettes, or spread the ganache with an offset spatula. Finish with sprinkles or chocolate jimmies if desired.
📝 Tips for success
- Use room-temperature ingredients for even mixing.
- Measure flour by weight when possible for accuracy.
- Make the ganache first so it has time to chill and firm up.
- Fill cupcake liners only halfway to avoid overflow.
- Use a cookie scoop for even portioning.
- Remove cupcakes from the oven when a toothpick shows a few moist crumbs to keep them tender.
- The ganache is stickier than traditional ganache because of the jam; be patient when piping.
- You can use the ganache as the filling instead of jam if preferred.
Pro tip — To quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5–10 minutes.
💡 Alternative frosting ideas
Raspberry buttercream — for a lighter, more traditional frosting use a raspberry buttercream. Freeze-dried raspberries folded into an American buttercream or Swiss meringue buttercream make a bright, fruity topping.
White chocolate buttercream — a white chocolate American buttercream pairs beautifully with the jam filling.
Chocolate buttercream — if you prefer a chocolate-focused cupcake, a rich chocolate buttercream or Swiss meringue chocolate buttercream will work well.
💬 Frequently asked questions
Why did my cupcakes sink?
Sunken cupcakes often come from over-mixing the batter, expired leavening agents, or incorrect oven temperature. Mix until just combined to avoid incorporating too much air, check that baking powder and soda are fresh, and verify your oven temperature with a thermometer.
Can I use a different cocoa powder?
This recipe was tested with natural unsweetened cocoa powder. Dutch-process cocoa may work but can alter the rise and flavor slightly.
Can I make them ahead?
Yes. Cupcakes can be baked a day or two ahead and stored in an airtight container at room temperature. Cupcakes filled and frosted will keep in the refrigerator for up to four days; store in an airtight container.
Why are my cupcakes dense?
Density usually results from too much flour or over-mixing. Measure carefully and combine ingredients until just incorporated.
Remember to pin this recipe to Pinterest!
🫙 How to store
Store cupcakes in an airtight container in the refrigerator for 3–4 days. They can be frozen for up to two months; thaw completely before serving. Ganache-based treats can sit at room temperature for up to two days, after which refrigeration is recommended, especially when filled with fruit preserves.
If you make these Chocolate Raspberry Cupcakes, snap a photo and tag @twosugarbugs on Instagram — it’s always a joy to see your creations. Happy baking!
More raspberry and chocolate desserts
- Raspberry Brownies
- White Chocolate Raspberry Cookies
- Homemade Raspberry Cake
- Raspberry White Chocolate Loaf Cake
If you try this recipe (or any recipe from this site), please come back and leave a review and a star rating. I read every comment and love hearing from you!
Moist Chocolate Raspberry Cupcakes
These decadent chocolate raspberry cupcakes are easy to make from scratch. Moist chocolate cupcakes are filled with raspberry jam and frosted with a raspberry white-chocolate ganache.
Using weight (metric) measurements when available improves accuracy and results.
15 minutes
18 minutes
2 hours
2 hours 33 minutes
Ingredients
Raspberry white-chocolate ganache
- 12 ounces white chocolate, finely chopped (342g)
- ½ cup seedless raspberry jam (160g)
- 5 tablespoons heavy whipping cream (75g)
Chocolate cupcakes
- 1 cup all-purpose flour (125g)
- ½ cup natural unsweetened cocoa powder (48g)
- 1 cup granulated sugar (200g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ½ cup buttermilk, room temperature (120mL)
- ¼ cup vegetable oil (60mL)
- 2 teaspoons pure vanilla extract
- ¼ cup hot water (60mL)
- Raspberry jam for filling
Instructions
- Make the ganache: Place chopped white chocolate in a heatproof bowl. Heat raspberry jam and heavy cream until simmering. Pour over chocolate, wait 1–2 minutes, then stir until smooth. Chill 1–2 hours until thickened.
- Prepare cupcakes: Preheat oven to 350°F. Line two muffin pans with 16 liners.
- Sift flour and cocoa together. Whisk in sugar, baking soda, baking powder, and salt. In a separate cup, whisk eggs, buttermilk, oil, and vanilla.
- Add wet ingredients to dry, then whisk in hot water until combined. Divide batter among liners, filling halfway.
- Bake 15–18 minutes until a toothpick shows a few moist crumbs. Cool in the pan on a wire rack.
- Core each cooled cupcake and fill with raspberry jam (about ½ teaspoon each). Replace the reserved cake piece if desired.
- Whip chilled ganache until fluffy, then pipe or spread on cupcakes. Decorate as desired.
Notes
Use heavy whipping cream for the ganache — half-and-half or milk will not set properly. To make a quick buttermilk, add 1 tablespoon lemon juice or vinegar to milk to reach ½ cup and stir. If only table salt is available, start with half the listed amount. Cupcakes will keep covered in the refrigerator for 3–4 days or can be frozen for up to two months. Ganache can sit at room temperature for two days before refrigeration is recommended.
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 293Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 181mgCarbohydrates: 41gFiber: 1gSugar: 31gProtein: 4g
Nutrition estimates are approximate and will vary by ingredients and portion sizes.
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