Description
Delight in these decadent Chocolate Raspberry Cupcakes featuring moist chocolate cupcakes filled with luscious homemade raspberry jam and topped with a creamy raspberry frosting. Garnished with melted semi-sweet chocolate and fresh raspberries, these cupcakes are perfect for any special occasion or a sweet indulgence.
Ingredients
Raspberry Jam Filling
- 2 ½ cups raspberries
- ⅓ cup sugar
- 1 ½ tablespoons water
- 1 ½ tablespoons corn starch
Chocolate Cupcakes
- ¾ cup all-purpose flour
- ¾ cup sugar
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Lifeway Kefir Chocolate Low Fat Milk
- ⅓ cup vegetable oil (or canola oil)
- ⅓ cup warm water
- 1 large egg
- 1 teaspoon vanilla extract
Raspberry Frosting
- 1 cup unsalted butter, room temperature
- 2 ¾ cups powdered sugar
- 3 tablespoons raspberry jam
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
Decoration
- 12 fresh raspberries
- ½ cup semi-sweet chocolate chips, melted
Instructions
- Make Raspberry Jam Filling: In a medium saucepan, combine raspberries, sugar, water, and corn starch. Cook over medium heat, stirring constantly, for 5-10 minutes until the mixture thickens into a jam-like consistency. Transfer to a heat-safe bowl and refrigerate to cool completely.
- Prep Cupcake Pan: Preheat the oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a large bowl, whisk together the Lifeway chocolate kefir milk, vegetable oil, warm water, egg, and vanilla extract just until blended.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, whisking gently just until combined. The batter will be thin—do not overmix.
- Bake Cupcakes: Evenly distribute the batter into the lined muffin cups. Bake for approximately 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare Raspberry Frosting: Using an electric stand mixer fitted with a paddle attachment, beat the butter on high speed for 1-2 minutes until creamy. Add powdered sugar, 3 tablespoons raspberry jam, heavy cream, and vanilla extract. Mix on low speed until combined (about 30 seconds), then beat on high speed for 1-2 minutes until smooth and fluffy.
- Melt Chocolate: Place semi-sweet chocolate chips in a small heat-safe bowl and melt in the microwave in 20-second intervals, stirring in between until completely melted. Set aside.
- Core Cupcakes: Once cupcakes are cooled, use a piping tip or small sharp knife to carefully cut out the center of each cupcake without puncturing the bottom. Fill each cavity with raspberry jam using a piping bag or small spoon.
- Frost Cupcakes: Fill a piping bag fitted with a Wilton 6B tip with the raspberry frosting. Pipe swirls of frosting onto each cupcake.
- Decorate: Drizzle melted chocolate over the frosted cupcakes and top each one with a fresh raspberry.
- Store: Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes
- For best results, ensure cupcakes are completely cooled before coring and filling to prevent melting or collapsing.
- The raspberry jam can be made in advance and refrigerated until needed.
- You can substitute the Lifeway Kefir Chocolate Low Fat Milk with regular chocolate milk if unavailable.
- Use fresh raspberries for garnish for best flavor and appearance.
- Allow melted chocolate to cool slightly but not harden before drizzling over the cupcakes to prevent clumping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
