Chocolate Raspberry Filled Cupcakes
Deliciously moist chocolate cupcakes filled with tart raspberry jam and topped with airy whipped cream, perfect for any occasion.
Ingredients
For the Cupcakes
- 1 3/4 cups all-purpose flour Spoon into a cup and level to avoid packed flour.
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder For rich chocolate flavor.
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs Room temperature for better mixing.
- 1 cup milk Use room temperature for better emulsification.
- 1/2 cup vegetable oil Keeps cupcakes moist.
- 2 teaspoons vanilla extract
- 1 cup boiling water Used to bloom the cocoa powder.
For the Filling and Topping
- 1 cup raspberry jam Use a jam that you like; microwave if too firm.
- 1 cup heavy cream Chill bowl and beaters before whipping.
- 2 cups powdered sugar Gradually add to whipped cream for the best texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until there are no lumps.
- Add the eggs, milk, vegetable oil, and vanilla extract. Mix until just combined.
- Carefully pour in the boiling water little by little, stirring until the batter is smooth.
- Divide the batter among the liners, filling each about 2/3 full.
Baking
- Bake for 18–20 minutes, until the tops are set and a toothpick inserted comes out clean.
- Let the cupcakes cool completely on a wire rack.
Filling and Frosting
- Once cool, cut a shallow circle from the center of each cupcake and scoop out a small plug of cake for the jam.
- Spoon or pipe raspberry jam into each cavity until level with the top.
- Whip the chilled heavy cream until soft peaks form, then gradually add powdered sugar and whip until stiff peaks form.
- Frost the jam-filled cupcakes with whipped cream and serve immediately.
Notes
Cupcakes can be baked and filled ahead of time; whip the cream right before serving for best texture. Store unfrosted and unfilled cupcakes at room temperature for up to 2 days or freeze for up to 1 month.