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Baking recipe · from the recipe book

Chocolate Raspberry-Filled Cupcakes with Whipped Cream

Moist, dark cocoa cupcakes hide a tangy, jammy raspberry center under a cloud of lightly sweet vanilla whipped cream and fresh berries.

Chocolate Raspberry-Filled Cupcakes with Whipped Cream

Ingredients

  • 2½ cups300 gRaspberriesdivided: 250 g for filling, 12 berries (about 50 g) for garnish
  • 1 cup210 gGranulated sugardivided: 30 g for filling, 180 g for batter
  • 1 tbsp10 gCornstarch
  • 2 tsp10 gLemon juice
  • 1¼ cups150 gAll-purpose flour
  • ½ cup40 gUnsweetened cocoa powder
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp3 gBaking powder
  • ½ tsp3 gSalt
  • 2 large100 gEggsroom temperature
  • ¾ cup (180 ml)180 gButtermilk, low-fatroom temperature
  • ⅓ cup80 gCanola oil
  • 2 tsp8 gVanilla extractdivided: 6 g for batter, 2 g for cream
  • ½ cup (120 ml)120 gBrewed coffeehot
  • 1 cup (240 ml)240 gHeavy creamwell chilled
  • ⅓ cup40 gPowdered sugar

Steps

  1. Make the filling first: set aside 12 of the raspberries for garnish. In a small saucepan, stir the remaining raspberries with 30 g of the granulated sugar, the cornstarch and the lemon juice. Cook over medium heat, mashing, until bubbling and thick, 5 to 6 minutes. Transfer to a bowl and refrigerate until cold.
  2. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  3. In a large bowl, whisk the flour, unsweetened cocoa powder, baking soda, baking powder, salt and the remaining 180 g of granulated sugar.
  4. In another bowl, whisk the eggs, buttermilk, canola oil and 6 g of the vanilla. Stir this into the dry mixture until just combined, then slowly whisk in the hot coffee to make a thin, smooth batter.
  5. Divide the batter among the liners, about two-thirds full. Bake 18 to 20 minutes, until a toothpick in the center comes out clean.
  6. Cool the cupcakes in the pan 5 minutes, then on a rack until completely cool, about 1 hour.
  7. With a small knife or apple corer, cut a cone about 1 inch deep from the center of each cupcake. Spoon the cold raspberry filling into the holes, dividing it evenly, and press the trimmed tops back on (snack on any extra cake bits).
  8. Whip the cold heavy cream with the powdered sugar and the remaining 2 g of vanilla to firm peaks. Pipe or spoon it over the cupcakes.
  9. Top each cupcake with one of the reserved raspberries. Serve right away or refrigerate up to a day.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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