Can I make this ahead of time?

Yes. This recipe is forgiving. Making the cupcakes a day ahead makes serving easier and lets the flavors settle naturally. Store them loosely covered in the fridge or at room temperature depending on how soon you will serve them.

How do I keep the filling from leaking?

Cool the cupcakes completely before cutting any centers. If the ganache is too thin, chill it briefly so it is tacky but not runny. Spoon the ganache into the well and press it gently so it sits below the frosting layer.

What if my ganache is too thick?

Warm it gently over a small bowl of hot water or microwave in 5-second bursts until spreadable. Avoid high heat to prevent separation. Once spreadable, let the ganache cool a little so it does not melt the frosting.

Can I freeze the finished cupcakes?

You can freeze finished cupcakes, but the texture of fresh raspberries and frosting can suffer slightly. For best results, freeze unfrosted cupcakes and thaw before filling and frosting. If you must freeze finished ones, wrap individually and defrost slowly in the refrigerator.

How do I make a quick ganache?

Heat equal parts cream and chopped chocolate until the chocolate is melted and smooth. Stir in a small spoonful of raspberry jam or a touch of raspberry puree for a fruit note. Strain if you want a very smooth texture.

Chocolate Raspberry Cupcakes 2026

Description

Delicious and easy-to-make chocolate cupcakes filled with rich raspberry ganache and topped with raspberry frosting.

Ingredients

Scale

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup raspberry chocolate ganache (store-bought or homemade)
1 cup raspberry frosting (store-bought or homemade)
Fresh raspberries for garnish

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Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
Gradually stir in the boiling water until the batter is smooth.
Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Allow the cupcakes to cool completely on a wire rack.
Once cooled, use a small knife to cut a hole in the center of each cupcake and fill it with raspberry chocolate ganache.
Top each cupcake with raspberry frosting.
Garnish with fresh raspberries before serving.

Notes

Store in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days. For longer storage, freeze unfrosted cupcakes for up to 3 months.

Nutrition

Serving Size: 1 cupcake
Calories: 300
Sugar: 30g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 4g
Cholesterol: 25mg