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Raspberry Cupcakes on Plate
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Raspberry & Chocolate Filled Cupcakes

Mini cupcakes filled with chocolate and raspberry, topped with cream cheese frosting is a good thing.
Course Dessert
Cuisine American
Keyword Cream Cheese Frosting, Cupcakes, Raspberry Cupcakes
Prep Time 35 minutes
Cook Time 40 minutes
Cook time assumes making 2 batches; per batch time 18 minutes
Total Time 1 hour 15 minutes
Servings 15

Ingredients

For the Cupcakes:

  • 1/2 cup butter at room temperature
  • 1-3/4 cup all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract

For the Cupcake Filling:

  • 23 fresh raspberries cut in half lengthwise
  • 1 3.5-ounce chocolate bar broken into 45 small pieces that are about 1/2 inch by 1/2 inch

For the Frosting:

  • 1/3 cup butter at room temperature
  • 1 package (8 ounces) cream cheese
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar

For Garnish:

  • Candy sprinkles color of your choice

Instructions

For the Cupcakes:

  • Preheat the oven to 350 degrees F. 
  • Line the muffin tins with cupcake liner papers. The batter yields about 45 mini cupcakes. 
  • For the Butter Mixture - To a large mixing bowl, add butter and sugar. Cream the butter and sugar until it’s light and fluffy. Set aside.
  • For the Flour Mixture - In a separate bowl, add flour and salt.  Whisk together (whisking the flour has a similar effect as sifting it).  Set aside.
  • For the Egg Mixture - In another separate bowl, add the baking powder, egg, buttermilk, and vanilla extract and whisk together. 
  • To the large mixing bowl (with the butter mixture), alternate adding the flour mixture, and the egg mixture. 
  • Mix well after each addition. 
  • Add the batter to the cupcake liners (about 3/4's full) and bake in a preheated oven until a toothpick put in the middle of a cupcake comes out dry (for about 15 to 20 minutes). 
  • When the pan is cool enough to handle, transfer the cupcakes to a cooling rack.  Let the cupcakes cool.

For the Cupcake Filling:

  • Into the middle of each cupcake (they can be slightly warm, just not hot), press one piece of the chocolate making the hole a slight bit larger than the size of the chocolate. 
  • Then, press ½ of a raspberry into the middle of each cupcake right next to the piece of chocolate.  Set the cupcakes aside.

For the Frosting:

  • In a medium size mixing bowl, add butter, cream cheese, vanilla extract and powdered sugar.  Beat with a mixer until creamy.
  • Frost each cupcake and top with colored candy sprinkles for garnish.