Chocolate Raspberry Cupcakes

Recipe Image

Notes

Nutrition Label

–+ servings

Course Dessert

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings Cupcakes

These dark chocolate cupcakes are topped with a whipped raspberry vanilla creme frosting that's out of this world!

Preheat oven to 350°F and line a cupcake pan with liners.
Combine all of the cupcake ingredients in a stand mixer and beat until combined with a whisk attachment.
Fill cupcake liners 3/4 full, about a scant 1/4 cup of batter.
Bake for 18 to 22 minutes until a toothpick comes clean from the center.
Remove from oven and transfer cupcakes to cooling racks to finish cooling.
Use a cupcake corer to core the middle of the cupcakes then fill them with the raspberry filling.
Add freeze dried raspberries to a food processor and blend until a fine dust forms. Set aside.
Whip the heavy cream, powdered sugar, and pudding mix in a stand mixer or large bowl and whip until soft peaks form.
Beat in the raspberry powder until stiff peaks form.
Transfer the frosting to a piping bag and pipe onto the filled cupcakes.
Serve immediately for best texture.

The filling can be homemade or a store-bought pie or cake filling.
The frosting does require refrigeration since it's a whipped cream base.
The frosting thickens with time and has the best texture immediately after making, but is good for up to 24 hours after making.
The cupcakes can be prepared in advance and frosted right before serving.
Greek yogurt may be used instead of sour cream in this recipe.
Cook and serve pudding does not work in the cake or frosting recipe, you must use instant pudding.
Make sure to only use the pudding powder mix and not the prepared pudding.