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Chocolate Raspberry Cupcakes

Categories: Cupcakes, Chocolate

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These chocolate cupcakes are filled with raspberry preserves and topped with a simple whipped cream frosting and a fresh raspberry for an elegant look.


  • 2/3 c. all-purpose flour
  • 1 c. cocoa powder unsweetened
  • 2 tsp. Clabber Girl Baking Powder
  • 2 tsp. Clabber Girl Baking Soda
  • 3/4 tsp. salt
  • 3 c. granulated sugar
  • 3/4 c. butter softened
  • 3 lg. eggs
  • 1 1/2 c. milk
  • 2 tsp. vanilla extract
  • 1 1/2 c. water
  • raspberry preserves for garnish
  • whipping cream for garnish
  • fresh raspberries, tossed with 1 tbsp granulated sugar for decorating tops


Preheat the oven to 350 F. Line 12 to 18 cupcake cups with paper liners.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, mix the sugar and butter until creamy. Add the eggs, then milk and vanilla. Stir into the flour mixture and beat two minutes with an electric mixer; Add water and whisk until smooth. Divide the batter evenly among 12 to 18 lined cupcake cups.

Bake for about 22 minutes, or until the cupcakes spring back when pressed gently with your finger. Cool on a wire cooling rack.

Scoop a tablespoon of cake out of the center tops of each cupcake; place a teaspoon of raspberry preserves in each, then top with whipped cream and a berry.