Chocolate Raspberry Layered Cupcakes

Name: Chocolate Raspberry Layered Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 cup buttermilk; ½ cup vegetable oil; 2 large eggs; 2 tsp vanilla extract; 1 cup boiling water; 1 cup fresh raspberries; ½ cup granulated sugar; 1 tbsp lemon juice; 1 tbsp cornstarch; 2 tbsp water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ¼ cup heavy cream; 1 tsp vanilla extract

Highlighted under: Family Baking Recipes

I absolutely love making Chocolate Raspberry Layered Cupcakes for special occasions. The combination of rich chocolate cake and tart raspberry filling is simply irresistible. Each bite bursts with flavors, and the frosted layers look so stunning! I believe these cupcakes are perfect for both intimate gatherings and larger celebrations. Plus, they’re surprisingly easy to make, making them a go-to recipe in my kitchen whenever I want to impress my guests. Let’s dive into this deliciously decadent treat together!

Created by

Emily

Last updated on 2026-02-07T20:46:28.250Z

When I first decided to create these Chocolate Raspberry Layered Cupcakes, I wanted a dessert that felt luxurious without being overly complicated. The balance of rich chocolate cake with the tangy raspberry filling was my primary focus. After a few test batches, I discovered that using fresh raspberries really elevated the flavor!

I found that letting the cupcakes cool completely before adding the filling made a huge difference. This method prevents the raspberry sauce from soaking into the cake and ensures each bite remains distinct and flavorful. Trust me, it’s worth the wait!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh raspberry tartness
Beautiful layered presentation that impresses guests
Perfect balance of sweetness and tang in every bite

Understanding the Ingredients

The key to achieving the rich chocolate flavor in these cupcakes lies in the cocoa powder. I recommend using high-quality unsweetened cocoa for the best results. Brands like Dutch-process cocoa provide a deeper flavor with a smoother texture, enhancing the overall taste of your cupcakes. Additionally, the buttermilk not only adds moisture but also reacts with the baking soda to create a tender crumb, which is crucial for texture.

When it comes to the raspberry filling, fresh raspberries are essential for authentic flavor. If you're unable to find fresh ones, you can substitute with frozen raspberries, but remember to thaw and drain them first to avoid excess moisture. The addition of lemon juice brightens the filling, balancing the sweetness with a tangy kick that complements the rich chocolate.

For the frosting, using unsalted butter allows you to control the saltiness of your recipe, enhancing the sweetness without overpowering it. Heavy cream is vital as it gives the frosting a silky texture, making it perfect for piping. If you're looking for a dairy-free option, you can use a plant-based butter and coconut cream as a substitute.

Key Techniques for Success

When mixing your cupcake batter, be careful not to over mix once you add the wet ingredients. Over-mixing can develop the gluten in the flour, resulting in dense cupcakes instead of a light, airy texture. Mix just until you no longer see dry ingredients, and allow the boiling water to help with creating a smoother batter. It’s a great way to ensure even distribution of moisture throughout the mix.

For the raspberry filling, cooking over medium heat ensures that the fruit breaks down without burning. Stir gently to maintain the structure of the berries while allowing the natural sugars to caramelize slightly. If the mixture seems too thick, a splash of water can help achieve your desired consistency, ensuring it can easily fill the cupcakes without being runny.

While assembling the cupcakes, consider using a small ice cream scoop for filling and frosting. It helps maintain portion control and ensures each cupcake gets an equal amount. When hollowing out the centers, be mindful not to scoop out too much cake, keeping a little bit of the cake structure will provide support for the frosting on top and enhance the flavor.

Ingredients

Chocolate Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water

Raspberry Filling

1 cup fresh raspberries
½ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water

Chocolate Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup heavy cream
1 tsp vanilla extract

Make sure to use fresh berries for the best flavor!

Instructions

Prepare the Cupcakes

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Mix the wet ingredients into the dry mix, then carefully stir in the boiling water until smooth.

Bake the Cupcakes

Pour the batter into the prepared cupcake pan, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the Raspberry Filling

In a saucepan, combine the raspberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens. Remove from heat and allow to cool.

Prepare the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream. Mix until the frosting reaches a smooth consistency. Finally, mix in the vanilla extract.

Assemble the Cupcakes

Once cooled, carefully hollow out the centers of each cupcake using a knife or cupcake corer. Fill the hollow with raspberry filling, then pipe chocolate frosting on top of each cupcake for decoration.

Enjoy your delectable creation!

Pro Tips

For an extra touch, garnish with fresh raspberries or chocolate shavings on top of the frosting.

Storage and Make-Ahead Tips

These Chocolate Raspberry Layered Cupcakes can be made ahead of time, making them perfect for busy schedules. I recommend baking the cupcakes and letting them cool completely before storing them in an airtight container at room temperature, which will keep them fresh for up to three days. If you want them to last longer, you can refrigerate them for about a week, but be sure to let them come to room temperature before serving for the best flavor and texture.

The raspberry filling can also be made in advance. Once cooled, store it in an airtight container in the refrigerator for up to a week. Just give it a quick stir before using it in the cupcakes. This not only saves time on the day of your event but also allows the flavors to meld beautifully for an even tastier bite.

If you end up with leftover frosted cupcakes, you can freeze them. Place them in a single layer on a baking sheet until the frosting is set, then transfer them to a freezer-safe container, separating layers with parchment paper. They can be frozen for up to three months. To serve, thaw them in the refrigerator overnight and bring them to room temperature before enjoying.

Serving Suggestions

For a beautiful presentation, consider garnishing the frosted cupcakes with fresh raspberries or a drizzle of chocolate ganache just before serving. This not only adds visual appeal but also enhances the raspberry and chocolate flavors. Additionally, a dusting of powdered sugar on top can add a touch of elegance, especially for parties and special occasions.

These cupcakes pair wonderfully with a variety of beverages. For a classic combination, serve them alongside a rich cup of coffee or a glass of dessert wine. Alternatively, a scoop of vanilla ice cream on the side contrasts beautifully with the tartness of the raspberry filling, creating a delightful sensory experience with every bite.

If you're feeling adventurous, you can experiment with different flavors in the frosting by adding a hint of almond extract or even a splash of orange juice. These subtle changes can create a delightful new twist on the classic flavors, making each batch unique and exciting!

Questions About Recipes

→ Can I use frozen raspberries for the filling?

Yes, frozen raspberries can work, but fresh raspberries yield a better flavor and texture.

→ How do I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I make the cupcakes in advance?

Absolutely! You can bake the cupcakes a day ahead and frost them just before serving.

→ What other flavors can I use for the filling?

You can experiment with other fruit fillings, like strawberry or blueberry, that complement chocolate well.