Chocolate Raspberry Truffle Cupcakes

rasperry choc truffle

Oh man, so when looking for snickerdoodle cupcake recipes, I found several adaptations from Martha Stewart’s Cupcake book on several blogs. One of which, Annie Eats, had a good adaptation and beautiful presentation. So I decided to peruse this golden goose of beauties and I came across an amazing recipe for these cupcakes! And what better time to make them than for Valentine’s Day? So  I gave it a go, knowing my “boo-boo” hates raspberries and actually any berry in general. But I mean, whatever…

Chocolate Raspberry Truffle Cupcakes

Yields about 16 cupcakes


Chocolate Cupcakes

  • 9 Tablespoons dutch pressed cocoa powder
  • 1 1/2 cup flour, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 /4 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cup sugar
  • 1/2 cup of hot coffee or water
  • 1/2 cup of milk

Raspberry Jam Filling

  • 1/2 cup seedless raspberry jam

Raspberry Chocolate Truffles

  • 5 oz semi sweet chocolate chips
  • 1/4 cup seedless raspberry jam
  • 1/3 cup heavy cream
  • 1-2 pints of fresh raspberries

Raspberry Buttercream Frosting

  • 2 cups of unsalted butter, softened
  • 6 cups of sifted confectioners’ sugar
  • 1/2 cup seedless raspberry jam
  • 1 teaspoon red food coloring (optional)


Chocolate Cupcakes

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1. Sift together cocoa powder, flour, baking soda, baking powder and salt

2. In a stand mixer fit with a paddle attachment or a hand mixer, beat butter

  • Add sugar and beat until light and fluffy
  • Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl

3. In a separate bowl, mix together the coffee/water and milk

4. Add the coffee/milk and flour mixture to the butter mixture in 3 additions, beginning and ending with the flour

5. Evenly distribute the batter into the 24 tins, filling each about 2/3  and smooth the tops. Bake for about 25 minutes or until a toothpick inserted to the center of the cake comes out clean.

Raspberry Filling

1. In a heavy bottomed saucepan, heat the raspberry jam for about 5 minutes

2. Allow to cool slightly and fill into a pastry bag

3. Pipe a small amount of jam into the center of each cupcake

Raspberry Chocolate Truffles

1. Place the chocolate and Raspberry Jam in a medium sized, heatproof bowl

2. Bring heavy cream to a boil over medium heat and pour over chocolate and jam

3. Stir until combined smooth, let stand for about 3 minutes before you place into pastry bag

4. Rinse raspberries and shake to make sure that all water is removed and that the berries are dry

5. Pipe chocolate into the center of each raspberry and place in the fridge for at least 15 minutes

Raspberry Butter Cream

1. Beat butter and jam together in a stand mixer with paddle attachment or with a hand mixer

2. Add the confectioners’ sugar and continue to beat until combined

3. Add the food coloring if you desire the reddish tint

Frost those cooled cupcakes however you like and place raspberries on top as garnish!

I LOVED these cupcakes, and my boyfriend liked them too! We will see tomorrow what my coworkers think 🙂


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