Chocolate Raspberry Cupcakes

[Photograph: Yvonne Ruperti]

These pretty in pink, berry-luscious, and chocolaty cupcakes will get you in the mood for Valentine's Day.

Notes: I buy a 4 ounce bar of white chocolate so that I have enough for the frosting, then use the remaining piece of bar to make shavings for the garnish.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: . Follow Yvonne on Twitter.

Chocolate Raspberry Cupcakes

About This Recipe

Yield:serves 12
Active time:30 minutes
Total time:2 hours
Special equipment:muffin pan, cupcake liners, mixer with whip attachment
This recipe appears in: Chocoholic: Chocolate Raspberry Cupcakes


  • 3/4 cup heavy cream
  • 2 1/2 ounces white chocolate, finely chopped, plus extra for garnish
  • 1 cup (5 ounces) all-purpose flour
  • 1/2 cup (1 1/2 ounces) cocoa
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 large egg
  • 1/2 cup vegetable oil
  • 7 tablespoons seedless raspberry preserves, divided
  • 1 teaspoon pure vanilla extract
  • 1 pint raspberries


  1. 1

    Adjust oven rack to middle position and preheat oven to 350°F. Line standard muffin tin with cupcake liners.

  2. 2

    Place 2 1/2 ounces chocolate in medium bowl. Heat cream to simmer and pour over chocolate. Let sit 5 minutes, then stir until smooth. Chill until cold, at least 1 hour.

  3. 3

    In large bowl, stir flour, cocoa, baking soda, salt, and sugar until combined. Add sour cream, egg, oil, 1 tablespoon raspberry preserves, and vanilla. Whisk until smooth.

  4. 4

    Divide batter between cups and bake until set, about 18 minutes. Let cupcakes cool in the pan 5 minutes, then transfer to wire rack to cool completely, about 1 hour.

  5. 5

    Using small paring knife, cut a 1-inch wide, 1/2-inch deep cone from tops of cupcakes. Fill each cupcake with 1 teaspoon raspberry preserves and 1 raspberry. Top with the piece of cake that was removed.

  6. 6

    Using mixer, whip chilled white chocolate mixture on medium-high speed to medium peak. Reduce speed to low and mix in remaining 2 tablespoons raspberry preserves.

  7. 7

    Spoon over cupcakes and top with remaining raspberries and shavings of white chocolate.


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