Dark Chocolate Raspberry Curd Filled Cupcakes

Dark Chocolate + Raspberry = Heaven  100% Dark Chocolate from a little chocolate shop in Southern Germany + Fresh picked German raspberries turned into raspberry curd = Heaven x1000000!

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These cupcakes are probably one of the most decadent, sophisticated cupcakes I’ve ever made.  The intense dark chocolate paired with the tart raspberry curd plus the sweet buttercream are a combination unlike anything I’ve ever had before.

I made the raspberry curd a few days before I made the cupcakes, so it made for really easy assembly.

And the vanilla buttercream is my most favorite recipe for vanilla buttercream EVER! I’ve made it before and it’s become my “go-to” recipe for vanilla.

The chunk of chocolate on top… yeah, that’s a German chocolate.  Raspberry Chocolate.  PERFECT for this cupcake.

5 from 1 reviews
Dark Chocolate Raspberry Curd Filled Cupcakes
 
Decadent, rich, dense chocolate cake filled with fresh, tart raspberry curd topped with sweet vanilla buttercrea.
Serves: 2 dozen cupcakes
Ingredients
Dark Chocolate Cupcakes
  • ½ cup strong brewed coffee
  • ½ cup heavy cream
  • 1 cup unsalted butter
  • ½ cup 100% Edel-Kakao extra brut chocolate cocoa powder (or the darkest cocoa powder you can find)
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 cups sugar
  • 1½ tsp baking soda
  • ¾ tsp salt
  • 2 eggs
  • ⅔ cup sour cream
Vanilla Buttercream
  • 1 cup unsalted butter, room temperature
  • 4 Tbsp cream cheese, room temperature
  • 2 lbs powdered sugar, sifted
  • ¼-1/2 cup heavy cream infused/steeped with vanilla beans
  • 1 Tbsp vanilla extract
  • ⅛ tsp salt
Raspberry Curd
  • Recipe can be found HERE
Dark Chocolate
  • Cut dark chocolate into chunks to top each cupcake.
Instructions
Dark Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium sauce pan, melt the butter over medium-low heat. Whisk in the cocoa powder until smooth. Add the heavy cream, brewed coffee and vanilla extract. Heat until just barely simmering. Remove from heat and allow to cool as you prep the other ingredients.
  3. In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
  4. In another medium bowl, whisk together the sour cream and eggs.
  5. Slowly pour the slightly cooled chocolate mixture into the egg/sour cream mixture and whisk until smooth. NOTE: DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
  6. Make a well in the middle of the flour mixture. In three parts, add the chocolate mixture to the flour. Whisk until just combined and smooth after each addition. Scrape the sides of the bowl to ensure everything is incorporated. Finally, whisk batter about 20 strokes.
  7. Fill cupcake liners ¾ full with batter. Bake 17-19 minutes or until a toothpick comes out clean.
  8. Cool in pans for 5 minutes before removing to a wire rack to cool completely.
Vanilla Buttercream
  1. Cream together the butter and cream cheese.
  2. While that is creaming, steep your heavy cream with 1 vanilla bean. To steep: Split the vanilla bean and scrape the seeds and add to the cream. Whisk. Bring the bean/cream to a simmer, remove from heat and cool slightly. Remove the pod.
  3. Add the sugar, one cup at a time, to the butter/cream cheese. Mix on high until smooth.
  4. Add the vanilla extract and beat until incorporated.
  5. Add ¼-1/2 cup vanilla cream until you get the desired consistency you desire. Beat on high for 3-4 minutes until light and fluffy.
  6. Mix in the pinch of salt.
Assembly
  1. Core the center of each cupcake using an apple corer.
  2. Spoon in raspberry curd into each opening.
  3. Pipe frosting using a Wilton 1M tip onto each cupcake.
  4. Top each cupcake with a chunk of dark chocolate.


 

Comments

  1. 1

    says

    Wow. Just wow. I “starred” this in my Google Reader before I even read the post. It looks like you striped the bag with some of the raspberry curd before you filled it with the buttercream, right? I can’t wait for an occasion special enough to make these!

  2. 7

    Marilyn M says

    These look amazing! Def one to try. Because the curd needs to be refridgerated…would you have to keep the cupcakes in the fridge? Love your blog!

  3. 9

    Nicole says

    I made these cupcakes yesterday and WOW they were a hit! I put my own spin on the frosting…infused the heavy cream with raspberries instead of the vanilla bean. Also added a handful of raspberries to the frosting!

    Thanks for the great recipe!

  4. 10

    Crissy says

    I am going to make these this weekend. I’m excited. I was wondering, have you ever used Khalua (sp) instead of coffee? I’m wondering what flavor it would give instead? (I hate coffee).

    • 11

      says

      Here’s the thing about the coffee… you DO NOT taste it in the cupcakes. It enhances the flavor of the chocolate and brings another dimension to the cake. Khulua might be okay, but it’d change the flavor of the cake. :)

  5. 18

    Jayne says

    These look amazing and I can’t wait to bake them! Quick question though: how did you incorporate the raspberry into the icing and how did you pipe it?

  6. 20

    Shelle Haglund says

    Just made these and I love,love, love the flavors! However, the cupcake middles fell. What did I do wrong? I followed the instructions carefully. Have you ever had this happen? I’m in Utah, is my altitude a factor? Thanks.

    • 21

      says

      Couple of things -did you overmix your batter? Also – did you open the oven at all during baking for too long? Both of those things can cause the cupcakes to sink in the middle. :) Sometimes when that happens, I just fill them with something delish so they aren’t a complete waste!

  7. 23

    Laura says

    These are delicious!!! I made them for a family dinner and everyone loved them. Better still I made the full quantity so I have another dozen for the luncheon with the girls tomorrow!!….if I dont eat them all myself before then. Thanks Betsy!!!

  8. 27

    Katie Saurin says

    Hi, I made these and i felt there was too much coffee in the cupcake. Also I loved the curd it tasted AMAZING!!! But how did you get it so red, mine came out more of a dark purply pink? Also You have me converted to a new butter cream recipe!!!

  9. 29

    Simone says

    Hi Betsy,

    Your cupcakes look amazing and I can’t wait to make/taste them. However, I was wanting to make them for a birthday and cover the top with fondant icing because I’m putting a music design on the top. Would you suggest I put the lid of the cupcake back over the raspberry curd or cook the cupcakes with fresh raspberries in them instead.

    Thank you for your advice….a great website!

    • 30

      says

      Hi Simone,

      Probably best to put the cupcake top back on… to seal the curd inside, basically. Also, a thin layer of buttercream under the fondant will also help to seal in the filling! Please… take lots of pictures of the cupcakes and send me one! I can’t wait to see how they turn out!

      <3 Happy Baking!
      Betsy

  10. 31

    Laura Douglas says

    Hi,

    I made this yesterday as I was craving some dark chocolate raspberry cupcakes and these are divine! By far one of the best and easiest chocolate cupcake recipes around. I love making from scratch and this was so easy! Even my other half said they are the best he’s had and he is not a cake person!!

    Thanks for the recipe I will definitely share and use again and again! 😉

    • 32

      says

      Hi Laura!
      That’s great! It’s my favorite chocolate cake recipe too! I use it EVERY TIME I have a craving for chocolate! I’m glad you liked it!
      Betsy

  11. 33

    Rebecca says

    I found that when I was straining the curd that I forgot to put the lemon juice in so I just put it in while I was straining it. IT WAS SO MUCH EASIER!!! The liquid helped the curd go down much faster.

  12. 34

    Desiree says

    Hi
    I made these and got loads of compliments.
    How did yo get the red streaks in the frosting? Your frosting seems so much whiter than mine came out.
    Thanks,
    Des

  13. 36

    sue griffore says

    I know you have repeatedly said you striped gel into the bag to get the affect. How many stripes did you do? I know it may seem minor to you, but the outcome would be worth my persistence :-) ————— thanks, sue

  14. 38

    Robyn says

    I’m wondering if it is a misprint for the powdered sugar in the frosting 2 pounds? I can’t wait till these come out of the oven.

  15. 44

    sue griffore says

    for the cocoa powder —- since this recipe has baking soda in it — do you use “dutched” cocoa powder? I still do not understand the difference, but thought I should ask. Something about the alkaline? So anxious to give these a try……. thanks

  16. 46

    sue griffore says

    I know you said you put the red gel color in the seams in the bag…… so —- does that mean that you get this effect with just two stripes — not four? ……. thank you

  17. 48

    Becca says

    I had an idea for a chocolate raspberry cupcake so I googled it to see what I could find. I’m now making these cupcakes for my company’s Christmas party and I’m so excited to see how they turn out!

  18. 50

    Michelle says

    I was planning on making these for the SPCA’s cupcake day sale but I wonder how well they’ll do not being refrigerated since it has the custard in them? I won’t have access to any refrigeration although it will be held in Feb(so not hot summer weather here). They will be on sale from 10-4 unless they sell out before that

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