Dark Chocolate Raspberry Curd Filled Cupcakes

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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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Dark Chocolate Raspberry Curd Filled Cupcakes | JavaCupcake.com

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.

Dark Chocolate Raspberry Curd Filled Cupcakes | JavaCupcake.com

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.

Dark Chocolate Raspberry Curd Filled Cupcakes | JavaCupcake.com

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.

Dark Chocolate Raspberry Curd Filled Cupcakes | JavaCupcake.com
 

57 Comments

57 Comments on Dark Chocolate Raspberry Curd Filled Cupcakes

  1. Carolyn Mustopa
    July 15, 2012 at 5:33 pm (2 years ago)

    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!

    Reply
    • JavaCupcake
      July 15, 2012 at 8:25 pm (2 years ago)

      Actually… it’s just coloring!

      Reply
      • Amber
        September 10, 2013 at 1:50 am (1 year ago)

        How did you do the coloring? Did you just put a little bit in the piping bag?

        Reply
    • Kira
      June 20, 2014 at 2:30 am (5 months ago)

      Yes put the food coloring on the side of the bag i do mine in the creases.

      Reply
  2. Becky
    July 15, 2012 at 7:44 pm (2 years ago)

    Awesome cupcakes! I love the raspberry curd, paired with dark chocolate. Outstanding!

    Reply
    • JavaCupcake
      July 15, 2012 at 8:25 pm (2 years ago)

      Thanks! They were SO YUM!

      Reply
  3. Marilyn M
    July 15, 2012 at 10:29 pm (2 years ago)

    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!

    Reply
    • JavaCupcake
      July 16, 2012 at 12:04 pm (2 years ago)

      Yes, if you don’t eat them in the first 24 hours, pop them in the fridge :)

      Reply
  4. Nicole
    August 19, 2012 at 4:43 pm (2 years ago)

    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!

    Reply
  5. Crissy
    September 11, 2012 at 1:21 pm (2 years ago)

    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).

    Reply
    • Betsy ~ @JavaCupcake
      September 11, 2012 at 2:51 pm (2 years ago)

      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. :)

      Reply
  6. Vivian
    October 14, 2012 at 3:24 pm (2 years ago)

    I made these cupcakes for a baby shower and they were just THE BEST!!!
    I LOVE your website so much!
    Your recipes are TO DIE FOR!

    Reply
    • Betsy ~ @JavaCupcake
      October 15, 2012 at 5:17 pm (2 years ago)

      That’s awesome!! This is one of my favorite cupcakes too!!!! xoxo

      Reply
  7. Coralie
    January 14, 2013 at 2:06 pm (2 years ago)

    Wow these look amazing. Did you just brush on the red on the icing?

    Reply
    • Betsy Eves
      January 15, 2013 at 11:01 am (2 years ago)

      The color was streaked on the inside of the piping bag!

      Reply
  8. Lauren Futak
    February 5, 2013 at 10:32 pm (2 years ago)

    Instaed of cupcakes, can I use this recipe for 2 9″ rounds?

    Reply
  9. Jayne
    February 7, 2013 at 6:00 am (2 years ago)

    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?

    Reply
    • Betsy Eves
      February 8, 2013 at 10:46 am (2 years ago)

      That’s red food coloring gel striped onto the inside of the piping bag. :) Super easy way to create a lovely effect!

      Reply
  10. Shelle Haglund
    February 15, 2013 at 12:05 am (2 years ago)

    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.

    Reply
    • Betsy Eves
      February 18, 2013 at 12:02 pm (2 years ago)

      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!

      Reply
    • ARClark
      July 14, 2014 at 7:27 am (5 months ago)

      Sometimes if you use old flour, that will also cause the middles to fall

      Reply
  11. Laura
    February 18, 2013 at 11:57 am (2 years ago)

    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!!!

    Reply
    • Betsy Eves
      February 18, 2013 at 12:00 pm (2 years ago)

      YUM!!! I’m glad you liked them!!

      Reply
  12. Ankita
    May 14, 2013 at 3:16 am (2 years ago)

    Dis seems so yummmmmmmmmmmmm… Do you have d eggless recipe of dis????

    Reply
  13. Joanne T Ferguson
    May 29, 2013 at 10:28 am (2 years ago)

    G’day! Love the flavour combination, TRUE!
    BEAUTIFUL piping…don’t think I could do!
    Cheers Joanne

    Reply
  14. Katie Saurin
    June 17, 2013 at 1:27 pm (1 year ago)

    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!!!

    Reply
    • Betsy Eves
      June 17, 2013 at 2:08 pm (1 year ago)

      You can always use water or milk in place of the coffee and omit the espresso powder! :)

      Reply
  15. Simone
    August 4, 2013 at 6:21 pm (1 year ago)

    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!

    Reply
    • Betsy Eves
      August 5, 2013 at 6:26 pm (1 year ago)

      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

      Reply
  16. Laura Douglas
    August 11, 2013 at 7:55 am (1 year ago)

    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! ;)

    Reply
    • Betsy Eves
      August 11, 2013 at 7:22 pm (1 year ago)

      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

      Reply
  17. Rebecca
    November 9, 2013 at 9:25 pm (1 year ago)

    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.

    Reply
  18. Desiree
    April 15, 2014 at 6:24 am (8 months ago)

    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

    Reply
    • Betsy Eves
      April 15, 2014 at 11:47 am (8 months ago)

      I lined the inside of the piping bag with red gel food coloring before I filled it with frosting! :) I’m glad you got lots of compliments!

      Reply
  19. sue griffore
    May 29, 2014 at 2:04 am (6 months ago)

    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

    Reply
    • Betsy Eves
      May 29, 2014 at 1:25 pm (6 months ago)

      I would start with 2 stripes and see how you like that effect. If you want more color, add 1-2 more stripes! :)

      Reply
  20. Robyn
    June 23, 2014 at 1:44 am (5 months ago)

    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.

    Reply
    • Betsy Eves
      June 28, 2014 at 11:45 am (5 months ago)

      Yes, that is correct. :) If you’d like, you can use less… but I can’t guarantee the consistency or texture of the frosting! Happy Baking!

      Reply
  21. Hannah
    August 4, 2014 at 10:04 pm (4 months ago)

    Help!! I used 1 tbsp of vanilla extract in the cupcake batter instead of 1 tsp!! Will this ruin them?? :(

    Reply
    • Betsy Eves
      August 5, 2014 at 12:07 pm (4 months ago)

      Nope! It should be fine! :)

      Reply
  22. Jayne
    September 6, 2014 at 3:48 pm (3 months ago)

    These look to die for, can’t wait to try them for my son when he’s home from Uni next.

    Reply
    • Betsy Eves
      September 6, 2014 at 9:05 pm (3 months ago)

      Please, let me know how they turn out for you!! They were one of my all time favorite cupcakes! :)

      Reply
  23. sue griffore
    October 22, 2014 at 11:18 pm (1 month ago)

    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

    Reply
    • Betsy Eves
      October 23, 2014 at 12:19 am (1 month ago)

      Hi Sue. I just use Hershey’s cocoa powder. The only kind I’ve really ever used. Turns out perfect each time! :)

      Reply
  24. sue griffore
    October 25, 2014 at 2:34 am (1 month ago)

    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

    Reply
    • Betsy Eves
      October 25, 2014 at 11:51 am (1 month ago)

      Yes, but you can use as many stripes as you want! It’s up to you what you want it to look like! Happy Baking!

      Reply

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