Indulge in the most sophisticated and luxurious cupcake recipe – the Dark Chocolate Raspberry Curd Filled Cupcakes.
This popular recipe has been adored by many and will undoubtedly become a favorite in your household.
This post will walk you through the recipe, answer common questions, and provide tips to make the perfect cupcakes.
So get ready to fall in love with the perfect combination of intense dark chocolate, tart raspberry curd, and sweet vanilla buttercream!
Dark Chocolate Cupcakes Recipe
Let’s start with the recipe for the dark chocolate cupcakes.
You’ll need a few ingredients to make the perfect cupcakes, including dark chocolate, raspberry curd, vanilla buttercream, and German chocolate chunks.
The coffee in the recipe enhances the flavor of the chocolate, but you won’t taste it.
Follow the step-by-step instructions in the recipe card to make these decadent cupcakes.
Raspberry Curd Recipe
Raspberry curd is the star of the show in these Dark Chocolate Raspberry Curd Filled Cupcakes.
This tangy and sweet filling adds a burst of flavor to the decadent chocolate cupcakes and smooth vanilla buttercream frosting.
If you’re unfamiliar with curd, it’s a type of dessert sauce often made with citrus fruits. However, you can also make curd with other fruits like raspberries.
Raspberry curd is made with fresh or frozen raspberries, sugar, eggs, butter, and lemon juice.
At its core, making raspberry curd is easy, but like any recipe, it requires attention to detail to get it right.
You can find a step-by-step recipe for raspberry curd on my blog here.
Note: It’s important to note that the raspberry curd needs to be refrigerated and kept separate from the cupcakes until you’re ready to assemble them.
Tools Needed
- Cupcake Pans
- Cupcake liners
- Medium saucepan
- Two bowls (one large, one medium)
- Spatula
- Whisk
- Toothpicks
- Stand or hand mixer
- Apple corer
- Piping bag with Wilton 1M tip
Tips and Tricks:
- Slowly pour the slightly cooled chocolate mixture into the egg/sour cream mixture to avoid cooking the eggs.
- Make sure to fill the cupcake liners only 3/4 full with batter to allow for expansion during baking.
- Use an apple corer to make a well in the center of each cupcake for the raspberry curd filling.
- Use a piping bag with a Wilton 1M tip to create a professional-looking frosting swirl.
- Add a chunk of dark chocolate to each cupcake for extra decadence.
FAQ:
- Do these cupcakes need to be refrigerated?
Yes, these cupcakes need to be refrigerated because of the raspberry curd filling. Store them in an airtight container in the refrigerator for up to 3-4 days. - Will I taste the coffee in the cupcakes?
No, you won’t taste the coffee in the cupcakes. The coffee enhances the flavor of dark chocolate and does not overpower the other ingredients. - Can I use a different brand of coffee?
Yes, you can use another brand of coffee in this recipe. However, be aware that it may alter the flavor of dark chocolate. - Can I use a different type of cocoa powder?
We recommend using the darkest cocoa powder you can find, such as 100% Edel-Kakao extra brut chocolate cocoa powder. Using a different type of cocoa powder may alter the taste and texture of the cupcakes. - How do I fill the cupcakes with raspberry curd?
Use an apple corer to make a hole in the center of each cupcake. Spoon in the raspberry curd and replace the top of the cupcake. - Can I make the vanilla buttercream ahead of time?
Yes, you can make the vanilla buttercream ahead of time and store it in the refrigerator for up to one week. When ready to use, let it come to room temperature and remix it before piping it onto the cupcakes. - How do I create a professional-looking frosting swirl?
Use a piping bag with a Wilton 1M tip to create a beautiful frosting swirl. Hold the bag straight up and down, and squeeze the frosting in a circular motion. Start from the outside and work your way in.
Reading these FAQs allows you to avoid common mistakes and get the most out of the Dark Chocolate Raspberry Curd Filled Cupcakes recipe. Happy baking!
More Dark Chocolate Recipes
If you’re a fan of dark chocolate cupcakes, you can try plenty of other delicious recipes.
Here are a few ideas to get you started:
- Dark Chocolate Cupcakes with Bananas
The combination of rich dark chocolate and banana is irresistible in this classic recipe. - Dark Chocolate Cupcakes with Salted Caramel Frosting
Add a touch of sophistication to your cupcakes with this recipe featuring a rich salted caramel frosting. - Dark Chocolate Cake with Mint Buttercream
Indulge in a classic flavor combination with these dark chocolate cake covered with refreshing mint buttercream. - Dark Chocolate Cupcakes with Raspberry Buttercream
If you love the combination of dark chocolate and raspberry, try these cupcakes featuring creamy raspberry buttercream. - Dark Chocolate Espresso Cupcakes with Buttercream
Take your cupcakes to the next level with a bold espresso that perfectly complements the rich chocolate flavor.
No matter which recipe you choose, dark chocolate cupcakes are a decadent and indulgent treat that will satisfy any chocolate lover’s cravings!
Dark Chocolate Raspberry Curd Filled Cupcakes
Decadent, rich, dense chocolate cake filled with fresh, tart raspberry curd topped with sweet vanilla buttercream.
Ingredients
Dark Chocolate Cupcakes
- 1/2 cup strong brewed coffee
- 1/2 cup heavy cream
- 1 cup unsalted butter
- 1/2 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
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 eggs
- 2/3 cup sour cream
Vanilla Buttercream
- 1 cup unsalted butter, room temperature
- 4 Tbsp cream cheese, room temperature
- 2 lbs powdered sugar, sifted
- 1/4-1/2 cup heavy cream infused/steeped with vanilla beans
- 1 Tbsp vanilla extract
- 1/8 tsp salt
Raspberry Curd
- Recipe can be found HERE https://javacupcake.com/2012/07/raspberry-curd/
Dark Chocolate
- Cut dark chocolate into chunks to top each cupcake.
Instructions
Dark Chocolate Cupcakes
- Preheat oven to 350 F degrees. Line cupcake pans with liners.
- 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.
- In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
- In another medium bowl, whisk together the sour cream and eggs.
- 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.
- 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.
- Fill cupcake liners 3/4 full with batter. Bake 17-19 minutes or until a toothpick comes out clean.
- Cool in pans for 5 minutes before removing to a wire rack to cool completely.
Vanilla Buttercream
- Cream together the butter and cream cheese.
- 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.
- Add the sugar, one cup at a time, to the butter/cream cheese. Mix on high until smooth.
- Add the vanilla extract and beat until incorporated.
- Add 1/4-1/2 cup vanilla cream until you get the desired consistency you desire. Beat on high for 3-4 minutes until light and fluffy.
- Mix in the pinch of salt.
Assembly
- Core the center of each cupcake using an apple corer.
- Spoon in raspberry curd into each opening.
- Pipe frosting using a Wilton 1M tip onto each cupcake.
- Top each cupcake with a chunk of dark chocolate.
Notes
Raspberry Curd Recipe can be found:
https://javacupcake.com/2012/07/raspberry-curd/
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!
Actually… it’s just coloring!
How did you do the coloring? Did you just put a little bit in the piping bag?
Yes put the food coloring on the side of the bag i do mine in the creases.
Awesome cupcakes! I love the raspberry curd, paired with dark chocolate. Outstanding!
Thanks! They were SO YUM!
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!
Yes, if you don’t eat them in the first 24 hours, pop them in the fridge 🙂
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!
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).
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. 🙂
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!
That’s awesome!! This is one of my favorite cupcakes too!!!! xoxo
Wow these look amazing. Did you just brush on the red on the icing?
The color was streaked on the inside of the piping bag!
Instaed of cupcakes, can I use this recipe for 2 9″ rounds?
Absolutely!
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?
That’s red food coloring gel striped onto the inside of the piping bag. 🙂 Super easy way to create a lovely effect!
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.
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!
Sometimes if you use old flour, that will also cause the middles to fall
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!!!
YUM!!! I’m glad you liked them!!
Dis seems so yummmmmmmmmmmmm… Do you have d eggless recipe of dis????
G’day! Love the flavour combination, TRUE!
BEAUTIFUL piping…don’t think I could do!
Cheers Joanne
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!!!
You can always use water or milk in place of the coffee and omit the espresso powder! 🙂
I do not see any espresso powder in the recipe. ??
I need to make these 2 days before an event….will putting them in the refrifgw in frosted be ok or frosting them early be ok???
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!
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
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! 😉
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
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.
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
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!
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
I would start with 2 stripes and see how you like that effect. If you want more color, add 1-2 more stripes! 🙂
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.
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!
Help!! I used 1 tbsp of vanilla extract in the cupcake batter instead of 1 tsp!! Will this ruin them?? 🙁
Nope! It should be fine! 🙂
These look to die for, can’t wait to try them for my son when he’s home from Uni next.
Please, let me know how they turn out for you!! They were one of my all time favorite cupcakes! 🙂
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
Hi Sue. I just use Hershey’s cocoa powder. The only kind I’ve really ever used. Turns out perfect each time! 🙂
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
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!
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!
Awesome, Becca! Let me know how they turn out for you!! 🙂
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
I think if you keep them in the fridge until you head to the sale… they’ll be good! 🙂
Quick question. Can you use Droste Cocoa for the “the darkest cocoa powder you can find”?
I haven’t tried using dutch processed cocoa before, but to be honest it should work fine. Let me know if you try it!
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Can I make the frosting in advance and then let it sit at room temperature before putting it on the cupcakes
Hi!! Does this buttercream crust at all?
If it’s left out, it will a bit. If you want a crusting buttercream, add a bit of shortening to the mix!
Which kind of flour are you using in this recipe?
I think you need to add to the instructions that the batter must be completely cooled before baking. The batter was too runny and they fell terribly- I threw them out. I had made these before and they were fine but I think this was the problem. Needless to say there will be a baby shower at work tomorrow without cupcakes because of it.
Actually – you don’t need to cool the batter. I have made these with warm batter a hundred times, at least, and they come out perfect each time. I believe you may have not baked them long enough or overworked the batter…. that is the likely culprit for cupcakes that sink.
Dear Betsy:
I made the cupcakes and wish you had included a video, since I’m such a novice. I got stuck a couple of times (like how to strain the curd–I ended up with a batch with the seeds and then whatever went through the strainer and both tasted fine. So I wasn’t sure how to do that or why I needed to do that. I ended up mixing the non-seed curd into the icing.) I also wasn’t sure how to core the cupcakes….do you take out the cupcake and fill it with curd? Or put the curd in and put some of the cake back on top?
My cupcakes also fell so that they looked pretty horrible, but I put the curd in the middle and then iced over them. I can send you a photo. I also felt that the icing was pretty stiff and it made a ton (2 pounds of sugar seems like a lot for the amount of liquid, so I’m sure I did something wrong.)
My partner ate one of the fallen cupcakes and said they were delicious, so that’s good. But I goofed on everything else! Thanks so much! I’m trying! 🙂
These are my go to cupcakes! I loooove them!! Everytime I make them people freak out and want the recipe. The only change I make is doing a cream cheese frosting instead of buttercream (not a fan of buttercream). Otherwise, this is a god send recipe.
Hello there,
I just stumbled over this recipe while looking for something to bake for a baby shower.They just look sooo delicious and I’m curious to find out what they’ll taste like. 🙂 And I’m especially looking forward to the raspberry curd. 😉
Thanks in advance for sharing the recipe. 🙂