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Dark Chocolate Raspberry Curd Filled Cupcakes

Indulge in the most sophisticated and luxurious cupcake recipe – the Dark Chocolate Raspberry Curd Filled Cupcakes.

Dark Chocolate Raspberry Curd Filled Cupcakes with a chunk of german chocolate on top

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.

Dark Chocolate Raspberry Curd Filled Cupcakes are one of the most decadent, sophisticated 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:

  1. Slowly pour the slightly cooled chocolate mixture into the egg/sour cream mixture to avoid cooking the eggs.
  2. Make sure to fill the cupcake liners only 3/4 full with batter to allow for expansion during baking.
  3. Use an apple corer to make a well in the center of each cupcake for the raspberry curd filling.
  4. Use a piping bag with a Wilton 1M tip to create a professional-looking frosting swirl.
  5. Add a chunk of dark chocolate to each cupcake for extra decadence.
Raspberry Curd | JavaCupcake


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Filled Cupcakes opened up showing the raspberry curd inside

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:

  1. Dark Chocolate Cupcakes with Bananas
    The combination of rich dark chocolate and banana is irresistible in this classic recipe.
  2. Dark Chocolate Cupcakes with Salted Caramel Frosting
    Add a touch of sophistication to your cupcakes with this recipe featuring a rich salted caramel frosting.
  3. Dark Chocolate Cake with Mint Buttercream
    Indulge in a classic flavor combination with these dark chocolate cake covered with refreshing mint buttercream.
  4. Dark Chocolate Cupcakes with Raspberry Buttercream
    If you love the combination of dark chocolate and raspberry, try these cupcakes featuring creamy raspberry buttercream.
  5. 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

Dark Chocolate Raspberry Curd Filled Cupcakes

Yield: 2 dozen cupcakes

Decadent, rich, dense chocolate cake filled with fresh, tart raspberry curd topped with sweet vanilla buttercream.


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

Dark Chocolate

  • Cut dark chocolate into chunks to top each cupcake.


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 3/4 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 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.
  6. Mix in the pinch of salt.


  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.


Raspberry Curd Recipe can be found:

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


Sunday 26th of September 2021

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. :-)

Sarah Friedrich

Wednesday 14th of October 2020

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.


Monday 20th of January 2020

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 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! :-)


Sunday 14th of April 2019

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.


Monday 15th of April 2019

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.


Friday 9th of March 2018

Which kind of flour are you using in this recipe?

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