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Dark Chocolate Raspberry Curd Filled Cupcakes

My Dark Chocolate Raspberry Curd Filled Cupcakes are probably one of the most decadent, sophisticated cupcakes I’ve ever made. And it seems like all of you agree with me because hands down this is one of the most popular recipes on my blog! I’m so glad to have a community that LOOOOVES this luxuriously filled cupcake as much as I do…

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

 

The intense dark chocolate paired with the tart raspberry curd plus the sweet vanilla buttercream is a combination unlike anything I’ve ever had before. You’re gonna just fall to bits when you try this.

 

By the way: 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. And the chunk of chocolate on top…yeah, that’s German chocolate. Raspberry chocolate. PERFECT for this cupcake. SO GOOD.

 

I really hope you enjoy my Dark Chocolate Raspberry Curd Filled Cupcakes as much as I do! If you have a craving for chocolate or for raspberry filled cupcakes, this is your cure…

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

Dark Chocolate Raspberry Curd Filled Cupcakes – Ingredients & Utensils Required

Yield: 2 dozen (24) cupcakes

 

Ingredients

Let’s get into this blissful little dessert, shall we?

 

Dark Chocolate Cupcakes:

  • 1/2 cup strong brewed coffee
  • 1/2 cup heavy cream
  • 1 cup unsalted butter
  • 1/2 cup of the darkest cocoa powder you can find
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (no need to use cake flour!)
  • 2 cups of sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 2/3 cup sour cream
  • Dark chocolate, cut into chunks (to top each cupcake when finished!)

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:

Filled Cupcakes opened up showing the raspberry curd inside

 

Utensils & Other Necessities

  • Cupcake Pans
  • Cupcake liners
  • Medium saucepan
  • Two bowls (one large, one medium) and something to scrape them with
  • Whisk
  • Toothpicks
  • A mixer
  • An apple corer
  • Piping bag with Wilson 1M tip

Instructions

Dark Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder until smooth.
  3. 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.
  4. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  5. In another medium bowl, whisk together the sour cream and eggs.
  6. Slowly pour the slightly cooled chocolate mixture into the egg/sour cream mixture and whisk until smooth. (NOTE: DO THIS SLOWLY! 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.)
  7. 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.
  8. Fill cupcake liners 3/4 full with batter. Bake 17-19 minutes or until a toothpick comes out clean.
  9. 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.)
  3. Bring the bean/cream to a simmer, remove from heat and cool slightly. Remove the pod.
  4. Add the sugar, one cup at a time, to the butter/cream cheese. Mix on high until smooth.
  5. Add the vanilla extract and beat until incorporated.
  6. Add 1/4-1/2 cup vanilla cream until you get the consistency you desire. Beat on high for 3-4 minutes until light and fluffy.
  7. 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. (Use red food coloring gel in a piping bag to achieve a swirl effect, if you want!)
  4. Top each cupcake with a chunk of dark chocolate.

FAQs About These Raspberry-Filled Cupcakes…

Do these cupcakes need to be refrigerated?

Yes, because of the raspberry curd filling!

 

Do you taste the coffee in the cupcakes?

Not at all! It’s just there to enhance the flavor of the dark chocolate.

 

Can I use a different brand of coffee?

You know I’m ALWAYS for adding a personal touch to recipes if you so desire…BUT be aware that using a different brand of coffee may change the flavor of the dark chocolate.

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.

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

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 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.

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.

PS…I’d love to hear from you!

Okay, dark chocolate lovers, and raspberry lovers, and cupcake lovers in general…tell me how these filled cupcakes turned out for you, and how you plan on using them, in the comments below.

 

Also, if you’re confused about something, be sure to ask me to clarify whatever you need. There are no stupid questions. I promise everyone can learn something from you!

 

Happy baking!

61 comments

  1. Carolyn Mustopa

    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

    1. JavaCupcake

      Actually… it’s just coloring!

      Reply

      1. Amber

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

        Reply

    2. Kira

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

      Reply

  2. Becky

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

    Reply

    1. JavaCupcake

      Thanks! They were SO YUM!

      Reply

  3. Marilyn M

    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

    1. JavaCupcake

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

      Reply

  4. Nicole

    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

    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

    1. Betsy ~ @JavaCupcake

      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

    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

    1. Betsy ~ @JavaCupcake

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

      Reply

  7. Coralie

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

    Reply

    1. Betsy Eves

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

      Reply

  8. Lauren Futak

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

    Reply

  9. Jayne

    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

    1. Betsy Eves

      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

    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

    1. Betsy Eves

      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

    2. ARClark

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

      Reply

  11. Laura

    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

    1. Betsy Eves

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

      Reply

  12. Ankita

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

    Reply

  13. Joanne T Ferguson

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

    Reply

  14. Katie Saurin

    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

    1. Betsy Eves

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

      Reply

      1. Patty Z.

        I do not see any espresso powder in the recipe. ??

        Reply

  15. Simone

    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

    1. Betsy Eves

      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

    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

    1. Betsy Eves

      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

    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

    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

    1. Betsy Eves

      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

    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

    1. Betsy Eves

      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

    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

    1. Betsy Eves

      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

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

    Reply

    1. Betsy Eves

      Nope! It should be fine! 🙂

      Reply

  22. Jayne

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

    Reply

    1. Betsy Eves

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

      Reply

  23. sue griffore

    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

    1. Betsy Eves

      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

    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

    1. Betsy Eves

      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

  25. Becca

    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!

    Reply

    1. Betsy Eves

      Awesome, Becca! Let me know how they turn out for you!! 🙂

      Reply

  26. Michelle

    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

    Reply

    1. Betsy Eves

      I think if you keep them in the fridge until you head to the sale… they’ll be good! 🙂

      Reply

  27. Reggie

    Quick question. Can you use Droste Cocoa for the “the darkest cocoa powder you can find”?

    Reply

    1. Betsy Eves

      I haven’t tried using dutch processed cocoa before, but to be honest it should work fine. Let me know if you try it!

      Reply

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    Reply

  29. Robyn

    Can I make the frosting in advance and then let it sit at room temperature before putting it on the cupcakes

    Reply

  30. Amy

    Hi!! Does this buttercream crust at all?

    Reply

    1. Betsy Eves

      If it’s left out, it will a bit. If you want a crusting buttercream, add a bit of shortening to the mix!

      Reply

  31. Julie

    Which kind of flour are you using in this recipe?

    Reply

  32. Caroline

    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.

    Reply

    1. Betsy

      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.

      Reply

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