Chocolate raspberry cupcakes

(19 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chocolate cupcakes
Chocolate cupcakes
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Chocolate and raspberry cupcakes count as a portion of fruit and vegetable right? Even if they don't we love these raspberry chocolate cupcakes so much that we are willing to ditch the diet. You won't discover the raspberry until you bite into the rich chocolate sponge and they start oozing red liquid - which is actually just raspberry jam, making these criminally easy to make. The raspberry chocolate cupcakes are perfect for both Valentines' Day (who can beat chocolate in a red and pink theme?) or Halloween (or Twilight themed vampire parties). The red raspberry sauce looks suitably gruesome for your kids and big kids alike!


For the cupcakes:

  • 115g caster sugar
  • 115g unsalted butter, softened
  • 85g self raising flour
  • 30g cocoa powder
  • 2 eggs
  • 1tsp baking powder
  • Pinch of salt
For the icing:

  • 270g unsalted butter, softened
  • 270g icing sugar
  • 100g melted dark chocolate, cooled to room temperature
  • 4tbsp cocoa powder
For the filling:

  • Ready-made raspberry compote or high fruit content jam
  • Icing bag
  • Long, round icing tip

You could fill these cupcakes with cherry compote, any of your favourite jams or even orangey marmalade.


  1. Preheat the oven at 170C/325F/gas mark 3.
  2. Cream the butter and sugar together until pale and fluffy, before beating in the eggs until well combined. Sift in the remaining ingredients and fold in until smooth. Spoon into cupcake cases and bake for 20 mins, then allow to cool completely.
  3. To fill the cupcakes: Spoon the raspberry compote into an icing bag with a long round icing tip.
  4. Insert a kebab stick into the centre of the cupcake and wiggle around to make a little channel for the filling. Insert the icing tip into the channel and squeeze the raspberry sauce in until you feel it's about to overflow.
  5. For the icing: Beat the butter until pale and fluffy, sift the icing sugar in a little at a time and finally mix through the cooled melted chocolate. If the icing becomes too thin, add sifted cocoa powder to thicken it up.
  6. Spread or pipe the chocolate icing onto the cupcakes.

Your rating

Average rating

  • 4
(19 ratings)

Your comments

Almir Sn

Looks great! I like chocolate cakes, specially chocolate cupcakes. I tried these, topped with chocolate and nuts: They was great too.


I have made these scrumptious delights before, and as naughty and decadent as they are, I fool myself into thinking I'm getting a fruit portion, therefore why not eat 5!


Ooooh I love this recipe. Rich, moreish and by using high quality chocolate and compote, when I bite into them I can almost pretend they are healthy. Delicious!

comments powered by Disqus

FREE Newsletter