Chocolate Raspberry Cupcakes

There’s something utterly delightful about the combination of rich chocolate and tart raspberries. These Chocolate Raspberry Cupcakes are the perfect embodiment of that flavor combination. With a moist, decadent chocolate base and a surprising raspberry filling, each cupcake is a bite of bliss. Perfect for parties, birthdays, or simply a sweet treat for yourself, these cupcakes are bound to impress with their stunning appearance and even more incredible taste.

Why This Recipe Is a Must-Try

These Chocolate Raspberry Cupcakes are quick and easy to whip up, thanks to some clever shortcuts using a box mix and instant pudding. They’re not only deliciously chocolaty but also incorporate the bright, fruity flavor of raspberry pie filling, making them a crowd-pleaser. Plus, they stay wonderfully moist thanks to the addition of sour cream or Greek yogurt, and with mini chocolate chips folded into the batter, you’ll find a sweet surprise in every bite. Perfect for any chocolate lover, these cupcakes are a delightful indulgence that you’ll come back to time and time again.

Ingredients

• 1 box chocolate fudge cake mix (I used Duncan Hines)
• 3.4 ounces instant chocolate pudding mix
• 4 large eggs
• 1 cup sour cream or plain Greek yogurt
• ¾ cup vegetable oil
• ½ cup whole milk or 2% milk
• 1 tablespoon vanilla extract
• ¼ teaspoon salt
• 1 cup mini chocolate chips
• 12 ounces raspberry pie filling

How To Make Chocolate Raspberry Cupcakes

Step 1: Preheat the Oven and Prepare the Muffin Pan

Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners to prevent sticking and to give your cupcakes a lovely presentation.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the chocolate fudge cake mix and the instant chocolate pudding mix. Whisk them together until well blended to ensure that there are no lumps.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the eggs, sour cream or Greek yogurt, vegetable oil, whole milk, vanilla extract, and salt. Mix until everything is combined and smooth.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredient mixture. Use a spatula or wooden spoon to mix them together until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.

Step 5: Add Mini Chocolate Chips

Gently fold in the mini chocolate chips into the cupcake batter. This will add an extra layer of chocolate goodness to each cupcake.

Step 6: Fill the Muffin Pan

Spoon about 1/4 cup of the batter into each cupcake liner, filling them about halfway. Then, take a generous tablespoon of raspberry pie filling and place it in the center of the batter. Top off with another tablespoon of batter until the cupcake liners are about 3/4 full.

Step 7: Bake the Cupcakes

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Be careful not to overbake, as you want the cupcakes to remain fudgy.

Step 8: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Step 9: Frosting (Optional)

If you’d like, you can top these cupcakes with your favorite chocolate frosting or a dollop of whipped cream, but they’re delightful as is.

Expert Tips

• For the richest flavor, use high-quality cocoa powder in addition to the chocolate cake mix.
• Allow the cupcakes to cool completely before frosting or serving to prevent melting.
• For an extra indulgence, drizzle warm chocolate ganache over the tops just before serving.
• Use a cookie scoop to ensure the batter is evenly distributed in the muffin pan for uniform baking.

Variations and Customizations

• Swap the raspberry pie filling for other fruit fillings, like strawberry or cherry, to switch up the flavor.
• For a fun twist, add a teaspoon of espresso powder to enhance the chocolate flavor.
• Top with a cream cheese frosting instead of chocolate frosting for a tangy contrast.
• Sprinkle fresh raspberries on top for added texture and freshness.

How to Store Leftovers

To store any leftover cupcakes, place them in an airtight container and keep them at room temperature for up to three days. If you want to keep them fresh for longer, you can also refrigerate them for up to a week. For longer storage, these cupcakes freeze beautifully. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. They can last in the freezer for up to three months. When you’re ready to enjoy, simply thaw at room temperature for a few hours.

FAQ

Can I make these cupcakes without the pudding mix?

Yes, you can omit the pudding mix, but the cupcakes may be a bit less moist and rich. Consider adding an extra egg or a bit more yogurt to compensate.

Can I use a different type of cake mix?

Absolutely! While chocolate fudge cake mix is recommended, any chocolate cake mix will work. Just keep in mind the flavor might vary slightly.

What can I substitute for sour cream in this recipe?

Plain Greek yogurt is a great substitute for sour cream and will work perfectly in this recipe. You can also use unsweetened applesauce for a lighter option.

Are these cupcakes suitable for a gluten-free diet?

To make these cupcakes gluten-free, use a gluten-free chocolate cake mix and ensure that all other ingredients (like the pudding mix) are also gluten-free. Always check the labels!

Conclusion

These Chocolate Raspberry Cupcakes are a delightful treat that brings together the rich flavor of chocolate and the tartness of raspberries in a way that is sure to satisfy any sweet tooth. Easy to make and utterly delicious, they are perfect for any occasion. Whether you’re celebrating a special moment or simply indulging in a well-deserved dessert, these cupcakes will not disappoint. So gather your ingredients, turn on your oven, and get ready to impress your friends and family with this deliciously decadent treat! Happy baking!