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Chocolate Raspberry Cupcakes

These Chocolate Raspberry Cupcakes are a delightful treat that combines rich chocolate and tart raspberries, perfect for any occasion.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Keyword: Cupcakes, Easy
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Muffin Pan
  • Whisk
  • Spatula

Ingredients

Dry Ingredients

  • 1 box chocolate fudge cake mix Duncan Hines recommended
  • 3.4 ounces instant chocolate pudding mix

Wet Ingredients

  • 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

Instructions

  • Step 1: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
  • Step 2: In a large mixing bowl, combine the chocolate fudge cake mix and instant chocolate pudding mix. Whisk until well blended.
  • Step 3: In another bowl, whisk together the eggs, sour cream or Greek yogurt, vegetable oil, whole milk, vanilla extract, and salt until smooth.
  • Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
  • Step 5: Gently fold in the mini chocolate chips into the batter.
  • Step 6: Spoon about 1/4 cup of batter into each cupcake liner, add a tablespoon of raspberry pie filling, and top with more batter until 3/4 full.
  • Step 7: Bake for 18-22 minutes, or until a toothpick comes out with a few moist crumbs.
  • Step 8: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Step 9: Optionally, top with chocolate frosting or whipped cream before serving.

Notes

Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.