In the realm of cakes and cupcakes, the chocolate raspberry cupcakes from cake mix stand out as perhaps the best I’ve ever made.
There’s a certain allure to these cupcakes, a combination of rich, decadent chocolate and the tangy sweetness of raspberry jam, that makes them an absolute favorite, especially during the summer.
Whether it’s birthdays or just a casual family gathering, I find myself constantly trying to find new and exciting recipes.
But once these chocolate raspberry cupcakes were made, my whole family was unanimous: I should stop searching for the perfect recipe because it had been found.
They even joked they could eat these cupcakes every single day for the rest of their lives.
It was a summer when everyone declared these cupcakes their favorite, a surprising twist from the usual requests for shrimp recipes at dinner.
The decadent dessert that is dark chocolate raspberry cupcakes is a testament to the pairing of rich, dark chocolate with fresh fruit.
My initial reaction was skepticism: could there really be a better pair than rich chocolate and fresh fruit in cupcakes? But, oh, was I wrong! There’s nothing better.
I’m not kidding when I say these chocolate cupcakes with raspberry filling and chocolate ganache are heavenly.
The cupcakes are as decadent, delicious, and beautiful as any you’d find in a high-end bakery, complete with beautifully piped raspberry frosting on top, a luscious raspberry jam filling inside, sure to wow your guest’s eyes and taste buds.
And don’t fret; they’re not hard to make. Even an inexperienced baker can create these delicious, filled cupcakes. And as a bonus, you get to use a boxed cake mix for this effortless yet impressive chocolate raspberry cupcake recipe.
Also Read: Epic Chocolate Chip Gooey Butter Cake Recipe
Chocolate Raspberry Cupcakes From Cake Mix Recipe
For The Chocolate Cupcakes:
- 1 box of chocolate fudge cake mix
- 3.4 ounces of instant chocolate pudding mix
- 4 large eggs
- 1 cup of sour cream (or plain Greek yogurt)
- ¾ cup of vegetable oil
- ½ cup of whole milk
- 1 tablespoon of vanilla extract
- ¼ teaspoon of salt
- 1 cup of mini chocolate chips
- 12 ounces of raspberry pie filling
For The Raspberry Frosting:
- 1 ounce of freeze-dried raspberries
- 2 cups of heavy cream
- ½ cup of powdered sugar
- ⅓ cup of instant vanilla pudding mix
- Fresh raspberries for garnish
Preparing The Chocolate Cupcakes:
- Begin by preheating your oven to 350 degrees F and placing cupcake liners in a cupcake pan.
- In a stand mixer, combine all the cupcake ingredients using the whisk attachment. Beat until the mixture is well combined.
- Fill each cupcake liner about 3/4 full, using approximately a scant 1/4 cup of batter for each.
- Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and transfer them to cooling racks. Allow them to cool completely to room temperature to prevent the frosting from melting.
- Using a cupcake corer or a pairing knife, carefully remove the centers of the cupcakes. This will create a space to fill with the raspberry pie filling.
Preparing The Raspberry Frosting:
- Start by adding the freeze-dried raspberries to a food processor and blend until they form a fine dust. Set this raspberry powder aside.
- In a stand mixer or large bowl, whip the heavy cream, powdered sugar, and instant vanilla pudding mix until soft peaks form.
- Gradually beat in the raspberry powder until stiff peaks form, creating a delightful raspberry-flavored frosting.
- Transfer the raspberry frosting to a piping bag and use it to generously fill the cored centers of the chocolate cupcakes.
- For the best texture and flavor, it’s recommended to serve these easy chocolate raspberry cupcakes from cake mix immediately. You can also add a fresh raspberry on top and a sprinkle of freeze-dried raspberry dust for a delightful finishing touch. Enjoy your homemade chocolate raspberry cupcakes!
- Leftover frosting should be stored in refrigeration. If it’s a whipped cream base, it thickens over time and has the best texture when used immediately after making, though it’s good for up to 24 hours.
- Cupcakes can be made in advance but are best frosted right before serving.
- For the cake mix, using a cook and serve pudding mix won’t work as well as an instant variety for this frosting recipe.
- The frosting must be thick enough to hold its shape, especially if piped.
Tools Used To Make Chocolate Raspberry Cupcakes
- A cupcake corer is a simple tool that transforms cupcakes from ordinary to extraordinary.
- A piping kit, including piping bags, is the best way to frost cupcakes. While a knife can spread the frosting, it looks better when piped.
Also Read: Best Bubble Room White Christmas Cake Recipe
How Do You Put Raspberry Jam Inside A Cupcake?
It’s super important to let the cupcakes cool completely before coring and filling; otherwise, the jam may melt and leave a total mess.
Once cooled, it’s time for stage two: filling. Use a cupcake corer to core the middle of the cupcakes, then fill them with raspberry jam.
Ensure it’s even with the top of the cupcake, creating a beautiful base that will be covered with delicious frosting.
Tips For Making The Best Chocolate Raspberry Cupcakes From Cake Mix
- Ensure all ingredients are at room temp as they mix together better. Set out cold ingredients ahead of time.
- Properly measure the flour – spoon into the cup, then level off, or use a kitchen scale to measure dry ingredients.
- Mix cupcake batter until ingredients are just incorporated to ensure cupcakes are tender and fluffy.
- Use a large cookie scoop to easily fill cupcake liners, which also makes sure cupcakes are the same height.
- Seal off the top of the piping bag with a rubber band to prevent frosting from coming out the top of the bag, making the piping bag easier to use.
- Chill frosted cupcakes in the fridge or freezer before drizzling with warm chocolate ganache to prevent frosting from melting.
Substitutions And Swaps For Moist Chocolate Cupcakes
When aiming to make moist chocolate cupcakes, let’s talk about ingredients.
The recipe uses quite a few ingredients that you might not have on hand, or you may have food allergies or restrictions.
Don’t worry, I’ve got you covered with swaps and substitutions.
- Chocolate Chips: You can use milk, dark, or semi-sweet chocolate. For the chocolate cupcakes, it’s essential to choose a good quality chocolate that will melt down smoothly.
- All-Purpose Flour: The chocolate cupcakes with raspberry buttercream recipe turns out best with AP flour, but you can utilize a gluten-free flour blend if required.
- Granulated Sugar: It’s not recommended to decrease the quantity of sugar or change the type of sugar, as it may change the cupcakes’ texture.
- Vegetable Oil: A flavorless oil is best for this cupcakes recipe. Canola or sunflower oil work great.
- Large Eggs: If you have an egg allergy, try using flaxseed eggs or a vegan egg replacer.
- Vinegar: This recipe requires a little bit of vinegar, which activates the baking soda and helps the cupcakes rise. You can use white or apple cider vinegar.
Prep And Storage Tips For Dark Chocolate Raspberry Cupcakes
When you make chocolate raspberry cupcakes, planning ahead of time is key.
The best method to make ahead of time is to make the cupcakes and store them in an airtight container or zipper bag before frosting them.
You can make the frosting ahead of time and store it in the fridge until you’re ready to frost the cupcakes.
However, it’s best to make the cupcakes no more than 2 days ahead of time for the best taste.
How To Store Cupcakes?
Leftover cupcakes can be stored in an airtight container on the counter for 2-3 days or in the fridge for 4-5 days.
How To Freeze Cupcakes?
Cupcakes can be frozen unfrosted in an airtight, freeze-safe plastic bag for up to 3 months.
How Far in Advance Can You Make Raspberry Cupcakes?
The best practice is to make cupcakes no more than 2 days in advance. This timeframe ensures they remain fresh, especially when topped with raspberry frosting.
Making them too far ahead can compromise their freshness and the vibrant flavor of the fresh ingredients.
Why Didn’t My Cupcakes Rise? Why Are My Cupcakes Dense?
This issue is often caused by ingredients not at room temperature or an over-mixed batter. Ensure flour and other leavening agents haven’t expired.
Using cold ingredients can dampen the rise. Always set out ingredients ahead of time to reach room temperature.
Dense, chewy baked goods often result from an over-mixed combined flour or expired baking soda, which loses leavening power if open for more than 6 months.
To test, check with acidic liquid like vinegar or lemon juice; it should bubble with new baking soda.
Why Did My Cupcakes Sink In The Middle? Why Did They Overflow On The Sides?
Cupcakes might sink in the middle or overflow on the sides due to a few reasons. They could be under-baked or overfilled.
If your oven runs cool, it might not bake the batter properly. Use the perfect amount of batter for 12 cupcakes, ensuring it’s evenly distributed in the liners.
If the liners overflow on the sides, it’s likely they were overfilled. Conversely, if they sink in the middle, it might be due to under-baking. Since cupcake pans and liners vary in size, this can impact how they bake.
Ensure your oven is properly calibrated; I recommend using an oven thermometer to check you’re baking at the right temperature.
FAQs About White Chocolate Raspberry Cupcakes With Cake Mix
1. Can I Substitute Strawberries In Place Of Raspberries?
If you prefer the combination of strawberries and chocolate, swapping raspberries for strawberries is a delightful alternative. The natural sweetness and texture of strawberries can offer a unique twist to the classic chocolate cupcake.
2. What Is The Secret To Super Moist Cupcakes?
To achieve the moistest and fluffiest cupcakes, the key is to mix at a low speed using a hand mixer or stand mixer. Avoid over-mixing as it causes air bubbles to burst, resulting in a dense cake rather than a light and airy one.
3. How Many Cupcakes Can You Get Out Of A Box Of Cake Mix?
A single box of cake mix typically yields about 5 cups of batter. This amount equates to 24 standard cupcakes, 48 mini cupcakes, or 12 jumbo cupcakes. It’s a versatile option for different occasions and preferences.
4. How Long Does It Take To Bake Cupcakes?
Typically, you should bake cupcakes for between 15 to 20 minutes in the oven. It’s better to err on the side of caution and start with a shorter baking time. They’re done when a wooden toothpick inserted in the center of the cupcake comes out clean, with no crumbs.
5. How Fast Do Cupcakes Dry Out?
Homemade easy chocolate raspberry cupcakes from cake mix tend to last 2-3 days in a closed container. After removing them from the oven, let them cool on a wire rack. Storing them in a box or trapped steam in a container can cause condensation, leading to soggy cupcakes.
6. How Long Do Cupcakes Taste Fresh?
Cupcakes can last in the fridge for 3-5 days when stored properly in an airtight container. Make sure they are cool completely before storing to avoid exposing them to strong-smelling foods in the fridge. To keep them fresh longer, you can also freeze them for 2-3 months.
7. Will Cupcakes Get Hard Overnight?
Resist the urge to store cupcakes in the refrigerator to extend shelf life beyond two days. They tend to dry out as refrigeration speeds up the crystallization of sugar and flour, causing them to become stale quickly.
8. Where Do You Store Cupcakes Overnight?
To store cupcakes overnight, keep them on the counter if they are filled or decorated with anything containing dairy, cream cheese frosting, or custard. For food safety, these should be kept in the refrigerator.
9. Can Frosted Cupcakes Sit Out Overnight?
You can leave the best chocolate raspberry cupcakes from cake mix on the counter overnight in most cases. I recommend keeping them in a covered container so they don’t dry out. Cakes themselves don’t need refrigeration, but some frostings that can melt or lose shape should be refrigerated to not go bad.
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