This was a lovely recipe I modified from a cake recipe. The story goes like so; I wanted to make something tasty for an event I was going to. I didn’t want to make a cake again and then try to serve it up into a ton of equally small slices, so I thought to myself, hey what about cupcakes. A friend gave me this recipe long ago, so I asked for it again, and he said “Last time I made it, I put some home made butter cream frosting into the regular frosting, and lets just say no one complained.” So I thought to myself, hey, what if I just dug out a little hole in the cupcake and put in some buttercream frosting?? Brilliant idea right, then I thought to myself again, what goes good with super rich chocolate?? Raspberry of course. So onto google for a random raspberry buttercream frosting recipe, and I started working.

After the party, I was informed that these cupcakes should be “Considered controlled substances.” So I would say they went over well.

*NOTE* After I make this again, I will be sure to add prep times. Cause it does take a bit of work to make these cupcakes. It’s not something you can really just whip out in 30 mins.

Double Chocolate Raspberry Filled Cupcakes

Joseph Guimarin
Course Dessert
Servings 4 dozen



  • 3 oz Fine-Quality Semisweet Chocolate Ghirardelli works great.
  • 1 ½ Cups Hot Brewed Coffee
  • 3 Cups Granulated Sugar
  • 2 ½ Cups All Purpose Flour
  • 1 ½ Cups Unsweetened Cocoa Powder NOT Dutch Process. Ghirardelli cocoa powder also works great.
  • 2 tsp. Baking Soda
  • ¾ tsp. Baking Powder
  • 1 ¼ tsp. Salt
  • 3 Eggs
  • ¾ Cup Vegetable Oil
  • 1 ½ Cups Butter Milk Well Shaken
  • ¾ tsp. Vanilla Extract

Ganache Frosting

  • 1 Pound Fine-Quality Semisweet Chocolate Ghirardelli works great. Also chips/morsels work best.
  • 1 Cup Heavy Cream
  • 2 Tbsp. Granulated Sugar
  • 2 Tbsp. Light Corn Syrup
  • ¼ Cup Unsalted Butter

Raspberry Filing

  • 2 Cups Fresh Raspberries Heaping Cups
  • 1 Cup Unsalted Butter Nearly Room Temperature
  • ½ Cup Salted Butter Nearly Room Temperature
  • 4 Cups Powdered Sugar
  • 1 tsp. Vanilla Extract



  • Preheat oven to 400°F.
  • Finely chop chocolate and combine in a bowl with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  • Into a large bowl sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl with an electric mixer, beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter into cupcake sleeves and bake for 15-20 minutes, checking regularly.
  • Place into freezer after taking out of the oven and let chill.


  • Finely chop chocolate and in a 1 ½ to 2 quart saucepan, bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
  • Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency.)

Raspberry Filling

  • Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds. Heat mixture in a saucepan set over medium-low heat until reduced by half. Cool completely. (speed chill in freezer)
  • In the bowl of an electric stand mixer fitted with a paddle attachment, whip butter until very pale and fluffy. Mix in 1 cup powdered sugar, then mix in reduced raspberry puree and vanilla. Add remaining powdered sugar and mix until light and fluffy. (If a stronger raspberry flavor is desired, you can add in raspberry extract to taste.)

Preparing Cupcakes

  • Take cupcakes out of freezer and use a melon baller, or small round measuring spoon, to scoop out 1-2 “spoonfulls down” out of the center of the cupcake.
  • Fill with raspberry filling and place back in the freezer
  • After all the cupcakes are filled and back in the freezer, frost the cupcakes, starting with the coldest cupcake first. After frosting return to the freezer to keep solid.


Remove from freezer 1-2 hours before serving, and remember to serve chilled.
Also, I originally made half the batch with the Raspberry Butter Cream Frosting as filling, but the other half I just made a plain Raspberry Filling.

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