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Chocolate Raspberry Cupcakes
Prep Time
20 mins
Cook Time
18 mins
These rich chocolate cupcakes are filled with an easy chocolate mousse and topped with a fresh raspberry buttercream!
Servings: 12 -14 Cupcakes or 24-32 Mini Cupcakes
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup hot coffee chocolate, espresso, or plain is best
  • 2 Tbsp vegetable or canola oil
  • 1/2 cup butter softened
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp espresso powder optional--it brings out the chocolate flavor without tasting like coffee
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup sour cream or Greek yogurt
Easy Chocolate Mousse
  • 1 3.4 oz box instant chocolate pudding plus ingredients on the box to make the pudding
  • 1/2 cup heavy cream
  • 1/2 cup mini chocolate chips
Raspberry Buttercream
  • 1/2 cup butter softened
  • 1/2-3/4 cups fresh raspberries
  • 2-3 cups powdered sugar
  • 1-2 Tbsp heavy cream
  • salt to taste
  • Extra raspberries for the topping optional
  1. Preheat oven to 350 degrees. Line a 12-tin cupcake pan with cupcake liners (if you plan on doing minis, line a mini pan with mini cupcake liners).
  2. Combine cocoa and hot coffee together, stirring until smooth; add in oil and stir; set aside.
  3. Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes. Gradually add in white and brown sugar, beating 4-5 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
  4. Add in chocolate/coffee mixture, and beat until just combined.
  5. In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.
  6. Stir together buttermilk, vanilla extract, and sour cream (or Greek yogurt).
  7. Alternately mix the buttermilk mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix.
  8. Divide batter evenly between muffin cups (the batter makes 14-16).
  9. Bake for 17-18 minutes, or until a cake tester comes out clean. Be careful not to overbake, as chocolate cupcakes can get very dry if overbaked (for the minis, bake for 10-12 minutes).
  10. Allow to cool.
  1. Follow the directions on the back of your instant pudding box.
  2. Beat heavy cream until it forms stiff peaks, then gently fold the whipped cream into the chocolate pudding mix. Add in mini chocolate chips and stir gently.
  3. Once the cupcakes have cooled, with a sharp knife, cut a circle/hole into the center of each cupcake to create a small pocket for the filling, about 1/2 inch deep. Spoon in some of the mousse, just until each hole is filled, and top with the pieces of cupcake you removed (you will probably have some leftover filling, which tastes awesome with a spoon).
  1. For the frosting, beat butter until light and fluffy. Add in 2 cups of powdered sugar and mix until combined.
  2. Add in 1/2 cup raspberries, and beat (the raspberries will break up, turning your frosting nice and pink!)
  3. Add in 1 Tbsp heavy cream and a pinch of salt.
  4. If the frosting seems too thin, add in the other cup of powdered sugar. If it seems too thick, add in another Tbsp of heavy cream and/or 1/4 cup of raspberries until it reaches your desired consistency.
  5. Frost cupcakes, top with a raspberry, and enjoy!