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Chocolate Cupcakes with Raspberry Filling

Desserts Cakes and Bakes 30 min Easy 22 wyświetleń ~60.84 PLN * - (0)
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Description

Soft, moist chocolate cupcakes filled with intense, slightly tart raspberry filling and topped with smooth chocolate glaze. This is a modern Polish interpretation of a classic dessert: cocoa cake based on butter and eggs, homemade raspberry curd thickened with starch, and a quick glaze made from dark chocolate and cream. Perfect for afternoon coffee, family gatherings, or as an elegant dessert for a party. Flavor profile: deep chocolate contrasts with the vibrant, fruity acidity of raspberries; visually striking cross-section with a raspberry center and glossy glaze. The recipe requires basic kitchen tools and is beginner-friendly.

Ingredients Used

Ingredients (16)

Servings:
12
  • Wheat flour 240 g
  • Sugar 210 g
  • Cocoa 60 g
  • Baking powder 12 g
  • Chicken egg 3 szt. (~180 g)
  • Butter 100 g
  • Rapeseed oil 30 g
  • Milk 120 ml
  • Raspberries 300 g
  • Cornstarch 10 g
  • Lemon 0.3 szt. (~20 g)
  • Heavy cream 100 g
  • Dark chocolate 100 g
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Powdered sugar 20 g
  • Mint 30 g
💰 Szacowany koszt dania: ~60.84 PLN (5.07 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Raspberry filling

1

Prepare the filling: in a medium saucepan, add the raspberries and 60 g of sugar (from the total amount). Heat over medium heat, stirring with a wooden spoon, until the fruit releases its juice and begins to dissolve (about 4–6 minutes).

Ingredients: Raspberries, Sugar, Lemon
Use a saucepan with a diameter of 16–18 cm with a thick bottom to avoid burning. If you are using frozen raspberries, thaw them beforehand and drain excess water.
2

In a small bowl, dissolve the cornstarch in 2–3 tablespoons of cold water (a smooth slurry should form). When the raspberries are boiling and the juice becomes liquid, pour in the lemon juice (about 20 g) and slowly add the cornstarch slurry while stirring vigorously.

Ingredients: Cornstarch, Lemon
Use a whisk to prevent lumps when adding the starch. The starch thickens the mixture only after 1–2 minutes of cooking; do not stop stirring.
3

Cook the filling over low heat for 1–2 minutes until it thickens to the consistency of thick jam. Pour into a bowl and cover with plastic wrap directly on the surface (to prevent a skin from forming). Set aside to cool completely — at least 20 minutes.

Ingredients: Raspberries
If the filling seems too runny after cooling, you can cook it for a little longer with a bit of starch dissolved in water.

Cake

4

Preheat the oven to 180°C (top-bottom). Prepare a muffin tin for 12 cupcakes: line with paper liners or grease 12 holes and lightly dust with flour. This will ensure easy removal of the cupcakes after baking.

Use a standard mold for 12 muffins. If you don't have liners, grease the cavities with butter and dust with a little cocoa.
5

In a large bowl, mix the dry ingredients: sift the flour, cocoa powder, and baking powder directly into the bowl. Add salt and mix thoroughly with a wooden spoon or whisk to combine the ingredients evenly.

Ingredients: Wheat flour, Cocoa, Baking powder, Salt
Sifting removes lumps of cocoa and aerates the mixture, resulting in a lighter batter.
6

In a separate large bowl, beat the eggs with the remaining sugar (150 g) until light and fluffy for 2–3 minutes using a mixer on medium speed. The mixture should slightly increase in volume and become lighter in color.

Ingredients: Sugar
Use a hand mixer or a stand mixer with a whisk. If you don't have a mixer, whisk vigorously for about 4–5 minutes.
7

Into the beaten eggs, pour the melted, cooled butter and canola oil, as well as the milk; mix with a spoon or a mixer on the lowest speed just until the ingredients are combined. The mixture should be smooth and liquid.

Ingredients: Butter, Rapeseed oil, Milk
The butter should not be hot, so it doesn't cook the eggs. If the butter is steaming, let it cool to room temperature before adding.
8

Sift the dry ingredients into the wet ones in three batches: add 1/3 of the flour, gently mix with a spatula using upward motions, add another 1/3 and repeat. Mix briefly — the batter is ready when there are no visible streaks of flour and the mixture is uniform; do not mix too long, as the cupcakes will be tough (about 30–45 seconds of mixing after adding all the flour).

Ingredients: Wheat flour, Cocoa
Use a spatula or wooden spoon. Gentle mixing will preserve the aeration achieved by beating the eggs.

Assembly and baking

9

Fill the cupcake liners with batter halfway up (use an ice cream scoop or portioning spoon), place a teaspoon of chilled raspberry filling in the center of each portion, and then cover with a thin layer of batter (so that the filling is covered). Fill to about 3/4 full – the batter will rise while baking.

Ingredients: Raspberries
If you are using frozen filling (e.g. frozen balls), do not put very cold filling directly into the dough; it is better to cool the filling to room temperature.
10

Place the mold in the preheated oven and bake at 180°C for 16–20 minutes. After 16 minutes, check with a toothpick: if the toothpick comes out dry with a few moist crumbs, the cupcakes are ready. Do not bake too long — they will be dry.

Bake in the middle of the oven. If you are using a convection setting, reduce the temperature by 10–15°C (bake at about 165–170°C).

Cooling

11

Remove the pan from the oven and let it sit for 5 minutes, then remove the cupcakes from the pan and transfer them to a wire rack to cool completely (about 20–30 minutes). The filling must be cold before applying the frosting so that it doesn't melt.

Use a cooling rack to allow air to circulate underneath the cupcakes and prevent them from becoming soggy on the bottom.

Glaze and finishing

12

Prepare the glaze: heat the heavy cream in a small saucepan until just about to boil (small bubbles on the sides), remove from heat and pour over the chopped chocolate. Wait 1 minute, then stir until smooth. Add 20 g of butter (optional) and mix until combined. Let the glaze cool slightly so it is not very hot.

Ingredients: heavy cream, Dark chocolate, Butter
Use a small saucepan and a heatproof or metal bowl for the chocolate. If the glaze is too thick after cooling, heat it very briefly over a water bath.
13

Drizzle the tops of the chilled cupcakes with the glaze or dip the top of each cupcake into it for an even coating. Wait a few minutes for the glaze to set. Optionally, dust with powdered sugar and decorate with a mint leaf.

Ingredients: Dark chocolate, Powdered sugar, mint
Use a spoon or spatula to apply the frosting. If you want an aesthetic pattern, use a piping bag with a thin tip.

Fun Fact

💡

The combination of chocolate and raspberries is a classic duo in confectionery — chocolate softens the acidity of raspberries, while raspberries brighten the flavor of intense chocolate. In Poland, forest fruits and their preserves have long accompanied baked goods, and homemade fillings add character to pastries.

Best for

popołudniowa herbata przyjęcie rodzinne deser po kolacji

Tips

🍽️ Serving

Serve slightly cooled, not hot. They pair wonderfully with a cup of espresso or a mug of hot fruit tea. For an elegant presentation, serve on porcelain plates, dusted with a little powdered sugar and decorated with fresh mint or a few fresh raspberries.

🥡 Storage

Store in the refrigerator in a closed container for up to 3 days (the frosting and filling contain cream). Before serving, take them out 20–30 minutes in advance to allow the cupcakes to return to room temperature. You can freeze cooled cupcakes without frosting for up to 1 month — thaw in the refrigerator, and prepare and apply fresh frosting.

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