When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream

Print This Delicious and Healthy Chocolate Raspberry Filled Cupcake Recipe

Chocolate Raspberry Filled Cupcakes Recipe

Chocolate Raspberry Filled Pumpkin Cupcakes with favorite frosting

A rich devil's food cake containing a center of raspberry jam. Just place the jam on top of the cupcakes batter. As it bakes the batter will rise and the jam will sink until it comes to rest in the very center of the chocolate raspberry cupcake.
I used this recipe for making our Halloween Cupcakes, the raspberry jam on the inside made quite an impression when bitten into.

1/4 pound (1 stick) Unsalted butter
2 oz. Unsweetened chocolate, broken into large pieces
1 cup Dark brown sugar
1 tsp Instant coffee powder
1 tsp Vanilla
2 Eggs
1 tsp Baking soda
1 1/2 cups Flour
2/3 cup Water
1/4 cup Seedless raspberry preserves

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 12-cup cupcake pan
Preheat oven, grease and flour the cups of a 12-cupcake pan. Set aside.

Melt the butter in a large heavy-bottomed saucepan over medium heat. When it's half melted add in the chocolate, remove from heat when the chocolate is half melted. Stir until the butter and chocolate are completely melted. Mix in the brown sugar, coffee powder, and vanilla. Mix in the eggs.

Add the baking soda, breaking up any lumps with your fingers, stir well. Stir in the flour, beat until well incorporated and the batter is thick. Stir in the water.

Spoon the cupcake batter into prepared cupcake pan, fill each cup about three-quarters full. Lay 1 teaspoon of raspberry preserves on the surface of each cup. The jam will sink down slightly. Bake Chocolate Raspberry Filled Cupcakes until each cupcake is firm.

Cool on a rack for 10 minutes. Lift each chocolate raspberry cupcake from the pan and let cool to room temperature.
(Be sure to use seedless raspberry preserves, seeds will ruin the cupcakes' texture).
Serves 12
Nutrition facts:
Serving Size 70 g
Calories 222
Calories from Fat 99
Total Fat 11.0g 17%
Saturated Fat 6.6g 33%
Cholesterol 48mg 16%
Sodium 174mg 7%
Total Carbohydrates 29.6g 10%
Dietary Fiber 1.2g 5%
Sugars 15.9g
Protein 3.2g
Vitamin A 5% • Vitamin C 0% • Calcium 2% • Iron 10%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!