Chocolate & Raspberry Truffle Cupcakes

Chocolate & Raspberry Truffle Cupcakes

I’m in love… with these Chocolate & Raspberry Truffle Cupcakes! They are the perfect decadent treat for you and your loved one on Valentine’s Day. They’re made up of a chocolate sponge filled with rich chocolate ganache, then topped with raspberry buttercream and fresh raspberries. The gorgeous pink buttercream is all natural too as the colour comes entirely from the freeze dried raspberry powder which also provides a punchy raspberry flavour. Dark chocolate and raspberries go so well together, and the rich ganache compliments the fruity buttercream to tingle all your tastebuds in the right way!

Jump straight to the recipe!

I made the ganache first as it takes time to set in the fridge, I heated up the cream then added the chocolate and butter until it all melted together. Then I poured it into a bowl and put it in the fridge to set.

To make the cupcakes I creamed the butter and sugar together, then whisked in the eggs and milk.

Next I added the self raising flour, baking powder and cocoa powder.

I divided the mixture between the cupcake cases and baked them for 20 minutes.


Once the cupcakes were cool I used a cupcake corer to make holes in each one, then I filled them with the ganache.

To make the buttercream I mixed together the butter, icing sugar, freeze dried raspberry powder and milk.

Chocolate & Raspberry Truffle Cupcakes

I piped the buttercream onto the cupcakes and then added fresh raspberries on top.

Chocolate & Raspberry Truffle Cupcakes

What an indulgent treat the Chocolate & Raspberry Truffle Cupcakes were! They were a hit all round and gathered many admirers!


I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by The Not So Creative Cook.

5 from 1 vote

Chocolate & Raspberry Truffle Cupcakes

Servings 12


For the ganache

  • 100 ml Double cream
  • 100 g Dark chocolate broken into squares
  • 10 g Butter

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 15 g Freeze dried raspberry powder
  • 1 1/2 tbsp Milk

For decoration

  • 36 Fresh raspberries


  1. Make the ganache first as it needs time to cool. Heat the double cream and butter in a pan on a low heat, you want to to be warm but not so hot you couldn't hold your finger in it

  2. Take it off the heat and add the dark chocolate and butter. Leave for a few minutes, then stir and the chocolate should have melted, if not, pop it back on a low heat until fully melted together. Then pour into a bowl and put in the fridge to set for 3 - 4 hours

  3. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  4. To make the cupcakes, cream together the butter and caster sugar until smooth

  5. Add the eggs and milk, and mix well

  6. Add the self raising flour, cocoa powder and baking powder and whisk in

  7. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until a skewer inserted in the centre comes out clean. Put them on a rack to cool completely

  8. To make the buttercream, mix together the butter, icing sugar and freeze dried raspberry powder with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Top each cupcake with three of the fresh raspberries

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

If you can't get hold of freeze dried raspberry powder, then biltz freeze dried raspberry pieces in a food processor or blender until they turn into powder.

You can find more of my Cupcake recipes by clicking here!

Chocolate & Raspberry Truffle Cupcakes

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22 comments / Add your comment below

  1. 5 stars
    I love the flavour combo of chocolate and raspberry, not being a HUGE chocoholic I need the tartness from a fruit to offset the sweetness…this sounds perfect.

  2. 5 stars
    Kat – What a unique idea. Like the strawberry touch!

    Happy Valentine’s Day Kat ! Sharing and Pinning.

    Thanks for sharing at Fiesta Friday.

  3. 5 stars
    Kat these cupcakes look so beautiful , the pink and the chocolate brown are so striking together. And that chocolate middle mmmmm! They are fabulous
    ps. so sorry for the late commenting , I had a busy last week before 1/2 term and then was away for a long weekend. I hope you are enjoying mummy life xxx

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