• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Savoury
    • Sweet Tarts & Pies
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Chocolate & Raspberry Truffle Cupcakes

    08/02/2019 by thebakingexplorer 30 Comments

    Jump to Recipe Jump to Video Print Recipe

    I'm in love... with these Chocolate & Raspberry Truffle Cupcakes! They are the perfect decadent treat for you and your loved ones on Valentine's Day. They're a chocolate cupcake filled with rich chocolate ganache, 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!

    This post may contain affiliate links. I earn from qualifying purchases.

    Chocolate & Raspberry Truffle Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • You can use any cocoa powder for the cupcakes, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
    • You can either buy freeze dried raspberry powder, or blitz some freeze dried raspberry pieces in a blender to make a powder. If you can't get hold of freeze dried raspberries, you can add some pink food colouring to the buttercream and some raspberry flavouring.
    • For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Chocolate & Raspberry Truffle Cupcakes

    Make the ganache first as it takes time to cool and firm up. Heat up the cream then add the chocolate and butter until it all melts together. Then pour it into a bowl and set aside. To make the cupcakes, mix the baking spread and caster sugar together, then whisk in the eggs and milk.

    Next add the self raising flour, baking powder and cocoa powder. Divide the mixture between the cupcake cases and bake them.

    Once the cupcakes are cool, use a cupcake corer or a knife to make holes in each one, then fill them with the ganache. To make the buttercream, mix together the butter, icing sugar, freeze dried raspberry powder and milk. Pipe the buttercream onto the cupcakes and then add fresh raspberries on top.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Chocolate & Raspberry Truffle Cupcakes

    How long do the cupcakes last for and can they be frozen?

    The cupcakes will last for 2-3 days in an airtight container in a cool place. Keep an eye on the fresh raspberries though and move the cupcakes to the fridge if required. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid (without the fresh raspberries), then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the appearance of the buttercream.

    Is there an alternative to the freeze dried raspberries in the buttercream?

    Freeze dried raspberries are much easier to get hold of nowadays. Sainsburys and Waitrose both sell them, or you can buy them in larger packs online (which I find to be more cost effective). Most of the packs you buy them in are resealable, so you can keep using them for future baking, or enjoy them sprinkled on cereal, yoghurt or in a smoothie. If you're not able to get hold of them, you could make or buy a raspberry coulis to mix into the buttercream. You could also use pink food colouring and a raspberry flavouring.

    Do you have to beat the butter and sugar together for the full 5 minutes?

    You don't have to, but I do recommend doing this to achieve the same results as me. I like a very slight bump or dome on my cupcakes, and for them to rise all the way to the top of the cupcake cases. I've tested this recipe multiple times and found that beating the butter and sugar together for 5 minutes achieves what I consider to be the perfect rise!

    Can these cupcakes be made with plain or all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons additional baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Chocolate & Raspberry Truffle Cupcakes

    Is butter or a baking spread better for cupcakes?

    I prefer to use a baking spread (my preferred brand is Stork) for cupcake and cake sponges. I find that they are easier to use and they make the sponge rise more. You can also use most baking spread straight from the fridge, which is handy during a last minute baking emergency!

    Should you use salted or unsalted butter for cupcakes?

    I always use unsalted butter and baking spread for baking. This is because if you want to add salt to your recipe, you then have complete control of the salt level. Lots of people add salt to enhance the flavour of baked goods, so when you do this you want to know exactly how much you're adding. I personally prefer not to add salt to cakes and cupcakes. However, using a salted butter or baking spread will not affect the bake negatively and won't make it taste salty.

    Do you need an electric mixer to make this recipe?

    While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

    Can these cupcakes be made gluten free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons additional baking powder. You may also like to add ¼ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

    Can these cupcakes be made dairy free?

    For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes and the buttercream. For the buttercream I recommend using a block butter alternative, such as Flora Plant or the Stork Baking Block, for best results. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

    Chocolate & Raspberry Truffle Cupcakes

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • Cupcake tin
    • Mixing bowls
    • Measuring spoons
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Cupcake corer
    • Brown cupcake cases
    • Freeze dried raspberries
    • Wilton 1M Piping nozzle
    • Wilton 2D Piping nozzle

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More Chocolate recipes...

    • Chocolate Brownie Pots for Two
      Chocolate Brownie Pots for Two
    • Salted Caramel Chocolate Tart
      Salted Caramel Chocolate Tart
    • Chocolate Fondants
    • Chocolate Cheesecakes For Two
      Chocolate Cheesecakes For Two
    Chocolate & Raspberry Truffle Cupcakes

    Chocolate & Raspberry Truffle Cupcakes

    Chocolate cupcakes with a chocolate ganache truffle filling, topped with raspberry buttercream and fresh raspberries
    5 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Decorating time: 30 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the ganache

    • 100 ml Double cream
    • 100 g Dark chocolate chopped up, or use chocolate chips
    • 10 g Butter

    For the sponge

    • 175 g Baking spread or butter softened, unsalted
    • 175 g Caster sugar
    • 3 Eggs large
    • 2 tbsp Milk any kind
    • 150 g Self raising flour
    • 25 g Cocoa powder
    • ¼ tsp Baking powder

    For the buttercream

    • 200 g Butter softened, unsalted
    • 400 g Icing sugar
    • 15 g Freeze dried raspberry powder
    • 2-3 tbsp Milk

    For decoration

    • 36 Fresh raspberries
    Metric - US Customary

    Instructions

    • 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 it to be warm, but not so hot you couldn't hold your finger in it. Take it off the heat and add the dark chocolate. 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. You can also do this in a microwave, put all of the ingredients into a bowl, microwave for 30 seconds, stir, then microwave in 10 second blasts, stirring between each one, until it's fully melted. Set aside to cool
    • Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
    • For the cupcake sponge, mix together the baking spread and caster sugar, ideally using an electric mixer (either handheld or a stand mixer with the paddle attachment), for 5 minutes until smooth and fluffy
    • Add the eggs and milk, and mix well until fully incorporated
    • Gently whisk, or fold in, the self raising flour, cocoa powder and baking powder
    • Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
    • Using a cupcake corer, or a knife, make a hole in the centre of the cupcakes. Fill with the ganache, you can do this using a piping bag or a spoon
    • For the buttercream, mix the softened butter on it's own for a few minutes. Then add the icing sugar, freeze dried raspberry powder and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
    • Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
    • Top each cupcake with three of the fresh raspberries
    • Store in an airtight container in a cool place, eat leftovers within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • You can use any cocoa powder for the cupcakes, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
    • You can either buy freeze dried raspberry powder, or blitz some freeze dried raspberry pieces in a blender to make a powder. If you can't get hold of freeze dried raspberries, you can add some pink food colouring to the buttercream and some raspberry flavouring.
    • For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     

    Nutrition

    Calories: 565kcal | Carbohydrates: 63g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 261mg | Potassium: 147mg | Fiber: 2g | Sugar: 50g | Vitamin A: 994IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg

    If you like this, check out more of my Cupcake recipes!

    « Vegan Strawberry Mousse with Pistachio Shortbread
    Chocolate Orange Pancakes »

    Reader Interactions

    Comments

    1. Rebecca Smith

      February 08, 2019 at 8:18 pm

      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.

      Reply
      • thebakingexplorer

        February 17, 2019 at 2:18 pm

        Yes I agree, they compliment each other so well!

        Reply
    2. Jhuls @ The Not So Creative Cook

      February 09, 2019 at 1:28 pm

      Kat, these look so gorgeous!! I love the combo or raspberries and chocolate so I am sure I'd love these. Thank you for sharing at Fiesta Friday party!

      Reply
      • thebakingexplorer

        February 17, 2019 at 2:22 pm

        Thank you so much!

        Reply
    3. Jacqui Bellefontaine

      February 09, 2019 at 7:23 pm

      Oh Wow what a great cup cake. Thank you for linking to #CookBlogShare

      Reply
      • thebakingexplorer

        February 17, 2019 at 2:33 pm

        Thanks Jacqui!

        Reply
    4. Midge @ Peachicks' Bakery

      February 10, 2019 at 11:01 am

      5 stars
      I do love a filled cupcake! And what better combination than chocolate & raspberries?! YUM! Love using freeze dried fruit too

      Reply
      • thebakingexplorer

        February 15, 2019 at 7:53 am

        Thank you! Me too, freeze dried is so versatile!

        Reply
    5. Sarah | SQUATBOT

      February 11, 2019 at 11:19 am

      Look so good, the colour of the icing is a dream!

      Reply
      • thebakingexplorer

        February 15, 2019 at 7:53 am

        Amazing that it's all natural colour too! 🙂

        Reply
    6. Rita

      February 11, 2019 at 9:43 pm

      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.

      Reply
      • thebakingexplorer

        February 15, 2019 at 7:52 am

        Thank you so much!

        Reply
    7. Lathiya

      February 15, 2019 at 6:12 pm

      5 stars
      The cupcakes looks so gorgeous...with the chocolate surprise inside it's amazing

      Reply
      • thebakingexplorer

        February 17, 2019 at 3:00 pm

        Thank you!

        Reply
    8. Cat | Curly's Cooking

      February 17, 2019 at 8:41 pm

      5 stars
      I love the idea of ganache in the middle of cupcakes! It sounds so delicious and the buttercream looks so tasty too.

      Reply
      • thebakingexplorer

        March 01, 2019 at 10:52 am

        It's so decadent and goes so well with the fruity buttercream!

        Reply
    9. Corrina Confarreo

      February 18, 2019 at 10:13 pm

      Oh wow these look and sound so heavenly! I love raspberry with chocolate. Will definitely be making these beauties! Xxx

      Reply
      • thebakingexplorer

        March 01, 2019 at 10:52 am

        Fantastic! Please let me know how it goes!

        Reply
    10. jenny Paulin

      February 21, 2019 at 4:29 pm

      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

      Reply
      • thebakingexplorer

        March 01, 2019 at 10:53 am

        Thank you so much Jenny!

        Reply
    11. Ana

      February 24, 2019 at 3:40 pm

      They look so pretty. I love everything about it, the combination of flavours, colours and the filling. Yumm...?

      Reply
      • thebakingexplorer

        March 01, 2019 at 10:53 am

        Thank you so much Ana!

        Reply
        • Kathleen Blackwood

          February 02, 2022 at 1:44 pm

          Doesn't say anything in the instructions about where you put the ganache obviously before the buttercream icing but it doesn't say or if you have to cut out a bit and then fill with the ganache

          Reply
          • thebakingexplorer

            February 02, 2022 at 9:06 pm

            Hi Kathleen, my apologies I've added that in now, it was detailed above in the step by step photo section but I missed it below, I hope you enjoy the cupcakes!

            Reply
    12. Perrine

      April 25, 2020 at 10:24 pm

      Hi Kat! I've been wanting to make these for a while, but I don't have / don't want to buy freeze dried raspberries. Have you made a raspberry buttercream using fresh raspberries (or a strawberry one?) somewhere else on your blog that I could use instead please? Thanks 🙂

      Reply
      • thebakingexplorer

        April 26, 2020 at 7:17 pm

        Hi Perrine, making buttercream with fresh fruit can be very hit and miss as it can make it go quite sloppy and the flavour isn't as intense. You could use a flavouring extract instead, or try mixing some raspberry jam into it. I hope that helps!

        Reply
    13. Rosie

      July 10, 2020 at 11:59 am

      5 stars
      I think this might be my favourite cupcake recipe. The combination is delicious and the raspberry powder in the buttercream is lush. The chocolate surprise in the middle is amazing too!

      Reply
      • thebakingexplorer

        July 10, 2020 at 3:57 pm

        Thanks so much Rosie!

        Reply
    14. Steph

      August 25, 2020 at 9:44 pm

      5 stars
      Made these to take in to my work mates tomorrow, and they look incredible! I had a wee taste test of one of the cored bits with a bit of ganache and a bit of icing... SO good! First time making my one ganache too, so rich and delicious. I topped mine with a dark chocolate covered raspberry marshmallow, just for something a bit different!

      Reply
    15. June Antoszkiw

      March 02, 2023 at 11:38 am

      5 stars
      An amazing recipe with a tangy raspberry and chocolate combo…..luscious.

      Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    Order my first book!

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube

    Recent Recipes

    • Dubai Chocolate & Pistachio Tart

      Dubai Chocolate & Pistachio Tart

      Jun 20, 2025
    • Chocolate Biscuits

      Chocolate Biscuits

      Jun 14, 2025
    • Funfetti Loaf Cake

      May 30, 2025
    • Lentil & Spinach Curry

      Lentil & Spinach Curry

      May 23, 2025
    • Custard Cream Cake

      Custard Cream Cake

      May 16, 2025
    • Chocolate & Pistachio Cookie Cups

      Chocolate & Pistachio Cookie Cups

      May 9, 2025

    Footer

    ↑ back to top

    Baking Heaven

    Copyright © 2012 - 2025 The Baking Explorer