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Chocolate Raspberry Cupcakes

Total Time

Prep: 30 min. + chilling Bake: 20 min. + cooling


2-1/2 dozen

Some have been known to inhale these amazing cupcakes in two bites, and some prefer to savor each decadent morsel. They can be kept in the fridge for about a week and can be frozen for up to a month. —Kim Bejot, Ainsworth, Nebraska
Chocolate Raspberry Cupcakes Recipe photo by Taste of Home


  • 1 cup baking cocoa
  • 2 cups boiling water
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large eggs
  • 2 tablespoons cold strong brewed coffee
  • 2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup seedless raspberry jam
  • 1 can (13.66 ounces) coconut milk
  • 1 package (12 ounces) dark chocolate chips
  • 1/2 cup butter, cubed
  • 1/3 cup confectioners' sugar
  • 2 tablespoons coffee liqueur
  • Toasted unsweetened coconut flakes


  1. In a small bowl, combine cocoa and water; set aside to cool.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
  3. Fill paper-lined muffin cups two-thirds full. Drop jam by teaspoonfuls into center of each cupcake. Bake at 350° for 18-23 minutes or until a toothpick inserted in the cake portion comes out clean.
  4. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread 1/2 teaspoon jam over each cupcake.
  5. For frosting, spoon 1 cup cream from top of coconut milk and place in a small saucepan. Bring just to a boil; remove from the heat. Add chocolate chips; whisk until smooth. Stir in the butter, confectioners' sugar and coffee liqueur. Refrigerate for 1-1/2 hours or until chilled.
  6. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. Frost cupcakes. Garnish with coconut.

Nutrition Facts

1 cupcake (calculated without toasted coconut): 327 calories, 17g fat (11g saturated fat), 52mg cholesterol, 206mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 4g protein.

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