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Dessert Recipes

Irresistible Raspberry Fudge Cupcakes Recipe Is a Chocolate Lover’s Dream Come True

Chocolate and raspberry are the perfect pairing. Together, they make our raspberry fudge cupcakes recipe decadently delicious. The secret? Layers of different flavors and textures. First, dark chocolate fudge cupcakes deliver velvety richness. We top them with from-scratch ganache and then pipe fluffy homemade frosting on top that’s pink and fruity, thanks to a swirl of raspberry jam.

In each bite you get the tenderness of the cupcake, the intense chocolate of the ganache and the sweetness of the raspberry frosting. It’s pure heaven! You can serve these raspberry fudge cupcakes for special occasions, or simply make them whenever you have a chocolate craving. Either way, they will satisfy a sweet tooth and then some.

Best of all, this recipe is as easy as it is scrumptious. Boxed cake mix makes the cupcakes a snap to whip up. And jarred raspberry jam creates the frosting in minutes. Give these cupcakes a try, then comment below to let us know!

Yields

24 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 1 (15.5 oz.) pkg. dark chocolate fudge cake mix
  • 3 eggs
  • ⅓ cup oil
  • ¾ cup heavy cream
  • 1 cup semisweet chocolate chips
  • 1 cup butter, at room temp.
  • 2 cups confectioners’ sugar
  • ¼ cup seedless raspberry jam
  • 1 tsp. vanilla extract
  • 8 drops red liquid food coloring
  • 24 raspberries (from 6-oz. pkg.)

Instructions

Print

Heat oven to 350°F. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix, 1 cup water, eggs and oil until blended, 30 sec.; on medium speed, beat 2 min. Divide batter evenly among liners. Bake until toothpick inserted into centers comes out clean, 18–21 min.; let cool.

In microwave-safe bowl, microwave cream in 30-sec. intervals until hot; stir in chocolate chips. Let stand 5 min.; whisk until smooth. On medium speed, beat butter until fluffy, 2 min. On low speed, beat in sugar. Add jam, vanilla and food coloring; beat until blended. On medium-high speed, beat until fluffy, 2 min. Transfer to pastry bag fitted with star tip.

Spread 1½ tsp. chocolate mixture over each cupcake; pipe frosting on top. Dollop with remaining chocolate mixture. Garnish with raspberries.

Nutrition

  • Calories: 262
  • Fat: 18 gram
  • Saturated Fat: 7 gram
  • Protein: 3 gram
  • Carbohydrate: 25 gram
  • Fiber: 1 gram
  • Cholesterol: 69 mg
  • Sugar: 18 gram
  • Sodium: 241 mg

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