Chocolate Raspberry Cupcakes {with Chambord Ganache Filling}
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5 from 1 vote

Chocolate Raspberry Cupcakes {with Chambord Ganache Filling}

A moist and delicious chocolate cake filled with Chambord flavored ganache and topped with fresh raspberry buttercream!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Dessert
Cuisine: American
Servings: 30 cupcakes
Calories: 327kcal
Author: Nicole Crocker


For the Chocolate Cupcake:

  • 1 3/4 Cup All-purpose flour
  • 2 Cup Sugar
  • 3/4 Cup Unsweetened cocoa
  • 1 Tablespoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 Cup Buttermilk
  • 1 Cup Strong brewed coffee
  • 1/2 Cup Canola oil
  • 3 1/2 teaspoon Vanilla
  • 3 Large eggs

For the Raspberry Buttercream:

  • 1 1/2 Cup Unsalted butter room temperature
  • 2 Cup Raspberries
  • 4 Cup Confectioner sugar
  • 1 teaspoon Vanilla

For the Ganache:

  • 6 Ounces semi-sweet chocolate chips
  • 1/2 Cup Heavy cream
  • 1/8 Cup Chambord


  • Fresh raspberries


For the cake:

  • Preheat oven to 325 Degrees F. Line 30 standard muffin tins with paper liners.
  • In a large mixing bowl combine all dry ingredients.
  • Using a whisk mix until all dry ingredients are well combined.
  • Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
  • Using a 1/4 C measuring cup scoop batter and pour one 1/4 cup full in each paper liner. (Careful not to drip excess on your pan.) Bake for 18 minutes or until toothpick comes out clean. Remove from oven and cool to room temperature.

For Raspberry Buttercream Frosting:

  • In a food processor or blender puree fresh raspberries. Pour puree through a mesh strainer to strain out seeds. Place your clean raspberry puree in a small saucepan and heat on medium heat. Once it starts to boil turn heat to low and simmer for 2-3 minutes. Remove from heat and cool. (You can pour into separate bowl and cool in the refrigerator to speed up cooling process.)
  • While your raspberry puree is cooling cream butter in a medium bowl for 2-3 minutes until light and fluffy. Add confectioner sugar, cooled raspberry puree a little at a time and vanilla.** If you find that the amount of puree added is thinning your frosting too much then you can either add more confectioner sugar to thicken (add a little at a time) or not add all of the puree. Mix for 3-5 minutes scraping sides of bowl.

For Ganache:

  • In a small sauce pan heat cream on medium heat. Just before it begins to boil remove from heat and add chocolate chips. Distribute so all chips are covered with the cream and let sit for 1-2 minutes. Stir with whisk until cream and chocolate is melted and smoothly incorporated. Add Chambord and whisk together. Set aside to cool.

Put cupcakes together:

  • Using the large end of a frosting tip cut a hole in the center of each cupcake.
  • Fill each hole with ganache.
  • Place buttercream in pastry bag fitted with desired tip and top each cupcake with buttercream.
  • Garnish with a fresh raspberry.


Serving: 1cupcake | Calories: 327kcal | Carbohydrates: 41g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 206mg | Potassium: 125mg | Fiber: 2g | Sugar: 32g | Vitamin A: 384IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg