Chocolate Stuffed Raspberry Red Velvet Cupcakes with Cream Cheese Icing

13 Feb

Happy Valentine’s Day!

These are the first red-velvet-anything I’ve ever made and they turned out well! I ran out of red food dye and resorted to using raspberry and strawberry jam in the batter. I was happy with the colour it made, but even more happy with the flavour it provided. I usually HATE fruit in my chocolate…especially cherries *shiver*.

Jam and chocolate filled

I also decided last minute to stuff the cupcakes with chocolate chips the moment they came out of the oven. I’m so happy I did because they melted immediately and created a nice filling. I altered the recipe form BrownEyedBaker.

Dey so Cuuuute!

Chocolate Stuffed Raspberry Red Velvet Cupcakes with Cream Cheese Icing


  • 4 tbsp butter, room temperature
  • 3/4 cup sugar
  • 1 egg
  • 2 1/2 tbsp coca powder
  • 1 1/2 tbsp red food colouring (or beet juice!)
  • 2 1/2 tbsp Strawberry/Raspberry jam
  • 1/2 tbsp vanilla extract
  • 1/2 cup butter milk (use normal milk with lemon juice—>cheaper)
  • 1 cup plus 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp lemon juice (or distilled vinegar)
  • 3/4 cup semisweet chocolate chips
  • 4 oz butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 1/2 cup confectioner’s sugar
  • 2 tbsp vanilla extract


Preheat oven to 350 degrees F. Grease a muffin tin.

Beat butter and sugar until fluffy. Add in egg and beat well.

In a separate bowl, mix together cocoa powder, jam, food colouring, and vanilla. Incorporate mixture into batter, and beat well until food colouring is dispersed evenly.

Pink is so hot right now...

Slowly add in half the buttermilk, followed by half the flour. Add the remaining buttermilk and then the remaining flour and mix thoroughly.

Add salt, baking soda, and lemon juice and mix until batter is smooth. Pour batter into greased cupcake tin and bake for 18-20 minutes, until a toothpick comes out clean. Cool on rack for 10 minutes, while you cut out little holes in each cup cake. Pull out enough cake so that you can stuff in 8 chocolate chips (or as many as you want!). When finished, cool in fridge.

While cupcakes cool, make frosting.

Beat cream cheese and butter until fluffy, then slowly add in vanilla and sugar. Keep frosting in fridge until ready to use.

Cut the corner of a ziploc bag and pour frosting inside. Pipe cupcakes, and decorate with sprinkles.


For my roommates....y'all my Valentine's

Have a lovely day with your favourite people! Eat lotsa chocolate and spread the love!

Happy Baking!



3 Responses to “Chocolate Stuffed Raspberry Red Velvet Cupcakes with Cream Cheese Icing”

  1. Jody Thompson February 13, 2012 at 10:57 pm #

    Total yum! These look beautiful and I’m sure they taste just lovely. Cheers!

  2. Veronica Drysdale February 18, 2012 at 1:46 am #

    Hannah my little chum, love the blog! also love the sound of these chaps but where does the chocolate stuffing happen?!! hope all well & you aren’t missing ruari too much- i might head up to manchester tomorrow so if i do i shall keep an eye on him!! VX

    • honeybutterbakes February 18, 2012 at 10:15 am #

      Ha You are right! I just did it on a whim and forgot to put it in the directions. Yes, he should have landed by now and I think he’ll be seeing you guys on Monday. I hope you all have a fantastic time! xox

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