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White and Dark Chocolate Raspberry Cupcakes

White and Dark Chocolate Raspberry Cupcakes

These White and Dark Chocolate Raspberry Cupcakes have a chocolate sponge, filled with raspberry jam. Topped with White Chocolate Swiss Meringue Buttercream, fresh raspberries, and homemade raspberry chocolate treats.
Course Dessert
Cuisine American
Keyword chocolate, cupcakes, raspberries
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 14 cupcakes
Calories 320 kcal


Chocolate Cupcake

  • 190 grams all-purpose flour 1 1/2 cups 6.75 oz
  • 31 grams unsweetened cocoa powder 1/4 cup 1.125 oz
  • 200 grams granulated sugar 1 cup 7 oz.
  • 1 teaspoon baking soda
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup brewed coffee
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 109 grams canola oil 1/2 cup 3.8 oz

Raspberry Jam

  • 500 grams raspberries frozen or fresh 4 cups, about 17 oz
  • 1/4 cup maple syrup or more to taste
  • 2 tablespoons lime juice about 1 lime
  • 1 1/2 tablespoons cornstarch

White Chocolate Swiss Meringue Buttercream

  • 4 egg whites
  • 200 grams sugar 1 cup, 7 oz
  • 340 grams unsalted butter cold 1 1/2 cups, 12 oz.
  • 2 teaspoons vanilla
  • 226 grams white chocolate chopped (8 oz)
  • 226 grams heavy cream 8 oz

Heart Chocolates

  • 340 grams dark good quality chocolate 11 oz.


Chocolate Cupcake

  1. Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
  2. Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl.
  3. In another bowl, mix coffee, vinegar, vanilla and oil. Pour dry mixture over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
  4. Distribute batter evenly in cupcake pan. Bake for 15-20 minutes.
  5. Remove and let it cool.

Raspberry Jam

  1. Mix raspberries and maple syrup in a pan. In a small bowl, whisk the cornstarch with the lime juice. Set aside.
  2. Once raspberries come to a boil, reduce heat a bit, and keep stirring constantly.
  3. Slowly reduce the raspberry to a thicker sauce.
  4. Add the cornstarch/lime juice slurry.
  5. Mix and cook for a couple of minutes, until thickened.
  6. Remove to a heat proof container. Let it cool. Keep refrigerated until ready to use.

White Chocolate Swiss Meringue Buttercream

  1. Start by making the ganache. Bring the heave cream to just a boil in a small sauce pan. Pour it over chopped white chocolate. Let it sit for a bit, then stir with a spatula until chocolate has completely melted.
  2. Let white chocolate cool down completely. Place it in the fridge for 1 hour.
  3. About 30 minutes before you start to make your buttercream, remove butter from the fridge. Cut it into thin slices, about 1/4 inch thick. Set aside and let it come to room temperature. Depending on the temperature of your kitchen, you might need an hour or so to have the butter soften. Please note that you don’t want your butter to be too hot and melted either.

  4. Place egg whites and sugar in a heat-proof bowl or in a double boiler pan.
  5. Bring a pot of water to a boil, then reduce it to a simmer. Set bowl on top of the pan with simmering water.
  6. Whisk constantly until egg whites and sugar reach 138F temperature. This ensures that the egg whites will have reached a safe temperature. The temperature of pasteurized egg whites is actually 140F, however, if you bring it up to 138F, the temperature will raise a couple degrees even after you take it out of the heat source.
  7. Keep whisking mixture for about 30 seconds after you take it off the heat.
  8. Pour mixture into the bowl of a stand mixer. Be sure to wipe dry the bottom of the bowl to get rid of the condensation that formed before you transfer mixture. Because if a drop of water gets in contact with your egg white/sugar, it will ruin your meringue.
  9. With the whisk attachment, beat meringue on medium-high speed.
  10. You are going to beat the meringue until stiff peaks form. Now, this might take a while. Usually takes me about 10 minutes. The reason for that is that the egg whites have to cool down first and then they will be able to reach stiff peak.
  11. Just let the mixer do its job and cool down the meringue as it whisks it.
  12. Once your meringue has reached stiff peaks, start adding butter, with the mixer on medium-high speed.
  13. Add one slab of butter at a time. Waiting a few seconds before adding the next one.
  14. This should take you a while. Get there slowly.
  15. At times, you will question yourself if your meringue will ever form, the answer is mostly likely: yes it will form. Just be patient. Keep whisking it.
  16. Add vanilla once you’re done adding the butter.
  17. At this point, you should see your meringue having hardened up and formed into a smooth cream.
  18. Remove ganache from the fridge, beat it with the Swiss Meringue Buttercream, until incorporated.
  19. In case you have leftovers, or for future reference, this buttercream may be frozen for up to 2 months. Or keep it in the refrigerator for up to 5 days.


  1. You will need a chocolate silicon mold to do this.
  2. First, you have to temper the chocolate.
  3. It’s important that your chocolate is chopped small, to help it melt evenly and makes it easier to control the temperature.
  4. Place 2/3 of the chocolate in a double boiler, or over a pot with simmering water.
  5. Bring temperature of the chocolate in the double boiler up to 120F-122F.
  6. I usually remove the chocolate from the double boiler when I see it reaching 120F.
  7. Add the remaining 1/3 of the chopped chocolate.
  8. Stir until everything is melted.
  9. You are looking to cool the chocolate to 82F.
  10. Keep stirring until it reaches this temperature.
  11. Once the chocolate has reached 82F, you may place the bowl back in the double boiler over simmering water and stir until it reaches anywhere from 88F-90F.
  12. That will happen really fast. It will literally take seconds. Don’t overheat the chocolate.
  13. Once it reaches 90F, it’s in temper.
  14. To test, spread a thin amount of chocolate on a piece of parchment paper. If the chocolate dries shiny, it’s because it’s in temper.
  15. If not, you might have to re-temper the chocolate.
  16. To keep chocolate in temper, you need to keep it in this range of temperature. Keep stirring chocolate and try to move fast, or you might need to re-temper it.
  17. Start by scooping a small amount of tempered chocolate inside your chocolate molds. Spread it around with a spoon so it covers the entire surface of the mold.
  18. Place molds in the freezer for about 5 minutes.
  19. Remove from freezer. Spoon a small amount of jam filling in each mold.
  20. Pour some more tempered chocolate over jam filling. Scrape top with a spatula so the bottom of your cups is smooth. Place in freezer for another 10 minutes. Remove chocolates from molds.
  21. I like to store mine in the fridge. They will last in the fridge for a week or so, except that it never lasts that long in my house, for obvious reasons.

To assemble cupcakes

  1. Remove a bit of cake from the center of the cupcakes with the help of a small spoon.
  2. Spoon some cooled Jam filling in the cupcakes.
  3. Top with the cake you removed with the spoon.
  4. Pipe White Chocolate Swiss Meringue Buttercream on top.
  5. Decorate with raspberries and chocolate hearts!
Nutrition Facts
White and Dark Chocolate Raspberry Cupcakes
Amount Per Serving
Calories 320
* Percent Daily Values are based on a 2000 calorie diet.