Raspberry Truffle Stuffed Cupcakes

I meant to make these cupcakes around Valentine's Day, but obviously that didn't happen. I ended up making them a week or two later, and it's been a couple weeks since then, (college got real busy) so I'm excited I'm finally sharing them with you!

I was going through a small raspberry obsession around the time I made these cupcakes. But, and this is going to sound silly and possibly strange, I'm not sure that I like actual raspberries. I think I've mentioned this before, but I'm really weird about textures. I have no idea why, and I find it really annoying sometimes. Like, I annoy myself. I told you it was silly.

So, while most people would probably look for a raspberry cake recipe that uses real raspberries, I went for the fake stuff. To get the raspberry flavor and the pink color, I added two tablespoons of raspberry Jello mix. But you are more than welcome to puree or chop up some real raspberries if you want to. Actually, I hope you do use real raspberries. Make them better than mine and maybe but probably not I'll have to try it too.

raspberry cupcakes
Makes 10 cupcakes

1 cup flour
1/2 tsp baking soda
3/4 cup sugar
3/4 cup milk
1/2 cup oil
1 egg
1 egg white
2 tbsp raspberry jello (or about 1/4 cup pureed raspberries)

You will also need one package of milk chocolate and/or raspberry Lindor Truffles.
I bought both and used five milk chocolate truffles and five raspberry truffles.
(Don't worry, you won't need all of them, so you'll still have some for yourself.)

1. Preheat oven to 350. Line a cupcake tray with paper liners.
2. In a medium sized bowl, combine flour, baking soda, sugar, milk, and oil, one egg, and one egg white. Mix until incorporated.
3. Add raspberry jello and mix well. (If you're using pureed raspberries, I'd start by adding 1/4 cup. Add more a little at a time until you reach the desired flavor. You can use a little food coloring to boost the color, too.)
4. Transfer batter to the cupcake pan. Fill each paper liner 2/3 full.
5. Bake for 5 minutes and remove the pan from the oven.
6. Unwrap the Lindor Truffles and press one into the center of each cupcake. If the tops of the truffles are visible, use a knife to spread the cake batter over them.
7. Put the tray back in the oven for 10-12 minutes.
8. Let the cupcakes cool for a few minutes and then transfer them to a wire rack to cool until they're just warm enough to eat. (You don't have to eat them warm, but you should definitely try it.)

chocolate glaze
adapted from Dark Chocolate Glaze by Bake at 350

1 cup powdered sugar
1/4 cup cocoa powder
1/4 cup milk
1 tablespoon light corn syrup

1. Combine all ingredients in a bowl. Carefully whisk them together until they're completely combined and there are no lumps.
2. The glaze needs to be kind of thick; it should be the "consistency of glue" according to Bake at 350. If the glaze is too thin, you can add some more powdered sugar in small amounts. If it's too thick, add more milk a tablespoon at a time.
3. Drizzle the glaze over the cupcakes with a spoon or a squeeze bottle.
4. You can wait a little while to let the glaze hardened if you want, but you'll probably want to go ahead and eat one. Or two.

If you're eating these cupcakes later and not shortly after they're taken out of the oven, you have more self control than I do you can warm them up in the microwave for about 10 seconds.


  1. I don't know much about raspberry, can't remember when I had one last, but the color of your cupcakes makes me want to try one. Really good color. :)

  2. These look scrumptious! Beth, your photography is A+.

    I love how you were able to experiment with the raspberry flavoring and it turned out beautifully. A+ on that as well. :)

    1. Thanks, Aunt Jane! I've been working on my photography lately, so I really appreciate that you noticed! :)

  3. these look yummy. i love the color! creative use of the truffles.

  4. These cupcakes are truly a beauty!

  5. What gorgeous cupcakes!! I personally do like raspberries but for the longest time I was totally weirded out by them so you won't get any judgment from me ;) Jello flavors work quite well in baking and these cupcakes are proof! YUM.

    1. Thanks, Jess! I wish I did like raspberries because I like all kinds of raspberry flavored things. But I guess jello will have to work for now! haha :)

  6. The pictues alone make me want to try these! they are now on my to-bake list for the week...thanks!

    1. Thanks! If you do make them, let me know how they turn out! :)

  7. Mmm, I love raspberry! I want to try these using the real thing :)

  8. Oh my gosh! (*_*) I've never met anybody else that had a weird obsession with food textures - I thought it was only me! But I'm totally the same way, I don't like crushed berries in my food either. The mushy chunks with crunchy, hard seeds is just... off-putting. *shudder* Plus with baking I've never had much success using real berries; I've found using gelatin works best.

    However, I DO like the taste of raspberries, and these look really GOOD!! Keep up the great work! (*´・v・)