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Raspberry High-Hat Cupcakes

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These gorgeous Raspberry High-Hat Cupcakes don’t just look great on the inside but wait till you see the inside!

My favourite thing…

My favourite thing about these Raspberry High-Hat Cupcakes is the chocolate covering. Weirdly, I don’t like what it hides inside, but at the same time that’s what I like about it?

The thing is, there are two types of people in this world. People who love frosting and people who love cake. I’m a frosting person. So, I want to be able to see the frosting. But the chocolate cover makes me excited for what’s underneath.

What do these cupcakes taste like?

The star of the show is raspberries! They’re so perfectly paired with my vanilla cupcakes.

Vanilla cupcakes – my vanilla cupcakes are so delicious. They’re perfectly moist, easy to make and come out looking amazing,

American Vanilla Buttercream  – My fluffy vanilla buttercream is light, not too sweet and adds a nice fluffy soft texture to an already melt in your mouth cupcake.

Raspberries – I’ve added raspberries to the cake. Frozen raspberries are perfect when baking because they add moisture, they almost burst in the oven and seep into the cake as it’s baking making them visually stunning when you bite into them. Above all though, they add a nice tart sweetness to the cake.

Chocolate Coating – The chocolate coating is made of melted dark chocolate. I think chocolate and raspberries go really well together. Dipping the chocolate is easy but there’s a technique to it. Make sure your cupcakes are really well chilled before dipping them. Firstly, because you’re turning the cupcakes upside down and the frosting can fall off. Second, because the melted chocolate will be slightly warm and can cause your frosting to melt or fall off as you’re coating them.

Tips for making these cupcakes!

  • When coating the cupcakes, it’s important to make sure the frosting is chilled. The coating is slightly warm and can melt your frosting if it’s not chilled or cause it to fall off into the chocolate coating.

Other Recipes You Might Like!

I hope you guys enjoyed this simple but delicious Raspberry High-Hat Cupcakes recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!

N x

Raspberry High-Hat Cupcakes

Raspberry High-Hat Cupcakes

Raspberry vanilla cupcakes, filled with raspberry jam, topped with buttercream and covered in chocolate.

Serves 20

5 from 2 votes
Print Recipe Pin Recipe
Prep: 40 minutes
Cook: 45 minutes
Total: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Calories: 300kcal



  • 3 1/2 cups (430 g) plain all-purpose flour
  • 1 1/4 cups (265 g) caster superfine sugar
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 (2) large eggs
  • 1 1/2 cups (375 ml) full-cream whole milk
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract or vanilla bean paste
  • 1 cup (1 cup) frozen raspberries
  • 1 cup (1 cup) of raspberry Jam
  • A couple drops of pink food gel or liquid but not too much of the liquid

Chocolate Coating

  • 2 1/2 cups (400 g) dark chocolate
  • 1 tbsp (1 tbsp) vegetable or canola oil


Learn How To Make it! [VIDEO]



  • Preheat your oven to 160C.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Or alternatively you can sift them. Add softened and mix until the batter appears grainy with a sand-like texture to it.
  • While those are mixing add the eggs, milk, vanilla extract and oil into a jug or mixing bowl and whisk until well combined. Slowly add the wet ingredients to the dry and mix on low until just incorporated. Scrape down your bowl.
  • Add your raspberries and fold them into the batter. If you feel your batter isn’t pink enough add a couple drops of pink food dye. Preferably gel food dye.
  • Using a large ice cream scoop or two tablespoons add your batter to you cupcake pan lined with cupcake papers. Bake for 20 min or until a toothpick comes out clean. Allow them to cool down completely.

Let's Decorate!

  • While those are baking melt your chocolate in the microwave for 20 seconds at a time, stirring each time. Once its all smooth and glossy add your vegetable oil and mix thoroughly.
  • Using an apple corer or a sharp knife create a whole in the centre of your cupcakes no deeper than the halfway point. Add your raspberry jam.
  • Place your frosting into a piping bag fitted with a large round nozzle. Pipe in a swirl as shown in the video. Refrigerate for 1 hour! Sorry guys I forgot to mention this in the video. If you try dipping your cupcakes into the chocolate straight away the frosting falls off the cupcake! 🙁
  • Place your chocolate in a deep cup or bowl. Dip your cupcake into your chocolate and let the excess drip off before placing it on a cooling rack with baking paper underneath to catch any excess chocolate.
  • You can refrigerate these again if you wish for another 20 min to allow the chocolate coating to harden.


Cupcakes can be stored in an airtight container for up to two days.


Calories : 300kcal
Carbonhydrates: 27g
Protein: 4g
Fat: 20g
Saturated Fat: 13g
Trans Fat : 1g
Cholesterol: 13mg
Sodium: 128mg
Potassium : 181mg
Fiber: 3g
Sugar : 5g
Vitamin A: 151IU
Calcium: 58mg
Iron: 4mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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