Chocolate Raspberry Cupcakes Recipe

If you’re craving a dessert that perfectly balances rich chocolate with tart, fruity brightness, then you’re going to fall head over heels for my Chocolate Raspberry Cupcakes Recipe. I absolutely love how these cupcakes come out so moist and chocolatey, and that luscious raspberry filling and frosting take them to a whole new level. Whether you’re baking for a special occasion or just because, this recipe is my go-to when I want to impress without fuss.

this Recipe

Ingredients You’ll Need

Each ingredient in this Chocolate Raspberry Cupcakes Recipe has a role to play, from the Dutch process cocoa powder that gives deep chocolate flavor, to the freeze-dried raspberries that add a vibrant punch to the frosting. Here’s a quick overview of why these ingredients work so well.

• All-purpose flour: Use spooned and leveled to avoid dense cupcakes.
• Dutch process cocoa powder: This smooth, rich cocoa delivers that dark chocolate taste I love.
• Baking powder & baking soda: Both work together to give the cupcakes the perfect lift.
• Espresso powder: Optional but seriously worth it — it subtly boosts the chocolate flavor without tasting like coffee.
• Unsalted butter: Softened for easy creaming with sugar to create a light batter.
• Granulated sugar: Sweetens and helps create the tender crumb.
• Egg and egg yolk: Adds richness and structure while keeping things moist.
• Vanilla extract: A simple flavor enhancer that balances the chocolate and raspberry.
• Whole milk & sour cream: These make the cupcakes incredibly moist and tender. Don’t skip the sour cream — it’s magic!
• Semi-sweet chocolate: For the ganache, providing smooth texture and chocolate goodness.
• Heavy cream: Creates that silky ganache texture when heated and combined with chocolate.
• Raspberry preserves: Adds a sweet-tart burst both inside the cupcakes and in the buttercream.
• Powdered sugar: Sweetens and smooths the buttercream frosting.
• Freeze-dried raspberries: Ground into a powder, they give the buttercream an intense raspberry flavor without extra moisture.
• Pinch of salt: Balances flavors and prevents the sweetness from feeling flat.

Variations

While I adore this classic combination, I’ve experimented with lots of variations that you might enjoy tweaking based on your preferences or dietary needs. Don’t be afraid to make this Chocolate Raspberry Cupcakes Recipe your own!

• Make it vegan: I once swapped in a flax egg and dairy-free alternatives for milk and butter with good results, though the texture is a bit different but still delicious.
• Use fresh raspberries: If you prefer, you can swap raspberry preserves with fresh raspberries in the ganache or frosting for a brighter flavor, though remember fresh raspberries add moisture.
• Chocolate variations: Try dark chocolate for the ganache for a more intense flavor, or milk chocolate for a sweeter touch.
• Spice it up: I love adding a pinch of cinnamon or chili powder to the batter for a fun twist.

How to Make Chocolate Raspberry Cupcakes Recipe

Step 1: Prep and mix your dry ingredients

Start by preheating your oven to 350°F (175°C) and lining your cupcake pan with liners. Then sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if you’re using it. I like to sift everything while the oven warms up — gives you a head start and helps avoid any lumps in the batter. This step might seem minor, but sifting ensures everything combines smoothly and your cupcakes bake evenly.

Step 2: Cream your butter and sugar

Next, add the softened butter and granulated sugar to your mixing bowl and beat them on high speed until fluffy and pale, about 1-2 minutes. This aeration is crucial because it introduces air bubbles that make the cupcakes nice and tender. If you don’t cream the butter and sugar enough, you might end up with denser cupcakes, which isn’t what we want here.

Step 3: Add eggs and vanilla

With the mixer running on medium speed, add the egg, egg yolk, and vanilla extract. Beat for another minute or two until the batter is lighter and fluffier. Using room temperature eggs helps them mix in better and adds to that lovely texture.

Step 4: Incorporate milk and sour cream, then dry ingredients

Switch to low speed and mix in your milk and sour cream until just combined. Then, gradually add the sifted dry ingredients, mixing on low until everything is evenly blended. I’ve learned that overmixing here can make cupcakes tough, so keep it gentle and stop as soon as you don’t see dry flour anymore.

Step 5: Bake the cupcakes

Spoon the batter into each cupcake liner about 3/4 full (don’t overfill or they will spill over). Bake for 17-20 minutes. I usually start checking at 17 minutes. Insert a toothpick in the center – if it comes out clean or with just a few moist crumbs, they’re ready! Let the cupcakes cool in the pan for 10 minutes before moving them to a wire rack to cool completely.

Step 6: Make the raspberry chocolate ganache

Heat your heavy cream just until it’s steaming and almost boiling, then pour it over the chopped semi-sweet chocolate. Let it sit for 2 minutes without stirring, so the chocolate melts perfectly. Stir gently until smooth, then fold in the raspberry preserves. This ganache is where the magic happens — the raspberry preserves add a fruity zing that cuts through the richness.

Step 7: Prepare the raspberry buttercream

Beat butter and salt on high until pale and fluffy, about 5 minutes. Then add powdered sugar on low speed, just enough to combine. Next, grind freeze-dried raspberries to a fine powder using a rolling pin and add them along with raspberry preserves and vanilla. Beat again on medium-high until light and fluffy. The freeze-dried raspberries give an amazing concentrated flavor without watering down your frosting.

Step 8: Assemble your cupcakes

Once cupcakes are fully cooled, core out the centers with a cupcake corer or a small knife. Fill each hollow with your cooled raspberry chocolate ganache. Then pipe the raspberry buttercream on top — I love using a Wilton 1M tip for that classic swirl. Finally, garnish with a fresh raspberry to make them irresistible. Seriously, these look so pretty and taste just like a fancy bakery treat.

How to Serve Chocolate Raspberry Cupcakes Recipe

Garnishes

I love topping these cupcakes with a fresh raspberry to add a burst of natural fruitiness and a pop of color. You could also dust a little powdered sugar or sprinkle edible rose petals for a special touch. Sometimes, if I’m feeling fancy, a few tiny chocolate shavings or curls add an elegant finish.

Side Dishes

Pair these cupcakes with a cup of freshly brewed coffee or a light raspberry lemonade to echo the flavors. For a party, a simple mixed berry salad or a scoop of vanilla ice cream makes a perfect complement without overshadowing the cupcakes.

Creative Ways to Present

For birthdays or showers, I like arranging these cupcakes on a tiered stand with fresh raspberries and edible flowers scattered around. Another fun idea is to place them in individual clear boxes with a ribbon — they make adorable gifts or party favors that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

If you have leftover cupcakes, store them in an airtight container in the refrigerator to keep the buttercream fresh. They stay beautifully moist, but I always bring them to room temperature before serving — the flavors and texture really shine when not chilled.

Freezing

I’ve frozen baked but unfrosted cupcakes wrapped tightly in plastic wrap and then foil — they thaw almost as well as fresh. Buttercream-frosted cupcakes freeze fine too, but I recommend freezing them on a tray first, then transferring to a container once firm to avoid smushed frosting.

Reheating

To enjoy refrigerated or frozen cupcakes, take them out ahead of time to warm to room temperature. If you want to warm them a bit more, a quick 10-15 second zap in the microwave does the trick — just be careful not to melt the frosting!

FAQs

1. Can I make these cupcakes dairy-free or vegan?

   Yes! You can substitute butter with a plant-based margarine and use a non-dairy milk like almond or oat milk. For eggs, using flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) works well. The texture will be a bit different but still delicious!

2. What’s the best way to store cupcakes with buttercream?

   Keep them in an airtight container in the fridge to maintain freshness. Let them come to room temperature before serving for best flavor and texture.

3. Can I use fresh raspberries instead of raspberry preserves?

   You can substitute fresh raspberries, but keep in mind they contain more moisture, which can affect the texture of the ganache and frosting. I recommend cooking them down slightly to make a thicker jam or mixing them with a bit of sugar before using.

4. How do I keep cupcakes moist?

   Use room temperature ingredients, don’t overmix the batter, and be careful not to overbake. Also, ingredients like sour cream in this recipe help keep the crumb tender and moist.

Final Thoughts

I genuinely love sharing this Chocolate Raspberry Cupcakes Recipe because it’s a beautiful example of how simple ingredients can come together to create something truly special. I remember the first time I made these, my family went crazy over them — it’s just the kind of recipe you’ll want to make again and again. If you do try it, I’d love to hear how it goes for you. Happy baking!

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Chocolate Raspberry Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 92 reviews

• Author: Hannah
• Prep Time: 45 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Delight in these rich and moist Chocolate Raspberry Cupcakes with a luscious raspberry chocolate ganache center and smooth raspberry buttercream frosting. Perfectly balanced with a hint of espresso in the chocolate base, these cupcakes combine the deep flavors of cocoa with fresh raspberries for a vibrant, irresistible dessert.

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Ingredients

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For the Chocolate Cupcakes

• 1 cup (125 g) all-purpose flour, spooned and leveled
• 1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp espresso powder, optional
• 1/4 cup (56 g) softened, unsalted butter
• 3/4 cup (150 g) granulated white sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla extract
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/4 cup (61 g) sour cream, at room temperature

For the Raspberry Chocolate Ganache

• 4 oz (113 g) semi-sweet chocolate, chopped
• 1/4 cup + 2 tbsp (90 ml) heavy cream
• 1/4 cup (85 g) raspberry preserves

For the Raspberry Buttercream

• 3/4 cup (168 g) unsalted butter, softened
• Pinch of salt
• 1 1/2 cups (195 g) powdered sugar
• 1/2 cup (16 g) freeze dried raspberries, measured then ground
• 1 tsp vanilla extract
• 1/4 cup (85 g) raspberry preserves

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners and set aside.
2. Mix Dry Ingredients: In a small bowl, sift together all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Set aside.
3. Cream Butter and Sugar: In a large bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer on high speed, cream them together for 1-2 minutes until the mixture is fluffy and light.
4. Add Eggs and Vanilla: Add in the egg, egg yolk, and vanilla extract. Mix on medium speed for about 1-2 minutes until the batter becomes light and fluffy.
5. Incorporate Milk and Sour Cream: Lower the mixer speed and blend in the whole milk and sour cream until fully combined.
6. Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients into the wet mixture on low speed to avoid overmixing. Mix just until combined.
7. Fill and Bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cupcakes: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
9. Prepare Raspberry Chocolate Ganache: Heat the heavy cream over medium heat until steaming and nearly boiling. Place chopped semi-sweet chocolate in a medium bowl. Pour the hot cream over the chocolate and let sit for 2 minutes to melt. Stir until smooth and glossy.
10. Add Raspberry Preserves to Ganache: Stir in the raspberry preserves until fully incorporated. Allow ganache to cool for 15 minutes, then transfer it to a piping bag for filling.
11. Make Raspberry Buttercream: In a large bowl, beat the softened butter with a pinch of salt on high speed until pale and fluffy, about 5 minutes.
12. Add Powdered Sugar: Gradually mix in powdered sugar on low speed until combined.
13. Prepare Freeze-Dried Raspberries: Place freeze-dried raspberries in a sealed bag and crush them into a fine powder using a rolling pin.
14. Combine Raspberry Powder, Preserves, and Vanilla: Add crushed raspberries, raspberry preserves, and vanilla extract to the buttercream. Mix on low speed to combine, then increase to medium-high speed until light and fluffy.
15. Assemble the Cupcakes: Once cupcakes are completely cooled, use a cupcake corer to remove a small center portion. Fill each cavity with the raspberry chocolate ganache.
16. Pipe Buttercream and Decorate: Pipe raspberry buttercream generously over each cupcake using a decorative piping tip (Wilton 1M recommended). Garnish each with a fresh raspberry on top and serve.

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Notes

• Measure your flour properly by spooning it into your measuring cup and leveling it off with a knife, or better yet, weigh it for accuracy. Using too much flour results in dense cupcakes.
• Allow all refrigerated ingredients (eggs, milk, sour cream, butter) to come to room temperature before mixing for better texture.
• Espresso powder is optional but enhances the chocolate flavor depth.
• Cool ganache before piping to avoid melting the cupcakes’ interiors.
• Freeze dried raspberries add vibrant color and concentrated raspberry flavor to the buttercream.

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Nutrition

• Serving Size: 1 cupcake
• Calories: 320
• Sugar: 28g
• Sodium: 140mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg