Chocolate Raspberry Cupcakes Recipe

If you’ve been on the hunt for a dessert that screams indulgence and fresh fruit at the same time, you’ve just found it. This Chocolate Raspberry Cupcakes Recipe is my absolute go-to when I want something beautifully rich yet refreshingly fruity. The moist chocolate cake layers paired with a luscious raspberry chocolate ganache filling and a delicate raspberry buttercream topping never fail to impress. Stick around because I’ll walk you through every little detail so your cupcakes turn out perfectly every time.

this …

Ingredients You’ll Need

To get this Chocolate Raspberry Cupcakes Recipe just right, you’ll want to use good-quality cocoa and fresh or freeze-dried raspberries for that intense fruit flavor. Little things like room temperature eggs and butter also make a huge difference in the texture of your cupcakes.

• All-purpose flour: I always spoon and level my flour to avoid dense cupcakes from too much flour.
• Dutch process cocoa powder: This gives a smooth, rich chocolate flavor without any bitterness.
• Baking powder & baking soda: These work together to ensure the cupcakes rise perfectly and stay light.
• Espresso powder (optional): Enhances the chocolate flavor—trust me, it’s worth adding even if you don’t drink coffee!
• Unsalted butter: Make sure it’s softened and at room temperature for easier mixing and fluffier batter.
• Granulated sugar: Balances bitterness and adds sweetness without weighing the batter down.
• Egg and egg yolk: They add richness and help bind the cupcake.
• Vanilla extract: A simple ingredient that deepens the overall flavor.
• Whole milk and sour cream: These add moisture and tenderness to keep the cupcakes from drying out.
• Semi-sweet chocolate: For the ganache—choose good quality for a luscious, smooth filling.
• Heavy cream: Creates a rich ganache with the chopped chocolate.
• Raspberry preserves: This gets folded into the ganache and buttercream for intense fruit bursts.
• Powdered sugar: For smooth, creamy buttercream.
• Freeze-dried raspberries (ground): Concentrated raspberry flavor in the buttercream without adding extra moisture.
• Salt (a pinch): Enhances all the flavors and balances the sweetness.

Variations

I love that you can adapt this recipe to fit different moods or dietary needs without sacrificing flavor. Feel free to experiment a bit and make it your own!

• Vegan Version: I once swapped in vegan butter and a flaxseed egg, and it worked surprisingly well with a little extra sour cream substitute (like coconut yogurt).
• Almond Chocolate Raspberry: Adding a teaspoon of almond extract to the batter adds a lovely nutty undertone that complements the raspberry.
• Extra Raspberry Surprise: You can fold fresh raspberries into the cupcake batter, but be careful—they add moisture that changes the texture.
• Less Sweet Option: Reduce the sugar in the frosting slightly if you prefer something less sweet but still satisfying.

How to Make Chocolate Raspberry Cupcakes Recipe

Step 1: Prep Your Dry Ingredients

Start by preheating your oven to 350°F and lining a 12-cup cupcake pan with liners. Then sift together the flour, Dutch process cocoa powder, baking powder, baking soda, salt, and optionally espresso powder. I like this step because sifting really helps prevent lumps and ensures the leavening agents are evenly dispersed.

Step 2: Cream Butter and Sugar Until Fluffy

Using an electric mixer, cream the softened butter and granulated sugar on high speed for about 1-2 minutes. You want it light and fluffy—that’s what traps air to help the cupcakes be tender and rise well. If you’re like me and sometimes skip this, trust me, don’t! It makes a huge difference in the crumb.

Step 3: Add Eggs and Vanilla

Next, add the egg, egg yolk, and vanilla extract. Mix on medium speed until the mixture is light and fluffy, which should take another 1-2 minutes. This step helps fully incorporate the eggs and adds richness to your batter.

Step 4: Incorporate Milk and Sour Cream

Lower your mixer speed and pour in the whole milk and sour cream. Mix gently but just enough to combine. The sour cream is my secret for moist cupcakes that don’t dry out even the next day!

Step 5: Combine Dry and Wet Ingredients

Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing here, or the cupcakes could turn out dense. The batter should be smooth and spreadable.

Step 6: Bake Your Cupcakes

Spoon the batter into your lined cupcake pan, filling each about three-quarters full. Bake for 17 to 20 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a rack. I always try to resist sampling too early here!

Step 7: Make the Raspberry Chocolate Ganache

Heat the heavy cream over medium heat until it just starts steaming—don’t let it boil or scorch. Place the chopped semi-sweet chocolate in a bowl, pour over the hot cream, and let it sit for 2 minutes before gently stirring until smooth and glossy. Stir in the raspberry preserves, then let the ganache cool for about 15 minutes before piping.

Step 8: Prepare the Raspberry Buttercream

Beat the softened butter with a pinch of salt on high speed until pale and fluffy, about 5 minutes. Add powdered sugar gradually, mixing on low until combined. Grind freeze-dried raspberries into a fine powder and add them along with raspberry preserves and vanilla. Beat on medium-high until the buttercream is light and airy. This frosting has such a fresh raspberry punch, it’s a crowd-pleaser every time.

Step 9: Assemble Your Cupcakes

With a cupcake corer or small spoon, remove a little center from each cooled cupcake and fill it with the raspberry chocolate ganache. Then pipe a generous swirl of the raspberry buttercream on top. For the final touch, I love adding a fresh raspberry on top—simple and elegant!

How to Serve Chocolate Raspberry Cupcakes Recipe

Garnishes

Fresh raspberries are my top choice for garnishing—they look stunning and give that extra burst of freshness. I’ve also sprinkled a little edible gold dust on for special occasions, which always receives oohs and aahs!

Side Dishes

I recommend pairing these cupcakes with a simple cup of single-origin coffee or a light raspberry iced tea to complement the flavors without overpowering them.

Creative Ways to Present

For Valentine’s Day or birthdays, I like serving these cupcakes on tiered cake stands with little sprigs of mint or edible flowers scattered around. Another fun idea is placing the cupcakes in pretty mini boxes lined with shredded paper for gifting—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

I keep leftover cupcakes stored in an airtight container in the fridge due to the buttercream and ganache. They stay moist and flavorful for up to 3 days, but honestly, they rarely last that long in my house!

Freezing

If you want to freeze them, I recommend freezing unfrosted cupcakes wrapped tightly in plastic wrap and foil. Thaw completely before adding filling and frosting for the best texture.

Reheating

Since these cupcakes are best served at room temperature, I let refrigerated leftovers sit out for about 30 minutes before serving. If needed, a 10-second zap in the microwave softens the buttercream without melting it.

FAQs

Final Thoughts

I absolutely love how this Chocolate Raspberry Cupcakes Recipe brings together the best of both worlds: rich chocolate and vibrant fruitiness. Making them feels like such a treat—and sharing them is even better. Whether you’re baking for a loved one or just because you deserve a little luxury, these cupcakes hit all the right notes. Give this recipe a try soon; I’m betting it’ll become one of your favorites, too!

Print