There’s something undeniably magical about the combination of rich chocolate and tart raspberries. These Chocolate Raspberry Cupcakes are a dream come true—deep, fudgy chocolate cupcakes filled with luscious raspberry jam and topped with a silky chocolate raspberry frosting. Every bite is a perfect balance of indulgence and freshness, making them irresistible for any occasion. Whether you’re baking for a celebration or just craving something sweet, trust me—these cupcakes will steal the show!
Why You’ll Love This Recipe
Rich & Decadent: These cupcakes are ultra-chocolatey with a soft, moist crumb.
Sweet & Tangy: The raspberry filling adds a bright, fruity contrast to the deep chocolate flavor.
Easy to Make: Despite their bakery-quality look and taste, they’re totally doable at home!
Perfect for Any Occasion: Whether it’s a birthday, Valentine’s Day, or just because, these cupcakes will impress.
Customizable: Swap fillings, try different frostings, or add toppings like chocolate shavings or fresh berries!
Ingredients
These cupcakes come together with simple ingredients, but the result is next-level delicious.
- All-Purpose Flour – Creates a soft, tender crumb.
- Cocoa Powder – The key to deep, rich chocolate flavor.
- Baking Powder & Baking Soda – Ensures the cupcakes are light and fluffy.
- Sugar – Balances the chocolate’s richness and adds moisture.
- Eggs – Provide structure and keep the cupcakes moist.
- Butter & Oil – A mix of both gives the best flavor and texture.
- Buttermilk – Adds tenderness and a slight tang for depth of flavor.
- Vanilla Extract – Enhances all the other flavors.
- Raspberry Jam or Preserves – The sweet-tart filling that makes these cupcakes extra special.
- Dark Chocolate – For the silkiest, most decadent frosting.
- Heavy Cream – Gives the frosting a light, whipped texture.
- Fresh Raspberries – For a gorgeous garnish and extra burst of berry goodness.
Instructions
Make the Cupcakes
Preheat & Prep: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Cream Butter & Sugar: In a separate bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
Combine Wet & Dry: Gradually mix the dry ingredients into the butter mixture, alternating with buttermilk, until just combined.
Bake to Perfection: Fill cupcake liners 2/3 full and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely before filling and frosting.
Fill with Raspberry Jam
Create a Pocket: Once cooled, use a small knife or piping tip to remove the center of each cupcake.
Add the Filling: Spoon or pipe raspberry jam into the center, then place the removed piece of cupcake back on top.
Make the Chocolate Raspberry Frosting
Melt the Chocolate: In a microwave or double boiler, melt dark chocolate until smooth. Let cool slightly.
Whip the Cream & Butter: In a bowl, beat butter until creamy, then add powdered sugar, melted chocolate, and a splash of heavy cream. Whip until fluffy.
Fold in Raspberry Flavor: Add raspberry jam or fresh raspberry purée to taste, mixing until smooth.
Frost & Garnish
Pipe or Spread: Use a piping bag or spatula to frost each cupcake generously.
Decorate: Top with fresh raspberries, chocolate shavings, or a drizzle of melted chocolate.
How to Serve Chocolate Raspberry Cupcakes
With Coffee or Tea – A perfect pairing for an afternoon treat.
For Special Occasions – These make a stunning dessert for birthdays, anniversaries, or Valentine’s Day.
With Ice Cream – Serve alongside a scoop of vanilla or raspberry ice cream for extra indulgence.
As a Gift – Box them up beautifully for a sweet homemade present.
Additional Tips
Use High-Quality Cocoa & Chocolate: The better the chocolate, the better the cupcakes!
Don’t Overmix: Mix just until combined to keep the cupcakes tender.
Chill the Frosting: If it gets too soft, refrigerate for 10-15 minutes before piping.
Make Ahead: Bake the cupcakes a day in advance and frost them fresh before serving.
Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
FAQ Section
Can I use fresh raspberries instead of jam? Yes! You can make a quick raspberry compote by simmering fresh raspberries with sugar until thickened.
Can I make these gluten-free? Yes! Use a 1:1 gluten-free flour blend for best results.
Can I freeze these cupcakes? Absolutely! Freeze unfrosted cupcakes for up to 3 months, then thaw and frost when ready.
How do I prevent dry cupcakes? Don’t overbake! Keep an eye on them and test with a toothpick.
Can I make mini cupcakes? Yes! Adjust the baking time to 10-12 minutes.
What’s the best way to get a smooth frosting? Make sure the chocolate is fully melted and slightly cooled before mixing into the butter.
Can I make a cream cheese frosting instead? Definitely! Swap the butter for cream cheese in the frosting for a tangy twist.
Do I need to strain raspberry purée? If you don’t want seeds in the frosting, strain the purée before adding.
Can I use white chocolate instead of dark? Yes! A white chocolate raspberry frosting would be delicious.
How can I add extra raspberry flavor? Mix freeze-dried raspberry powder into the batter or frosting for an intense raspberry boost!
Final Thoughts
These Chocolate Raspberry Cupcakes are rich, fudgy, and filled with bursts of fresh berry flavor. They’re a chocolate lover’s dream and the perfect sweet treat for any occasion. Whether you’re baking for a party or just treating yourself, these cupcakes are guaranteed to impress.
Print
Chocolate Raspberry Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These decadent chocolate raspberry cupcakes feature a rich, moist chocolate base, a sweet raspberry sauce filling, and a velvety raspberry buttercream frosting. Perfect for any occasion, these homemade treats offer the perfect balance of chocolate and fresh berry flavors!
Ingredients
Chocolate Cupcakes
- 200g (1 cup) granulated sugar
- 226g (1 cup) unsalted butter (softened, 82% fat)
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 200g (1 1/2 cups) all-purpose flour
- 50g (1/2 cup) cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 160g (2/3 cup) whole milk, room temperature
- 80g (1/3 cup) freshly brewed coffee, room temperature
- 1/2 tsp baking soda
- 1/2 tsp white vinegar
Raspberry Sauce
- 320g (1 1/2 cups) raspberries
- 2 tbsp freshly squeezed lemon juice
- 50g (1/4 cup) granulated sugar
Raspberry Buttercream Frosting
- 450g (2 cups) unsalted butter (softened, 82% fat)
- 720g (6 cups) powdered sugar, sifted
- 2 tbsp freshly squeezed lemon juice
- 160g (1/2 cup) raspberry reduction (see raspberry sauce instructions)
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 6 tbsp heavy cream (36% fat)
Instructions
Make the Cupcakes
- Preheat oven to 175°C (347°F) and line a 12-cup muffin pan with liners.
- In a large bowl, cream butter and sugar until light and fluffy.
- Gradually add eggs, beating well after each, then mix in vanilla extract.
- Slowly pour in milk and coffee, mixing until combined.
- Sift together flour, cocoa powder, baking powder, and salt, then fold into the batter using a spatula. Do not overmix.
- In a small bowl, mix vinegar and baking soda (it will bubble), then fold into the batter.
- Fill cupcake liners ¾ full with batter.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before filling and frosting.
Make the Raspberry Sauce
- In a saucepan, cook raspberries, lemon juice, and sugar over medium heat for 10 minutes until slightly thickened. Let cool. (Alternatively, use raspberry jam.)
Make the Raspberry Buttercream
- Using a stand or hand mixer, cream butter for 3 minutes until light and fluffy.
- Gradually add powdered sugar, mixing on low speed, then whip for 4 minutes on medium-high.
- Add raspberry reduction, lemon juice, vanilla extract, salt, and heavy cream while mixing on low. Whip for 1 more minute until smooth.
Assemble the Cupcakes
- Make a small hole in each cooled cupcake and fill with 1 tbsp raspberry sauce.
- Transfer frosting to a piping bag and decorate cupcakes as desired.
- Garnish with fresh raspberries and mint if desired.
- Serve fresh. Store leftovers in an airtight container in the fridge for 2-3 days. Bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 618
- Sugar: 60g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 115mg