Chocolate Raspberry Cupcakes
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Chocolate Raspberry Cupcakes are a mouthful of deliciousness. Rich, moist decadent chocolate cupcakes topped with a luscious raspberry buttercream frosting, these cupcakes are just the thing you need to satisfy those dessert cravings.
These are the best chocolate raspberry cupcakes! The homemade chocolate cupcakes are so soft and rich with plenty of decadent chocolate flavor. The sweet raspberry frosting compliments the cupcakes wonderfully.
The combination of chocolate and raspberry is flavor perfection. Serve these cupcakes as a special treat for Valentine’s Day, Mother’s Day, or any other special occasion.
I used my favorite chocolate cupcake base and topped with a three-ingredient raspberry frosting. The frosting uses jam for the flavoring but you can make frosting with raspberry powder.
Some other cupcakes you may enjoy are these chocolate cherry cupcakes, Andes mint cupcakes, Dr Pepper cupcakes, and chocolate zucchini cupcakes.
What You Need
Ingredients
- Flour: Use all-purpose flour for these cupcakes.
- Chocolate: Unsweetened cocoa powder and unsweetened baking chocolate are used for the rich chocolate flavor.
- Leavening: Baking soda and baking powder give the cupcakes a soft, fluffy rise.
- Salt: Balances the sweetness and enhances the flavors.
- Butter and oil: Combined they offer a moist buttery flavor.
- Eggs: They should be at room temperature before you begin making the cupcakes.
- Sugar: Granulated white sugar is best.
- Vanilla: Enhances the cupcake’s sweet notes.
- Buttermilk: Helps keep the cupcakes extra moist.
- Coffee: Enhances the chocolate flavor. Use water or whole milk in its place if you are avoiding coffee.
- Powdered sugar: The key to a stable buttercream.
- Raspberry preserves: Jam or preserves will work and you can use homemade or storebought.
Recommended Tools
- A stand mixer or handheld electric mixer works best for making the batter and frosting.
- I like to use an ice cream scoop to portion the batter.
- These muffin pans are my absolute favorite!
How to Make Chocolate Raspberry Cupcakes
Be sure to check out the full recipe and ingredient list below
- Combine the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- Melt the baking chocolate in a heatproof bowl set over a pot of barely simmering water.
- Beat the butter, oil, and sugar in a large bowl. Beat in the eggs and vanilla. Add the melted chocolate and mix until well combined.
- Mix in half the flour mixture followed by the buttermilk and coffee then mix in the remaining flour mixture just until combined.
- Divide the batter between the muffin cups and bake until set.
- Make the frosting by beating butter until smooth and creamy.
- Beat in 2 cups of powdered sugar until fully incorporated. Gradually beat in the remaining powdered sugar.
- Mix in the raspberry jam.
- Pipe the frosting over the cupcakes and garnish with a chocolate wafer.
Tips For Success
- Measure the flour properly. Use a kitchen scale for the best results but in a pinch, you can lightly spoon the flour into a measuring cup. See my post on how to measure flour the right way.
- All cold ingredients must be at room temperature. Set the eggs, buttermilk, and butter out for at least 30 minutes before using them in the recipe.
- Don’t be afraid to really whip the butter when making the frosting. The longer you whip it, the lighter and fluffier it will become, and this results in the best frosting texture!
Storage & Freezing
- Frosted cupcakes can be stored covered tightly at room temperature for up to 1 day or in the refrigerator for up to 5 days.
- Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Chocolate Raspberry Cupcakes
Chocolate Raspberry Cupcakes are a mouthful of deliciousness. Rich, moist decadent chocolate cupcakes topped with a luscious raspberry buttercream frosting, these cupcakes are just the thing you need to satisfy those dessert cravings.
Equipment
Ingredients
For the cake
- 1 cup (130 g) all-purpose flour, measured correctly
- ⅓ cup (28 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 ounces (85 g) unsweetened chocolate, coarsely chopped
- ⅓ cup (75 g) unsalted butter, melted and cooled slightly
- 2 tablespoons vegetable oil
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
- ¼ cup (60 ml) strong brewed coffee, cooled to room temperature
For the frosting
- 1 cup (226 g) unsalted butter, softened to room temperature
- 3 ½ cups (420 g) confectioners’ sugar, sifted
- ½ cup (170 g) raspberry preserves, homemade or storebought
- chocolate wafers for garnish
Instructions
Make the cupcakes
- Heat the oven to 350°F. Line 14 muffin cups with paper liners. Set aside.
- In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk and set aside.
- Add the chocolate to a small heatproof bowl and set it over a pot with 1-inch of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.
- Using a stand mixer fitted with a paddle attachment or a handheld electric mixer beat the butter, oil, and sugar together on medium-low speed until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the melted chocolate and mix until well incorporated.
- With the mixer set to low speed gradually add half the flour mixture, followed by the buttermilk and coffee, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
- Divide the batter evenly among the prepared muffin cups. Bake until the cupcakes are set and just firm to the touch, about 18-20 minutes.
- Cool the cupcakes in the pan for about 10 minutes. Transfer cupcakes to wire rack to cool completely.
Make the frosting
- In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth, pale in color and fluffy, about 5 minutes.
- Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, ½ cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened.
- Add the raspberry preserves and beat on medium-high speed until light and fluffy.
- Pipe the frosting over the cupcakes and top each one with a chocolate wafer.
Notes
- Cocoa powder: Use natural cocoa.
- Coffee: You can use regular or decaf. If you prefer not to use coffee, replace it with water or whole milk.
- Raspberry preserves: Preserves or jam will work and you can use homemade or store-bought.
- Storage: Frosted cupcakes can be stored covered tightly at room temperature for up to 1 day or in the refrigerator for up to 5 days.
- Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Nutrition
Serving: 1cupcake | Calories: 440kcal | Carbohydrates: 60g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 231mg | Potassium: 147mg | Fiber: 2g | Sugar: 47g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
Chocolate and raspberry are my favorite combo!