Chocolate Raspberry Cupcakes are the perfect blend of rich chocolate and tangy raspberries, making for an irresistible dessert. These moist cupcakes are topped with a luscious raspberry buttercream frosting and garnished with fresh berries for an elegant touch. Perfect for special occasions or when you want to impress your guests with a truly indulgent treat.
Why You’ll Love This Recipe
- Rich Flavor: The combination of dark chocolate and tart raspberries creates a sophisticated flavor profile.
- Beautiful Presentation: These cupcakes are as gorgeous as they are delicious, making them perfect for celebrations.
- Easy to Make: Despite their fancy appearance, they’re simple to prepare with everyday ingredients.
- Customizable: You can adjust the sweetness or use your favorite frosting to make them your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Milk
- Vegetable oil
- Vanilla extract
- Hot coffee (or hot water)
- Fresh or frozen raspberries
For the Raspberry Buttercream Frosting:
- Unsalted butter (softened)
- Powdered sugar
- Fresh raspberries (pureed and strained to remove seeds)
- Vanilla extract
- Pinch of salt
For Garnish (Optional):
- Fresh raspberries
- Chocolate shavings or drizzle
Directions
Make the Cupcakes:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine the wet ingredients: In another bowl, whisk together the sugar, eggs, milk, oil, and vanilla extract.
- Combine and add coffee: Gradually mix the wet ingredients into the dry ingredients. Stir in the hot coffee or water until the batter is smooth.
- Add raspberries: Fold in the raspberries gently to avoid breaking them.
- Fill and bake: Fill the cupcake liners two-thirds full with batter. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Make the Raspberry Buttercream Frosting:
- Cream the butter: In a large mixing bowl, beat the softened butter until light and fluffy.
- Add powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
- Mix in raspberry puree: Add the strained raspberry puree, vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is smooth and fluffy.
- Chill if necessary: If the frosting is too soft, refrigerate for 15–20 minutes before piping.
Assemble the Cupcakes:
- Frost the cupcakes: Use a piping bag with your favorite tip to frost the cooled cupcakes.
- Garnish: Top each cupcake with a fresh raspberry and chocolate shavings or drizzle for a finishing touch.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Jam Filling: Hollow out the center of each cupcake and fill with raspberry jam for an extra burst of flavor.
- Ganache Topping: Drizzle chocolate ganache over the frosting for a luxurious touch.
- Different Fruits: Substitute raspberries with strawberries, blackberries, or cherries for a twist.
- Gluten-Free: Use a 1:1 gluten-free baking flour to make the recipe gluten-free.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature and frost before serving.
- Reheating: Serve the cupcakes at room temperature. If refrigerated, allow them to sit out for 15–20 minutes before enjoying.
FAQs
1. Can I use frozen raspberries?
Yes, frozen raspberries work well. Do not thaw them before adding to the batter to prevent excess moisture.
2. How do I prevent the raspberries from sinking?
Toss the raspberries in a little flour before folding them into the batter to help distribute them evenly.
3. Can I make the frosting less sweet?
You can reduce the powdered sugar slightly, but keep in mind it helps stabilize the frosting. Adjust to your taste.
4. What type of cocoa powder works best?
Use unsweetened cocoa powder for the richest chocolate flavor. Dutch-processed cocoa can also be used for a deeper color.
5. How do I get a smooth frosting texture?
Strain the raspberry puree thoroughly to remove seeds and beat the frosting well to eliminate lumps.
6. Can I use buttercream frosting from a store?
Yes, store-bought buttercream can be flavored with raspberry puree for a quicker option.
7. Are these cupcakes suitable for a dairy-free diet?
Substitute dairy-free milk (like almond or oat milk) and use vegan butter for a dairy-free version.
8. Can I make these cupcakes mini-sized?
Absolutely! Use a mini muffin tin and reduce the baking time to 10–12 minutes.
9. How do I make the cupcakes extra moist?
Adding a tablespoon of sour cream or yogurt to the batter can enhance moisture and texture.
10. Can I pipe a different design?
Yes, use any piping tip to create swirls, roses, or other designs that suit the occasion.
Conclusion
Decadent Chocolate Raspberry Cupcakes are a stunning and delicious dessert that’s sure to impress. With their rich chocolate base, tangy raspberry frosting, and beautiful garnish, they’re perfect for birthdays, anniversaries, or just treating yourself. Give them a try, and enjoy the delightful combination of flavors and textures!
Print
Decadent Chocolate Raspberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These decadent chocolate raspberry cupcakes feature rich, moist chocolate cupcakes filled with a luscious raspberry filling and topped with velvety chocolate ganache or raspberry buttercream. A perfect indulgence for any occasion, especially Valentine’s Day, birthdays, or special celebrations!
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water or coffee
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Topping Options:
- Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Raspberry Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup raspberry puree (strained to remove seeds)
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk sugar, brown sugar, oil, egg, and vanilla until smooth. Stir in buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the hot water or coffee.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Make the Raspberry Filling:
- In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring often, until the mixture thickens (about 5 minutes).
- Remove from heat, cool, and strain if you prefer a seedless filling.
- Prepare the Ganache (Optional):
- Heat the heavy cream until steaming, then pour it over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Let it cool slightly before using.
- Prepare the Raspberry Buttercream (Optional):
- Beat softened butter until creamy. Gradually add powdered sugar and mix until combined. Add the raspberry puree and beat until light and fluffy.
- Assemble the Cupcakes:
- Using a small knife or cupcake corer, cut out a small hole in the center of each cupcake. Fill each with raspberry filling.
- Top with either chocolate ganache (spread or drizzle) or raspberry buttercream.
- Decorate and Serve:
- Garnish with fresh raspberries, chocolate shavings, or a dusting of powdered sugar. Serve and enjoy!
Notes
- For a stronger chocolate flavor, use dark cocoa powder or espresso in place of water.
- Store cupcakes in the fridge for up to 3 days. Bring to room temperature before serving.