If you’re looking for the perfect balance of rich chocolate and bright raspberry flavors, I can’t recommend this Chocolate Raspberry Cupcakes Recipe enough. These cupcakes are seriously one of my favorite treats to bake and share — they come out moist, tender, and filled with a luscious raspberry chocolate ganache that’ll make your taste buds dance. Plus, that raspberry buttercream frosting? It’s the kind of frosting that makes you pause, take a big bite, and smile like you’ve just found a new best friend in dessert. Keep reading, because I’m about to share everything you need to nail this recipe at home, even if you’re not a pro baker!
Why You’ll Love This Recipe
- Perfect Flavor Combo: The rich chocolate and bright raspberry notes complement each other beautifully in every bite.
- Moist & Tender Cupcakes: Using sour cream and whole milk keeps these cupcakes incredibly soft and moist.
- Show-Stopping Presentation: The piped raspberry buttercream topped with fresh raspberries makes these cupcakes perfect for special occasions.
- Beginner Friendly: I’ve broken down every step so you can bake these confidently, even if it’s your first time making cupcakes!
Ingredients You’ll Need
All the ingredients in this Chocolate Raspberry Cupcakes Recipe work together to create a harmonious blend of flavor and texture — from the cocoa powder in the cupcakes to the raspberry preserves swirled into the ganache and buttercream. For best results, pay attention to using room temperature ingredients where noted, and choose quality chocolate and raspberries.
- All-purpose flour: I always spoon and level my flour or weigh it for accuracy — too much flour can make cupcakes dry!
- Dutch process cocoa powder: It gives a smooth, deep chocolate flavor without bitterness.
- Baking powder & baking soda: These leavening agents work together to give a nice rise.
- Espresso powder: Totally optional, but it enhances the chocolate flavor in a subtle way.
- Unsalted butter: Softened for creaming — unsalted allows you to control the salt level better.
- Granulated sugar: For sweetening and tender crumb.
- Egg & egg yolk: They add richness and help with structure.
- Vanilla extract: I always use pure vanilla to deepen the overall flavor.
- Whole milk and sour cream: Both at room temperature — these add moisture and tenderness.
- Semi-sweet chocolate: Used in the ganache — opt for good-quality chocolate for a smooth finish.
- Heavy cream: To make that silky ganache texture.
- Raspberry preserves: The star ingredient for that fresh, fruity punch in both ganache and buttercream.
- Powdered sugar: For smooth, fluffy frosting sweetness.
- Freeze dried raspberries: Ground into a powder, this adds an intense raspberry flavor to your buttercream.
- Pinch of salt: To balance sweetness in the frosting.
Variations
I love customizing this Chocolate Raspberry Cupcakes Recipe depending on the occasion and who I’m baking for. You can easily tweak it to showcase different flavors or fit dietary needs — go ahead, make it your own!
- Gluten-Free Version: I’ve swapped the all-purpose flour with a 1:1 gluten-free baking blend, and the cupcakes still turn out just as moist and fluffy.
- Vegan Adaptation: Replacing butter with vegan margarine, using flax eggs, and a plant-based milk works well with a few extra tweaks — I recommend chilling the batter a bit before baking.
- Extra Fruit Burst: I sometimes add fresh raspberries folded gently into the cupcake batter for little pops of juicy raspberry surprise.
- Chocolate Lovers’ Upgrade: Try folding mini chocolate chips into the batter for some melty chocolate bits.
How to Make Chocolate Raspberry Cupcakes Recipe
Step 1: Prep Like a Pro
First things first, preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners. I always like to set this up before mixing because it speeds up the assembly process. Then sift together the dry ingredients — flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if you’re using it. This step helps avoid lumps and ensures your cupcakes bake evenly.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar on high speed for 1-2 minutes until fluffy. This is when the magic happens — well-aerated butter and sugar make cupcakes light and tender. If you don’t have an electric mixer, you can do this by hand with a wooden spoon, but it will take a bit longer.
Step 3: Add Eggs and Vanilla
Next, beat in the egg, egg yolk, and vanilla extract on medium speed until the mixture is light and fluffy—about 1-2 minutes. Room temperature eggs really help everything incorporate smoothly, so don’t skip this tip!
Step 4: Incorporate the Milk and Sour Cream
Slowly mix in the whole milk and sour cream on low speed. These ingredients add moisture and richness, ensuring your cupcakes aren’t dry—a common pitfall I’ve definitely experienced in the past.
Step 5: Combine Wet and Dry
Add the dry ingredients to the wet mixture a little at a time on low speed. Mix just until everything is combined — overmixing develops gluten and can make cupcakes tough, so stop as soon as you don’t see any flour streaks.
Step 6: Bake to Perfection
Fill your cupcake liners about ¾ full with batter. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. I’ve found that setting a timer and checking at 17 minutes prevents overbaking every time. Let the cupcakes cool in the pan for about 10 minutes, then move them to a wire rack to cool completely before frosting.
Step 7: Make the Raspberry Chocolate Ganache
Heat the heavy cream on medium heat until it’s just steaming and about to boil—don’t let it fully boil or scorch. Pour the hot cream over chopped semi-sweet chocolate in a bowl, then let sit for 2 minutes. Stir until smooth and glossy. Gently mix in the raspberry preserves, and let the ganache cool for 15 minutes so it thickens slightly—this makes it easier to pipe inside the cupcakes.
Step 8: Whip Up the Raspberry Buttercream
Beat softened butter with a pinch of salt on high speed until pale and fluffy — about 5 minutes. Then, add powdered sugar gradually, mixing on low speed to avoid a sugar cloud in your kitchen. Crush freeze dried raspberries to a powder using a rolling pin inside a plastic bag, and add them, along with raspberry preserves and vanilla, to the frosting. Beat on medium-high until light and fluffy. I love using a Wilton 1M tip for piping a pretty swirl!
Step 9: Assemble Your Cupcakes
Using a cupcake corer or a small spoon, hollow out a bit of the center from each cooled cupcake. Fill each hole with the raspberry chocolate ganache. Then, pipe a generous swirl of raspberry buttercream on top. Finish each cupcake with a fresh raspberry for that gorgeous, professional touch. Honestly, this step makes these cupcakes look stunning and taste even better!
Pro Tips for Making Chocolate Raspberry Cupcakes Recipe
- Accurate Flour Measurement: I can’t stress this enough — spoon and level or weigh your flour. I once had a batch that turned out too dense because I scooped directly with the measuring cup!
- Room Temperature Ingredients: Let eggs, milk, and sour cream sit out for a bit before starting. This helps everything blend smoothly without curdling.
- Don’t Overmix Batter: Mix just until the flour disappears to keep cupcakes tender — it’s a game changer I only learned after some tough first attempts.
- Cooling Fully Before Frosting: This prevents the buttercream from melting and keeps your cupcakes looking neat.
How to Serve Chocolate Raspberry Cupcakes Recipe
Garnishes
I love to top each cupcake with a fresh raspberry — it adds a juicy pop and bright color. Sometimes, I sprinkle a little edible glitter or dust with cocoa powder around the plate for a magical touch during special occasions like Valentine’s Day.
Side Dishes
Pair these cupcakes with a simple cup of strong coffee or a fruity tea to balance the sweetness. They’re also amazing alongside a light mixed berry salad or a glass of chilled sparkling rosé if you’re celebrating.
Creative Ways to Present
For parties, I’ve set these cupcakes on a tiered stand and added fresh raspberry sprigs and mint leaves in between for an elegant display. Another fun idea is mini cupcake boxes with individual ribbons — guests love receiving these as sweet favors!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cupcakes in an airtight container in the fridge. Because of the buttercream and ganache, refrigeration keeps them fresh, but be sure to take them out about 30 minutes before serving to let the frosting soften back up.
Freezing
I’ve successfully frozen these cupcakes without frosting — just freeze the plain cupcakes in a zip-top bag. When ready to enjoy, thaw completely and then add the ganache and buttercream fresh. This keeps the frosting looking and tasting its best.
Reheating
If you want to warm up refrigerated cupcakes, I recommend taking off any frosting and microwaving the cupcake itself for 10-15 seconds. Then, reapply the frosting to enjoy the perfect texture contrast between warm cake and cool buttercream.
FAQs
-
Can I use frozen raspberries instead of raspberry preserves?
While frozen raspberries are delicious, the preserves provide a smooth, sweet texture that’s ideal for the ganache and frosting. If using frozen raspberries, consider cooking them down with a bit of sugar to make a thicker jam-like consistency before adding.
-
Is it necessary to use espresso powder in the cupcake batter?
Not at all! The espresso powder is optional and just enhances the chocolate flavor subtly. If you don’t have it, simply leave it out — your cupcakes will still be rich and delicious.
-
Can I make the batter ahead of time?
I usually recommend making the batter fresh for the best rise and texture, but you can prepare it a few hours ahead and keep it tightly covered in the fridge. Just give the batter a gentle stir before scooping into liners, but avoid overmixing.
-
What’s the best way to crush freeze dried raspberries?
Place the freeze dried raspberries inside a sealable plastic bag, then use a rolling pin or the bottom of a heavy pan to crush them into a fine powder. This distributes the raspberry flavor evenly in the buttercream without adding moisture.
-
Can these cupcakes be made dairy-free?
Yes! Use dairy-free margarine or coconut oil in place of butter, almond or oat milk instead of whole milk, and a dairy-free sour cream substitute. For the ganache, opt for a dairy-free chocolate and coconut cream. The texture will be slightly different but still delicious.
Final Thoughts
This Chocolate Raspberry Cupcakes Recipe is one of those treasures I always turn to when I want to impress someone or just treat myself. The combination of chocolate and raspberry is timeless, and making these cupcakes fills my kitchen with that irresistible cozy aroma. I hope you find as much joy making and eating these as I do — dig in with friends, share the smiles, and savor every bite. Happy baking!
Print
Chocolate Raspberry Cupcakes Recipe
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 63 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Chocolate Raspberry Cupcakes, perfect for Valentine’s Day. Moist, rich chocolate cupcakes are filled with a smooth raspberry chocolate ganache and topped with a vibrant raspberry buttercream frosting. Finished with a fresh raspberry on top, these cupcakes combine decadent chocolate and fruity raspberry flavors for a truly indulgent treat.
Ingredients
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 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
Instructions
- Prepare the cupcake batter: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and set aside. In a small bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder (if using) to combine the dry ingredients.
- Cream butter and sugar: In a large bowl, use an electric mixer on high speed to cream together the softened butter and granulated sugar until the mixture becomes fluffy and light, about 1-2 minutes. This can also be done with a stand mixer fitted with a paddle attachment.
- Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract on medium speed until the mixture is light and fluffy, approximately 1-2 minutes.
- Incorporate milk and sour cream: On low speed, add the whole milk and sour cream to the batter and mix until just combined, ensuring a smooth batter without overmixing.
- Combine dry and wet ingredients: Gradually add the sifted dry ingredients to the wet mixture and mix on low speed just until incorporated, taking care not to overmix which can affect texture.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes: Remove cupcakes from the oven, let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before filling and frosting.
- Make the raspberry chocolate ganache: Heat the heavy cream in a small saucepan over medium heat until it starts to steam and just before boiling. Place chopped semi-sweet chocolate in a bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir gently until smooth and glossy, then stir in the raspberry preserves. Allow the ganache to cool for about 15 minutes before transferring it to a piping bag.
- Prepare the raspberry buttercream: In a large bowl, beat the softened butter and a pinch of salt on high speed with an electric mixer for about 5 minutes until pale and fluffy. Add powdered sugar and combine on low speed. Crush freeze-dried raspberries into a fine powder and add to the bowl along with raspberry preserves and vanilla extract. Beat on low to combine, then increase speed to medium-high and whip until light and fluffy.
- Assemble the cupcakes: Once cooled, remove cores from the center of each cupcake using a cupcake corer or small knife. Fill the cavities with the raspberry chocolate ganache using the piping bag. Pipe a generous swirl of raspberry buttercream on top of each cupcake. Garnish each with a fresh raspberry for decoration, then serve.
Notes
- Measure flour properly by spooning it into your measuring cup and leveling off with a knife, or ideally weigh it to avoid dense cupcakes.
- Allow all refrigerated ingredients like eggs, milk, and sour cream to come to room temperature for better mixing and texture.
- Use good quality cocoa powder and chocolate for optimal rich chocolate flavor.
- The espresso powder is optional but enhances the chocolate depth without adding coffee flavor.
- Let cupcakes cool completely before filling and frosting to prevent melting or sliding icing.
- Freeze dried raspberries provide vibrant color and intense raspberry flavor without added moisture in the buttercream.
- Storing cupcakes in an airtight container at room temperature for up to 2 days is best; refrigerate if longer storage is needed, but bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 30g
- Sodium: 130mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
