Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes are a magical blend of rich chocolate and tart raspberry that creates an irresistible treat perfect for any occasion. The first time I made these for my niece’s birthday, they were the star of the party, quickly disappearing as everyone reached for seconds.

What makes them so special is their simplicity; you don’t need fancy tools or rare ingredients, just everyday pantry staples mixed with fresh raspberry jam and a luscious raspberry buttercream frosting that’s so creamy, you might just eat it by the spoonful.

The moist chocolate cupcake base combined with the sweet-tart burst of raspberry in every bite make these cupcakes a family favorite. Whether it’s a special celebration or a cozy night at home, this recipe will quickly become your go-to for delicious, bakery-worthy cupcakes made right in your kitchen.

Try the Chocolate Raspberry Cupcakes recipe, and watch the smiles grow around your dessert table!

Table of Contents

Why You’ll Love These Chocolate Raspberry Cupcakes

Let me tell you why these Chocolate Raspberry Cupcakes have become my go-to dessert for every occasion:

• Perfectly moist texture: That melted chocolate in the batter keeps them tender for days (if they last that long).
• Sweet-tart balance: The rich chocolate pairs beautifully with the bright raspberry jam – it’s like a flavor explosion in every bite.
• Easy but impressive: They look fancy with the swirls of pink buttercream and chocolate drizzle, but the steps are totally doable.
• Crowd-pleaser: I’ve never met anyone who didn’t go back for seconds (or thirds).
• Versatile: Perfect for birthdays, Valentine’s Day, or just because you deserve something delicious.

Seriously, the hardest part is waiting for them to cool before frosting!

Chocolate Raspberry Cupcakes Ingredients

Gathering the right ingredients makes all the difference in these Chocolate Raspberry Cupcakes. Here’s everything you’ll need, broken down by component:

For the Chocolate Cupcakes:

• ¾ cup warm water (180g) – helps bloom the cocoa flavor
• ⅓ cup melted milk or dark chocolate chips (60g) – I prefer semi-sweet for balance
• ⅓ cup unsweetened cocoa powder (30g) – sift it to remove lumps
• 2 large eggs, room temperature (112g) – this helps them incorporate smoothly
• ⅓ cup vegetable oil (75g) – keeps the crumb moist
• 1 tsp vanilla extract (4g) – use real vanilla for best flavor
• 1 tsp white vinegar (4g) – reacts with baking soda for lift
• ¾ cup all-purpose flour (100g) – spoon and level for accuracy
• ¾ cup granulated sugar (150g)
• ½ tsp each baking soda and fine salt

For the Raspberry Buttercream:

• 1 cup (2 sticks) unsalted butter, room temperature (226g)
• 1 tsp vanilla extract
• ¼ tsp fine salt – balances the sweetness
• 3½ cups powdered sugar (454g) – sifted if lumpy
• 1 tbsp heavy cream – for perfect consistency
• ¼ cup raspberry jam – seedless gives smoother frosting

For Assembly:

• 1 cup raspberry jam for filling
• ½ cup semi-sweet chocolate + ⅓ cup heavy cream for ganache

Ingredient Notes & Substitutions

• No raspberry jam? Cook down frozen raspberries with sugar until thick.
• For dairy-free, use plant-based butter and coconut cream (the thick part from a can).
• Dutch-process cocoa works if you omit the baking soda.
• If your eggs are cold, soak them in warm water for 5 minutes.
• The vinegar is crucial, don’t skip it! For a less sweet option, reduce powdered sugar to 3 cups in the buttercream.

How To Make Chocolate Raspberry Cupcakes

Making Chocolate Raspberry Cupcakes is easier than you think, and with this step-by-step guide, you’ll master them like a pro.

Step 1: Prepare the Chocolate Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk warm water, melted chocolate, and cocoa powder until smooth. Beat in eggs one at a time, then add oil, vanilla extract, and a splash of vinegar to help the cupcakes rise beautifully. Gently fold in dry ingredients until just combined. Use an ice cream scoop to evenly portion the batter into the liners, filling about 3/4 full. Bake for 18-20 minutes until a toothpick inserted in the center comes out with moist crumbs. Let cool completely on a wire rack.

Step 2: Make the Raspberry Buttercream Frosting

Beat softened butter until pale and fluffy, then gradually add powdered sugar. Mix in raspberry jam and vanilla extract, beating until smooth and creamy. Adjust with more powdered sugar or jam for your desired consistency.

Step 3: Fill and Decorate

Core out the center of each cooled cupcake using a small spoon or a cupcake corer. Fill the center with raspberry jam, then pipe the buttercream frosting on top using a decorative tip. For extra indulgence, drizzle warm chocolate ganache over the frosting. Garnish with fresh raspberries and chocolate shavings for a beautiful finish.

This method creates moist, flavorful cupcakes with a tart raspberry surprise in every bite, perfect for any occasion or cozy night in!

Tips for Perfect Chocolate Raspberry Cupcakes

For the best Chocolate Raspberry Cupcakes, start with room temperature ingredients, this ensures even mixing and a light, fluffy texture. When combining your wet and dry ingredients, fold gently to avoid overmixing, which can make cupcakes dense.

Don’t skip the step of blooming cocoa in warm liquid; this boosts rich chocolate flavor significantly. Use quality cocoa powder and fresh raspberry jam for the filling and frosting to get the best taste.

When baking, fill cupcake liners evenly and avoid overfilling to prevent sinking or spilling. Check doneness early, cupcakes should spring back to the touch and a toothpick inserted should come out with moist crumbs.

Cool cupcakes completely before filling or frosting to avoid melting. Use a cupcake corer or small spoon to make a neat well for the raspberry jam. Pipe frosting with a large star tip for a professional look, and if drizzling ganache, warm it slightly first for a smooth finish.

Finally, garnish with fresh raspberries or powdered freeze-dried strawberries for an elegant touch. These tips ensure every bite of your chocolate and raspberry cupcakes is pure bliss!

Storing and Freezing Chocolate Raspberry Cupcakes

Here’s how to keep your Chocolate Raspberry Cupcakes tasting fresh as the day you made them! Store them in an airtight container at room temperature for up to 2 days – the buttercream stays perfect this way. If you need them to last longer, refrigerate for up to 5 days. Just let chilled cupcakes sit at room temp for 30 minutes before serving, that buttercream needs to soften up to its dreamy texture again.

For freezing, I always do it unfrosted. Wrap cooled cupcakes tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then frost as usual. The jam filling freezes beautifully too, just give it a quick stir after thawing to bring back that smooth consistency.

Nutritional Information

Here’s the scoop on what you’re biting into! These numbers are estimates; actual values may vary slightly depending on your specific ingredients. Per cupcake, you’re looking at about:

• 450 calories
• 22g fat (12g saturated)
• 60g carbs
• 35g sugar
• 4g protein

Remember, portion sizes vary slightly based on how generously you frost them!

Chocolate Raspberry Cupcakes FAQs

More Decadent Chocolate and Berry Desserts to Enjoy

If you love the irresistible combo of chocolate and raspberry in these cupcakes, check out these other luscious dessert recipes bursting with flavor.

• Indulge in the creamy layers of White Chocolate Raspberry Cheesecake for a rich treat.
• Try the fudgy goodness of Cheesecake Brownies, blending chocolate and cheesecake beautifully.
• Savor the classic elegance of Strawberry Tiramisu for a fruity Italian dessert.
• Enjoy the moist and citrusy Lemon Cream Cheese Pound Cake for a fresh flavor contrast.

Explore these recipes to add more chocolate and berry delights to your dessert lineup!

Share Your Chocolate Raspberry Cupcakes!

I’d love to see your creations! Snap a pic of your gorgeous Chocolate Raspberry Cupcakes and tag me on Instagram. Nothing makes me happier than seeing you all bake this recipe.

Leave a comment below if you have any special twists you tried (raspberry liqueur in the ganache? Brilliant!). And if these cupcakes disappeared as fast as they do in my house, give the recipe a 5-star rating to help other bakers find it too. Happy baking!

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