Imagine biting into a cloud-soft chocolate cupcake, discovering a pocket of tangy raspberry filling, and finishing with a swirl of luscious chocolate frosting—this is what the Chocolate Raspberry Cupcakes Recipe is all about. These cupcakes bring together the deep richness of cocoa and the sparkling brightness of fresh raspberries for a dessert that feels both decadent and cheerful. Whether you’re celebrating something special or just craving a homemade treat, these beauties are guaranteed to put a smile on every face at the table.
Ingredients You’ll Need
The ingredient list for this Chocolate Raspberry Cupcakes Recipe is refreshingly simple, but each component plays a crucial role. From the moist cocoa base to the tart raspberry heart and creamy frosting, every element is here to make your cupcakes memorable, both in flavor and appearance.
- All-purpose flour: The foundation for tender, fluffy cupcakes that hold their shape beautifully.
- Unsweetened cocoa powder: Brings rich, chocolatey depth; use a good-quality cocoa for best results.
- Baking soda: Gives the cupcakes their lovely rise and light texture.
- Salt: Just a pinch to balance sweetness and enhance chocolate flavor.
- Buttermilk: Adds moisture and a subtle tang that pairs perfectly with chocolate.
- Vegetable oil: Keeps the crumb extra soft and moist.
- Large eggs: Bind everything together and contribute to a rich texture.
- Vanilla extract: Adds warm, aromatic notes that round out the chocolate.
- Granulated sugar: Sweetens the batter and helps with structure.
- Brown sugar: Lends extra moisture and a hint of caramel flavor.
- Hot water or hot coffee: Intensifies the chocolate and ensures a plush, tender crumb.
- Fresh or frozen raspberries: The star of the filling—use whichever is freshest or most convenient.
- Lemon juice: Brightens the raspberry filling and balances sweetness.
- Cornstarch (with water): Thickens the filling so it stays put inside each cupcake.
- Unsalted butter: Forms the rich, creamy base of the chocolate frosting.
- Powdered sugar: Sweetens and gives body to the frosting, creating that classic swirl.
- Heavy cream: Makes the frosting extra fluffy and spreadable.
- Pinch of salt: Just enough to make the chocolate flavor pop in the frosting.
How to Make Chocolate Raspberry Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with cupcake liners. Grab two bowls: in one, whisk together flour, cocoa powder, baking soda, and salt—this ensures even distribution of leavening and flavor. In the second bowl, mix buttermilk, oil, eggs, vanilla, granulated sugar, and brown sugar until smooth. Now, gently fold the dry ingredients into the wet, stirring just until combined. Finally, pour in the hot water or coffee, mixing until the batter is smooth and glossy. This step is where the magic begins—your kitchen will already start to smell amazing!
Step 2: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full for the perfect rise. Slide the pan into the oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cupcakes cool completely on a wire rack. This is crucial—if they’re even a little warm, the filling and frosting will melt right off!
Step 3: Make the Raspberry Filling
While the cupcakes cool, turn your attention to the raspberry filling. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing the berries as they soften. Once the mixture starts bubbling, stir in the cornstarch slurry and cook for another minute or two until thickened. Let it cool completely—this vibrant filling will be the surprise center of every cupcake.
Step 4: Fill the Cupcakes
Once your cupcakes are cool, use a small knife or the end of a piping tip to core out a bit from the center of each. Spoon or pipe in a small amount of raspberry filling, just enough to tuck a bright, tangy secret inside. Replace the removed piece of cake on top if you like, or snack on the bits—baker’s treat!
Step 5: Make the Chocolate Frosting
In a large bowl, beat the softened butter until creamy and light. Add the cocoa powder, powdered sugar, heavy cream, vanilla, and a pinch of salt. Beat for about 2 to 3 minutes until the frosting is fluffy and holds peaks. If it’s too stiff, add a splash more cream; if too loose, a bit more powdered sugar does the trick. This frosting is rich, smooth, and pipes beautifully.
Step 6: Frost and Finish
Pipe or spread the frosting onto each filled cupcake, swirling it high or smoothing it elegantly—however you like! For a finishing touch, top each cupcake with a fresh raspberry or a sprinkle of chocolate shavings. The Chocolate Raspberry Cupcakes Recipe is now ready to dazzle and delight.
How to Serve Chocolate Raspberry Cupcakes Recipe
Garnishes
The right garnish makes these cupcakes shine. A single fresh raspberry perched on top is always classic, but you can also try a dusting of powdered sugar, a few chocolate curls, or even a drizzle of melted chocolate for extra flair. Edible flowers or gold sprinkles take things up a notch for special occasions.
Side Dishes
While these cupcakes are the star of any dessert table, they pair beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a fruity twist, serve alongside a bowl of extra raspberries or a citrusy fruit salad to echo the bright flavors inside.
Creative Ways to Present
If you’re hosting a party or gifting these treats, consider placing each cupcake in a decorative wrapper or box. For a playful touch, arrange them on a tiered stand with alternating chocolate and raspberry garnishes. If you love surprises, hide a chocolate truffle or extra berry inside the filling for an edible secret center!
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Raspberry Cupcakes Recipe fresh, store any leftovers in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. The filling and frosting stay delicious and moist, but bring them to room temperature before enjoying for the best texture.
Freezing
You can freeze the unfrosted, filled cupcakes for up to two months. Just wrap each cupcake tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the fridge, then frost just before serving to keep everything tasting bakery-fresh.
Reheating
If you like your cupcakes a touch warm, pop one (unfrosted or frosted) in the microwave for 10 to 15 seconds. The chocolate will become even more aromatic, and the raspberry center will turn jammy and irresistible. Just be careful not to overheat, or the frosting may melt!
FAQs
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work wonderfully in this Chocolate Raspberry Cupcakes Recipe. There’s no need to thaw them first—just add straight to the saucepan and proceed as directed. The flavor is every bit as bright and delicious as fresh.
What if I don’t have buttermilk on hand?
No worries! You can make a quick substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for five minutes, and you’ll have a tangy buttermilk alternative that works perfectly in this recipe.
Can I make these cupcakes gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The rest of the ingredients are naturally gluten-free, so you’ll still get moist, tender cupcakes with all the chocolate and raspberry goodness.
How do I core the cupcakes for filling?
Use a small paring knife to cut a cone-shaped piece from the center of each cooled cupcake, or press in with the wide end of a piping tip. Aim for holes about an inch deep, then fill and replace the tops if you like. Quick, easy, and oh so satisfying!
Can I double the Chocolate Raspberry Cupcakes Recipe?
Definitely! This recipe scales up beautifully. Just double all ingredients and bake in batches if needed. These cupcakes are always a hit at parties, so making more is never a bad idea.
Final Thoughts
There’s something irresistibly joyful about baking and sharing the Chocolate Raspberry Cupcakes Recipe. Every bite is a celebration—rich chocolate, tangy berries, and a swirl of dreamy frosting. Give these cupcakes a try and let them bring a little extra sweetness into your day!
Print
Chocolate Raspberry Cupcakes Recipe
- Total Time: 50 minutes (plus cooling time)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in rich, moist chocolate cupcakes filled with a homemade raspberry filling and topped with creamy chocolate frosting. Perfect for special occasions or any time you crave a sweet, fruity chocolate treat.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup hot water or hot coffee
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 1/3 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly distribute the dry ingredients. In a separate large bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar, mixing until the mixture is smooth and well blended. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Slowly incorporate the hot water or hot coffee to thin the batter and enhance the chocolate flavor. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack before proceeding.
- Make the Raspberry Filling: In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently until the raspberries break down and soften, releasing their juices. Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes until the mixture thickens to a jam-like consistency. Remove from heat and let the filling cool completely. Once cooled, core the center of each cupcake using a knife or piping tip and fill with a small spoonful or pipe of the raspberry filling.
- Make the Frosting: In a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy and smooth. Add the unsweetened cocoa powder, powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on medium speed for 2 to 3 minutes until the frosting is light, fluffy, and spreadable. Adjust the consistency by adding additional cream if too thick, or more powdered sugar if too thin. Pipe or spread the chocolate frosting generously over the filled cupcakes. Optionally, garnish each cupcake with a fresh raspberry or chocolate shavings for an elegant finish.
Notes
- Top with a fresh raspberry or chocolate shavings for garnish to add visual appeal.
- You can prepare the raspberry filling a day ahead and store it refrigerated to save time on the day of serving.
- Allow cupcakes to cool completely before filling and frosting to prevent melting and sogginess.
- Using hot coffee instead of water in the batter intensifies the chocolate flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
