Chocolate Raspberry Cupcakes Recipe

If you’re looking for a dessert that’s both rich and bursting with fresh flavor, you’re in the right place. This Chocolate Raspberry Cupcakes Recipe is one of my all-time favorites—moist chocolate cupcakes with a luscious raspberry chocolate ganache center, topped with a fluffy raspberry buttercream that’s just the right balance of sweet and tangy. When I first tried this combination, I instantly fell in love with how the tart raspberries complement the deep cocoa flavor. Trust me, you’ll want to grab your mixing bowls and bake a batch ASAP!

this …

Ingredients You’ll Need

The magic here is in the quality and balance of ingredients—from the Dutch process cocoa powder that deepens the chocolate taste, to the fresh raspberry preserves that bring that sweet-tart pop. I always recommend gathering the freshest ingredients you can find to make your cupcakes shine.

• All-purpose flour: Spoon and level it for accuracy—this keeps cupcakes tender without being dense.
• Dutch process cocoa powder: Gives a smooth, rich chocolate flavor compared to natural cocoa powder.
• Baking powder & baking soda: These leaveners work together to make the cupcakes rise perfectly fluffy.
• Espresso powder (optional): A small boost that intensifies the chocolate flavor without any coffee taste.
• Unsalted butter: Softened to the right temperature for creaming helps achieve the best texture.
• Granulated sugar: Balances the cocoa’s bitterness perfectly.
• Egg and egg yolk: Adds moisture and richness—room temperature yields best results.
• Vanilla extract: Brings warmth and depth to the batter and frosting.
• Whole milk: Using whole milk gives the cupcakes a tender crumb.
• Sour cream: I always add sour cream here—it keeps cupcakes moist and adds a slight tang that pairs nicely with chocolate.
• Semi-sweet chocolate: High quality for the ganache makes it silky and decadent.
• Heavy cream: For that smooth ganache texture.
• Raspberry preserves: This is key in both the ganache and the frosting for that authentic raspberry flavor.
• Powdered sugar: Essential for a silky smooth buttercream.
• Freeze-dried raspberries: Grinding these into powder adds natural raspberry color and intense flavor without extra moisture.
• Pinch of salt: Balances the sweetness in the frosting.

Variations

I love making this recipe my own depending on the occasion—sometimes I swap the raspberry for fresh strawberries or use a bit of almond extract in the frosting. Don’t hesitate to tweak it to your taste or dietary needs.

• Dairy-free option: I’ve successfully replaced butter with vegan butter and whole milk with almond milk, just be sure to check your chocolate and preserves are dairy-free too.
• Chocolate type variation: If you prefer bittersweet chocolate, swap the semi-sweet for dark chocolate in the ganache—it gives a richer, less sweet taste.
• Fruit swap: Blueberry preserves work beautifully here if raspberries aren’t your favorite, giving a slightly different but equally delicious twist.
• Decorative twist: Sometimes I sprinkle freeze-dried raspberry powder on top of the buttercream for an extra pop of color and flavor.

How to Make Chocolate Raspberry Cupcakes Recipe

Step 1: Prepare the Chocolate Cupcake Batter

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a small bowl, sift together your flour, Dutch process cocoa, baking powder, baking soda, salt, and espresso powder if you’re using it. This ensures even distribution and a light texture. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on high speed until fluffy—this usually takes about 1-2 minutes and is crucial for a tender crumb.

Step 2: Mix Wet Ingredients and Combine

Next, add the egg, egg yolk, and vanilla extract to the creamed butter and sugar. Mix on medium speed until light and fluffy, about 1-2 minutes more. Then, pour in the milk and sour cream and mix it on low speed until just combined. Finally, gradually add the sifted dry ingredients and mix on low speed until the batter is smooth and uniform. Remember not to overmix here—it can toughen the cupcakes.

Step 3: Bake and Cool

Spoon the batter into your lined cupcake pan, filling each liner about three-quarters full. Pop the pan into the oven and bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 10 minutes—this helps them settle—and then transfer them to a wire rack to cool completely. Patience here ensures your filling and frosting don’t melt when added!

Step 4: Make the Raspberry Chocolate Ganache Filling

While cupcakes cool, heat your heavy cream over medium heat until it’s steaming but not boiling. Pour it over the chopped semi-sweet chocolate in a bowl and let it sit for 2 minutes to melt the chocolate gently. Stir until smooth, then fold in the raspberry preserves. Let the ganache cool for 15 minutes before transferring it to a piping bag—this makes it easier to fill the cupcakes without the ganache running everywhere.

Step 5: Prepare the Raspberry Buttercream

In a large bowl, beat the softened butter and a pinch of salt on high speed until it becomes pale and fluffy—around 5 minutes. Add the powdered sugar gradually on low speed until fully combined. Next, take the freeze-dried raspberries and crush them into a fine powder using a rolling pin inside a sealed baggie—that step brings out concentrated raspberry flavor without adding moisture. Add the raspberry powder, raspberry preserves, and vanilla to your buttercream, mixing first on low then whipping on medium-high speed until light and fluffy. Transfer this luscious frosting to a piping bag fitted with your favorite tip. My go-to is the Wilton 1M—it creates pretty swirls that impress every time.

Step 6: Assemble Your Cupcakes

Once your cupcakes have cooled completely, use a cupcake corer or a small spoon to remove a bit from the center of each cupcake. Pipe in the raspberry chocolate ganache filling—don’t be shy! Then, pipe a generous swirl of raspberry buttercream on top. For a finishing touch, add a fresh raspberry on each cupcake for beauty and a hint of fresh fruit flavor.

How to Serve Chocolate Raspberry Cupcakes Recipe

Garnishes

I love topping these cupcakes with a single fresh raspberry because it adds a bright, fresh dimension and makes the presentation irresistible. Sometimes I’ll also lightly dust with freeze-dried raspberry powder or a tiny sprinkle of cocoa to make them look extra special.

Side Dishes

This cupcake pairs perfectly with a scoop of vanilla bean ice cream or a simple mixed berry salad for a light contrast. Serve with a hot cup of coffee or your favorite tea for a cozy gathering.

Creative Ways to Present

For Valentine’s Day or birthdays, I like arranging these cupcakes on a cake stand surrounded by fresh raspberry and chocolate shavings. Mini edible flowers also add a charming touch. If you’re gifting, pack them in pretty cupcake boxes with a ribbon—your friends will think you bought them from a bakery!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I doubt!), store cupcakes in an airtight container in the refrigerator. The buttercream frosting holds up well, and they actually taste better after the flavors have had a day to meld.

Freezing

I’ve frozen these cupcakes successfully by assembling the cupcakes without the frosting—freeze the plain cupcakes tightly wrapped, then thaw fully before piping the buttercream and adding ganache and fresh raspberries. This keeps everything fresh and prevents sogginess.

Reheating

Since these are richly frosted cupcakes, I usually serve them chilled or at room temperature. If you want them a bit warmer, take them out of the fridge 30 minutes before serving. Avoid microwaving; it can melt your frosting messily.

FAQs

Final Thoughts

This Chocolate Raspberry Cupcakes Recipe holds a special place in my heart because it brings together two classic flavors in such a beautiful way. My family goes crazy for these, especially when I make them for Valentine’s Day or gatherings. I hope you’ll enjoy making and sharing them as much as I do—it’s a recipe that feels fancy but is totally doable in any home kitchen. Once you try it, I’m sure it’ll become your go-to chocolate raspberry treat too!

Print