Best Chocolate Raspberry Cupcakes That Will Melt YOU

Name: Chocolate Raspberry Cupcakes
Prep time: 25 min
Cook time: 18 min
Total time: 2 h
Yield: 12 Servings
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 ¾ cups granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs, room temperature; 1 cup buttermilk; 1 cup strong black coffee, cooled; ½ cup vegetable oil; 1 teaspoon vanilla extract; 1 cup fresh raspberries; ¼ cup granulated sugar; 1 tablespoon cornstarch; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 3 cups powdered sugar; 2 tablespoons heavy cream; Fresh raspberries for garnish

Jump to Recipe·Print Recipe

There’s something magical about biting into a perfectly moist chocolate raspberry cupcake and discovering the bright burst of raspberry flavor dancing on your taste buds. Last weekend, I was craving something indulgent but not too heavy, and these chocolate raspberry cupcakes became my saving grace. The combination of rich, decadent chocolate paired with the tart sweetness of fresh raspberries creates a dessert that’s both elegant enough for special occasions and comforting enough for a regular Tuesday afternoon treat.

I’ve been perfecting this chocolate raspberry cupcakes recipe for months, and I’m thrilled to finally share it with you. Whether you’re planning a birthday celebration, hosting a dinner party, or simply want to surprise your family with something special, these chocolate raspberry cupcakes deliver every single time.

Table of Contents

Ingredients You’ll Need

For the Chocolate Cupcakes:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ¾ cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1 cup strong black coffee, cooled
½ cup vegetable oil
1 teaspoon vanilla extract

For the Raspberry Filling and Frosting:

1 cup fresh raspberries
¼ cup granulated sugar
1 tablespoon cornstarch
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons heavy cream
Fresh raspberries for garnish

Timing

Prep Time: 25 minutes
Baking Time: 18-20 minutes
Cooling Time: 45 minutes
Assembly Time: 20 minutes
Total Time: Approximately 2 hours

Step-by-Step Instructions

Making the Cupcakes

Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.

In a separate bowl, beat the eggs, then add buttermilk, cooled coffee, vegetable oil, and vanilla extract. The coffee might seem unusual, but trust me – it intensifies the chocolate flavor without making the cupcakes taste like coffee.

Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Don’t overmix; a few lumps are perfectly fine.

Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let them cool completely before frosting.

Preparing the Raspberry Components

While the cupcakes cool, make your raspberry filling by combining fresh raspberries, sugar, and cornstarch in a small saucepan. Cook over medium heat for 5-7 minutes, stirring gently until the mixture thickens. Strain through a fine-mesh sieve to remove seeds, then let cool completely.

For the frosting, beat cream cheese and butter until light and fluffy. Gradually add powdered sugar, then mix in 2 tablespoons of your raspberry mixture and heavy cream until smooth and pipeable.

Assembly

Once your chocolate raspberry cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each cavity with the remaining raspberry mixture, then pipe or spread the raspberry cream cheese frosting on top. Garnish with fresh raspberries.

Nutrition Facts (Per Cupcake)

Calories: 385
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 380mg
Total Carbohydrates: 68g
Dietary Fiber: 3g
Sugars: 58g
Protein: 5g

Healthy Alternatives and Dietary Swaps

For Lower Sugar Options:

Replace half the granulated sugar with unsweetened applesauce, and use sugar-free powdered sweetener in the frosting.

Gluten-Free Version:

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your cocoa powder is certified gluten-free.

Dairy-Free Adaptations:

Use plant-based milk instead of buttermilk, vegan butter, and dairy-free cream cheese. The texture will be slightly different but still delicious.

Reduced Fat Option:

Replace the oil with Greek yogurt and use light cream cheese in the frosting. Your chocolate raspberry cupcakes will be slightly denser but still moist.

Tips for Best Results

Always bring your eggs and dairy to room temperature before mixing, this ensures better incorporation and a smoother batter for your chocolate raspberry cupcakes. Don’t skip the coffee; it enhances the chocolate flavor dramatically without being detectable in the final taste of your chocolate raspberry cupcakes.

When making the raspberry filling for your chocolate raspberry cupcakes, strain out the seeds for a smoother texture, but save a few whole berries for that pop of fresh fruit flavor. Make sure your chocolate raspberry cupcakes are completely cool before filling and frosting to prevent melting.

Use a piping bag with a star tip for professional-looking frosting on your chocolate raspberry cupcakes, or simply spread it with an offset spatula for a more rustic appearance.

Common Mistakes to Avoid

The biggest mistake I see people make with these chocolate raspberry cupcakes is overmixing the batter, which leads to tough, dense cupcakes. Mix just until the ingredients are combined.

Don’t fill the cupcake wells too full – they’ll overflow and create uneven shapes. Stick to about ¾ full for perfectly domed tops.

Another common error is frosting warm cupcakes. The frosting will melt and slide off, creating a mess instead of the beautiful presentation you’re aiming for.

How to Store Leftovers

Store your finished cupcakes in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting requires refrigeration, but let them sit at room temperature for 15-20 minutes before serving for the best flavor and texture.

You can freeze unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer bag. Thaw completely before filling and frosting.

Serving Suggestions

These chocolate raspberry cupcakes are perfect for birthday parties, Valentine’s Day celebrations, or any time you want to impress guests with minimal effort. Serve them alongside fresh berries and a glass of cold milk, or pair them with coffee for an afternoon treat.

For an extra special presentation, dust the serving plate with powdered sugar and arrange a few fresh mint leaves around the cupcakes.

Conclusion

There’s something truly special about homemade chocolate raspberry cupcakes that store-bought versions simply can’t match. The combination of rich chocolate cake, tart raspberry filling, and creamy frosting makes these chocolate raspberry cupcakes layers of flavor and texture that make each bite absolutely divine.

I hope this chocolate raspberry cupcakes recipe brings as much joy to your kitchen as it has to mine. The best part? Watching the faces of your family and friends light up when they take that first bite of your chocolate raspberry cupcakes. Happy baking!

For more Recipes follow me in Pinterest.

Frequently Asked Questions

Can I use frozen raspberries instead of fresh ones?

Absolutely! Frozen raspberries work wonderfully in both the filling and as garnish for chocolate raspberry cupcakes. Just thaw them completely and drain excess liquid before using. The flavor will be just as delicious, though the texture might be slightly softer.

How far in advance can I make these cupcakes?

You can bake the cupcakes up to 2 days ahead and store them covered at room temperature. Make the raspberry filling a day in advance and refrigerate it. However, I recommend assembling and frosting them the day you plan to serve for the best appearance and texture.

What can I substitute if I don’t have buttermilk?

No buttermilk? No problem! Mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes until it curdles slightly, and you’ll have a perfect buttermilk substitute that works beautifully in these chocolate raspberry cupcakes.