Chocolate Raspberry Cupcakes are rich chocolaty cupcakes flavored with raspberry and topped with a swirl of raspberry buttercream frosting. Combining the irresistible flavors of chocolate with the tangy sweetness of raspberry, these cupcakes are sure to be a hit with everyone. Perfect for an afternoon treat, a special occasion, or your next dinner party.
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Festive and Delicious Cupcakes
Soft and fluffy and loaded with sweetness, cupcakes are a delightful single-serving treat that can be enjoyed by everyone. Whether you're looking for an indulgent dessert for your next get-together, a quick snack, or the perfect birthday party treat, cupcakes are a popular option. From their unique frostings to endless cake flavors and colorful decorations, cupcakes are incredibly versatile and are sure to be a hit at any gathering.
No matter what time of year or what occasion, there's a cupcake for every season. From Caramel Apple Cupcakes for fall, Champagne Cupcakes for New Year's Eve, Tequila Lime Cupcakes for Cinco de Mayo, or these raspberry chocolate cupcakes for any time of year - cupcakes have you covered!
Why You'll Love Raspberry Chocolate Cupcakes
- Easy to make
- Made from scratch
- Raspberry flavor in the cupcake and the frosting.
- Great for Christmas, Valentine's Day, or any day.
- Chocolate lovers will find these irresistibly rich and satisfying
Ingredients
Here's what you'll need for the chocolate raspberry cupcake batter:
- All-purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- White granulated sugar
- Egg
- Buttermilk
- Coconut or vegetable oil
- Raspberry extract or raspberry juice
- Strong coffee
And what you'll need for the raspberry buttercream frosting:
- Unsalted butter
- Freeze-dried raspberries
- Heavy cream
- Powdered sugar
- Salt
How to Make Chocolate Raspberry Cupcakes
First, you'll make the raspberry chocolate cupcakes:
- Combine flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl.
- Stir well.
- In a medium bowl, mix buttermilk, oil, raspberry extract or juice, and coffee.
- Stir until blended.
- Add liquid ingredients to dry ingredients.
- Beat until well mixed.
- Divide the chocolate cupcake batter evenly between muffin cups. Fill about ¾ full. You may have enough leftover batter to make two more depending on how full you fill them.
- Bake at 350°F for 18-20 minutes. Let cool in the pan for 5-7 minutes then turn the pan upside down to release the cupcakes and place on a wire rack to finish cooling.
Then you'll make the raspberry frosting:
- Place butter in a mixing bowl.
- Beat for 4-5 minutes until light and fluffy.
- Pulverize the freeze-dried raspberries to a powder and add them to the creamed mixture along with the powdered sugar and heavy cream.
- Beat the mixture for another 3-4 minutes. If the frosting is too thin, add more powdered sugar, if the frosting is too thick, add more cream.
And finally, you'll frost the cupcakes and garnish them.
Place the frosting in a piping bag with your favorite tip or use a plastic resealable bag with a small corner snipped out. Start piping in a swirl pattern from the outside edge in towards the center holding the tip about ¼"-½" above the cupcake.
Finish the frosting with a fresh raspberry at the top. Or opt for sprinkles or chocolate shavings.
Now dig in!
Ideas for Garnishing
- Put a fresh raspberry on top just prior to serving.
- Drop some chocolate shavings on top.
- Drizzle chocolate sauce or chocolate ganache on top.
- Scatter red sprinkles on top. Red hearts for Valentine's Day and red stars for Christmas.
- Scatter chocolate jimmies or sprinkles on top.
Recipe Tips
- If you don't have buttermilk, simply add 2 teaspoons of white vinegar to a liquid measuring cup and add enough milk to reach the ⅔ cup line. Stir and let it sit for 5 minutes before using it in the recipe.
- Make sure all the wet ingredients are at room temperature before using them to make the cupcakes and frosting. That includes butter, buttermilk, egg, cream, and coffee.
- Do not over-mix the batter.
- Use an ice cream scoop to fill the cupcake liners with batter.
- Do not overfill the cups so they won't spill out over the edge.
- When making the buttercream frosting, be sure to whip the butter until it's pale and fluffy before adding the remaining ingredients. This will give it a nice fluffy texture.
- If you want to pipe the frosting on the cupcakes but you don't have a piping bag, you can use a plastic zip-top bag and cut off a small corner.
Recipe Variations
- Fresh Raspberry Cupcakes - Gently fold ¾ cup of chopped fresh raspberries into the batter.
- Raspberry Filled Cupcakes - Use the small side of a melon baller to scoop out a small hole in the top. Fill the hole with raspberry jam or preserves.
- Fresh Raspberry Buttercream - Puree 1 cup of fresh raspberries in a blender or food processor. Pour the raspberry puree through a sieve to remove the seeds. Use ¼ cup of the puree instead of the freeze-dried raspberries. Add only enough heavy cream to get the frosting to the right consistency.
- Raspberry Chocolate Frosting - Add ¼ cup of sifted cocoa powder to the frosting.
- Chocolate Raspberry Cupcakes with Cream Cheese Frosting - Make cream cheese frosting instead of buttercream.
- White Chocolate Raspberry Frosting - Puree ¾ cup of raspberries in a blender or food processor. Press the puree through a sieve to remove the seeds. Microwave the puree until hot but not boiling. Add ½ cup of white chocolate chips or chopped white chocolate bar and stir until smooth. Whip ½ cup of butter until light and fluffy. Add 8 ounces of sifted powdered sugar and beat until combined. Add white chocolate raspberry mixture and beat to combine.
How to Store and Freeze Cupcakes
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be stored at room temperature for up to 5 days.
When ready to serve, remove the frosted cupcakes from the fridge about 30 minutes to 1 hour prior to serving so they will come to room temperature.
To freeze cupcakes: It is best to freeze the cupcakes and frosting separately. Place both in freezer-safe containers and freeze them for up to 3 months. Thaw them in the fridge overnight. Take the frosting out of the fridge about an hour before spreading or piping it on the cupcakes.
To freeze frosted cupcakes: Refrigerate the cupcakes until completely chilled. Wrap them individually with plastic wrap. Place the wrapped cupcakes in a freezer-safe container. Freeze them for up to 3 months.
Frequently Asked Questions
No, the coffee only enhances the chocolate flavor.
You can use water instead of coffee.
More Chocolate and Raspberry Desserts
- Chocolate Carrot Cake Cupcakes are great for Easter.
- Chocolate Cake with Strawberry Filling is another delicious combo of chocolate and berry.
- Chocolate Torte with Raspberry Sauce is rich and decadent.
- Dessert Sushi with fresh raspberries, moist chocolate cake, and cheesecake filling.
Find lots of easy dessert recipes here on 2CM!
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Chocolate Raspberry Cupcakes
Equipment
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- 1 egg
- ⅔ cup buttermilk
- ⅓ cup coconut or vegetable oil
- 1 teaspoon raspberry extract or 2 Tablespoons raspberry juice
- ½ cup strong coffee
Raspberry Buttercream Frosting
- ¾ cup unsalted butter
- 1 cup freeze-dried raspberries, pulverized
- 2 ½ Tablespoons heavy cream
- 2 cups powdered sugar
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners. (may have a little batter left over)
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt and sugar.
- In another bowl, mix egg, buttermilk, oil, raspberry extract, and strong coffee together.
- Add wet ingredients to dry ingredients and beat with an electric mixer until well combined.
- Divide evenly between muffins cups, filling about ¾ full.
- Bake for 18-20 minutes.
- Remove and let cool for about 5-7 minutes. Turn upside down to release cupcakes. Place on wire racks to finish cooling.
- While cupcakes are cooling prepare frosting.
Raspberry Frosting
- Beat butter for 4-5 minutes until light and fluffy.
- Place freeze-dried raspberries in a chopper or blender pulverize to a powder. You should have about ½ cup.
- Add freeze-dried raspberries, heavy cream, and powdered sugar to the creamed butter and beat for another 3-4 minutes.
- If frosting is too thin, add more confectioners sugar, if too thick, add more cream.
- Frost cupcakes. Garnish with a raspberry.
Notes
Nutrition
This post has been updated with an improved recipe and new photos. It was first published on August 13, 2017.
