Treat yourself to some seriously delicious Chocolate Raspberry Cupcakes! Grab your apron and get baking because these cupcakes are waiting to be devoured!
Check out my Chocolate Pumpkin Roll Cake and my No Oven Chocolate Cake for more chocolate desserts!
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Raspberry chocolate cupcakes are a delicious dessert that combines rich chocolate flavor and fresh raspberries. The combination of these two flavors creates the best chocolate cupcake recipe.
Whether you're celebrating a special occasion or craving a moist chocolate cupcakes, this chocolate raspberry cupcakes recipe makes the perfect cupcakes for chocolate lovers!
Why You'll Love This Recipe
The sweetness of the raspberry filling and the combination of chocolate makes best cupcakes.
This recipe is straightforward and easy to follow. You don't need any complicated techniques or special equipment to whip up a batch of these fluffy chocolate cupcakes.
Ingredients You Need
- All-purpose flour: Serves as the base of the cupcake batter, providing structure and a light texture.
- Unsweetened cocoa powder: Adds a rich, chocolatey flavor to the cupcakes.
- Baking powder & baking soda: These leavening agents help the cupcakes rise and become fluffy when baked.
- Salt: Enhances the overall flavor and balances the sweetness.
- Granulated sugar & brown sugar: The combination of these sugars adds sweetness and moisture, enhancing their taste and texture.
- Vegetable oil: Contributes to the moistness of the cupcakes.
- Eggs: Acts as a binding agent, providing structure and stability.
- Vanilla extract: Enhances the overall flavor.
- Buttermilk: Adds moisture and acidity to the batter.
- Raspberry jam: Adds a fruity element and complements the chocolate flavor beautifully. Use leftover jam to make these Raspberry Coconut Bars!
For The Frosting:
- Unsalted butter: Forms the base of the frosting.
- Powdered sugar: Sweetens the frosting and helps achieve a smooth consistency.
- Unsweetened cocoa powder: Adds a chocolaty flavor to the frosting.
- Raspberry jam: Incorporated into the frosting, intensifying the raspberry flavor. Raspberry preserves work too.
- Milk: Helps make the frosting creamy and spreadable.
Step By Step Photos
Whisk dry ingredients together.
Whisk the sugars and oil together.
Whisk in the eggs and vanilla.
Add dry ingredients to wet ingredients.
Stir in buttermilk.
Combined, but don't overmix.
Fold in the raspberry jam.
Divide the batter among muffin liners.
Beat butter, sugar and cocoa powder.
Add the raspberry jam and milk.
Frost the cooled cupcakes.
Using a piping bag or a knife.
How To Make Chocolate Raspberry Cupcakes From Scratch
Step 1. Preheat oven: Preheat your oven to 350 °F and line a muffin tin with cupcake liners.
Step 2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Step 3. Combine wet ingredients: In a separate bowl, whisk granulated sugar, brown sugar, and vegetable oil. Add eggs and vanilla extract; whisk until smooth.
Step 4. Mix batter: Gradually add the flour mixture to the wet ingredients, alternating with buttermilk. Mix until just combined.
Step 5. Add raspberry jam: Gently fold in raspberry jam into the batter.
Step 6. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Step 7: Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
Step 8: Make frosting: While the cupcakes cool, prepare the frosting. Beat room temperature softened butter until fluffy. Add powdered sugar and cocoa powder; mix well. Add raspberry jam and milk; adjust consistency.
Step 9: Frost cupcakes: Once unfrosted cupcakes are completely cooled, frost them with the chocolate raspberry frosting.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
How To Get Even More Raspberry Flavor
For even more raspberry flavor add a burst of it to the middle of your cupcakes, you can create a simple sweet raspberry filling. In a medium saucepan, combine the 1 cup of fresh or frozen raspberries, ¼ cup granulated sugar, and 1 tablespoon of lemon juice.
Stir gently until the sugar dissolves. In a small bowl, mix the 1 tablespoon of cornstarch with a little water to create a smooth paste. Add this paste to the raspberry mixture, stirring constantly. Cook until the mixture thickens, which usually takes about 3-5 minutes.
Use a cupcake corer to make a hole in the center of the cupcakes and fill with the raspberry jam filling. Frost each cupcake, then place a fresh raspberry on top of each cupcake.
Tips
- Make sure your eggs, buttermilk, and butter are at room temperature before you start baking. This helps them incorporate better into the batter and results in a smoother texture.
- Use a toothpick to check if the cupcakes are done. Insert it into the center of a cupcake, and if it comes out clean or with a few crumbs, they are ready.
- Be sure that the cupcakes are completely cooled before applying the frosting. If they are still warm, the frosting will melt and lose its shape.
- Blend in a few tablespoons of raspberry jam or puree into your cream cheese frosting recipe.
- If you prefer a richer and more intense chocolate flavor, replace the unsweetened cocoa powder in the cupcake batter with dark cocoa powder.
Frequently Asked Questions About Chocolate Raspberry Cupcakes
Yes, you can use frozen raspberries instead of raspberry jam. Thaw the raspberries and then mash them slightly before incorporating them into the batter.
Who doesn't love leftover cupcakes? Store the cupcakes in an airtight container at room temperature for up to 2-3 days. If you need to store them for a longer period, refrigerate them for up to a week.
Yes, you can freeze the cupcakes. Place them in a single layer in an airtight container or wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months.
It's generally better to freeze the cupcakes without frosting. If you've already frosted them, freeze them for about an hour to set the frosting, then wrap them well in plastic wrap and place them in a freezer bag.
More Chocolate Recipes You Might Enjoy
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Chocolate Raspberry Cupcakes
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup raspberry jam
For Frosting
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup raspberry jam
- 2-3 tablespoons milk
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs and vanilla extract, and whisk until smooth.
- Add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk, and whisking until just combined after each addition. Do not overmix.
- Fold in the raspberry jam until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Transfer the cupcakes to a wire rack to cool completely.
- To make the frosting, beat the butter in a large bowl until light and fluffy. Add the powdered sugar and cocoa powder, and beat until combined. Add the raspberry jam and 2 tablespoons of milk, and beat until smooth. Add additional milk as needed to achieve the desired consistency.
- Frost the cooled cupcakes with the frosting using a piping bag or a knife.
Notes
- Make sure your eggs, buttermilk, and butter are at room temperature before you start baking. This helps them incorporate better into the batter and results in a smoother texture.
- Use a toothpick to check if the cupcakes are done. Insert it into the center of a cupcake, and if it comes out clean or with a few crumbs, they are ready.
- Be sure that the cupcakes are completely cooled before applying the frosting. If they are still warm, the frosting will melt and lose its shape.
- Blend in a few tablespoons of raspberry jam or puree into your cream cheese frosting recipe.
- If you prefer a richer and more intense chocolate flavor, replace the unsweetened cocoa powder in the cupcake batter with dark cocoa powder.
- Storing: Store the cupcakes in an airtight container at room temperature for up to 2-3 days. If you need to store them for a longer period, refrigerate them for up to a week.
- Freezing: Place the cupcakes in a single layer in an airtight container or wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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