If you’ve been hunting for a dessert that feels both classic and a little special, you’re going to adore this Chocolate Raspberry Cupcakes Recipe. I absolutely love how these cupcakes come out rich, moist, and infused with the perfect balance of chocolate and fruity raspberry. Whether you’re baking for a party, a cozy night in, or just because you crave an indulgent treat, this recipe is fan-freaking-tastic. Stick with me and I’ll share all the tips and tricks to nail these cupcakes every time!
Why You’ll Love This Recipe
- Perfect Balance: The rich chocolate and bright raspberry flavors complement each other so beautifully, creating an unforgettable cupcake.
- Moist Texture: The combination of sour cream and whole milk makes the cupcakes incredibly tender and moist every single time.
- Showstopper Frosting: The raspberry buttercream is fluffy, tangy, and packed with real raspberry flavor from freeze-dried raspberries.
- Filled with Love: The luscious raspberry chocolate ganache hidden inside adds a delightful surprise in every bite.
Ingredients You’ll Need
The ingredients in this Chocolate Raspberry Cupcakes Recipe come together for a reason — each one brings depth, moisture, or that perfect hint of tanginess. When I first tried using espresso powder in the chocolate batter, it elevated the cocoa flavor without tasting like coffee at all. Also, don’t skip the freeze-dried raspberries in the buttercream — they add intense fruity notes without extra moisture.
- All-purpose flour: Spoon and level when measuring to keep cupcakes tender, not dense.
- Dutch process cocoa powder: Gives a smooth, rich chocolate flavor that’s less bitter than natural cocoa.
- Baking powder and baking soda: Work together to ensure your cupcakes rise perfectly and have a light crumb.
- Salt: Balances the sweetness and enhances the chocolate flavors.
- Espresso powder: Optional but highly recommended to deepen the chocolate taste.
- Unsalted butter: Softened to room temperature for creaming with sugar.
- Granulated sugar: Sweetens and helps create a tender crumb.
- Eggs (whole and yolk): Adds structure and richness.
- Vanilla extract: For warmth and complexity.
- Whole milk: At room temperature to keep batter smooth.
- Sour cream: Key to moist, tender cupcakes with a slight tang.
- Semi-sweet chocolate: For melting into the ganache filling.
- Heavy cream: Heated to melt chocolate for ganache.
- Raspberry preserves: Used in both ganache and buttercream for authentic raspberry goodness.
- Powdered sugar: Sweetens and thickens the buttercream.
- Freeze-dried raspberries: Ground into powder to provide potent raspberry flavor without extra liquid.
- Salt (for buttercream): Just a pinch to balance all the sweetness.
Variations
I love to mix things up depending on the season or mood. This Chocolate Raspberry Cupcakes Recipe is versatile, so feel free to experiment with the filling or frosting depending on what you have on hand or want to try!
- Vegan Version: I tried swapping butter with vegan margarine and using a flax egg, and while the texture changes slightly, the cupcakes remain moist and delicious.
- Use Fresh Berries: If fresh raspberries are in season, you can make a fresh raspberry compote as the filling instead of jam for a brighter, juicier surprise.
- Chocolate Ganache Topping: Some friends love a shiny ganache glaze on top instead of buttercream — for a more elegant finish.
- White Chocolate Raspberry: Swap semi-sweet chocolate in the ganache for white chocolate to give a sweeter twist.
How to Make Chocolate Raspberry Cupcakes Recipe
Step 1: Prepare and Preheat Like a Pro
Start by preheating your oven to 350°F (175°C). Line your cupcake pan with liners — I find 12 standard liners work perfectly here. This step is crucial because a preheated oven makes sure your cupcakes rise evenly and bake without sogginess. While the oven warms, sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, and that little secret weapon — espresso powder. Sifting combines everything and eliminates lumps for smooth batter.
Step 2: Cream Butter and Sugar Until Fluffy
Using an electric mixer or stand mixer paddle attachment, beat your softened butter with granulated sugar on high for 1-2 minutes until the mixture is fluffy and pale. This is the secret to light cupcakes rather than dense ones, so don’t rush this step. The texture will almost double in size — that means you’re on the right track.
Step 3: Add the Eggs and Vanilla for Richness
Add the whole egg, egg yolk, and vanilla extract to the creamed butter and sugar. Mix on medium speed for another 1-2 minutes until everything is fully combined and fluffy. This helps incorporate air, giving your cupcakes a light texture. Make sure your eggs are room temperature to avoid a lumpy batter!
Step 4: Combine Wet and Dry Ingredients Gently
With the mixer on low speed, add the milk and sour cream. Then, slowly blend in your sifted dry ingredients. Don’t overmix here — just combine until you see no more flour streaks. Overmixing can develop gluten and leave your cupcakes tough, and nobody wants that.
Step 5: Bake and Cool to Perfection
Fill each cupcake liner about 3/4 full with batter — trust me, this helps them rise just right without overflowing. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. I always check around 17 minutes because ovens can vary. Let them cool in the pan for 10 minutes before transferring to a wire rack — this keeps them moist and stops overbaking.
Step 6: Make the Raspberry Chocolate Ganache Filling
While the cupcakes cool, warm your heavy cream just until it’s steaming (not boiling) over medium heat. Pour it over the chopped semi-sweet chocolate in a bowl and let it sit for 2 minutes to melt. Stir gently until smooth, then add the raspberry preserves. This luscious ganache is the surprise filling, and it tastes dreamy! Let it cool about 15 minutes, then transfer into a piping bag for filling your cupcakes.
Step 7: Whip Up Raspberry Buttercream Frosting
Beat your softened butter and a pinch of salt on high speed until pale and fluffy — about 5 minutes. Then add powdered sugar on low until combined, followed by crushed freeze-dried raspberries, raspberry preserves, and vanilla. Mix on medium-high speed until light, fluffy, and bursting with raspberry flavor. I use a Wilton 1M tip to pipe swirls — it looks elegant and professional, even if you’re new to piping!
Step 8: Assemble the Cupcakes with Love
Wait for the cupcakes to be completely cool. Using a cupcake corer or a small knife, remove a bit of the center from each cupcake and carefully fill with the raspberry chocolate ganache. This hidden center is what makes these cupcakes extra special! Then pipe a generous swirl of your raspberry buttercream on top, and finish with a fresh raspberry for that gorgeous look and fresh bite. Serve immediately or chill to set the frosting.
Pro Tips for Making Chocolate Raspberry Cupcakes Recipe
- Measure Flour Correctly: I learned the hard way that scooping flour right from the bag makes cupcakes dense—spoon and level or use a kitchen scale for best results.
- Room Temperature Ingredients: Using room temp eggs, milk, and sour cream helps batter mix more smoothly and create tender crumb.
- Don’t Overmix Batter: Stir dry ingredients in just until combined to avoid tough cupcakes.
- Cool Completely Before Frosting: Frosting warm cupcakes results in melted buttercream—patiently wait or chill for a bit.
How to Serve Chocolate Raspberry Cupcakes Recipe
Garnishes
I love to keep it simple yet elegant—just a fresh raspberry perched on top of each frosted cupcake adds a pop of color and extra fresh tang that pairs beautifully with the sweet frosting. Sometimes I sprinkle a tiny dusting of powdered sugar or shave some dark chocolate curls for an extra fancy touch.
Side Dishes
These cupcakes are hearty enough as a dessert star on their own, but I like serving them alongside a scoop of vanilla bean ice cream or a simple fresh berry salad to echo the raspberry flavors. A hot cup of coffee or herbal tea rounds out the experience wonderfully.
Creative Ways to Present
For a party, I’ve arranged these cupcakes on tiered stands, adding edible flowers or mint leaves around for a whimsical touch. You could even package them individually in pretty cello bags tied with ribbons for gift-giving. They look festive when piped with multi-colored swirls of buttercream or topped with chocolate-covered freeze-dried raspberries too!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (ha, lucky you!), store the cupcakes in an airtight container in the fridge. The frosting is butter-based, so refrigeration helps keep it fresh without melting. I usually let cupcakes come to room temperature before serving—they taste just like fresh-made!
Freezing
I’ve frozen unfilled cupcakes wrapped well in plastic wrap and aluminum foil, then thawed them before adding the filling and frosting—it works wonderfully when you need to prep ahead. You can also freeze fully frosted cupcakes briefly, but I recommend freezing without fresh raspberries on top to avoid mushiness.
Reheating
For day-old cupcakes, I like to let them sit at room temperature for about 20 minutes before eating. You can also microwave them for about 10 seconds to warm slightly but watch carefully not to melt that luscious frosting.
FAQs
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Can I use fresh raspberries instead of freeze-dried in the buttercream?
Fresh raspberries contain a lot of moisture, which can throw off the consistency of your buttercream and make it too runny. Freeze-dried raspberries provide intense flavor without extra liquid, so I recommend sticking to them for the frosting.
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What’s the purpose of the espresso powder in this Chocolate Raspberry Cupcakes Recipe?
Espresso powder doesn’t make the cupcakes taste like coffee; instead, it enhances and deepens the chocolate flavor, making it richer and more pronounced. It’s a little trick I always use in chocolate baking.
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Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but be sure it includes xanthan gum or another binder to maintain cupcake structure. It may affect texture slightly, so I recommend experimenting with your favorite gluten-free flour for best results.
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How do I prevent the ganache from spilling out when filling the cupcakes?
Let the ganache cool and thicken a bit before filling, so it isn’t too runny. Also, when coring cupcakes, remove just enough center to hold the filling without pushing it to the edges. A small piping tip helps control the amount you add.
Final Thoughts
This Chocolate Raspberry Cupcakes Recipe has become a family favorite that I’m always excited to bake. The layered flavors and textures — from the moist cake to the filled center and dreamy frosting — make it feel special but still approachable. Whether you’re an experienced baker or just starting out, I hope you’ll enjoy making (and eating) these cupcakes as much as I do. Trust me, once you whip up this batch, you’ll be the go-to cupcake hero in your circle!
Print
Chocolate Raspberry Cupcakes Recipe
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 63 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and moist Chocolate Raspberry Cupcakes, perfect for any special occasion. These cupcakes combine a tender chocolate base with a luscious raspberry chocolate ganache filling and a smooth, tangy raspberry buttercream frosting, all topped with a fresh raspberry for an elegant finish.
Ingredients
For the Chocolate Cupcakes
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder, optional
- 1/4 cup (56 g) softened, unsalted butter
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/4 cup (61 g) sour cream, at room temperature
For the Raspberry Chocolate Ganache
- 4 oz (113 g) semi-sweet chocolate, chopped
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) raspberry preserves
For the Raspberry Buttercream
- 3/4 cup (168 g) unsalted butter, softened
- pinch salt
- 1 1/2 cups (195 g) powdered sugar
- 1/2 cup (16 g) freeze dried raspberries, measured then ground
- 1 tsp vanilla extract
- 1/4 cup (85 g) raspberry preserves
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder if using. Set aside.
- Cream Butter and Sugar: In a large bowl, add softened butter and granulated sugar. Using an electric mixer on high speed, cream together until light and fluffy, about 1-2 minutes. A stand mixer with a paddle attachment also works well.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Mix on medium speed until the mixture is light and fluffy, approximately 1-2 minutes.
- Incorporate Milk and Sour Cream: On low speed, mix in the whole milk and sour cream until just combined.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture on low speed, mixing until combined but not overworked.
- Fill and Bake: Fill each cupcake liner about three-quarters full with the batter. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow cupcakes to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Prepare Raspberry Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to steam and is about to boil. Place chopped semi-sweet chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir until smooth, then mix in the raspberry preserves. Let the ganache cool for 15 minutes. Transfer to a piping bag.
- Make Raspberry Buttercream: In a large bowl, beat softened butter and a pinch of salt on high speed with an electric mixer until pale, smooth, and fluffy, about 5 minutes. Add powdered sugar and mix on low speed until combined. Grind freeze dried raspberries into a fine powder using a rolling pin inside a baggie, then add to the buttercream along with vanilla extract and raspberry preserves. Beat on low to combine, then increase to medium-high speed until the frosting is light and fluffy. Transfer to a piping bag fitted with a decorative tip, such as Wilton 1M.
- Assemble Cupcakes: Using a cupcake corer, remove the center of each cooled cupcake. Fill the hollow with raspberry chocolate ganache. Pipe a generous swirl of raspberry buttercream on top of each cupcake. Garnish each with a fresh raspberry and serve.
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling it off with a knife, or better yet, weigh it to 120-125 grams for accuracy.
- Room temperature ingredients ensure better batter mixing and cupcake texture.
- Optional espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Freeze dried raspberries add a natural raspberry flavor and vibrant color to the buttercream.
- For best results, allow ganache to cool before piping to avoid melting the cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
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