Chocolate Raspberry Cupcakes Recipe
Introduction
These chocolate raspberry cupcakes combine rich cocoa flavor with bright, fresh raspberry buttercream for a delightful treat. Perfect for celebrations or an everyday indulgence, they are easy to make and absolutely delicious.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 3 tbsp raspberry puree (fresh or frozen raspberries blended and strained, for frosting)
- 1/2 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Fresh raspberries, for garnish
- Chocolate shavings or sprinkles (optional, for garnish)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Gather all your ingredients.
- Step 2: In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- Step 3: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract. Slowly add the hot water while mixing until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter will be thin, which is normal—avoid overmixing.
- Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
- Step 6: To make the raspberry buttercream, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, mixing well after each addition. Beat in the raspberry puree, vanilla extract, and a pinch of salt until smooth.
- Step 7: Once cupcakes are cool, pipe the raspberry buttercream on top using a piping bag with a star tip, if available. Garnish each with a fresh raspberry and chocolate shavings or sprinkles, if desired.
Tips & Variations
- Use room-temperature eggs and butter for fluffier cupcakes and a smoother frosting.
- For extra chocolate flavor, add a handful of mini chocolate chips to the batter before baking.
- Make the raspberry puree ahead of time to save prep time.
- Try substituting strawberry or blackberry puree if raspberries are unavailable.
- For a dairy-free version, swap whole milk with almond or oat milk and use dairy-free butter for the frosting.
- Drizzle melted chocolate over the frosted cupcakes for an elegant touch.
Storage
Store cupcakes in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. If freezing, wrap unfrosted cupcakes tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries for the raspberry puree?
Yes, frozen raspberries work well. Just thaw them before blending and straining for a smooth puree.
How do I keep the cupcakes moist?
Avoid overbaking and mix the batter just until combined. Using oil instead of butter in the batter also helps keep cupcakes tender and moist.
Print
Chocolate Raspberry Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these moist and rich Chocolate Raspberry Cupcakes topped with a luscious raspberry buttercream frosting. Perfectly balanced with deep cocoa flavors and the bright freshness of raspberries, these cupcakes are a decadent treat for any occasion. With easy-to-follow steps and tips for perfect results, you’ll enjoy baking these crowd-pleasers that combine classic chocolate with fruity elegance.
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water
For the Raspberry Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tbsp raspberry puree (fresh or frozen raspberries blended and strained)
- 1/2 tsp vanilla extract
- Pinch of salt
To Decorate:
- Fresh raspberries (1 per cupcake)
- Chocolate shavings or sprinkles (optional)
Instructions
- Prep Your Ingredients: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and gather all your ingredients to ensure a smooth baking process.
- Mix the Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- Combine the Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract together. Slowly add the hot water while continuing to whisk until the mixture is smooth.
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined, taking care not to overmix. The batter will be thin, which is expected for moist cupcakes.
- Fill and Bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan before frosting.
- Make the Raspberry Buttercream: Using an electric mixer, beat the softened butter until creamy. Gradually add the powdered sugar, about 1 cup at a time, mixing thoroughly after each addition. Beat in the raspberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
- Frost the Cupcakes: Once the cupcakes are fully cooled, use a piping bag fitted with a star tip to pipe the raspberry buttercream onto each cupcake. Top each with a fresh raspberry and optional chocolate shavings or sprinkles for a decorative finish.
Notes
- Use room-temperature eggs and butter to ensure fluffier cupcakes and smooth frosting.
- For extra chocolate flavor, fold in a handful of mini chocolate chips into the batter.
- Be careful not to overmix the batter to keep cupcakes light and airy.
- Prepare the raspberry puree ahead of time to streamline the frosting process.
- Use a piping bag with a star tip for pretty frosting swirls.
- If raspberries are unavailable, strawberry or blackberry purees can be substituted.
- For a dairy-free option, replace whole milk with almond or oat milk and use dairy-free butter for the frosting.
- Store cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
- Freeze unfrosted cupcakes tightly wrapped in plastic wrap for up to 2 months; thaw to room temperature before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcake, raspberry frosting, chocolate raspberry cupcakes, homemade cupcakes, chocolate dessert, buttercream frosting, easy cupcake recipe
