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