If you’re on the hunt for a cupcake recipe that feels like a sweet love letter to your taste buds, you’re in the right place. This Chocolate Raspberry Cupcakes Recipe is hands down one of my favorite treats to bake, especially when I want to impress friends or celebrate a special moment. The rich chocolate sponge paired with tangy raspberry filling and that luscious buttercream? It’s pure magic. Stick around because I’m about to share all my tips and secrets so your cupcakes turn out perfect every single time.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The chocolate and raspberry combo creates a rich yet refreshing taste that’s truly irresistible.
- Moist, Fluffy Cupcakes: Thanks to sour cream and espresso powder, these cupcakes stay incredibly tender and flavorful.
- Impressive but Easy to Make: I’ve broken down the steps so you can nail this recipe even if you’re not a seasoned baker.
- Versatile Presentation: From casual gatherings to Valentine’s Day celebrations, these cupcakes steal the spotlight every time.
Ingredients You’ll Need
The ingredients here are straightforward but thoughtfully chosen. You’ll find that each one plays a crucial role in building that perfect texture and flavor combination — from the cocoa powder to the freeze-dried raspberries. Don’t skip on quality butter or the real vanilla; they really make a difference.
- All-purpose flour: Make sure to spoon and level it for accuracy — too much flour can weigh cupcakes down.
- Dutch process cocoa powder: This gives a deep, smooth chocolate flavor without bitterness.
- Baking powder & baking soda: Working together for just the right rise and crumb.
- Salt: Enhances all the flavors without overpowering.
- Espresso powder (optional): A tiny addition boosts the chocolate notes without tasting like coffee.
- Unsalted butter: Softened for the batter and frosting — using unsalted lets you control the saltiness better.
- Granulated sugar: Sweetness and structure come from here, so go with regular white sugar.
- Eggs: Room temperature for better mixing and rise.
- Vanilla extract: A must-have for richness and depth.
- Whole milk: Adds moisture and tenderness.
- Sour cream: I love this trick because it keeps the cupcakes really moist and soft.
- Semi-sweet chocolate: For that silky, indulgent raspberry chocolate ganache.
- Heavy cream: Steamed just right to help melt chocolate for the ganache.
- Raspberry preserves: Loads of fresh fruit flavor here for both the ganache and buttercream.
- Powdered sugar: The base for a smooth, creamy buttercream.
- Freeze-dried raspberries: Ground into powder to pack an intense raspberry punch in the frosting.
- Pinch of salt: Balances the sweetness in the buttercream.
Variations
I love how versatile this Chocolate Raspberry Cupcakes Recipe is. Sometimes I switch up the frosting or add a personal twist to the filling. Don’t be afraid to experiment! Your cupcakes, your rules.
- Use fresh raspberries: If you want a fresher, tangier taste, stir in some chopped fresh raspberries into the batter or use them as garnish instead of preserves.
- Dairy-free option: Substitute coconut cream for heavy cream and vegan butter for the frosting for a delicious allergy-friendly treat.
- White chocolate ganache: Swap semi-sweet chocolate for white chocolate in the ganache for a creamier, sweeter bite.
- Spiced twist: Try adding a pinch of cinnamon or chili powder to the dry ingredients to give these cupcakes a cozy warmth.
How to Make Chocolate Raspberry Cupcakes Recipe
Step 1: Prep Your Dry Ingredients
Start by sifting together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a small bowl. This prevents clumps in your batter and ensures the leavening is evenly distributed. Trust me, skipping the sift caused me a dense cupcake once — not fun!
Step 2: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter with the granulated sugar until light and fluffy. This should take about 1-2 minutes on high speed. When I first tried this recipe, I under-creamed this step and the crumb wasn’t as tender. Don’t rush this part!
Step 3: Add Eggs and Vanilla
Mix in the egg, egg yolk, and vanilla extract at medium speed until you get a light, fluffy mixture—about 1-2 minutes. I always let my eggs come to room temperature beforehand because it helps everything blend better and gives a smoother texture.
Step 4: Incorporate Milk and Sour Cream
Switch the mixer to low speed and add the milk followed by the sour cream. Sour cream is my secret weapon here—it adds tanginess and incredible moisture, keeping cupcakes from drying out.
Step 5: Combine Wet and Dry Ingredients
Gradually add the sifted dry ingredients to the wet mixture on low speed. Be careful not to overmix — once the flour disappears, stop mixing to avoid tough cupcakes. My favorite hint is to scrape down the bowl with a spatula for the final fold-ins.
Step 6: Bake the Cupcakes
Fill cupcake liners about ¾ full and bake at 350°F (175°C) for 17-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack; this helps prevent them from breaking apart.
Step 7: Make the Raspberry Chocolate Ganache
Heat the heavy cream over medium heat just until it’s steaming (watch carefully so it doesn’t boil). Pour it over chopped semi-sweet chocolate in a bowl and let sit for 2 minutes. Then stir gently until smooth, and add the raspberry preserves. This combo gives a silky, fruity ganache that fills the cupcakes beautifully.
Step 8: Prepare the Raspberry Buttercream
Beat softened butter with a pinch of salt on high speed until pale and fluffy—about 5 minutes. Then mix in powdered sugar on low speed. Crush freeze-dried raspberries finely (I toss them in a ziplock and roll with a pin), then add them along with vanilla and raspberry preserves. Whip on medium-high speed until luscious and light.
Step 9: Assemble Your Cupcakes
Once cupcakes are cooled, core out the center and fill with the raspberry chocolate ganache. Then pipe a generous swirl of your raspberry buttercream on top. For that final touch, I love adding a fresh raspberry—it makes them look and taste irresistible.
Pro Tips for Making Chocolate Raspberry Cupcakes Recipe
- Proper Flour Measurement: I used to scoop flour directly from the bag—which made my cupcakes dry—so spoon flour into your measuring cup and level it off or better yet, weigh it.
- Room Temperature Ingredients: Bringing eggs, milk, and sour cream to room temp helps your batter come together smoothly and rise beautifully.
- Don’t Skip the Espresso Powder: It’s subtle but really enhances the chocolate depth. I learned this little hack from a pastry chef and now I always add it.
- Be Gentle When Mixing Dry Ingredients: Overmixing after adding flour makes dense cupcakes, so mix just until combined for tender crumb.
How to Serve Chocolate Raspberry Cupcakes Recipe
Garnishes
I always garnish with a fresh raspberry on top of the buttercream swirl—it adds a pop of color and a fresh burst of brightness with every bite. Sometimes, I sprinkle a little extra freeze-dried raspberry powder for a dramatic color contrast and tang. A light dusting of cocoa powder or even edible rose petals gives a romantic look if you’re baking these for Valentine’s Day.
Side Dishes
These cupcakes pair beautifully with a cup of rich coffee, a creamy latte, or even a glass of champagne for special occasions. For a party dessert spread, serve alongside fresh fruit salad or a simple mixed green salad with raspberry vinaigrette to complement those fruity notes.
Creative Ways to Present
For a Valentine’s party, I love arranging these cupcakes on a tiered stand surrounded by rose petals and soft fairy lights. You can also box them individually in clear containers tied with a pretty ribbon for gifting. If you’re feeling fancy, drizzle raspberry sauce or melted chocolate over the frosting to wow your guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Keep them away from strong-smelling foods to preserve the fresh raspberry aroma. Before serving, let them come to room temperature for the best texture and flavor.
Freezing
You can freeze these cupcakes either unfrosted or fully assembled. For frosted cupcakes, freeze them in a single layer on a tray until solid, then transfer to a freezer bag. They keep well for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight.
Reheating
To refresh your cupcakes, I pop them in the microwave for about 10-15 seconds — just enough to warm slightly without melting the frosting. This little trick revives the soft, moist crumb and makes every bite taste like freshly baked.
FAQs
-
Can I use frozen raspberries instead of preserves for the filling?
You can, but you’ll want to cook the frozen raspberries down into a thick jam-like consistency first, and strain out the seeds if you prefer a smooth ganache. Raspberry preserves are easier and give a sweeter, more concentrated flavor.
-
What if I don’t have freeze-dried raspberries for the frosting?
You can substitute with fresh raspberry puree, but it will make your buttercream softer and more perishable. Alternatively, omit it entirely and add a teaspoon more raspberry preserves for flavor.
-
Is espresso powder necessary in the cupcake batter?
The espresso powder is optional but highly recommended. It enhances the chocolate flavor without adding a coffee taste. If you don’t have it, you can leave it out without major impact on texture.
-
Can I make these cupcakes dairy-free?
Yes! Use plant-based butter and milk (like almond or oat), and coconut cream or another non-dairy substitute for the ganache and buttercream. The texture may vary slightly but still delicious.
Final Thoughts
Honestly, this Chocolate Raspberry Cupcakes Recipe has become my go-to whenever I want to wow people with a beautiful homemade dessert. I love the balance of rich chocolate and bright raspberry—it’s like getting a warm hug and a burst of sunshine in each bite. Baking these cupcakes feels truly rewarding, and I hope you’ll enjoy every step as much as I do. So next time you want to treat yourself or someone special, give this recipe a whirl—you won’t regret it!
Print
Chocolate Raspberry Cupcakes Recipe
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 63 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Chocolate Raspberry Cupcakes, perfect for a romantic Valentine’s Day treat. Rich chocolate cupcakes are filled with a silky raspberry chocolate ganache and crowned with a bright, tangy raspberry buttercream, making each bite a harmonious blend of sweet and tart flavors.
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 of salt
- 1 1/2 cups (195 g) powdered sugar
- 1/2 cup (16 g) freeze dried raspberries, crushed into powder
- 1 tsp vanilla extract
- 1/4 cup (85 g) raspberry preserves
Instructions
- Prepare the Cupcake Batter: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. In a small bowl, sift together the 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, use an electric mixer on high speed to cream the softened butter and granulated sugar for 1-2 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract on medium speed until the mixture becomes light and fluffy, about 1-2 minutes.
- Incorporate Milk and Sour Cream: Reduce the mixer speed to low and mix in the whole milk and sour cream until just combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Bake: Fill each cupcake liner about three-quarters full with batter. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Raspberry Chocolate Ganache: Heat the heavy cream over medium heat until steaming and nearly boiling. Place the chopped semi-sweet chocolate in a medium bowl. Pour the hot cream over the chocolate and let sit for 2 minutes, then stir until smooth. Stir in the raspberry preserves until combined. Allow ganache to cool for 15 minutes, then transfer to a piping bag.
- Prepare the Raspberry Buttercream: Beat the softened butter and pinch of salt on high speed with an electric mixer for about 5 minutes until pale and fluffy. Add the powdered sugar and mix on low speed until incorporated. Add crushed freeze dried raspberries, raspberry preserves, and vanilla extract. Mix on low speed to combine, then increase to medium-high speed until light and fluffy. Transfer to a piping bag fitted with a decorative tip (Wilton 1M recommended).
- Assemble the Cupcakes: Once cooled, use a cupcake corer or a small spoon to remove a bit of each cupcake’s center. Fill the cavity with raspberry chocolate ganache. Pipe a generous swirl of raspberry buttercream on top of each cupcake. Garnish with a fresh raspberry for decoration and serve.
Notes
- Measure your flour properly to avoid dense cupcakes; spoon flour into the measuring cup and level with a knife, or weigh your flour for accuracy (1 cup = 120-125 grams).
- Room temperature ingredients (eggs, milk, sour cream, butter) ensure better mixing and texture in cupcakes.
- If espresso powder is not available, it can be omitted, though it enhances the chocolate flavor.
- Freeze dried raspberries add natural raspberry flavor and color without adding liquid to the buttercream.
- Allow cupcakes to cool completely before filling and frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
