Chocolate Raspberry Cupcakes
These Chocolate Raspberry Cupcakes are the perfect treat. They start with the best homemade chocolate cake recipe, then are topped with a tart, creamy raspberry buttercream frosting. We love them anytime, but especially for Valentine’s Day!
For more chocolate Dessert Recipes, be sure to check out my Chocolate Chip Brownies, Cream Cheese Chocolate Chip Cookies, and The Best Chocolate Pecan Pie.
Chocolate and raspberry are always a winning combination, and so perfect for Valentine’s Day.
These Chocolate Raspberry Cupcakes start with my all-time favorite chocolate cake base. It’s a rich, decadent cake that’s both moist and fluffy and comes together all in one bowl.
Next you make a super simple homemade raspberry jam for filling the cupcakes, and also for flavoring the frosting.
Finally, you’ll top off your cupcakes with a creamy, delicious raspberry buttercream frosting. Bet you can’t stop at just one!
Ingredients for Chocolate Raspberry Cupcakes
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- all purpose flour
- sugar
- cocoa powder
- baking soda
- baking powder
- salt
- egg
- vanilla extract
- buttermilk
- vegetable oil
- fresh raspberries
- cornstarch
- unsalted butter
- powdered sugar
How to Make Chocolate Raspberry Cupcakes – Step by Step
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- Combine the ingredients for the cupcakes in a large bowl. Pour batter into a muffin tin lined with cupcake liners. Bake, then allow to cool completely before frosting.
- Combine jam ingredients in a small saucepan over medium-high and bring to a boil. Reduce heat, and allow to thicken. Reserve a small amount for the cupcakes and push the rest through a fine mesh sieve for the frosting.
- Beat the frosting ingredients in a large bowl until smooth and creamy.
- To decorate cupcakes, cut a small hole in the top of each cupcake and fill with the reserved jam. Pipe the raspberry frosting on top of each cupcake.
Tips and Notes
- Piping the frosting: I used a Wilton 1M tip to pipe the frosting on my chocolate raspberry cupcakes. The recipe makes enough to frost 12 cupcakes total.
- Change up the flavor. You could easily swap the raspberry flavor in the frosting for another fruit of your choice. Strawberry would be a great option.
- For a shortcut, you can use store bought raspberry jam instead of making your own.
- Toppings: I like to top each cupcake with a fresh raspberry and a few chocolate sprinkles for the finishing touch.
FAQs
These Chocolate Raspberry Cupcakes taste best when eaten the same day, but any leftovers can be stored in an airtight container on the counter for up to two days. They can also be stored in the refrigerator for up to four days, though I don’t recommend this method as the cupcakes can dry out due to the refrigeration.
These cupcakes can easily be frozen, frosted or unfrosted. To freeze unfrosted cupcakes, simply place the completely cooled cupcakes in a flat layer inside of a large ziplock bag. Freeze for up to three months.
For frosted cupcakes, first place the cupcakes in the refrigerator on a baking sheet for 1-2 hours to allow the frosting to set and harden. Remove from the refrigerator and wrap each one securely in plastic wrap before freezing. Freeze for up to three months. Thaw your cupcakes at room temperature for 1-2 hours before enjoying.
If you don’t have any buttermilk on hand, you can easily make some from regular milk and vinegar. Simply add 1/2 Tablespoon of white vinegar to a liquid measuring cup and add enough milk to reach the 1/2 cup line. Stir, then allow the mixture to sit undisturbed for 5 minutes before adding to the recipe.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Chocolate Raspberry Cupcakes
Ingredients
Cupcakes:
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup hot water
For the Raspberry Jam
- 2 pints fresh raspberries
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
For the Raspberry Buttercream
- 1/2 cup unsalted butter, (1 stick), softened
- 2 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- Reserved raspberry jam, from above
Instructions
For the cupcakes
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
- Add in vanilla, egg, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
- Pour batter into prepared cupcake liners, about 2/3 full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
- Frost cupcakes with a piping bag or simply dollop on with a spoon. Top with decorations of your choosing if you wish. I used some sprinkles and fun Ghirardelli Valentine’s Day Impressions chocolates. Enjoy!
For the raspberry jam
- Add the raspberries, sugar, and cornstarch to a medium saucepan set over medium-high heat. Bring the mixture to a boil and then reduce the heat to low and simmer until the jam has thickened– about 8 minutes. Make sure to stir often so the jam doesn’t scorch on the bottom.
- When the jam has thickened, remove it from the heat and transfer ⅓ cup of it to a small bowl. This jam will be used to fill the cupcakes.
- Place the remaining jam in a fine mesh sieve set over a bowl. Push the jam through the sieve, making sure to remove all of the seeds. Set the seedless jam aside to cool completely– this jam will be used in the raspberry frosting.
For the Raspberry Buttercream
- When the raspberry jam is completely cooled, add it to the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and beat on medium speed until they are well combined.
- With the mixer on low speed, slowly add the powdered sugar and vanilla. Scrape down the sides of the bowl as needed.
- Turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy– about 1 minute. Transfer the buttercream to a piping bag fitted with your choice of tip (I’m using a Wilton 2D).
Assembly
- Cut a small hole (about ¾”) out of the center of each cupcake and fill it with 1-2 teaspoons of raspberry jam.
- Pipe the raspberry buttercream on top and garnish with a fresh raspberry.
Notes
- Piping the frosting: I used a Wilton 1M tip to pipe the frosting on my chocolate raspberry cupcakes. The recipe makes enough to frost 12 cupcakes total.
- Change up the flavor. You could easily swap the raspberry flavor in the frosting for another fruit of your choice. Strawberry would be a great option.
- For a shortcut, you can use store bought raspberry jam instead of making your own.
- Toppings: I like to top each cupcake with a fresh raspberry and a few chocolate sprinkles for the finishing touch.
- Storing: these cupcakes can be stored in an airtight container on the counter for up to two days. They can also be stored in the refrigerator for up to four days, though I don’t recommend this method as the cupcakes can dry out due to the refrigeration.
Great recipe! Made them for a baby shower and it was such a hit!