Chocolate Raspberry Cupcakes are made with a rich homemade chocolate cupcake and homemade chocolate raspberry buttercream frosting. These homemade raspberry chocolate cupcakes are perfect for a weeknight dessert or a party! These fluffy chocolate cupcakes are topped with raspberry frosting for the perfect cupcake.
Chocolate Raspberry Cupcakes
Desserts are my favorite thing to make and share. Of desserts my all-time favorite thing is cupcakes. Individually handheld desserts that are perfect for a party or a week night after dinner dessert at home. These Chocolate Raspberry Cupcakes were a huge hit with everyone in my house and I am excited to share them with you.
I decided to turn my classic chocolate cupcake recipe into one of my favorite combinations for a cupcake, chocolate, and raspberry and came up with this chocolate raspberry cupcakes recipe. The combination of chocolate and raspberry is a flavor that is the perfect match. If you have never tried it then you are in for a real treat. There is something that is totally amazing when you combine chocolate with raspberries. I promise you if you have not yet tried the combo you are going to love it!
For my wedding i had different types of chocolate cake as the layers, one of them was mocha which i turned into a cupcake already with my mocha cupcakes recipe and another was chocolate raspberry. With the idea of that cake layer in mind I created this delicious chocolate raspberry cupcakes recipe. I wanted to beable to enjoy the sweet raspberry flavor paired with rich chocolate flavor in an easy to make dessert so I came up with this recipe.
I can not say that I have an actual favorite cupcake flavor because it seems the more cupcake recipes I come up with the more cupcake recipes I love. Recently I have been on a chocolate cupcake kick. There are so many chocolate cupcake recipes that are amazing, Smores cupcakes, Coconut Snowball Cupcakes and Peanut butter blossom cupcakes to name a few.
Chocolate Dessert Recipes
Should I use Fresh Or Frozen Raspberries?
Since fresh raspberries can be quite expensive in the off-season time you can also use frozen raspberries thawed out instead of fresh raspberries in the cake batter. However, you do not want to use frozen raspberries on the tops of these cupcakes.
Variations of this Recipe
Add raspberries to the cupcakes. When you are making these Chocolate Raspberry Cupcakes you are going to want to use an amazing chocolate cupcake recipe. If you’re looking for an extra raspberry flavor you can always mix in a cup of fresh raspberries to the cupcake batter before you bake them.
Change up the frosting. When making chocolate raspberry cupcakes I like to use chocolate raspberry buttercream. If you are wanting less chocolate then you can make raspberry buttercream frosting instead.
Add Raspberry filling to the cupcakes. If you want to add even more raspberry flavor, use an apple corer or a cupcake corer and remove a small amount of cupcake from the middle of the cupcake after baking. Then add raspberry jam or preserves to the center to have a raspberry filling and then top the cupcakes with the frosting.
Tips for Baking Chocolate Raspberry Cupcakes
Follow the recipe. Each cupcake recipe is different. It is important to follow the recipe as directed. all of our cupcake recipes have been tested multiple times to make sure they are perfect.
Bring ingredients to room temperature. Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.
Do not over mix. Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your angel food cake batter your cupcakes will turn out flat. You want to mix everything just until mixed, over mixing will cause you to have rough and tough cupcakes. We all know that the best cupcake are light and fluffy.
Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.
Use the best kitchen tool for filling liners. If you are working with a thick cupcake batter then you want to use a spoon or a cookie scoop to fill the cupcake liners. If it is a thin cupcake batter then use a bowl with a spout or a glass measuring cup to pour in the batter.
Use quality cupcake liners. While you might not think it matters a cupcake liner but having a quality cupcake liner will make it so your cupcakes don’t stick to the wrapper and peel off nicely so you can see the perfect cupcake in it.
Use a stand mixer. I find it best to make cupcakes when using a stand mixer or an electric mixer with the paddle attachment.
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.
If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.
How to Store Cupcakes
It is best to store leftover cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
After frosting cupcakes, you can store them on the counter for a day or 2 but after that, they should be stored in the fridge.
If you are storing them unfrosted you can store them in an airtight container or a plastic bag. If you are storing them with frosting on top I suggest using a cupcake storage container.
Tips for Decorating Cupcakes with Buttercream Frosting
You will want to also check out How to make a cupcake swirl to learn the basics before making your frosting swirl. If you are using different flavored frostings and want them both on top of your cupcake swirled together, check out how to swirl two icing flavors. If you want to layer your frosting flavors, check out the layered frosting swirl!
- Allow cupcakes to cool completely. Before frosting the cupcakes let them cool completely. If you frost cupcakes while they are still warm then the frosting will melt.
- Use a piping bag. Instead of just spreading the frosting on top, cupcakes look so much better when you pipe the frosting ontop instead of spreading it and it is super easy to do.
Supplies Needed to make Cupcakes
- cupcake wrappers
- mixing bowls, 1 medium mixing bowl and 1 large mixing bowl if you are using an electric hand mixer or the stand mixer mixing bowl if you are using your stand mixer.
- spatula
- Pastry bag
- large star tip
Chocolate Raspberry Cupcakes Ingredients
- 24 chocolate cupcakes
- 1 batch Chocolate Raspberry Buttercream
- 24 fresh raspberries
Chocolate Cupcake Ingredients
- hot coffee (fresh brewed works best)
- unsweetened cocoa powder
- all purpose flour
- baking soda
- baking powder
- salt
- unsalted butter room temperature
- packed brown sugar
- granulated white sugar
- eggs
- vanilla extract
Raspberry buttercream Frosting Ingredients
- unsalted butter at room temperature
- powdered sugar
- cocoa powder
- heavy whipping cream
- vanilla extract
- salt
- raspberry jam or raspberry preserves
- fresh raspberries
Cupcake Topping
- 24 raspberries
How to Make Chocolate Raspberry Cupcakes
Preheat the oven to 350˚ F.
Put cupcakes liners in the cupcake pans.
In a small bowl whisk together the hot brewed coffee and cocoa, until combined and set aside.
In another bowl, combine the flour, baking soda, baking powder, and salt.
Place the butter and sugars into the bowl of your stand mixer. Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla.
With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.
Mix each addition just until incorporated, being careful not to over-mix.
Divide the batter between the prepared liners, filling each about two-thirds of the way full.
Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pans briefly, then transfer to a wire rack to cool completely.
How to Make Raspberry Buttercream
In the bowl of a stand mixer beat the butter on medium speed until nice and creamy.
Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar and cocoa powder into the butter
Once the sugars are mixed into the butter well add the heavy cream, vanilla extract, salt, raspberry jam, and raspberries then turn the mixer to medium-high speed and continue mixing for 10 minutes until light and fluffy.
How to Assemble Chocolate Raspberry Cupcakes
Allow the unfrosted cupcakes to cool completely while making your frosting.
Fill a pastry bag with the chocolate raspberry buttercream frosting and pipe a frosting swirl on top of each unfrosted cupcake.
After frosting place a fresh raspberry on top of each cupcake.
Cupcake Recipes
- Peanut butter cupcakes
- Strawberry Cupcakes
- Coconut Cupcakes
- Andes Mint Cupcakes
- Pink Lemonade Cupcakes
- Blackberry Cupcakes
- Boston Cream Cupcakes
- Blueberry Cupcakes
- Angel Food Cupcakes
Chocolate Raspberry Cupcakes
Ingredients
Chocolate Cupcake Ingredients
- 1.5 cups hot brewed coffee
- 3/4 cup unsweetened cocoa powder
- 2 1/4 cups all purpose flour
- 1.5 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter room temperature
- 1.5 cup packed brown sugar
- 3/4 cup granulated white sugar
- 3 large eggs
- 1 tablespoon vanilla extract
Raspberry buttercream Ingredients
- 1.5 cups butter at room temperature
- 4 cups powdered sugar
- 3/4 cups cocoa powder
- 4 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- Pinch salt
- 1/3 cups raspberry jam
- 1 cup fresh raspberries
Cupcake Topping
- 24 raspberries
Instructions
How to Make Chocolate Raspberry Cupcakes
- Preheat the oven to 350˚ F.
- Put paper liners in your cupcake pans or you can use silicone, which ever ones you prefer.
- In a bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.
- In another bowl, combine the flour, baking soda, baking powder and salt. In the bowl place the butter and sugars. Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.
- Mix each addition just until incorporated, being careful not to over mix.
- Divide the batter between the prepared liners, filling each about two-thirds of the way full.
- Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pans briefly, then transfer to a wire rack to cool completely.
How to Make Raspberry Buttercream
- In the bowl of a stand mixer bear the butter on medium speed until nice and creamy.
- Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar and cocoa powder into the butter
- Once the sugars are mixed into the butter well add the heavy cream, vanilla extract, salt, raspberry jam and raspberries and turn the mixer to medium-high speed and continue mixing for 10 minutes until light and fluffy.
Assemble Chocolate Raspberry Cupcakes
- Allow the cupcakes to cool completely while making your frosting.
- Fill a pastry bag with the chocolate raspberry buttercream frosting and pipe a frosting swirl on top of each cupcake.
- After frosting each cupcake top each one with a fresh raspberry.
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