Chocolate Raspberry Cupcakes are made with a rich homemade chocolate cupcake and homemade chocolate raspberry buttercream frosting.
Chocolate Cupcakes with Chocolate Raspberry Buttercream
I decided to turn my classic chocolate cupcake recipe into one of my favorite combinations for a cupcake, chocolate and raspberry.
If you have read my mocha cupcake recipe than you would have known that for my wedding I went all chocolate cake as the base for my cake flavors, but changed them up a bit.
I had chosen a cake with one layer being a mocha cake and another layer being this chocolate raspberry combination. It was the most amazing cake ever! Both of them were such a hit I wanted to be able to make them into an everyday creation of a cupcake.
Chocolate Raspberry 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.
Since fresh raspberries can be quite expensive in the off-season time you can also use frozen raspberries have 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.
Cupcake decorating tips:
If you have never decorated cupcakes, be sure to check out these posts to help you.
Supplies Needed for decorating cupcakes
Chocolate Raspberry Cupcakes Ingredients
- 24 chocolate cupcakes
- 1 batch Chocolate Raspberry Buttercream
- 24 fresh raspberries
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 room temperature unsalted butter
- 1.5 cup packed brown sugar
- 3/4 cup granulated white sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup fresh raspberries (optional)
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 of salt
- 1/3 cups raspberry jam
- 1 cup fresh raspberries
Cupcake Topping
- 24 raspberries
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. Place the butter and sugars in the bowl. 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. If you are going to add in fresh raspberries then you will want to add them in here.
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.
Looking for more cupcake ideas? Check these out!
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.
Nutrition
18 Weight Watchers SmartPoints on the Freestyle Program
Looking for more cupcakes? Check these cupcake recipes out!
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