Chocolate Raspberry Cupcakes are made with a rich homemade chocolate cupcake and homemade chocolate raspberry buttercream frosting. These homemade cupcakes are perfect for a weeknight dessert or a party!
Chocolate Cupcakes with Chocolate Raspberry Buttercream
Desserts are my favorite thing to make and to 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.
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.
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.
I decided to turn my classic chocolate cupcake recipe into one of my favorite combinations for a cupcake, chocolate and raspberry. 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!
Chocolate Dessert Recipes
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.
How long can buttercream frosting sit out?
I store my buttercream in the fridge and then rewhip it when I want to use it if I have made it ahead of time. If you have already frosted a cake or cupcakes this buttercream frosting can sit out for up to 3 days.
How many days in advanced can I make Buttercream frosting?
You can make this buttercream frosting 3 days in advanced of when you want to use it and store it at room temperature. You can make this buttercream frosting up to 2 weeks ahead of time if you are going to store it in the fridge.
How to Store Buttercream frosting
The buttercream can be stored at room temperature for up to three days or in the refrigerator for up to two weeks.
Can you Freeze Buttercream?
You can freeze almond buttercream frosting for up to 3 months in an airtight container. Allow the frosting to fully thaw and then put it in the bowl of the stand mixer and rewhip until fluffy and smooth.
How do you soften refrigerated buttercream frosting?
When you take the homemade almond buttercream frosting out of the refrigerator let it sit at room temperature for two hours. Then re-whip it in the bowl of your stand mixer for ten minutes to bring it back to smooth and fluffy.
Decorating tips
If you have never decorated cupcakes, be sure to check out these posts to help you.
Supplies Needed
- cupcake wrappers
- mixing bowl
- spatula
- Pastry bag
- large star tip
Chocolate Raspberry Cupcakes Ingredients
- 24 chocolate cupcakes
- 1 batch Chocolate Raspberry Buttercream
- 24 fresh raspberries
How to Make Chocolate Raspberry Cupcakes
Allow the cupcakes to cool completely. While the chocolate cupcakes are cooking 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!
- Peanut butter cupcakes
- Strawberry Cupcakes
- Coconut Cupcakes
- Andes Mint Cupcakes
- Pink Lemonade Cupcakes
- Blackberry 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.
Nutrition
18 Weight Watchers SmartPoints on the Freestyle Program
Looking for more cupcakes? Check these cupcake recipes out!
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