Chocolate Raspberry Cupcakes Recipe


Craving something sweet and fruity? Look no further than these decadent Chocolate Raspberry Cupcakes. Combining the richness of chocolate with the tartness of raspberries, these cupcakes are a perfect treat for any occasion. Whether you’re baking for a special event or simply indulging your sweet tooth, this recipe will surely satisfy your cravings.


  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1/2 cup boiling water

For Raspberry Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1/4 cup raspberry puree (fresh or frozen raspberries, pureed and strained)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh raspberries, for garnish


  1. For Chocolate Cupcakes:
    • Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    • In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    • Add eggs, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
    • Gradually add buttermilk and mix until well combined.
    • Stir in boiling water until the batter is smooth. The batter will be thin.
    • Fill each cupcake liner about 2/3 full with batter.
    • Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
    • Remove from oven and allow cupcakes to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
  2. For Raspberry Buttercream Frosting:
    • In a large mixing bowl, beat softened butter until creamy.
    • Gradually add powdered sugar, 1 cup at a time, until desired sweetness and consistency are reached.
    • Beat in raspberry puree, vanilla extract, and a pinch of salt until smooth and well combined.
    • If the frosting is too thick, add a tablespoon of milk or cream to reach the desired consistency.
  3. Assembly:
    • Once the cupcakes are completely cooled, frost them with raspberry buttercream frosting using a piping bag or spatula.
    • Garnish each cupcake with a fresh raspberry on top.

Serving Tips:

  • Serve these Chocolate Raspberry Cupcakes as a delightful dessert at parties, gatherings, or special occasions.
  • Display them on a decorative platter or cake stand to enhance their appeal.
  • Consider pairing them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat.

Storage Tips:

  • Store any leftover cupcakes in an airtight container at room temperature for up to 2-3 days.
  • To prolong freshness, you can refrigerate the cupcakes for up to 5-7 days. Allow them to come to room temperature before serving for the best taste and texture.
  • If you prefer to freeze the cupcakes, wrap them individually in plastic wrap and place them in a freezer-safe container. They can be stored in the freezer for up to 1-2 months. Thaw them in the refrigerator overnight before serving.

Variations of Chocolate Raspberry Cupcakes Recipe:

  1. White Chocolate Raspberry Cupcakes:
    • Replace the cocoa powder in the cupcake batter with an equal amount of melted white chocolate.
    • Use white chocolate chips in the batter for added richness.
    • Top the cupcakes with a white chocolate raspberry ganache instead of traditional buttercream frosting.
  2. Chocolate Raspberry Cheesecake Cupcakes:
    • Prepare a basic chocolate cupcake batter as per the recipe.
    • Fill the cupcake liners halfway with the chocolate batter.
    • Add a dollop of raspberry cheesecake filling on top of the batter in each liner.
    • Top with more chocolate batter to cover the filling.
    • Bake as directed and serve with a swirl of raspberry sauce on top.
  3. Dark Chocolate Raspberry Truffle Cupcakes:
    • Make a dense chocolate cupcake batter using dark cocoa powder for a richer flavor.
    • Fill the cupcakes with a raspberry filling made from fresh raspberries and sugar cooked down to a thick consistency.
    • Top each cupcake with a chocolate ganache made from dark chocolate and heavy cream.
    • Garnish with fresh raspberries and a sprinkle of cocoa powder.
  4. Vegan Chocolate Raspberry Cupcakes:
    • Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
    • Replace the buttermilk with a dairy-free alternative like almond milk or soy milk mixed with a tablespoon of apple cider vinegar.
    • Use coconut oil instead of vegetable oil in the cupcake batter.
    • Prepare a vegan raspberry frosting using vegan butter, powdered sugar, raspberry puree, and vanilla extract.
  5. Gluten-Free Chocolate Raspberry Cupcakes:
    • Use gluten-free all-purpose flour blend in place of regular flour.
    • Ensure all other ingredients are gluten-free, including baking powder and vanilla extract.
    • Check that cocoa powder and powdered sugar are certified gluten-free.
    • Adjust baking time if needed, as gluten-free batters may require slightly longer or shorter baking times.


With a preparation time of just 20 minutes and a baking time of 18-20 minutes, these Chocolate Raspberry Cupcakes are a breeze to make. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. So gather your ingredients and treat yourself to a delightful burst of flavor with every bite!

FAQ’s Chocolate Raspberry Cupcakes Recipe

  1. FAQ: Can I use frozen raspberries instead of fresh ones for the raspberry puree in the frosting? Answer: Yes, you can use frozen raspberries for the puree. Thaw them before pureeing and then strain to remove any seeds before adding to the frosting.
  2. FAQ: Can I use a different type of oil in the chocolate cupcake batter? Answer: Yes, you can substitute vegetable oil with canola oil, melted coconut oil, or even melted butter for a different flavor profile.
  3. FAQ: How can I make the cupcakes more moist? Answer: Ensure not to overbake the cupcakes, as this can dry them out. Also, adding a bit more buttermilk or sour cream to the batter can enhance moisture.
  4. FAQ: Can I make the cupcakes ahead of time and freeze them? Answer: Yes, you can freeze the unfrosted cupcakes in an airtight container for up to 1-2 months. Thaw them overnight in the refrigerator before frosting and serving.
  5. FAQ: Can I omit the raspberry puree from the frosting if I don’t have raspberries? Answer: Yes, you can omit the raspberry puree and make a classic vanilla buttercream frosting instead. Simply adjust the amount of powdered sugar accordingly for the desired consistency.
  6. FAQ: How do I prevent the cupcakes from sticking to the liners? Answer: Allow the cupcakes to cool completely before removing them from the liners. You can also spray the liners lightly with non-stick cooking spray before filling them.
  7. FAQ: Can I use a different fruit puree in the frosting instead of raspberries? Answer: Yes, you can experiment with other fruit purees such as strawberries, blueberries, or blackberries to create unique flavor variations.
  8. FAQ: Can I reduce the amount of sugar in the cupcake batter? Answer: Yes, you can slightly reduce the amount of sugar if you prefer a less sweet cupcake. However, keep in mind that sugar contributes to both sweetness and texture, so adjustments may affect the final result.
  9. FAQ: How long will the raspberry buttercream frosting stay fresh? Answer: The frosting can be stored in the refrigerator for up to 3-4 days in an airtight container. Before using, let it come to room temperature and give it a quick stir to restore its creamy consistency.
  10. FAQ: Can I use this recipe to make a full-sized cake instead of cupcakes? Answer: Yes, you can use the same batter to make a chocolate raspberry layer cake. Simply divide the batter evenly between two 9-inch round cake pans and adjust the baking time accordingly.

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