Chocolate Raspberry Cupcakes are a delightful treat that perfectly balances rich, decadent chocolate with the bright, tart burst of fresh raspberries. This recipe is incredibly useful for anyone looking to impress guests or simply satisfy a sweet craving with a homemade dessert that’s both visually stunning and incredibly delicious.
Key Ingredients for Chocolate Raspberry Cupcakes
For the Cupcakes:
- 2 cups (250g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (Dutch-processed recommended for richer flavor)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- ½ cup (120ml) vegetable oil (or other neutral oil like canola)
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or hot brewed coffee (coffee enhances chocolate flavor)
- 1 cup (approx. 150g) fresh raspberries, gently rinsed and patted dry
For the Raspberry Frosting:
- 1 cup (227g) unsalted butter, softened
- 3 ½ – 4 cups (420-480g) powdered sugar, sifted
- ¼ cup (60ml) raspberry puree (made by blending fresh raspberries and straining seeds)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: A few drops of red or pink food coloring for more vibrant color
For Garnish (Optional):
- Fresh raspberries
- Chocolate shavings
How to Make Chocolate Raspberry Cupcakes
Baking these Chocolate Raspberry Cupcakes is a wonderfully simple yet deeply satisfying experience. The batter comes together with ease, and the result is intensely moist cupcakes bursting with raspberry goodness. You’ll be amazed at how quickly you can create these beautiful treats. The entire process, from mixing to baking, takes approximately 45-50 minutes.
Step-by-Step Instructions
- Preheat Oven and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps of cocoa powder.
- Whisk Wet Ingredients (Except Hot Water/Coffee): In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Do not overmix. The batter will be thick at this stage.
- Incorporate Hot Liquid: Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. Continue mixing until the batter is smooth and pourable. This hot liquid “blooms” the cocoa powder, intensifying its flavor and creating a tender crumb.
- Gently Fold in Raspberries: Very gently fold in the prepared fresh raspberries into the batter. Try not to crush them too much, as you want whole or mostly whole berries throughout the cupcakes.
- Fill Muffin Cups: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Remove the muffins from the tin and place them on a wire rack to cool completely before frosting.
For the Raspberry Frosting:
- Beat Butter: In a large bowl, beat the softened butter with an electric mixer until creamy and light.
- Add Powdered Sugar and Raspberry Puree: Gradually add the sifted powdered sugar, alternating with the raspberry puree, beating on low speed until incorporated.
- Add Vanilla and Salt: Add the vanilla extract and pinch of salt.
- Whip Frosting: Increase the mixer speed to medium-high and beat for 3-5 minutes until the frosting is light, fluffy, and smooth. If using, add food coloring a few drops at a time until the desired color is achieved. Add more powdered sugar if the frosting is too thin, or a tiny splash of milk/cream if it’s too thick.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
- Garnish: Top with fresh raspberries and chocolate shavings for an extra touch of elegance and flavor.
Why You’ll Love This Chocolate Raspberry Cupcakes
You’ll adore these Chocolate Raspberry Cupcakes for their stunning visual appeal and their perfect balance of deep chocolate flavor with the bright, zesty counterpoint of fresh raspberries. Unlike a simple chocolate cupcake, the addition of tart raspberries cuts through the richness, making each bite a delightful interplay of sweet and tangy. Plus, whipping up a batch of these at home is far more economical than purchasing a similar artisanal treat, allowing you to enjoy gourmet flavors without the hefty price tag.
These delightful cupcakes are a fantastic alternative to more time-consuming desserts, offering a sophisticated yet approachable treat for any occasion. The velvety smooth raspberry frosting adds a luxurious finish that truly elevates this recipe. So why wait? Dive into this incredible dessert and experience the joy of homemade Chocolate Raspberry Cupcakes for yourself!
Storing and Reheating Tips
Storing Leftovers:
- Room Temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored in the refrigerator, especially if using a dairy-based frosting.
- Refrigeration: Store frosted Chocolate Raspberry Cupcakes in an airtight container in the refrigerator for up to 4-5 days. The frosting will firm up in the fridge, and it’s recommended to let them sit at room temperature for about 20-30 minutes before serving for the best texture and flavor.
- Freezing:
- Unfrosted Cupcakes: Wrap unfrosted cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator and then bring to room temperature before frosting.
- Frosted Cupcakes: Freezing frosted cupcakes can be trickier as the frosting may sometimes become slightly waxy. If you choose to freeze them, place them on a baking sheet and freeze until the frosting is firm (about 1-2 hours). Then, carefully transfer them to a freezer-safe container or bag. Thaw overnight in the refrigerator.
Reheating:
- Generally, Chocolate Raspberry Cupcakes do not need to be reheated. For optimal enjoyment of frosted cupcakes, allow them to come to room temperature from the refrigerator before serving.
Final Thoughts
These Chocolate Raspberry Cupcakes are a true celebration of flavor and texture, offering a delightful homemade indulgence you’ll want to make again and again. We encourage you to gather your ingredients and discover just how easy and rewarding it is to create these exquisite treats in your own kitchen. Get baking and enjoy every delicious bite!
Chocolate Raspberry Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps of cocoa powder.1 ¾ granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Do not overmix. The batter will be thick at this stage.
- Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. Continue mixing until the batter is smooth and pourable. This hot liquid “blooms” the cocoa powder, intensifying its flavor and creating a tender crumb.1 cup hot water or hot brewed coffee
- Very gently fold in the prepared fresh raspberries into the batter. Try not to crush them too much, as you want whole or mostly whole berries throughout the cupcakes.1 cup fresh raspberries
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Remove the muffins from the tin and place them on a wire rack to cool completely before frosting.
- For the Raspberry Frosting: Beat the softened butter with an electric mixer until creamy and light.1 cup unsalted butter
- Gradually add the sifted powdered sugar, alternating with the raspberry puree, beating on low speed until incorporated.3 ½ – 4 powdered sugar, ¼ cup raspberry puree
- Add the vanilla extract and pinch of salt.1 teaspoon vanilla extract, Pinch salt
- Increase the mixer speed to medium-high and beat for 3-5 minutes until the frosting is light, fluffy, and smooth. If using, add food coloring a few drops at a time until the desired color is achieved. Add more powdered sugar if the frosting is too thin, or a tiny splash of milk/cream if it’s too thick.Optional: A few drops of red or pink food coloring for more vibrant color
- Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
- Garnish with fresh raspberries and chocolate shavings for an extra touch of elegance and flavor.Fresh raspberries, Chocolate shavings