Nothing quite captures the joy of a baked treat like a perfectly balanced blend of rich chocolate and tangy raspberries. This Chocolate Raspberry Cupcakes Recipe brings that magic straight to your kitchen with its moist, tender crumb filled with luscious raspberry preserves and topped with a fluffy, vibrant raspberry buttercream. Whether you’re celebrating a special occasion or simply craving a sweet escape, these cupcakes offer a delightful combination of flavors and textures that’s simply irresistible.

Chocolate Raspberry Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a vital role in making these cupcakes taste extraordinary. From the deep cocoa powder that adds robust chocolate flavor to the fresh raspberry preserves that infuse a burst of fruitiness, each component is essential to the final masterpiece.

All-purpose flour: Provides structure and a tender crumb to the cupcakes.
Unsweetened cocoa powder: Delivers rich chocolate flavor without extra sweetness.
Baking soda: Helps the cupcakes rise beautifully and become airy.
Salt: Balances and enhances the sweetness and chocolate depth.
Buttermilk: Adds moisture and a slight tang to enrich the flavor.
Vegetable oil: Keeps the cupcakes tender and moist for days.
Large eggs: Bind the ingredients together and contribute to the structure.
Vanilla extract: Brings warmth and enhances the overall flavor profile.
Granulated sugar: Sweetens the batter for that perfect chocolate-sugar harmony.
Hot water or brewed coffee: Intensifies the cocoa’s chocolate notes without overpowering.
Raspberry preserves: The star filling that delivers a burst of juicy, fruity goodness.
Unsalted butter (for buttercream): Creates that luscious, creamy frosting base.
Powdered sugar: Provides sweetness and structure to the buttercream.
Additional vanilla extract and salt: Speaks to the buttercream’s balanced flavor.
Optional fresh raspberries and chocolate shavings: For a pretty, delicious finishing touch.

How to Make Chocolate Raspberry Cupcakes Recipe

Step 1: Preparing the Dry and Wet Ingredients

Start by mixing together the flour, unsweetened cocoa powder, baking soda, and salt in a large bowl—this will build the base of your cupcake batter. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, vanilla extract, and granulated sugar until everything is silky smooth. Combining these wet ingredients thoroughly ensures every cupcake will have that perfect moist and tender texture.

Step 2: Combining and Thinning the Batter

Slowly fold the wet mixture into the dry ingredients, carefully mixing just until combined. Then stir in the hot water or brewed coffee; this step may loosen the batter but don’t worry, it’s meant to be thin. This liquid helps unlock the deep flavors of cocoa and keeps your cupcakes delightfully soft.

Step 3: Baking the Cupcakes

Line a 12-cup muffin tin with liners and fill each about two-thirds full with the batter. Bake at 350°F (175°C) for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. After baking, let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely—cooling is key for filling and frosting.

Step 4: Adding the Raspberry Filling

Once cool, use a small knife or piping tip to create a small hole in the center of each cupcake. Spoon about a teaspoon of raspberry preserves into this cavity for a berry surprise in every bite. This step transforms simple cupcakes into a luscious delight that is uniquely irresistible in the Chocolate Raspberry Cupcakes Recipe.

Step 5: Making the Raspberry Buttercream

Beat the softened unsalted butter until creamy and smooth. Gradually add powdered sugar to build the sweetness and structure, then mix in raspberry preserves, vanilla extract, and a pinch of salt. This buttercream is both light and luscious with a gorgeous, natural raspberry hue and flavor.

Step 6: Frosting and Garnishing

Pipe or spread the buttercream generously onto each cupcake. Finish with fresh raspberries or delicate chocolate shavings for a stunning presentation that will wow anyone lucky enough to enjoy these cupcakes.

How to Serve Chocolate Raspberry Cupcakes Recipe

Garnishes

Fresh raspberries add elegance and a burst of fruity freshness that complements the richness of the chocolate beautifully. Chocolate shavings, on the other hand, deliver an extra layer of indulgence and texture. Don’t hesitate to sprinkle a few extra raspberry seeds or mint leaves for a vibrant, eye-catching plate.

Side Dishes

Serve these cupcakes alongside a simple scoop of vanilla ice cream or a dollop of whipped cream for a complete dessert experience. They also pair wonderfully with a cup of coffee or a fruity tea, which can balance the sweetness and bring out the raspberry notes.

Creative Ways to Present

For a special occasion, arrange the cupcakes on a beautiful tiered stand decorated with fresh flowers or edible glitter. You could also serve them in elegant individual clear boxes tied with a ribbon—perfect for gifting or party favors. The vibrant colors make these cupcakes a centerpiece no matter how you present them.

Make Ahead and Storage

Storing Leftovers

Store any uneaten Chocolate Raspberry Cupcakes Recipe in an airtight container at room temperature for up to three days to keep them fresh and moist. If your kitchen is warm, placing them in the fridge can extend their life, but allow them to come to room temperature before serving for the best flavor and texture.

Freezing

If you want to enjoy these cupcakes later, freeze them unfrosted by wrapping each one tightly in plastic wrap, then placing them in a freezer-safe container. Freeze for up to two months. Thaw overnight in the fridge before frosting and serving for a just-baked taste.

Reheating

Gently warm cupcakes in the microwave for 10-15 seconds before frosting for an extra soft bite. Avoid overheating, which can dry them out. If frosted, it’s best to serve them cool and freshly frosted to preserve the buttercream’s texture.

FAQs

Can I substitute fresh raspberries for the preserves in this Chocolate Raspberry Cupcakes Recipe?

Absolutely! You can use a smooth fresh raspberry puree strained to remove seeds. This will give a fresher, lighter raspberry flavor while maintaining the beautiful fruity contrast in the cupcakes.

Is it necessary to use coffee or can I stick with hot water?

Coffee is optional but highly recommended because it intensifies and deepens the chocolate flavor without tasting like coffee itself. If you prefer, hot water is fine and will still produce delicious results.

How do I prevent the buttercream from being too sweet?

Adding a pinch of salt balances out the sweetness nicely. Also, adjusting powdered sugar quantities a little can help tailor the frosting to your taste. The raspberry preserves add a natural tartness that brightens the buttercream as well.

Can I make this recipe gluten-free?

With a flour substitute like a gluten-free all-purpose blend, you can adapt this recipe. Just be sure to check the blend includes xanthan gum or another binder to replicate the cupcake’s structure appropriately.

How long do these cupcakes last once frosted?

Because of the buttercream and fruit preserves, store frosted cupcakes in an airtight container in the fridge and enjoy within three days for best freshness and taste.

Final Thoughts

If you’re searching for a treat that feels like a warm hug wrapped in chocolate and berries, this Chocolate Raspberry Cupcakes Recipe is your go-to. It’s a recipe that’s simple enough to bake any day but elegant enough to impress guests. Once you try these cupcakes, their moist chocolate base combined with the sweet-tart raspberry filling and silky buttercream will quickly become your absolute favorite dessert to bake and share.

Chocolate Raspberry Cupcakes Recipe

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4.4 from 86 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Delight in these rich and moist Chocolate Raspberry Cupcakes, featuring a luscious raspberry-filled center and topped with a creamy raspberry buttercream. Perfectly balanced with the deep flavor of cocoa and the fresh tartness of raspberries, these cupcakes make a wonderful treat for any occasion.

Ingredients

Scale

For the Cupcakes:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup hot water or brewed coffee (for enhanced chocolate flavor)
1/2 cup raspberry preserves or seedless jam

For the Raspberry Buttercream:

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup raspberry preserves
1/2 teaspoon vanilla extract
pinch of salt

Optional Garnish:

Fresh raspberries
Chocolate shavings

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine all the dry ingredients evenly.
Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, vanilla extract, and granulated sugar until smooth and well incorporated.
Combine Ingredients: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Then, stir in the hot water or brewed coffee to thin the batter; it will appear loose, which is normal.
Fill and Bake: Spoon the batter into the cupcake liners filling them about two-thirds full. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
Core the Cupcakes: Once cooled, use a small knife or a piping tip to cut a small hole in the center of each cupcake, creating space to add the raspberry preserves filling.
Fill with Raspberry Preserves: Fill each cupcake center with about 1 teaspoon of raspberry preserves for a fruity surprise inside.
Make Raspberry Buttercream: Beat the softened unsalted butter until creamy. Gradually add the powdered sugar, then mix in the raspberry preserves, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
Frost and Garnish: Frost the cupcakes generously with the raspberry buttercream and optionally top each with a fresh raspberry or chocolate shavings for an elegant finish.

Notes

You can substitute raspberry jam with fresh raspberry puree that has been strained for a smoother texture.
Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American