These chocolate raspberry cupcakes are rich, moist, and full of flavor. Each cupcake is made with deep chocolate batter, filled with a smooth raspberry chocolate ganache, and finished with a light raspberry buttercream frosting. I tested this recipe multiple times to get the perfect balance between chocolate richness and fruity raspberry taste, and the result is bakery-style cupcakes you can easily make at home.
Why We Love This Chocolate Raspberry Cupcakes Recipe
- Perfect Flavor Balance: Chocolate richness paired with tangy raspberries creates a dreamy combination.
- Moist and Tender: The cupcakes stay soft thanks to sour cream and proper mixing.
- Bakery Quality at Home: These look and taste like they came from a professional bakery.
- Fun to Make: Decorating with raspberry buttercream is easy and satisfying!
Equipment You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Hand mixer
- Digital kitchen scale
- Cupcake Liners
- Cupcake pan
- Spatula
- Cooling rack
- Corer
Ingredients You Will Need
For the Chocolate Cupcakes
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/4 cup + 1 tablespoon (25 g) Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) whole milk, room temperature
- 1/4 cup (61 g) sour cream, room temperature
For the Raspberry Chocolate Ganache
- 4 oz (113 g) semi-sweet chocolate, finely chopped
- 1/4 cup + 2 tablespoons (90 ml) heavy cream
- 1/4 cup (85 g) raspberry preserves
For the Raspberry Buttercream
- 3/4 cup (168 g) unsalted butter, softened
- Pinch of salt
- 1 1/2 cups (195 g) powdered sugar
- 1/2 cup (16 g) freeze-dried raspberries, crushed into powder
- 1 teaspoon vanilla extract
- 1/4 cup (85 g) raspberry preserves
Step-by-Step Instructions
Bake the Cupcakes
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix flour, cocoa, baking powder, baking soda, salt, and espresso powder in a bowl.
- In another bowl, beat butter and sugar until soft and fluffy.
- Add egg, egg yolk, and vanilla. Mix until smooth.
- Pour in milk and sour cream; mix gently.
- Fold in dry ingredients until just combined.
- Fill liners 3/4 full and bake 17–20 minutes.
- Let cupcakes cool on a rack.
2. Make the Raspberry-Chocolate Filling
- Heat cream until hot but not boiling.
- Pour over chopped chocolate and stir until smooth.
- Mix in raspberry preserves.
- Cool slightly and transfer to a piping bag.
3. Prepare the Raspberry Buttercream
- Beat butter with salt until creamy.
- Add powdered sugar slowly.
- Mix in raspberry powder, raspberry preserves, and vanilla.
- Beat until light and fluffy; transfer to a piping bag.
4. Assemble the Cupcakes
- Core each cupcake and fill with the raspberry-chocolate mixture.
- Pipe buttercream on top.
- Garnish with fresh raspberries.
Expert Tips For Perfect Chocolate Raspberry Cupcakes
- Using room-temperature ingredients gives soft, airy cupcakes.
- Espresso powder enhances chocolate richness, a trick I discovered during recipe testing.
- Chill the filling slightly before piping to prevent spills.
- These cupcakes are my go-to dessert for gatherings, and guests always ask for seconds!
More Cupcake Recipes You Will Love
Serving and Storage
- Serving: Best served fresh at room temperature.
- Storage: Store in an airtight container for up to 3 days. You can refrigerate for up to a week; let cupcakes reach room temperature before serving.
- Freezing: Cupcakes without frosting can be frozen for up to 3 months; thaw before adding buttercream.
Final Thoughts
These Chocolate Raspberry Cupcakes are a showstopper for any occasion, from birthdays to cozy weekend baking. With simple ingredients, clear steps, and a little love, you can create cupcakes that taste just like a bakery treat. Trust me, once you make these, they’ll become your go-to recipe for chocolate and raspberry lovers alike!
Chocolate Raspberry Cupcakes Recipe
Indulge in these Chocolate Raspberry Cupcakes soft, moist chocolate cupcakes filled with a rich raspberry-chocolate center and topped with creamy raspberry buttercream. Perfect for birthdays, parties, or a cozy weekend treat, this recipe brings bakery-quality cupcakes straight to your kitchen with simple ingredients and easy steps
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- ¼ cup + 1 tbsp Dutch-process cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp espresso powder (optional)
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 Large egg, room temperature
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
- ½ cup whole milk, room temperature
- ¼ cup sour cream, room temperature
Raspberry Chocolate Filling
- 4 oz semi-sweet chocolate, chopped
- ¼ cup + 2 tbsp heavy cream
- ¼ cup raspberry preserves
Raspberry Buttercream
- ¾ cup unsalted butter, softened
- Pinch of salt
- 1 ½ cup powdered sugar
- ½ cup freeze-dried raspberries, ground to powder
- 1 tsp vanilla extract
- ¼ cup raspberry preserves
Instructions
Bake Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- Mix flour, cocoa, baking powder, baking soda, salt, and espresso powder.
- Beat butter and sugar until creamy. Add egg, egg yolk, and vanilla.
- Stir in milk and sour cream. Fold in dry ingredients.
- Fill liners 3/4 full and bake 17–20 minutes. Cool on wire rack.
Make Raspberry Chocolate Filling
- Heat cream until hot, not boiling. Pour over chocolate; stir until smooth.
- Mix in raspberry preserves. Cool slightly; transfer to piping bag.
Make Raspberry Buttercream
- Beat butter with salt until light. Gradually add powdered sugar.
- Mix in raspberry powder, preserves, and vanilla. Beat until fluffy.
- Transfer to piping bag.
Assemble Cupcakes
- Core cooled cupcakes; fill with raspberry chocolate mixture.
- Pipe frosting on top.
- Decorate with fresh raspberries.
