If you’re a fan of rich, fudgy chocolate paired with a burst of bright raspberry, then you’re in the right place. I’m thrilled to share with you my absolutely delicious Chocolate Raspberry Cupcakes Recipe that has become a staple in my kitchen. These cupcakes are moist, indulgent, and perfectly balanced with a luscious raspberry buttercream and a surprise chocolate-raspberry ganache center. Trust me, once you try these, they’ll quickly become your go-to for birthdays, Valentine’s Day, or any special occasion when you want to wow with something homemade and heartfelt.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The chocolate is rich but not overpowering, while the raspberry adds a fresh and tangy zing that keeps every bite exciting.
- Moist and Tender Texture: Thanks to the combination of sour cream and whole milk, these cupcakes stay wonderfully soft and never dry out.
- Impressive Yet Simple: The cupcake structure is straightforward to make, but the filled ganache center and whipped buttercream frosting make them feel like something from a bakery.
- Great for Any Occasion: Whether you’re celebrating Valentine’s Day or a family birthday, these cupcakes always get rave reviews and smiles all around.
Ingredients You’ll Need
Every ingredient here plays an important role – I love how the espresso powder subtly deepens the chocolate flavor without adding coffee taste, and the freeze-dried raspberries give the frosting that irresistible natural tang. For the best results, I recommend fresh, high-quality products and weighing your ingredients for accuracy.
- All-purpose flour: Use spooned and leveled flour to avoid dense cupcakes—this is a game-changer I learned early on.
- Dutch process cocoa powder: Brings that deep chocolatey richness; don’t substitute with natural cocoa powder here.
- Baking powder and baking soda: These leavening agents keep the cupcakes light and airy.
- Espresso powder: Optional but trust me, it intensifies chocolate flavor wonderfully.
- Unsalted butter: Softened but not melted—to get that perfect fluffy batter and frosting texture.
- Granulated white sugar: For sweetness and structure.
- Egg and egg yolk: At room temperature, they enrich the batter and lend tenderness.
- Vanilla extract: Adds warmth and dimension to the overall flavor.
- Whole milk: Also room temperature to help create a smooth, well-incorporated batter.
- Sour cream: This keeps the cupcakes moist and tender—don’t skip it!
- Semi-sweet chocolate: Chopped finely for the ganache to melt perfectly.
- Heavy cream: Used in the ganache to create that silky, luxurious texture.
- Raspberry preserves: Key for both the ganache and the buttercream for authentic berry flavor.
- Powdered sugar: For sweetening the buttercream while keeping it smooth.
- Freeze-dried raspberries: Ground to a powder to give an intense raspberry flavor without adding moisture to the frosting.
- Salt: Balances sweetness and enhances flavors in both batter and frosting.
Variations
I love making this Chocolate Raspberry Cupcakes Recipe my own by tweaking it depending on the season or dietary needs. Baking is all about creativity and adapting, so feel free to experiment!
- Vegan Twist: I’ve swapped out butter for vegan margarine and used a flax egg instead of regular eggs for a fully vegan version that still tastes divine.
- Chocolate Ganache Swap: For an extra boozy flair, I once added a splash of raspberry liqueur to the ganache—it was a hit at an adult party!
- Frosting Flavor Swap: If you’re not a raspberry fan, try swapping in strawberry preserves and freeze-dried strawberries for a sweet twist.
- Mini Cupcakes: Great for parties or kids’ lunches—just adjust baking time by a few minutes and you’ve got perfect bite-sized treats.
How to Make Chocolate Raspberry Cupcakes Recipe
Step 1: Prep Your Dry Ingredients Like a Pro
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with liners—this saves you from sticking disasters later. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Sifting might feel old-fashioned, but it really helps the dry ingredients combine evenly, preventing pesky lumps and ensuring a flawless crumb.
Step 2: Cream Butter and Sugar Perfectly
Using a stand or hand mixer, cream together the softened butter and granulated sugar on high speed for 1-2 minutes until light and fluffy—you’ll notice the mixture becomes pale and slightly airy. This step traps air that helps your cupcakes rise beautifully, so don’t rush it!
Step 3: Add Eggs and Vanilla for Richness
Next, mix in the egg, egg yolk, and vanilla on medium speed until the batter turns light and fluffy, about 1-2 minutes. Room temperature eggs blend better and give a smoother batter, so take them out early if you remember!
Step 4: Combine Wet and Dry Ingredients Gently
Lower your mixer to speed setting low, and add the milk and sour cream, mixing just until combined. Then slowly add the sifted dry ingredients and mix until smooth. Don’t overmix here—you want just enough to combine everything, or your cupcakes might get tough.
Step 5: Bake to Moist Perfection
Fill cupcake liners about ¾ full for a perfect dome. Bake for 17-20 minutes until a toothpick inserted in the center comes out clean. I like to rotate the pan halfway through baking to ensure even rising and browning. After baking, let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack—this prevents them from getting soggy.
Step 6: Make the Raspberry Chocolate Ganache
Heat the heavy cream until just steaming, then pour it over the chopped semi-sweet chocolate. Let this sit for 2 minutes before gently stirring until smooth. Stir in the raspberry preserves for that fruity kick, then let the ganache cool about 15 minutes—it should thicken but still be pipeable. Transfer it to a piping bag for easy cupcake filling.
Step 7: Whip Up Raspberry Buttercream
Beat softened butter and a pinch of salt on high until fluffy and pale, around 5 minutes. Add powdered sugar on low speed until combined, then mix in the ground freeze-dried raspberries, raspberry preserves, and vanilla. Increase the speed to medium-high and beat until the frosting is light, fluffy, and perfectly spreadable. I love using my Wilton 1M tip for that classic swirled look.
Step 8: Assemble Your Cupcakes with Care
When cupcakes are completely cool, core out the center with a cupcake corer or small knife. Pipe the raspberry chocolate ganache into each cupcake hole, then generously swirl the raspberry buttercream on top. Finish by placing a fresh raspberry on each cupcake for that picture-perfect touch. All done!
Pro Tips for Making Chocolate Raspberry Cupcakes Recipe
- Measure Flour Correctly: I can’t emphasize this enough—always spoon and level your flour or weigh it for consistent cupcake texture, like I’ve done to avoid dense cupcake disasters in the past.
- Room Temperature Ingredients: Using room temp eggs, milk, and sour cream helps the batter come together seamlessly, making your cupcakes lighter and more tender.
- Don’t Skip the Espresso Powder: It quietly boosts the chocolate flavor—trust me, you won’t taste coffee, just richer cocoa notes.
- Let Ganache Cool Enough: Too warm and it’ll leak out when piping; too cold and it won’t pipe smoothly—aim for a thick but soft consistency for best results.
How to Serve Chocolate Raspberry Cupcakes Recipe
Garnishes
I usually top each cupcake with a fresh raspberry because it adds a burst of freshness and looks gorgeous against the rich frosting. Sometimes, I sprinkle finely grated dark chocolate or edible rose petals for an extra romantic vibe, especially around Valentine’s Day.
Side Dishes
When serving these cupcakes, I love pairing them with a simple cup of freshly brewed coffee or a glass of chilled sparkling rosé. For a festive brunch, they go beautifully alongside a light mixed berry salad or a fresh fruit platter.
Creative Ways to Present
For parties, I’ve set these cupcakes up on tiered stands surrounded by fresh raspberries and chocolate shavings—it’s an instant showstopper! Wrapped individually in cellophane with a ribbon, they also make charming gifts. And if you want to get fancy, try a drizzle of melted white chocolate over the frosting for an extra wow factor.
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container in the fridge, and they stay moist and flavorful for up to 3 days. Just bring them to room temperature before serving—they’re even better this way because the frosting softens a bit.
Freezing
I’ve had great luck freezing these cupcakes without the frosting—wrap the cupcakes tightly in plastic wrap, then place in a freezer bag for up to 2 months. When ready to enjoy, thaw overnight in the fridge and add freshly whipped buttercream for that just-made taste.
Reheating
For cupcakes without frosting, I warm them gently in the microwave for 10-15 seconds to give a freshly baked feel. If they’re frosted, it’s best to let them come to room temperature naturally to keep the buttercream from melting.
FAQs
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Can I make these cupcakes gluten-free?
Absolutely! You can substitute the all-purpose flour for a 1:1 gluten-free baking blend. Just make sure your blend contains xanthan gum or add a small amount yourself to help with texture. The cupcakes might be slightly more delicate but still delicious.
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Is there a way to make the frosting less sweet?
Yes! You can cut down on the powdered sugar slightly, but keep in mind it affects the frosting structure. Another trick is to add a tiny pinch of salt or a teaspoon of cream cheese to balance sweetness while keeping that smooth texture.
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How do I know when the ganache is ready to fill the cupcakes?
The ganache should be cooled but still soft enough to pipe easily—think thick but not stiff. If it’s too runny, it may leak out of the cupcakes; too firm and it won’t pipe well. Let it sit at room temperature for about 15 minutes after mixing.
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Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes and store them cooled and unfrosted in an airtight container at room temperature for 1-2 days. Frost and fill them the day you plan to serve for the freshest taste and texture.
Final Thoughts
Sharing this Chocolate Raspberry Cupcakes Recipe feels like sharing a little piece of joy because these cupcakes are truly something special in my baking journey. They combine my love for deep chocolate and vibrant raspberry flavors in a way that’s approachable yet impressive. I hope you’ll try them out and enjoy every bite as much as my family and friends do—baking these together or for someone you love is a surefire way to make any day memorable.
Print
Chocolate Raspberry Cupcakes Recipe
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 3 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Chocolate Raspberry Cupcakes, perfect for Valentine’s Day or any special occasion. Featuring moist chocolate cupcakes filled with a rich raspberry chocolate ganache and topped with a creamy raspberry buttercream frosting, these cupcakes combine classic flavors with a fresh, fruity twist. The addition of espresso powder enhances the chocolate depth, while the freeze-dried raspberries add vibrant color and flavor to the frosting. Decorated with fresh raspberries, these cupcakes are as beautiful as they are delicious.
Ingredients
For the Chocolate Cupcakes
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder, optional
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/4 cup (61 g) sour cream, at room temperature
For the Raspberry Chocolate Ganache
- 4 oz (113 g) semi-sweet chocolate, chopped
- 1/4 cup + 2 tbsp (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, ground into a powder
- 1 tsp vanilla extract
- 1/4 cup (85 g) raspberry preserves
Instructions
- Prepare the Chocolate Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with liners. In a small bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside. In a large bowl, beat the softened butter and granulated sugar together on high speed using an electric mixer until fluffy, about 1-2 minutes. Add the egg, egg yolk, and vanilla extract and continue mixing on medium speed until light and fluffy, approximately 1-2 minutes. Mix in the whole milk and sour cream on low speed until combined. Gradually add the dry ingredients to the wet ingredients and mix gently on low speed until just combined. Be careful not to overmix.
- Bake the Cupcakes: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Raspberry Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until just steaming and almost boiling. Place the chopped semi-sweet chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir the mixture until smooth and well combined. Add the raspberry preserves and blend thoroughly. Allow the ganache to cool for 15 minutes so it thickens slightly, then transfer it to a piping bag for filling.
- Prepare the Raspberry Buttercream: In a large bowl, beat the softened butter and a pinch of salt on high speed with an electric mixer for about 5 minutes until the mixture is smooth, pale, and fluffy. Lower the speed and gradually add the powdered sugar until fully combined. Grind the freeze-dried raspberries into a fine powder using a rolling pin and add them to the buttercream along with the raspberry preserves and vanilla extract. Beat on low speed to combine, then increase to medium-high speed and mix until the frosting is light and fluffy. Transfer the buttercream to a piping bag fitted with a decorative tip.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, use a cupcake corer or a small spoon to remove a portion of the center from each cupcake. Pipe the raspberry chocolate ganache into the hollowed centers. Then, pipe generous swirls of the raspberry buttercream on top of each cupcake. Garnish each cupcake with a fresh raspberry. Serve and enjoy!
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling it off with the back of a knife or preferably weigh it for accuracy; one cup is approximately 120-125 grams.
- Using espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
- Ensure all dairy ingredients like butter, eggs, milk, and sour cream are at room temperature for the best texture and blending.
- Allow cupcakes to cool completely before filling and frosting to prevent melting or sliding.
- The freeze-dried raspberries add natural color and flavor intensity to the buttercream without extra moisture.
- For easier ganache filling, chill slightly to thicken but not harden before piping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
