If you are on the hunt for a dessert that perfectly balances rich chocolate and bright raspberry flavors, this Chocolate Raspberry Cupcakes Recipe is your new best friend in the kitchen. Each cupcake bursts with a luscious raspberry center enveloped in moist, tender chocolate cake, and topped with a silky smooth chocolate frosting that takes the treat to the next level. Whether you’re baking for a special occasion or simply craving a delightful indulgence, this recipe is straightforward yet impressive, making it a beloved classic that never fails to bring smiles!
Ingredients You’ll Need
The beauty of this Chocolate Raspberry Cupcakes Recipe lies in its use of simple, well-chosen ingredients that work harmoniously to create an irresistible cupcake. Each component plays an essential role, from the deep cocoa powder that gives the cupcakes their rich flavor to the raspberry preserves that add a burst of fruity sweetness, and the butter in the frosting that ensures a creamy, luscious finish.
- All-purpose flour: Forms the structure of the cupcakes for a tender crumb.
- Unsweetened cocoa powder: Gives the chocolate flavor its deep, intense richness.
- Baking soda: Helps the cupcakes rise perfectly light and fluffy.
- Salt: Enhances all the flavors and balances sweetness.
- Buttermilk: Adds moisture and a slight tang to keep the crumb tender.
- Vegetable oil: Keeps the cupcakes moist without a heavy texture.
- Eggs: Provide structure and richness.
- Vanilla extract: Brings warmth and rounds out the chocolate flavor.
- Granulated sugar and brown sugar: Combine for balanced sweetness and deeper flavor complexity.
- Hot water or hot coffee: Intensifies the chocolate and creates a smooth batter.
- Raspberry preserves: Add a luscious, fruity surprise in every bite.
- Unsalted butter (for frosting): Creates a creamy, rich base for the frosting.
- Powdered sugar: Sweetens and thickens the frosting.
- Additional cocoa powder (for frosting): Adds chocolate flavor to the frosting.
- Heavy cream or milk: Adjusts frosting texture to smooth perfection.
- Pinch of salt (for frosting): Balances the sweetness.
- Optional garnishes: Fresh raspberries, chocolate shavings, or raspberry sauce to add visual appeal and extra flavor.
How to Make Chocolate Raspberry Cupcakes Recipe
Step 1: Prep and Combine Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed, which is crucial for a consistent rise and texture in each cupcake.
Step 2: Mix Wet Ingredients
In a separate bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Whisk everything until smooth and well blended. The mixture should be smooth and shiny, which will help create that moist and tender crumb we all love in chocolate cupcakes.
Step 3: Combine Wet and Dry Mixtures
Gently add the wet ingredients to the dry ingredients, mixing until just combined to avoid overworking the batter. Stir in the hot water or hot coffee last; the hot liquid helps to bloom the cocoa powder and intensify the chocolate flavor, while also thinning the batter for a soft, moist cupcake.
Step 4: Fill Cupcake Liners with Batter and Raspberry
Fill each cupcake liner half full with the batter. Add one teaspoon of raspberry preserves directly to the center of each filled liner, then cover the preserves with a bit more batter. This process creates the delightful surprise jam center that makes these cupcakes stand out from the crowd.
Step 5: Bake and Cool
Bake in the preheated oven for 18 to 22 minutes. To check if they are done, insert a toothpick near the edge (avoiding the raspberry center) and make sure it comes out clean. Once baked, allow the cupcakes to cool completely before frosting to prevent the frosting from melting and sliding off.
Step 6: Make the Frosting
Beat softened unsalted butter until creamy and fluffy. Gradually add powdered sugar, cocoa powder, a pinch of salt, vanilla extract, and 2 to 3 tablespoons of heavy cream or milk. Continue beating until the frosting is smooth, fluffy, and spreadable. Adjust cream quantities as needed to achieve your desired consistency.
Step 7: Frost and Garnish
Using a piping bag or spatula, frost each cooled cupcake generously with the chocolate frosting. For an extra special touch, adorn the cupcakes with fresh raspberries, chocolate shavings, or a drizzle of raspberry sauce. These garnishes not only make the cupcakes look stunning but complement the flavor profile beautifully.
How to Serve Chocolate Raspberry Cupcakes Recipe
Garnishes
Enhance these cupcakes with fresh raspberries for a burst of tart freshness, chocolate shavings for added texture and decadence, or a drizzle of raspberry sauce to heighten the fruity notes. These simple garnishes turn a beautiful cupcake into a show-stopping dessert that’s as delightful to look at as it is to eat.
Side Dishes
Serve your Chocolate Raspberry Cupcakes Recipe alongside a scoop of vanilla or raspberry sorbet to add a cool, refreshing contrast. A cup of rich espresso or a fruity tea also pairs wonderfully, balancing the sweetness and amplifying the full flavor experience of these cupcakes.
Creative Ways to Present
For parties, assemble a cupcake tower showcasing these beauties topped with edible flowers and glitter dust for flair. Alternatively, place each cupcake in a decorative baking cup and tie a small ribbon around the base for an elegant touch perfect for gift-giving or festive events.
Make Ahead and Storage
Storing Leftovers
After frosting, store leftover cupcakes in an airtight container at room temperature for up to two days. This keeps the cake moist and the frosting fresh. If your kitchen is warm, refrigerate them; just bring to room temperature before serving to enjoy the best texture.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to three months. When ready to enjoy, thaw completely, then frost as usual. Frosted cupcakes freeze best if wrapped carefully and kept in an airtight container to protect the frosting.
Reheating
For the freshest taste, it’s best to enjoy these cupcakes without reheating, but if you prefer them warmed, pop them in the microwave for about 10 seconds. Avoid overheating as it can melt the frosting and dry out the cake.
FAQs
Can I substitute the raspberry preserves with fresh raspberries?
Fresh raspberries are lovely, but for this recipe, preserves provide a gooey, jammy center that fresh berries cannot replicate. You could add fresh raspberries on top as a garnish instead for extra freshness.
What if I don’t have buttermilk? Can I use something else?
Yes! You can make a buttermilk substitute by mixing ½ cup milk with 1 teaspoon lemon juice or white vinegar and letting it sit for 5 minutes before using. This helps retain the cupcake’s tender crumb and slight tang.
Why is hot coffee used in the batter? Can I skip it?
Hot coffee intensifies the chocolate flavor without adding a noticeable coffee taste. If you prefer, you can omit it and use hot water instead, but your cupcakes will have a slightly less complex chocolate flavor.
Can I make this recipe dairy-free?
Absolutely! Substitute buttermilk with a plant-based yogurt mixed with lemon juice, use dairy-free butter or margarine in the frosting, and swap heavy cream for a non-dairy milk like oat or almond milk. It’s a tasty alternative that still delivers on flavor.
How do I get the frosting fluffy without it being too sweet?
Beat the butter until pale and creamy before gradually adding powdered sugar, which helps prevent graininess and over-sweetness. Adding just the right amount of cocoa powder and a pinch of salt balances sweetness and adds chocolate depth.
Final Thoughts
This Chocolate Raspberry Cupcakes Recipe combines the classic comfort of chocolate with the bright pop of raspberry in a way that’s absolutely hard to resist. Whether you’re baking for a cozy night in or a festive gathering, these cupcakes will deliver smiles and compliments around the table. Trust me, once you try this recipe, it will become one of your favorites to bake and share!
Print
Chocolate Raspberry Cupcakes Recipe
- Total Time: 40 minutes plus cooling time
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these rich and moist Chocolate Raspberry Cupcakes, perfectly balanced with a luscious chocolate cocoa base and a sweet raspberry preserve center. Topped with a creamy chocolate buttercream frosting and garnished with fresh raspberries or chocolate shavings, these cupcakes are ideal for any celebration or a special dessert treat.
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup hot water or hot coffee
- ½ cup raspberry preserves
For the frosting:
- 1 cup unsalted butter, softened
- 2½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Optional garnish:
- Fresh raspberries
- Chocolate shavings
- Drizzle of raspberry sauce
Instructions
- Preheat Oven and Prepare Pans: Preheat the 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 until fully combined to ensure even distribution of leavening agents and flavors.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar until the mixture is smooth and homogenous, which helps form the cupcake batter’s base.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and gently mix until just combined to avoid overmixing, which can toughen cakes. Stir in the hot water or available hot coffee until the batter is smooth; the batter will be thin, which is normal.
- Fill Cupcake Liners and Add Raspberry Filling: Fill each cupcake liner halfway with the batter. Then add 1 teaspoon of raspberry preserves centered in each liner, and cover with a little more batter to seal in the jam.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted near the edge (not in the raspberry center) comes out clean, indicating doneness. Remove from oven and let cupcakes cool completely in the pan before frosting.
- Make the Frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar, unsweetened cocoa powder, pinch of salt, vanilla extract, and 2 tablespoons of heavy cream or milk. Beat until the frosting is fluffy and smooth, adding more cream if necessary to achieve the desired consistency.
- Frost and Garnish: Once the cupcakes are completely cooled, frost them generously with the chocolate frosting. Garnish with fresh raspberries, chocolate shavings, or a drizzle of raspberry sauce as desired for a decorative and flavorful finish.
Notes
- For a stronger raspberry flavor, inject extra raspberry preserves into the cupcakes after baking using a piping tip or spoon.
- Try substituting the chocolate frosting with raspberry buttercream for a fruitier variation.
- Ensure cupcakes are completely cooled before frosting to prevent melting the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
