Chocolate Raspberry Cupcakes Recipe

Chocolate raspberry cupcakes topped with buttercream frosting

These Chocolate Raspberry Cupcakes Recipe are rich, moist, and filled with a bright raspberry center, topped with fluffy raspberry chocolate buttercream—perfect for any celebration!

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Course: Dessert

Cuisine: American, French-Inspired

Prep Time: 20

Cook Time: 20

Resting Time: 10

Total Time: 50

Servings: cupcakes

Calories: 350kcal

Cost: $10

Equipment

1 Cupcake tin Standard 12-cup size
12 Cupcake liners Use parchment or greaseproof for best results
2–3 Mixing bowls At least one large for batter and one small for filling
1 Saucepan Small; for cooking raspberry filling
1 Hand or stand mixer For mixing batter and buttercream
1 Fine-mesh strainer Optional; to remove seeds from raspberry purée
1 Piping bag For neat and decorative frosting application
1 Spatula For folding and scraping batter and frosting
1 Ice cream scoop (medium) Medium-sized; helps evenly portion cupcake batter into liners

Ingredients

Dry & Wet Ingredients

1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder Dutch-processed or regular
2 cups granulated sugar Can reduce slightly if desired
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs Room temperature
1 cup buttermilk Or milk + lemon juice substitute
1 cup strong black coffee Enhances chocolate flavor
½ cup vegetable oil Or melted coconut oil
2 teaspoon vanilla extract Pure preferred

Raspberry Filling

1½ cups fresh raspberries Frozen works too (thawed)
⅓ cup granulated sugar Adjust for raspberry tartness
2 tablespoon cornstarch Thickens filling
1 tablespoon lemon juice Brightens flavor

Chocolate Raspberry Buttercream

1 cup unsalted butter Room temperature
4 cups powdered sugar Sifted for smooth texture
¼ cup cocoa powder
¼ cup raspberry purée Fresh or frozen, strained
2–3 tablespoon heavy cream Adjust for texture
1 teaspoon vanilla extract
1 pinch salt Balances sweetness

Instructions

Cook raspberries, sugar, lemon juice, and cornstarch until thickened. Let cool.
Mix dry and wet ingredients separately, then combine and stir gently.
Add batter to liners, spoon in filling, top with batter, and bake for 20 minutes.
Beat butter, add sugar, cocoa, purée, and cream until fluffy. Frost cooled cupcakes.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition