Chocolate Raspberry Cupcakes Recipe

Introduction

Discover the delightful combination of rich chocolate and tart raspberry in these moist, fluffy cupcakes. Perfectly topped with a creamy raspberry buttercream, these cupcakes add a touch of elegance to any occasion or everyday treat.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup hot water
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar (for frosting)
• 3 tbsp raspberry puree (fresh or frozen raspberries blended and strained, for frosting)
• 1/2 tsp vanilla extract (for frosting)
• Pinch of salt (for frosting)
• Fresh raspberries (1 per cupcake, for decoration)
• Chocolate shavings or sprinkles (optional, for decoration)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Gather all your ingredients.
2. Step 2: In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract. Slowly add the hot water while mixing until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients. Gently mix until just combined; the batter will be thin, which is normal. Avoid overmixing.
5. Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
6. Step 6: To make the raspberry buttercream, beat softened butter with an electric mixer until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Beat in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.
7. Step 7: Once cupcakes are cooled, pipe the raspberry buttercream on top using a piping bag with a star tip if available. Garnish each cupcake with a fresh raspberry and optional chocolate shavings or sprinkles.

Tips & Variations

• Use room-temperature eggs and butter for the fluffiest cupcakes and smoothest frosting.
• Add a handful of mini chocolate chips to the batter for extra chocolate flavor.
• Try strawberry or blackberry puree instead of raspberry for a different berry twist.
• Substitute almond or oat milk and dairy-free butter to make the recipe dairy-free.
• For prettier frosting swirls, use a piping bag fitted with a star tip.

Storage

Store cupcakes in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. For longer storage, freeze unfrosted cupcakes tightly wrapped in plastic wrap inside a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the puree?

Yes, frozen raspberries work well. Simply thaw them before blending and straining to make the puree for the frosting.

How can I prevent the cupcakes from drying out?

Avoid overbaking and store cupcakes in an airtight container. Adding oil instead of butter in the batter helps keep them moist.

Chocolate Raspberry Cupcakes Recipe

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★★★★★

4.9 from 81 reviews

• Author: Sarah
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Delight in these rich and moist Chocolate Raspberry Cupcakes featuring a tender chocolate base infused with cocoa and topped with a luscious raspberry buttercream frosting. Perfectly balanced with sweet and tart flavors, these cupcakes are an indulgent treat ideal for celebrations or everyday enjoyment.

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Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup hot water

For the Raspberry Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 3 tbsp raspberry puree (fresh or frozen raspberries blended and strained)
• 1/2 tsp vanilla extract
• Pinch of salt

To Decorate:

• Fresh raspberries (1 per cupcake)
• Chocolate shavings or sprinkles (optional)

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Instructions

1. Prep Your Ingredients: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Gather all your ingredients for a smooth baking process.
2. Mix the Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
3. Combine the Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract. Gradually add the hot water while mixing until the mixture is smooth and evenly blended.
4. Make the Batter: Pour the wet ingredients into the dry ingredients bowl. Gently fold the mixture together until just combined, being careful not to overmix. The batter should be thin, which is expected.
5. Fill and Bake: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
6. Make the Raspberry Buttercream: Using an electric mixer, beat the softened butter until creamy. Gradually add powdered sugar, about 1 cup at a time, mixing thoroughly after each addition. Incorporate the raspberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
7. Frost the Cupcakes: Once cooled, pipe the raspberry buttercream onto each cupcake using a star tip for pretty swirls. Garnish each with a fresh raspberry and optional chocolate shavings or sprinkles.

Notes

• Use room-temperature eggs and butter for the best texture and smooth frosting.
• For extra chocolate flavor, consider adding mini chocolate chips to the batter.
• Mix batter just until combined to maintain lightness; avoid overmixing.
• Prepare raspberry puree in advance to save time on assembly day.
• Use a piping bag with a star tip for attractive frosting decoration.
• Store cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
• You can freeze unfrosted cupcakes tightly wrapped for up to 2 months; thaw completely before frosting.
• Dairy-free variations include substituting whole milk with almond or oat milk and using dairy-free butter for frosting.
• Consider substituting raspberry puree with strawberry or blackberry puree if desired.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate raspberry cupcakes, chocolate cupcakes, raspberry buttercream, easy cupcakes, baking dessert, homemade cupcakes, chocolate dessert, raspberry frosting