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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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