There is something utterly magical about a Raspberry Chocolate Cupcakes Recipe that perfectly blends the rich, deep flavors of chocolate with the bright, tart bursts of fresh raspberries. This delightful treat is a celebration of textures and tastes, featuring moist chocolate cupcakes filled with luscious raspberry filling and topped with silky raspberry buttercream. Whether you’re baking for a special occasion or simply craving a homemade dessert that feels both indulgent and fresh, these cupcakes will charm your taste buds and warm your heart with every bite.
Ingredients You’ll Need
The ingredients for this Raspberry Chocolate Cupcakes Recipe are simple yet carefully chosen to create a harmonious balance between chocolate richness and fruity brightness. Each component plays a distinct role, from the deep cocoa adding intensity to the raspberries lending vibrant color and flavor, ensuring a cupcake that’s moist, flavorful, and utterly irresistible.
- Sugar (1/2 cup) : Essential for sweetness, balancing the tartness of raspberries and bitterness of cocoa powder.
- Cornstarch (2 tbsp) : Acts as a thickening agent for the raspberry filling, giving it a perfect jam-like consistency.
- Water (1 1/2 tbsp) : Helps dissolve the sugar and cornstarch to create the filling base.
- Raspberries (5 cups) : The star fruit, bringing fresh, tangy bursts that brighten the cupcake’s rich chocolate flavor.
- All-purpose flour (1 cup) : Provides structure for the cupcakes, keeping them tender yet sturdy.
- Natural unsweetened cocoa powder (6 tbsp) : Delivers deep chocolate flavor and dark color, balancing sweetness perfectly.
- Baking soda (1 tsp) : Leavens the cupcakes, ensuring they rise beautifully and have a light crumb.
- Salt (1/2 tsp) : Enhances overall flavor and balances the sweetness.
- Unsalted butter, melted (1/4 cup) : Adds richness and moisture to the cupcakes.
- Vegetable oil (1/4 cup) : Keeps the cupcakes soft and tender, prolonging freshness.
- Sugar (1 cup) : Additional sweetness for the cupcake batter.
- Vanilla extract (3/4 tsp) : Adds warm, inviting aroma and rounds out flavors.
- Large egg (1) : Binds the ingredients together and adds richness.
- Milk (1/2 cup) : Moisturizes and helps dissolve dry ingredients.
- Hot water or hot coffee (1/2 cup) : Intensifies chocolate flavor while hydrating the batter.
- Unsalted butter, room temperature (1 1/4 cups) : The base of the luscious raspberry buttercream frosting.
- Powdered sugar (4-5 cups) : Sweetens and thickens the buttercream frosting perfectly.
- Raspberry filling (5-6 tbsp) : Infuses the buttercream with tart fruitiness and natural pink color.
- Vanilla extract (1/4 tsp) : Enhances the flavor of the frosting.
- Chocolate ganache (optional) : Adds an elegant glossy finish and extra chocolate decadence.
- Fresh raspberries (optional) : Perfect for topping, adding freshness and visual appeal.
How to Make Raspberry Chocolate Cupcakes Recipe
Step 1: Make the Raspberry Filling
Begin by combining sugar, cornstarch, and water in a medium saucepan over medium heat. Stir until the sugar dissolves and the mixture becomes wet. Add the raspberries, stirring to coat them completely. As they soften, gently mash the berries to release their juices. Continue cooking until the mixture thickens slightly, about 5 to 7 minutes. Be careful not to boil for more than a minute if it starts to bubble. Remove from heat, strain to remove seeds if you prefer a smooth filling, and refrigerate until cold. This homemade filling is the secret to giving your cupcakes vibrant fruit bursts inside and in the frosting!
Step 2: Prepare the Cupcake Batter
Preheat your oven to 350°F (176°C) and line a cupcake pan with liners. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another large bowl, combine melted butter, vegetable oil, sugar, and vanilla extract until smooth. Add the egg and mix well, followed by the milk. Gradually incorporate the dry mix into the wet ingredients, stirring just until combined—overmixing can make cupcakes dense, so be gentle. Finally, add the hot water or coffee and blend it in. The hot liquid not only intensifies the chocolate but also creates a wonderfully moist batter.
Step 3: Bake the Cupcakes
Divide your batter evenly among the cupcake liners, filling them a little over halfway—about 50 grams per cup. Bake for 14 to 17 minutes, until a toothpick inserted in the center comes out clean. Keep an eye, as ovens vary slightly. Once done, let the cupcakes cool completely before filling and frosting. This resting step is crucial to prevent the filling or buttercream from melting as you decorate.
Step 4: Make the Raspberry Buttercream
For the frosting, beat room temperature butter in a mixer until silky smooth. Slowly add half of the powdered sugar, beating until well combined. Mix in raspberry filling and vanilla extract, then add the remaining powdered sugar. Adjust with additional raspberry filling if needed to achieve the ideal texture and flavor balance—a creamy, slightly tangy frosting that complements the chocolate base perfectly.
Step 5: Assemble the Cupcakes
Core each cupcake center with a cupcake corer or small knife. Fill the hollow with a tablespoon of raspberry filling for that luscious surprise inside. Pipe the raspberry buttercream on top using your favorite tip—Ateco 847 creates elegant swirls. For an extra touch of decadence, drizzle chocolate ganache over the frosting. Finish by placing a fresh raspberry on each cupcake, creating a stunning presentation that looks as good as it tastes. Store cupcakes in an airtight container in the fridge and bring to room temperature before serving for the creamiest experience.
How to Serve Raspberry Chocolate Cupcakes Recipe
Garnishes
A simple fresh raspberry on top not only looks beautiful but adds a burst of refreshing flavor to each bite. You can also sprinkle fine chocolate shavings or edible flower petals for an elevated aesthetic. A drizzle of chocolate ganache adds glossy elegance and a deeper chocolate punch that pairs perfectly with the raspberry’s brightness.
Side Dishes
Pair these cupcakes with a scoop of vanilla bean ice cream or a lightly sweetened whipped cream to enhance the dessert experience. For a delightful contrast, a crisp green salad with a citrus vinaigrette refreshes the palate. A cup of your favorite coffee or a rich hot chocolate complements the luscious chocolate notes in the cupcakes beautifully.
Creative Ways to Present
Consider serving these cupcakes on a tiered cake stand for a stunning dessert table centerpiece. Wrapping each cupcake in a delicate doily or placing them in decorative cupcake wrappers gives a charming touch for parties. For a fun twist, serve alongside mini mason jar parfaits filled with raspberry mousse or pudding, echoing the cupcake’s flavors and adding an element of surprise.
Make Ahead and Storage
Storing Leftovers
Keep leftover Raspberry Chocolate Cupcakes in an airtight container in the refrigerator. They stay fresh and moist for up to 4 to 5 days. To serve, remove them from the fridge about 30 minutes ahead so the buttercream softens to room temperature for the best texture and flavor.
Freezing
You can freeze unfrosted cupcakes for up to three months by wrapping each tightly in plastic wrap and placing them in a freezer-safe container. For frosted cupcakes, freezing is possible, but the texture of buttercream may change; it’s best to freeze them without frosting and decorate after thawing. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
If you want a freshly baked feel, warm unfrosted cupcakes in the microwave for 10 to 15 seconds. Avoid heating frosted cupcakes to preserve the buttercream’s texture; instead, enjoy the contrast of cool frosting with a slightly warm base by warming just before serving.
FAQs
Can I use frozen raspberries for the filling?
Yes! Frozen raspberries work wonderfully for the filling. Just thaw and drain any excess liquid before cooking to avoid a watery filling. The flavor will still be fresh and vibrant.
Is there a substitute for vegetable oil in this recipe?
Absolutely. You can swap vegetable oil with an equal amount of melted coconut oil or light olive oil. Just keep in mind these may subtly influence the flavor, with coconut oil adding a light tropical note.
How do I know when the cupcakes are perfectly baked?
Use a toothpick inserted into the center of a cupcake. If it comes out clean or with just a few moist crumbs, your cupcakes are done. Overbaking can dry them out, so check a minute or two before the minimum time.
Can I make this recipe dairy-free?
With some tweaks, yes. Substitute the butter with dairy-free margarine or coconut oil, and use plant-based milk like almond or oat milk. Be sure to use a nondairy buttercream substitute if avoiding dairy completely.
What’s the best way to fill the cupcakes without a corer?
If you don’t have a cupcake corer, a small spoon or melon baller works well to scoop out the centers gently. Just be careful not to scoop too deep to keep the cupcake sturdy.
Final Thoughts
Making this Raspberry Chocolate Cupcakes Recipe is like inviting a little bit of happiness into your kitchen. It’s a perfect balance of rich chocolate and fresh raspberry that will delight anyone lucky enough to try it. Whether for a special celebration or a weekend treat, I promise these cupcakes will become a treasured favorite in your recipe collection. Go ahead, bake a batch and savor every delicious moment!
Print
Raspberry Chocolate Cupcakes Recipe
- Total Time: 1 hour 14 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delight in these moist and rich Raspberry Chocolate Cupcakes topped with luscious raspberry buttercream and optional chocolate ganache. This recipe combines a tender chocolate base with a fresh raspberry filling both inside the cupcakes and in the frosting, perfect for any special occasion or treat.
Ingredients
Raspberry Filling
- 1/2 cup (104g) sugar
- 2 tbsp cornstarch
- 1 1/2 tbsp water
- 5 cups (563g) raspberries
Cupcakes
- 1 cup (130g) all-purpose flour
- 6 tbsp (43g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup (60ml) vegetable oil
- 1 cup (207g) sugar
- 3/4 tsp vanilla extract
- 1 large egg
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) hot water or hot coffee
Buttercream
- 1 1/4 cups unsalted butter, room temperature
- 4–5 cups (460g-575g) powdered sugar
- 5–6 tbsp raspberry filling (prepared above)
- 1/4 tsp vanilla extract
Optional Toppings
- Chocolate ganache
- Fresh raspberries
Instructions
- Prepare Raspberry Filling: Combine sugar, cornstarch, and water in a medium saucepan over medium heat, stirring until wet and sugar begins to melt. Add raspberries, stir to coat, and cook until raspberries soften and release juice. Mash the raspberries with a spatula and cook until the mixture thickens (5-7 minutes), avoiding boiling for more than 1 minute if it starts boiling. Remove from heat, strain to remove seeds if desired, and refrigerate until cool.
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (176°C). Line a cupcake pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, combine melted butter, vegetable oil, sugar, and vanilla extract until well blended. Add the egg and mix well, then add milk and mix until combined.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix just until combined, ensuring not to overmix.
- Add Hot Liquid: Stir in the hot water or hot coffee until well combined.
- Fill and Bake Cupcakes: Divide batter evenly into cupcake liners, filling a little more than halfway (about 50g each). Bake for 14-17 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- Prepare Buttercream: In a large bowl, beat the room temperature butter until smooth. Gradually add half of the powdered sugar, beating until smooth. Add 4 tablespoons of raspberry filling and vanilla extract, beating until well combined. Add the remaining powdered sugar and beat again until smooth. Adjust with additional raspberry filling to achieve desired flavor and consistency.
- Core Cupcakes and Fill: Using a cupcake corer, remove the centers of each cupcake and fill with one tablespoon of raspberry filling.
- Pipe Buttercream: Pipe the raspberry buttercream onto the cupcakes using a decorative piping tip (such as Ateco tip 847).
- Add Optional Ganache and Toppings: Drizzle chocolate ganache over the buttercream if desired, using a squeeze bottle, piping bag with Wilton 10 tip, spoon, or trimmed ziplock bag. Top each cupcake with a fresh raspberry or other decorations as preferred.
- Serve or Store: Serve immediately or refrigerate in an airtight container. For best flavor and texture, serve at room temperature since the buttercream firms when cold. Best consumed within 4-5 days.
Notes
- Do not overmix the batter to avoid dense cupcakes.
- For a coffee flavor boost, substitute hot water with hot coffee.
- Straining raspberry filling removes seeds for a smoother frosting and filling.
- Buttercream flavor and consistency can be adjusted with more or less raspberry filling.
- Use fresh raspberries for garnish just before serving to maintain freshness.
- Store cupcakes refrigerated but bring to room temperature before serving to soften buttercream.
- Chocolate ganache is optional but adds a rich finishing touch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
