Table of Contents

A simple, tasty recipe for Chocolate Raspberry Cupcakes that mixes rich chocolate with fresh raspberries.

introduction

This cupcake is moist, chocolatey, and has a bright raspberry bite. It is easy to make for a small party or a treat at home. If you like warm cocoa drinks with your sweets, try this rich hot chocolate recipe to pair with the cupcakes.

why make this recipe

You get a deep chocolate cake and a fresh raspberry cream in one bite. The raspberries add a natural fruity flavor. The frosting is smooth and bright. This recipe is good for birthdays, tea time, or a quick weekend bake.

how to make Chocolate Raspberry Cupcakes

Follow the steps below in order. Read all steps first so you know the flow. For a related chocolate cake idea, you can look at this chocolate cake recipe for tips on texture and baking time.

Ingredients :

1 ½ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup Dutch-processed cocoa powder
1 ½ tsp baking soda
¾ tsp baking powder
¾ tsp salt
1 large egg, room temperature
¾ cup buttermilk, room temperature
⅓ cup vegetable oil
2 tsp vanilla extract
¾ cup hot coffee or hot water
1 ½ cups fresh or frozen raspberries
1 cup unsalted butter, softened (for frosting)
3–4 cups powdered sugar, sifted
1 tsp vanilla extract (for frosting)
1 pinch salt (for frosting)

Directions :

Cook raspberries in a small saucepan over medium heat for 8–10 minutes, mashing as they soften. Strain through a fine-mesh sieve to remove seeds. Return juice to the pan and simmer until reduced to about 3 tablespoons of thick syrup. Cool completely.
Preheat oven to 350°F (175°C) and line a cupcake tin. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add egg, buttermilk, oil, and vanilla to the dry ingredients. Mix until combined. Slowly stir in the hot coffee or water until the batter is smooth and thin.
Fill cupcake liners just over halfway full. Bake for 18–22 minutes, until the tops spring back when lightly touched. Cool completely.
Beat butter for 3 minutes until pale and fluffy. Gradually add powdered sugar, cooled raspberry reduction, vanilla, and salt. Whip on high for 3–5 minutes until light and silky.
Pipe raspberry buttercream onto cooled cupcakes. Garnish with fresh raspberries or chocolate shavings if desired.

how to serve Chocolate Raspberry Cupcakes

Serve at room temperature. Add a fresh raspberry or a light dusting of cocoa on top. Pair with coffee or tea. For a warm pairing, try a simple hot cocoa using this 5-ingredient hot chocolate recipe.

how to store Chocolate Raspberry Cupcakes

Store in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best texture. Do not freeze the frosted cupcakes; freeze unfrosted cupcakes in a single layer for up to 2 months and thaw before frosting.

tips to make Chocolate Raspberry Cupcakes

Use room temperature egg and buttermilk for smooth batter.
Sift the cocoa and powdered sugar to avoid lumps.
Let the raspberry reduction cool fully before adding to the frosting, or the butter will melt.
Do not overmix the batter; mix until just joined to keep cupcakes tender.
To save time, make the raspberry syrup a day ahead.

variation (if any)

Use chocolate chips in the batter for extra texture.
Swap raspberries for strawberries or cherries for a different fruit note.
Make a chocolate ganache topping instead of buttercream for a richer finish.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Use them frozen for the reduction. Cook a few minutes longer if they release more liquid.

Q: Can I use cocoa powder that is not Dutch-processed?
A: You can, but the flavor and color will change. The recipe is written for Dutch-processed cocoa.

Q: Can I make cupcakes without coffee?
A: Yes. Use hot water instead. Coffee deepens the chocolate flavor but is not required.

Ellie