If you are looking to impress your friends or simply indulge yourself in a decadent treat, this Chocolate Raspberry Cupcakes Recipe is just what you need. These cupcakes perfectly marry the rich, velvety taste of chocolate with the bright, tangy burst of fresh raspberries and raspberry jam. With moist cake layers, luscious chocolate frosting, and a hidden gem of raspberry filling, each bite delivers a delightful surprise. Whether you’re an experienced baker or just starting out, this recipe will make your kitchen smell heavenly and your taste buds dance with joy.
Ingredients You’ll Need
This Chocolate Raspberry Cupcakes Recipe uses simple, easy-to-find ingredients that work harmoniously to create its incredible texture and flavor. Each component plays a crucial role — from the cocoa powder for deep chocolate intensity to fresh raspberries lending their natural tartness and beautiful color.
- All-purpose flour: The base that gives structure and softness to the cupcakes.
- Unsweetened cocoa powder: Adds rich, chocolatey flavor without extra sweetness.
- Baking powder and baking soda: Essential leavening agents to ensure light and fluffy cupcakes.
- Salt: Enhances all the other flavors, balancing sweetness perfectly.
- Granulated sugar: Sweetens the batter while contributing to moisture and tenderness.
- Buttermilk: Adds tanginess and keeps the cupcakes incredibly moist.
- Vegetable oil: Helps retain moisture and keeps the texture tender.
- Eggs: Bind ingredients and add richness to the cupcakes.
- Vanilla extract: A subtle, sweet aroma that elevates the chocolate flavor.
- Hot water or brewed coffee: Deepens the chocolate notes and thins the batter for a perfect crumb.
- Raspberry jam: The luscious filling that surprises your palate with a fruity burst.
- Fresh raspberries: Adds texture and freshness both inside the frosting and as a topping.
- Unsalted butter: The base for a creamy, smooth chocolate frosting.
- Powdered sugar: Sweetens the frosting while keeping it silky smooth.
- Unsweetened cocoa powder (for frosting): Intensifies the frosting’s chocolate flavor.
- Heavy cream or milk: Ensures the frosting is light and pipeable.
How to Make Chocolate Raspberry Cupcakes Recipe
Step 1: Prepare Your Oven and Batter
Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with paper cupcake liners. This ensures your cupcakes bake evenly and release smoothly later on. Next, whisk together the dry ingredients — all-purpose flour, cocoa powder, baking powder, baking soda, and salt — in a large bowl. This mixture forms the structure and gives the chocolate flavor a balanced base.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is silky smooth and well blended. This mixture adds moisture, richness, and subtle sweetness to your cupcakes, ensuring a tender crumb with every bite.
Step 3: Mix and Thin the Batter
Gradually pour your wet ingredients into the bowl of dry ingredients, stirring gently until just combined; overmixing can make cupcakes tough. Then, stir in hot water or brewed coffee to thin out the batter and intensify the chocolate flavor. The liquid also helps create that perfectly moist texture we all crave.
Step 4: Bake the Cupcakes
Divide the batter evenly among the twelve liners, filling each about two-thirds full so they rise beautifully without overflowing. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool completely on a wire rack — this step is key before adding any filling or frosting.
Step 5: Add Raspberry Jam Filling
After cooling, carefully remove the center of each cupcake using a knife or a cupcake corer. Spoon about one teaspoon of raspberry jam into each hollow, delivering a delightful, tangy surprise inside each cupcake that complements the chocolate perfectly.
Step 6: Prepare the Chocolate Raspberry Frosting
Beat softened unsalted butter until creamy, then gradually add powdered sugar, cocoa powder, vanilla extract, and heavy cream or milk. Whip until the frosting is smooth, fluffy, and perfectly spreadable. For a stunning twist, gently fold in fresh raspberries, which infuse a burst of brightness and texture into your frosting.
Step 7: Frost and Garnish
Pipe or spread the luscious chocolate frosting over the jam-filled cupcakes, then place a fresh raspberry on top of each for a pop of color and extra flavor that makes these cupcakes simply irresistible.
How to Serve Chocolate Raspberry Cupcakes Recipe
Garnishes
While fresh raspberries on top are classic and beautiful, you can also sprinkle some dark chocolate shavings or dust with a bit of powdered sugar for an elegant touch. A drizzle of raspberry sauce enhances the fruity appeal and provides an inviting glossy finish that will wow your guests visually and taste-wise.
Side Dishes
Pair these cupcakes with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an extra indulgence. They also go wonderfully alongside a cup of hot coffee or a glass of cold milk to balance the richness and highlight the raspberry’s zesty notes.
Creative Ways to Present
Try serving these cupcakes on a rustic wooden board with scattered fresh raspberries and mint leaves for a charming, festive look. Alternatively, place them in decorative cupcake wrappers and tie with ribbon if gifting—this adds a personalized touch that makes your Chocolate Raspberry Cupcakes Recipe feel even more special.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature if you plan to enjoy them within two days. For longer freshness, keep them in the refrigerator for up to four days, but allow them to come back to room temperature before serving for best flavor and texture.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and then in a freezer-safe container for up to three months. When ready to enjoy, thaw them overnight in the refrigerator. Frosted cupcakes freeze best if the frosting is whipped to a stiffer consistency; freeze them on a tray then transfer to containers to avoid damaging the frosting.
Reheating
For that freshly-baked warmth, microwave cupcakes for 10 to 15 seconds or warm in a low oven (around 300°F) for 5 minutes. Avoid overheating so the cupcakes stay moist and the frosting does not melt excessively.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used if fresh are not available. Just make sure to thaw and drain them well to avoid adding extra moisture to your batter or frosting.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of lemon juice or vinegar to half a cup of milk and letting it sit for 5 minutes before using.
Can I make this recipe dairy-free?
Absolutely! Use a plant-based milk with a bit of acid for buttermilk substitute, non-dairy butter or margarine, and a dairy-free cream alternative for the frosting to keep the cupcakes moist and delicious.
How can I avoid the cupcakes drying out?
Carefully measure ingredients, avoid overbaking, and store cupcakes properly in airtight containers. Using oil and buttermilk already helps keep them moist and tender.
Can I use a different filling instead of raspberry jam?
Yes! Feel free to swap raspberry jam with strawberry preserves, chocolate ganache, or even salted caramel for exciting flavor variations that suit your preferences.
Final Thoughts
This Chocolate Raspberry Cupcakes Recipe is truly a showstopper that brings joy, warmth, and a touch of luxury to any occasion. Whether you’re baking for a special celebration or just because you deserve a sweet treat, these cupcakes will not disappoint. Give this recipe a try and enjoy the delightful combination of rich chocolate and vibrant raspberry that keeps everyone coming back for more.
Print
Chocolate Raspberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and rich Chocolate Raspberry Cupcakes, featuring a luscious raspberry jam filling and creamy chocolate frosting studded with fresh raspberries. Perfect as a decadent dessert or special treat.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup hot water or brewed coffee
Filling
- 1/2 cup raspberry jam
- 1/2 cup fresh raspberries (plus more for topping)
Chocolate Frosting
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to ensure easy removal of the cupcakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined to create a uniform base for the batter.
- Mix Wet Ingredients: In another bowl, whisk granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing which can toughen the cupcakes.
- Thin the Batter: Stir in the hot water or brewed coffee to thin the batter, which helps achieve a moist crumb and enhances the chocolate flavor.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Remove cupcakes from the oven and transfer to a wire rack to cool completely before filling and frosting.
- Core and Fill: Once fully cooled, use a knife or cupcake corer to carefully remove the center of each cupcake and fill with about one teaspoon of raspberry jam for a burst of fruity flavor.
- Make Frosting: In a bowl, beat the softened unsalted butter until creamy, then gradually add powdered sugar, cocoa powder, vanilla extract, and heavy cream or milk. Beat until the frosting is smooth and fluffy.
- Add Raspberries to Frosting: Fold fresh raspberries gently into the chocolate frosting for added texture and flavor, or pipe the frosting directly onto the filled cupcakes for a smooth finish.
- Garnish and Serve: Top each cupcake with a fresh raspberry for an elegant and appetizing garnish before serving.
Notes
- For an extra decadent version, drizzle the cupcakes with melted chocolate or raspberry sauce before serving for added richness.
- Using seedless raspberry preserves instead of jam will give a smoother filling texture.
