Go Back
Chocolate raspberry cupcakes with raspberry buttercream frosting and fresh raspberries

Chocolate Raspberry Cupcakes

Moist, rich chocolate raspberry cupcakes filled with berry sweetness and topped with your choice of frosting cream cheese, buttercream, or ganache.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American, European, Family Baking
Servings 12 cupcakes
Calories 260 kcal

Equipment

  • Muffin tin (12-cup)
  • Paper cupcake liners
  • Mixing bowls
  • Whisk
  • Electric mixer or hand whisk
  • Wire cooling rack
  • Piping bag with tips
  • Small knife or cupcake corer

Ingredients
  

Cupcake Batter

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk or milk + 1 tsp vinegar
  • 1 cup fresh or frozen raspberries

Optional Raspberry Filling

  • 1/2 cup raspberry jam or puree

Frosting (choose one)

  • 1 batch cream cheese frosting classic tangy
  • 1 batch raspberry buttercream fruity and pink
  • 1 batch chocolate ganache rich and glossy

Instructions
 

  • Prepare the oven and tin: Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  • Mix dry ingredients: Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  • Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
  • Add eggs and vanilla: Mix in eggs one at a time, then stir in vanilla.
  • Combine wet and dry: Add dry mixture in three parts, alternating with buttermilk. Mix gently until combined.
  • Add raspberries: Fold in raspberries carefully. (Skip this if adding jam later.)
  • Bake: Fill liners two-thirds full. Bake 18–22 minutes, or until a toothpick comes out clean.
  • Cool: Leave cupcakes in tin 5 minutes, then transfer to a wire rack to cool fully.
  • Optional filling: Cut out a small center with a knife or corer. Spoon in raspberry jam and replace the top.
  • Frost and decorate: Pipe with frosting of choice and top with a fresh raspberry.

Notes

Swap buttermilk with yogurt or sour cream for extra moisture.
For a lighter version, use oil instead of butter in the batter.
These cupcakes freeze well for up to 2 months. Just thaw and frost before serving.
Keyword chocolate raspberry cupcakes, easy chocolate cupcake recipe, mini chocolate raspberry cupcakes, raspberry filled cupcakes