Chocolate Raspberry Cupcakes (2024)

These are the best chocolate raspberry cupcakes! They are moist dark chocolate cupcakes filled with raspberry chocolate ganache and topped with raspberry frosting.

These cupcakes are the perfect combination of chocolate and raspberry flavor, and are a great treat for Valentine's Day or any special occasion!

If you're looking for other cupcake recipes, check out my chocolate cupcakes, red velvet cupcakes, white chocolate cupcakes, salted caramel cupcakes, or butterbeer cupcakes!

Why You'll Love These Chocolate Raspberry Cupcakes

They're super moist and fluffy chocolate cupcakes.

They're filled with a chocolate raspberry filling.

They're topped with a sweet and tart raspberry buttercream frosting.

Ingredients for Raspberry Chocolate Cupcakes

• Flour-all purpose flour is used for the best crumb
• Sugar– granulated sugar is used in the cupcake batter and powdered sugar is used in the raspberry buttercream frosting
• Unsalted Butter – make sure it is softened
• Milk– I recommend using whole milk for the best cupcakes
• Sour Cream- helps to keep the cupcakes extra moist
• Dutch Process Cocoa Powder– gives the cupcakes the best, deep chocolate flavor
• Espresso Powder- helps to bring out the chocolate flavor in these cupcakes
• Vanilla Extract –adds a sweet note to the cupcakes
• Eggs– make sure they're room temperature
• Baking Soda & Powder– leavens the cupcakes to make them fluffy
• Salt– brings out all the flavors in these cupcakes
• Raspberry Preserves- used in the raspberry ganache and raspberry buttercream
• Semi-sweet Chocolate Bar- used to make the raspberry chocolate ganache
• Heavy cream- used to make the ganache super smooth and creamy
• Fresh Raspberries- used to decorate the cupcakes

Step by Step Instructions

(See recipe card below for measurements and baking time!)

STEP ONE: In a small bowl sift together the flour, Dutch process cocoa powder, baking powder, baking soda, salt and espresso powder. Then set aside the flour mixture.

STEP TWO:Cream the butter and sugar together in a large bowl with an electric mixer on high speed until fluffy,1-2 minutes. (You can also use the bowl of a stand mixer with a paddle attachment.)

STEP THREE: Then add in egg, egg yolk and vanilla and mix on medium speed until pale and fluffy, about 1 minute.

STEP FOUR:Next mix in the milk and sour cream.

STEP FIVE:Add the dry ingredients to the wet ingredients and combine.

STEP SIX:Line a cupcake pan with cupcake liners, fill each cup ¾ of the way full and bake!Let the cupcakes cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

STEP SEVEN: Add the chopped chocolate to a medium bowl. Heat the heavy cream over medium heat just until it is steaming. Pour the cream over the chocolate, let it sit for 2 minutes then stir until everything is melted together. Add in the raspberry jam and stir to combine. Let the ganache cool for 15 minutes until it has thickened, then transfer it to a piping bag.

See Also

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STEP EIGHT: Add the softened butter and salt to a large bowl and beat on high speed until it is light in color and has doubled in size, about 5 minutes. Add in the powdered sugar and mix on low speed until combined. Add the freeze dried raspberries to a baggie and roll them with a rolling pin until they are crushed into a fine powder. Add the crushed freeze dried raspberries, raspberry preserves and vanilla to the frosting. Mix on low speed to combine, then medium-high speed until light and fluffy. Add the frosting to a piping bag fit with a decorative tip.

STEP NINE: When the cupcakes are cooled, remove a bit of each center using a cupcake corer. Fill each cupcake with raspberry chocolate ganache and top each with raspberry buttercream. Add a fresh raspberry on top of each cupcake, then serve!

FAQs

How do I store these cupcakes? Store leftovers in an airtight container for up to three days.

Can I use regular cocoa powder instead of Dutch process?Yes absolutely!

Do I have to use espresso powder in these cupcakes?No, it's optional but it does help these cupcakes to have a richer chocolate flavor.

Pro Tips

Measure your flour properly.This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour using a kitchen scale. 1 cup of flour equals 125 grams.

Make sure all your wet ingredients for the cupcakes are room temperature. This will yield the best cupcake texture. Cold wet ingredients can make the cupcakes "gummy" or not rise as well.

Use a cookie scoop to fill the cupcake liners with batter. This makes it easier and less messy!

When making the raspberry buttercream, make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, buttercream!

If you make these cupcakes please, please leave a star review. Also, tag me on Instagram@inbloombakery_so I can see your creations! Follow me onPinterestfor other dessert ideas.

Other Recipes to Try:

Chocolate Truffles

Red Velvet Cake

Red Velvet Cookies

Chocolate Drip Cake

📖 Recipe