Chocolate Raspberry Cupcakes Recipe
Introduction
These Chocolate Raspberry Cupcakes combine rich cocoa with bright, fresh raspberries for a delightful treat. Perfectly moist and topped with a luscious raspberry buttercream, they’re a favorite for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 3 tbsp raspberry puree (fresh or frozen raspberries blended and strained, for frosting)
- 1/2 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Fresh raspberries (1 per cupcake, for decoration)
- Chocolate shavings or sprinkles (optional, for decoration)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Gather all your ingredients.
- Step 2: In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- Step 3: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract. Slowly add the hot water while mixing until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients. Gently mix until just combined—the batter will be thin, which is normal. Avoid overmixing.
- Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
- Step 6: To make the raspberry buttercream, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, mixing well after each addition. Beat in raspberry puree, vanilla extract, and a pinch of salt until smooth and fluffy.
- Step 7: Once cooled, pipe the raspberry buttercream onto each cupcake using a piping bag with a star tip. Garnish with a fresh raspberry and optional chocolate shavings or sprinkles.
Tips & Variations
- Use room-temperature eggs and butter for the fluffiest cupcakes and smoothest frosting.
- Add a handful of mini chocolate chips to the batter for extra chocolate flavor.
- Try strawberry or blackberry puree if you don’t have raspberries.
- For a dairy-free option, substitute whole milk with almond or oat milk and use dairy-free butter for the frosting.
- Make the raspberry puree ahead of time to save preparation time.
- Use a piping bag with a star tip for the prettiest frosting swirls.
Storage
Store cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. To freeze, wrap unfrosted cupcakes tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries for the puree?
Yes, frozen raspberries work well. Just thaw them before blending and straining to make the puree.
How do I prevent the cupcakes from drying out?
Do not overbake the cupcakes and store them properly in an airtight container to maintain moisture.
Print
Chocolate Raspberry Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these moist and rich Chocolate Raspberry Cupcakes, topped with a luscious raspberry buttercream frosting. Perfectly balancing deep cocoa flavors with the fresh tartness of raspberries, these cupcakes are an irresistible treat for any occasion.
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water
For the Raspberry Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tbsp raspberry puree (fresh or frozen raspberries blended and strained)
- 1/2 tsp vanilla extract
- Pinch of salt
To Decorate:
- Fresh raspberries (1 per cupcake)
- Chocolate shavings or sprinkles (optional)
Instructions
- Prep Your Ingredients: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Gather all your ingredients to ensure a smooth baking process.
- Mix the Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until fully combined.
- Combine the Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract. Gradually add the hot water and whisk until the mixture is smooth and uniform.
- Make the Batter: Pour the wet ingredients into the dry ingredients bowl. Gently stir the mixture just until combined, being careful not to overmix. The batter will be thin, which is expected.
- Fill and Bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Make the Raspberry Buttercream: Using an electric mixer, beat the softened butter until creamy. Gradually add the powdered sugar 1 cup at a time, mixing well after each addition. Incorporate the raspberry puree, vanilla extract, and a pinch of salt, beating until the frosting is smooth and fluffy.
- Frost the Cupcakes: Once cooled, pipe the raspberry buttercream onto each cupcake using a piping bag fitted with a star tip for a pretty swirl. Garnish each cupcake with a fresh raspberry and optional chocolate shavings or sprinkles.
Notes
- Use room-temperature eggs and butter for a fluffier cupcake and smoother frosting.
- For extra chocolate flavor, fold in a handful of mini chocolate chips into the batter.
- Do not overmix the batter to maintain light, airy cupcakes.
- Make the raspberry puree ahead of time to save preparation time.
- Store baked cupcakes in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.
- Unfrosted cupcakes freeze well for up to 2 months; thaw at room temperature before frosting.
- Substitute raspberry puree with strawberry or blackberry puree if desired.
- For a dairy-free version, replace whole milk with almond or oat milk and use dairy-free butter in the frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcakes, raspberry frosting, chocolate raspberry cupcakes, homemade cupcakes, dessert recipe, buttercream frosting
