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