These chocolate raspberry cupcakes bring together dark, fudgy chocolate cake, a silky raspberry ganache center, and clouds of raspberry buttercream on top. I first made these for Oliver's birthday last year, and watching him lick raspberry frosting off his fingers before even biting into the cupcake told me everything I needed to know. They're easier than they look, and the combination of tart raspberry with deep chocolate tastes like something you'd find in a fancy bakery case.
If you love fruity chocolate desserts, you might also enjoy my Ricotta Cannoli Squares or these Tiramisu Cookies for your next celebration.
Why This Chocolate Raspberry Cupcakes Works
Chocolate Raspberry Cupcakes deliver that perfect balance between rich and fruity without being too sweet. The cupcakes themselves stay incredibly moist thanks to the sour cream, while the ganache filling adds a surprise burst of flavor in every bite. The raspberry buttercream isn't just pretty, it actually tastes like real raspberries because we use freeze-dried berries ground into powder.
These Chocolate Raspberry Cupcakes look fancy enough for Valentine's Day or a birthday party, but the steps are straightforward enough for a regular weekend baking session. You don't need any special skills, just a little patience while everything cools.
Jump to:
- Why This Chocolate Raspberry Cupcakes Works
- Chocolate Raspberry Cupcakes Ingredients
- How to Make Chocolate Raspberry Cupcakes
- Smart Substitutions
- Equipment For Chocolate Raspberry Cupcakes
- Storage and Make-Ahead Tips
- Expert Tips
- What You'll Love This Chocolate Raspberry Cupcakes
- FAQ
- Related
- Pairing
- Chocolate Raspberry Cupcakes
Chocolate Raspberry Cupcakes Ingredients
Here's what goes into making these beautiful Chocolate Raspberry Cupcakes from scratch.
See Recipe Card Below This Post For ingtedient Quantites
For the Chocolate Cupcakes:
All-purpose flour: Forms the structure of the cupcakes and keeps them tender. Spoon and level your flour for the best texture, or weigh it if you have a kitchen scale.
Dutch process cocoa powder: Gives these cupcakes their deep, dark chocolate flavor. Dutch cocoa is smoother and less acidic than natural cocoa.
Baking powder and baking soda: Work together to help the cupcakes rise and create a light, fluffy crumb.
Salt: Balances the sweetness and makes the chocolate flavor pop.
Espresso powder: Optional, but it intensifies the chocolate without adding coffee flavor. You won't taste it, but you'll notice richer chocolate.
Unsalted butter: Adds richness and moisture. Make sure it's softened so it creams properly with the sugar.
Granulated white sugar: Sweetens the cupcakes and helps create a tender texture when creamed with butter.
Egg and egg yolk: The whole egg provides structure, while the extra yolk adds richness and keeps everything moist.
Vanilla extract: Enhances all the other flavors and adds warmth.
Whole milk: Adds moisture and helps create a tender crumb. Room temperature milk mixes more smoothly into the batter.
Sour cream: This is the secret to incredibly moist cupcakes that stay soft for days. It also adds a subtle tang that balances the sweetness.
For the Raspberry Chocolate Ganache:
Semi-sweet chocolate: Chopped chocolate melts smoothly into the cream. Semi-sweet provides the right balance of sweet and bitter.
Heavy cream: Creates the silky, pourable texture of ganache. Heat it until it's just about to boil.
Raspberry preserves: Adds fruity flavor and a beautiful pink color to the ganache filling.
For the Raspberry Buttercream:
Unsalted butter: The base of the frosting. Beat it until it's pale and fluffy for the smoothest texture.
Salt: Just a pinch to balance the sweetness.
Powdered sugar: Sweetens and thickens the frosting. Sift it if it's lumpy.
Freeze-dried raspberries: Ground into powder, these give the frosting real raspberry flavor and natural pink color without adding liquid that would make the frosting runny.
Vanilla extract: Rounds out the flavor.
Raspberry preserves: Adds extra raspberry intensity and helps deepen the pink color.
How to Make Chocolate Raspberry Cupcakes
Follow these steps to create beautiful, bakery-style Chocolate Raspberry Cupcakes at home.
Preheat oven: Set your oven to 350°F (175°C) and line a cupcake pan with 12 paper liners.
Sift dry ingredients: In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using. This removes lumps and helps everything mix evenly.
Cream butter and sugar: Using an electric mixer on high speed, beat the softened butter and sugar together for 1 to 2 minutes until the mixture looks light, fluffy, and pale in color.
Add eggs: Mix in the whole egg, egg yolk, and vanilla on medium speed for another 1 to 2 minutes until everything is light and well combined.
Add dairy: Pour in the milk and sour cream, mixing on low speed just until blended.
Combine wet and dry: Gradually add your dry ingredients to the wet mixture, stirring on low speed until you don't see any more flour streaks. Don't overmix or the cupcakes will be tough.
Fill liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full. This gives them room to rise without overflowing.
Bake: Slide the pan into the oven and bake for 17 to 20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool completely: Let the cupcakes rest in the pan for 10 minutes, then move them to a cooling rack. They need to be completely cool before you fill and frost them, or the ganache and buttercream will melt.
Heat cream for ganache: Pour the heavy cream into a medium saucepan and warm it over medium heat until it's steaming and tiny bubbles form around the edges. Don't let it boil.
Melt chocolate: Put your chopped chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes. Then stir slowly until smooth and glossy.
Add raspberry preserves: Stir the raspberry preserves into the chocolate mixture until everything is combined and you have a beautiful pink-tinted ganache.
Cool ganache: Let the ganache cool for about 15 minutes until it thickens slightly, then transfer it to a piping bag or a zip-top bag with the corner snipped off.
Make the buttercream base: In a large bowl, beat the softened butter and salt with an electric mixer on high speed for about 5 minutes. The butter should look pale, smooth, and fluffy.
Add sugar: Add the powdered sugar and mix on low speed until combined, then increase to medium speed.
Prepare raspberry powder: Place the freeze-dried raspberries in a zip-top bag and crush them with a rolling pin until you have a fine powder. A few small pieces are fine.
Finish buttercream: Add the raspberry powder, raspberry preserves, and vanilla to the buttercream. Mix on low speed to combine, then beat on medium-high until light and fluffy.
Prepare piping bag: Transfer the frosting to a piping bag fitted with a decorative tip. A Wilton 1M tip creates beautiful swirls.
Core cupcakes: Once your cupcakes are completely cool, use a cupcake corer or a small knife to remove a small section from the center of each cupcake. Don't go all the way to the bottom.
Fill with ganache: Pipe the raspberry chocolate ganache into each hollowed-out center until it's nearly full.
Pipe buttercream: Swirl a generous amount of raspberry buttercream on top of each cupcake, covering the ganache-filled center.
Garnish: Top each cupcake with a fresh raspberry if you'd like. Serve and watch them disappear.
Smart Substitutions
No sour cream? Greek yogurt works just as well and keeps the cupcakes moist.
Skip the espresso powder: The Chocolate Raspberry Cupcakes will still taste great, just slightly less intense in chocolate flavor.
Fresh raspberries instead of preserves: You can make your own quick raspberry sauce by cooking fresh or frozen raspberries with a little sugar until jammy, then straining out the seeds.
Cream cheese frosting fans: Swap the raspberry buttercream for a cream cheese version by beating 8 oz softened cream cheese with ½ cup butter, then adding powdered sugar and raspberry preserves to taste.GN
Equipment For Chocolate Raspberry Cupcakes
- Standard 12-cup cupcake pan
- Paper cupcake liners
- Medium and large mixing bowls
- Electric hand mixer or stand mixer
- Fine-mesh sifter
- Medium saucepan
- Rubber spatula
- Piping bags (or zip-top bags)
- Decorative piping tip (Wilton 1M recommended)
- Cupcake corer or small knife
- Wire cooling rack
Storage and Make-Ahead Tips
Room temperature: These Chocolate Raspberry Cupcakes keep well in an airtight container at room temperature for up to 2 days if your kitchen isn't too warm.
Refrigerator: Store frosted cupcakes in the fridge for up to 3 days. The buttercream stays fresh and the ganache center firms up slightly. Let them sit at room temperature for 20 minutes before serving so the frosting softens.
Freezing: Freeze unfrosted Chocolate Raspberry Cupcakes wrapped individually in plastic wrap, then placed in a freezer bag for up to 3 months. Thaw overnight in the fridge, then fill and frost as directed.
Make-ahead strategy: Bake the cupcakes one day, make the ganache and buttercream the next day, then assemble everything a few hours before serving. This breaks up the work nicely.
Expert Tips
Measure flour correctly: Too much flour makes dry Chocolate Raspberry Cupcakes. Spoon flour into your measuring cup and level it off with a knife, or use a kitchen scale for 125 to 130 grams per cup.
Room temperature ingredients: Eggs, milk, and sour cream should all be at room temperature so they blend smoothly. Cold ingredients can cause the batter to curdle or not mix properly.
Don't overmix: Once you add the flour, mix just until you don't see dry streaks. Overmixing develops gluten and makes tough, dense cupcakes.
Even filling: Use an ice cream scoop to fill cupcake liners evenly. This ensures they all bake at the same rate and rise to the same height.
Cool completely: This is crucial. If cupcakes are even slightly warm, the ganache will be too runny and the buttercream will melt and slide off.
What You'll Love This Chocolate Raspberry Cupcakes
These chocolate raspberry cupcakes give you bakery-quality results without needing fancy equipment or professional training. The chocolate cake is tender and rich, the ganache melts on your tongue, and the raspberry buttercream pipes beautifully even if you've never decorated a cupcake before.
You'll love how the tart raspberry cuts through the sweetness of the chocolate. The espresso powder deepens the chocolate flavor without making the Chocolate Raspberry Cupcakes taste like coffee. And because everything comes together in stages, you can break up the work if you need to.
Kids love the bright pink frosting and hidden ganache center. Adults appreciate how sophisticated these taste compared to basic Chocolate Raspberry Cupcakes.
FAQ
What is the secret to a good chocolate cupcake?
The secret is using both cocoa powder and a touch of espresso powder to deepen the chocolate flavor, plus adding sour cream to keep the crumb incredibly moist and tender. Room temperature ingredients and not overmixing the batter also make a huge difference. My kids always know when I've made a fresh batch because the cupcakes stay soft for days.
What is the best flour for Chocolate Raspberry Cupcakes?
Regular all-purpose flour works perfectly for these Chocolate Raspberry Cupcakes. It has just the right protein content to create a tender crumb without being too delicate. Make sure to measure it properly by spooning it into the cup and leveling it off, which prevents dense, heavy cupcakes.
Do raspberries go with chocolate cake?
Absolutely! Raspberries and chocolate are a classic pairing because the tart, fruity flavor of raspberries balances the rich sweetness of chocolate beautifully. The combination tastes sophisticated and elegant without being too heavy. It's one of those flavor matches that just works.
Can I put raspberries in cupcakes?
Yes, you can add fresh or frozen raspberries to cupcake batter, though they may sink or create pockets of moisture. For the most reliable results, use raspberry preserves in the ganache and freeze-dried raspberries in the buttercream like this recipe does. That way you get intense raspberry flavor without affecting the texture of the cupcakes.
Related
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Pairing
These are my favorite dishes to serve with Chocolate Raspberry Cupcakes
Chocolate Raspberry Cupcakes
Equipment
- 1 Cupcake pan For baking the cupcakes.
- 1 Piping bag For filling with ganache and buttercream.
Ingredients
For the Chocolate Cupcakes
- 1 ¼ cups 155 g all-purpose flour Spoon and level to avoid excess flour
- ¼ cup + 1 tablespoon 25 g Dutch-process cocoa powder Gives the cupcakes a rich smooth chocolate flavor
- ½ teaspoon baking powder Leavening agent to help the cupcakes rise
- ½ teaspoon baking soda Helps with the texture and rise
- ¼ teaspoon salt Balances sweetness
- 1 teaspoon espresso powder Optional enhances chocolate flavor
- ¼ cup + 1 tablespoon 63 g unsalted butter softened For a rich tender crumb
- ¾ cup + 1 tablespoon 165 g granulated sugar For sweetness and moisture
- 1 large egg For binding and texture
- 1 egg yolk Adds moisture and richness
- 1 teaspoon vanilla extract For flavor depth
- ½ cup + 2 tablespoon 130 ml whole milk at room temperature For moisture and fluffiness
- ¼ cup + 1 tablespoon 67 g sour cream at room temperature For a tender crumb
For the Raspberry Chocolate Ganache
- 4 ½ oz 128 g semi-sweet chocolate chopped Forms the rich ganache)
- ⅓ cup + 1 tablespoon 95 ml heavy cream For a smooth consistency
- ¼ cup + 1 tablespoon 95 g raspberry preserves Adds sweet-tart flavor
For the Raspberry Buttercream
- ¾ cup + 1 tablespoon 175 g unsalted butter softened For creamy texture
- Pinch of salt Enhances flavor balance
- 1 ⅔ cups 210 g powdered sugar For sweetness and texture
- ½ cup + 1 tablespoon 18 g freeze-dried raspberries ground Provides natural raspberry flavor
- 1 teaspoon vanilla extract For aromatic sweetness
- ¼ cup + 1 tablespoon 90 g raspberry preserves For flavor and texture)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
- Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a small bowl. Set aside.
- Cream together the sugar and softened butter in a large mixing bowl using an electric mixer on high speed until light and fluffy, about 2 minutes.
- Add the egg, egg yolk, and vanilla extract, mixing at medium speed until well combined and fluffy, about 2 minutes.
- Gradually add the milk and sour cream, mixing on low speed until combined.
- Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Fill each cupcake liner ¾ full with batter. Bake for 18-20 minutes or until a toothpick comes out clean from the center.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Heat the heavy cream in a small saucepan over medium heat, just until it begins to steam.
- Place the chopped semi-sweet chocolate in a medium bowl.
- Pour the hot cream over the chocolate and let sit for 2 minutes to melt. Stir to combine.
- Stir in the raspberry preserves and combine well.
- Allow the ganache to cool for 15 minutes, then transfer to a piping bag.
- Beat the softened butter and pinch of salt in a large bowl with an electric mixer until smooth, pale, and fluffy, about 5 minutes.
- Add the powdered sugar and mix on low speed until fully incorporated.
- Crush the freeze-dried raspberries into a fine powder by placing them in a baggie and rolling them with a rolling pin.
- Add the crushed raspberries, raspberry preserves, and vanilla to the butter mixture. Beat on low to combine, then on medium-high speed until fluffy.
- Transfer the raspberry buttercream into a piping bag fitted with your desired decorative tip.
- Once the cupcakes have fully cooled, use a cupcake corer to remove a small portion from the center of each.
- Fill each cupcake with raspberry chocolate ganache.
- Pipe a generous amount of raspberry buttercream on top of each cupcake. Finish by adding a fresh raspberry on top for decoration.
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