Description

Rich chocolate cupcakes with fluffy raspberry buttercream are the kind of easy recipe that instantly makes dessert feel special. These Best Chocolate Raspberry Cupcakes are moist, soft, and full of bold cocoa flavor with a bright berry frosting, making them perfect for party food ideas, dessert ideas, birthday treats, holiday baking, Valentine’s desserts, and simple homemade cupcakes.

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/2 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1/2 cup hot coffee or hot water

1 cup unsalted butter softened

3 1/2 cups powdered sugar

1/3 cup freeze-dried raspberry powder

2 tablespoons raspberry preserves

2 tablespoons heavy cream

1/2 teaspoon vanilla extract

1/8 teaspoon salt

12 fresh raspberries for topping

Instructions

1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.

2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. Add the eggs, buttermilk, vegetable oil, and vanilla extract, then stir until the batter is mostly smooth.

4. Slowly whisk in the hot coffee or hot water until the batter becomes thin and glossy.

5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

6. Bake for 18 to 21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

7. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

8. Beat the softened butter until creamy, then gradually add the powdered sugar.

9. Mix in the freeze-dried raspberry powder, raspberry preserves, heavy cream, vanilla extract, and salt until fluffy and smooth.

10. Pipe the raspberry buttercream onto the cooled cupcakes and top each one with a fresh raspberry.

Notes

Use hot coffee instead of hot water for a deeper chocolate flavor without making the cupcakes taste like coffee.

Let the cupcakes cool completely before frosting so the raspberry buttercream stays thick and pipeable.

For the best raspberry frosting texture, use freeze-dried raspberry powder instead of fresh raspberry puree.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 365
Sugar: 42g
Sodium: 170mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 4g
Cholesterol: 58mg

Keywords: Best Chocolate Raspberry Cupcakes, chocolate raspberry cupcakes, raspberry buttercream cupcakes, easy cupcake recipe, dessert ideas, party food ideas, birthday treats, Valentine’s desserts, homemade cupcakes