Name: Chocolate Raspberry Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 cup all-purpose flour (spooned and leveled, can substitute with whole wheat flour); 1/4 cup Dutch-process cocoa powder (adds rich chocolate flavor); 1/2 tsp baking powder (for rising); 1/2 tsp baking soda (for leavening power); 1/4 tsp salt (enhances sweetness); 1 tsp espresso powder (optional, intensifies chocolate flavor); 1/4 cup unsalted butter (softened, can substitute with coconut oil); 3/4 cup granulated white sugar (provides sweetness and moisture); 1 large egg (at room temperature); 1 tsp vanilla extract (improves flavor); 1/2 cup whole milk (at room temperature, can substitute with almond milk); 1/4 cup sour cream (at room temperature, can substitute with Greek yogurt); 4 oz semi-sweet chocolate (chopped); 1/4 cup heavy cream; 1/4 cup raspberry preserves; 3/4 cup unsalted butter (softened); 1 pinch salt (elevates sweetness); 1 1/2 cups powdered sugar (for smooth frosting); 1/2 cup freeze-dried raspberries (measured then ground); 1 tsp vanilla extract; 1/4 cup raspberry preserves (for extra flavor)

Hey there, fellow home cooks! If you’re anything like me, you’re always on the lookout for quick and easy recipes that bring a smile to the family’s faces. Well, this delicious Chocolate Raspberry Cupcakes recipe comes together in about 45 minutes and is perfect for a weekend baking session or an impromptu weeknight treat! These little gems are made with a simple method, meaning less stress and more fun in the kitchen. Seriously, your family will love them! And hey, if you want to mix it up, feel free to switch out the raspberry preserves for something else you have on hand. The possibilities are endless!

Ingredients You’ll Need For These Little Beauties

For the Chocolate Cupcakes

1 cup (125 g) all-purpose flour, spooned and leveled
All-purpose flour gives these cupcakes a light, tender crumb, just what we need for that melt-in-your-mouth experience! You can substitute whole wheat flour if you want a healthier twist, but be warned, they’ll be a bit denser.
1/4 cup + 1 tbsp (25 g) Dutch-process cocoa powder
Dutch-process cocoa adds a rich, deep chocolate flavor that balances well with the sweetness of the frosting. Don’t have Dutch-process? No worries, regular cocoa will work just fine!
1/2 tsp baking powder
This will help your cupcakes rise nicely, giving them that lovely, fluffy texture we all adore.
1/2 tsp baking soda
Baking soda adds to the leavening power (and oh my, the fluffiness!), making sure your cupcakes don’t end up like hockey pucks.
1/4 tsp salt
A pinch of salt enhances the sweetness and balances the flavors. You won’t even notice it’s there, promise!
1 tsp espresso powder (optional)
Now, listen this is a game changer. Espresso powder intensifies the chocolate flavor without making them taste coffee-like. You can skip it if you want, but I recommend giving it a shot!
1/4 cup (56 g) softened, unsalted butter
Unsalted butter is key here; it gives these cupcakes their tender, melt-in-your-mouth texture. You can swap it for coconut oil for a dairy-free option.
3/4 cup (150 g) granulated white sugar
Sugar provides sweetness and moisture. You could use brown sugar for a deeper flavor or a sugar substitute if you’re looking for a lower-calorie option.
1 large egg, at room temperature
Eggs act as a binder, giving structure and richness. Make sure it’s at room temperature for the best results, nobody wants a cold egg ruining our baking!
1 egg yolk, at room temperature
Adding an extra yolk enriches the batter, making these cupcakes extra tender and luscious!
1 tsp vanilla extract
A classic addition, vanilla improves the overall flavor. I love using pure vanilla extract for that authentic taste, but imitation works too if that’s what you have!
1/2 cup (120 ml) whole milk, at room temperature
Milk adds moisture and richness. You can also use almond milk or oat milk if you’d like to keep it dairy-free.
1/4 cup (61 g) sour cream, at room temperature
Sour cream keeps these cupcakes moist and adds a touch of tanginess. Greek yogurt can be used here as a substitute if you’re out of sour cream!
4 oz (113 g) semi-sweet chocolate, chopped
This is where the magic happens! Chopped chocolate melts beautifully, enriching the batter with deep chocolate flavor. If you want to keep it vegan, dark chocolate with no dairy works too.
1/4 cup + 2 tbsp (90 ml) heavy cream
This creates a rich ganache for topping! You can use coconut cream if you’re looking for a dairy-free alternative.
1/4 cup (85 g) raspberry preserves
Raspberry preserves add that bursting fruity flavor. Feel free to use store-bought or homemade!

For the Raspberry Buttercream

3/4 cup (168 g) unsalted butter, softened
We need this to create a soft, creamy consistency that holds its shape beautifully. If you want a lighter texture, use whipped butter!
Pinch of salt
A little salt elevates the sweetness of the frosting to a whole new level! Trust me on this one!
1 1/2 cups (195 g) powdered sugar
Powdered sugar is crucial for achieving that smooth, sweet frosting, just the way we love it!
1/2 cup (16 g) freeze-dried raspberries, measured then ground
This adds a stunning color and amazing raspberry flavor to the frosting without making it too runny. You could always use fresh raspberries, but they’ll add moisture.
1 tsp vanilla extract
Again, a must-have! The vanilla complements the fruity tang perfectly.
1/4 cup (85 g) raspberry preserves
This’ll add extra raspberry goodness right into the frosting, yum!

Let’s Get Cooking!

Step 1: Make the Chocolate Cupcakes

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. This will keep things nice and clean, plus the liners make your cupcakes look oh-so-pretty!
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder (if using), and salt until well combined. Set it aside, this will be our dry mix.
In another mixing bowl, use a hand mixer to beat the softened butter and sugar on medium speed until light and fluffy, about 2 minutes. Seriously, this step is crucial for that tender texture!
Add egg, egg yolk, and vanilla to the butter mixture. Beat until fully combined, think velvety smooth.
Now it’s time for the dry ingredients! Gradually mix in half of the dry mix until just combined. Then add the milk and sour cream, mixing until smooth. Follow with the rest of the dry ingredients, mixing just until no flour streaks remain. You want to be careful here, overmixing can lead to dense cupcakes, and nobody wants that!
Melt the chopped chocolate! You can do this in a microwave in 30-second intervals or over a double boiler. Once melted, allow it to cool slightly, then fold it into the batter.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This is the perfect opportunity to use an ice cream scoop for neatness!
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. The smell wafting from the oven will make your mouth water, trust me on that.
Once baked, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Raspberry Chocolate Ganache

While the cupcakes are cooling, make the ganache! In a small saucepan, heat the heavy cream over medium heat until it starts to simmer, don’t let it boil though!
Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let it sit for a few minutes, then stir gently until completely smooth.
Once it’s cooled slightly (so it won’t melt the frosting), set it aside until you’re ready to assemble!

Step 3: Make the Raspberry Buttercream

In a clean mixing bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
Gradually add in the powdered sugar, a little at a time, beating on low speed to avoid a sugar explosion. Then increase to medium speed until creamy, this is where the frosting starts to take shape!
Add in the ground freeze-dried raspberries, vanilla, and a pinch of salt. Beat until smooth and fluffy, about another minute or so. You may need to adjust sugar/water consistency to your liking!
Mix in the raspberry preserves, stirring gently to combine. Taste it, you might just find yourself licking the spoon!

Step 4: Assemble the Cupcakes

Make sure those cupcakes are completely cool! Cut a cone shape out of the center of each cupcake, this is where the rasperry flavor is going in.
Fill each cupcake with a generous spoonful of raspberry preserves.
Now, you can go two ways here: dip the tops of the filled cupcakes in your chocolate ganache or use a piping bag to frost with your raspberry buttercream. Either way, it’s going to be stunning!
Drizzle some ganache over the top and garnish with leftover raspberries or chocolate shavings if you’re feeling extra fancy!
Voilà! You’ve created some amazing Chocolate Raspberry Cupcakes that are practically begging to be devoured!

Why This Recipe Works

Quick & Easy

Honestly, these cupcakes come together in under 45 minutes! You can whip them up while the kids are grumbling about dinner, and by the time you’re all done, you’ll have a delicious dessert ready to enjoy!

Comfort Food

These cupcakes are the essence of comfort food. A moist chocolate base topped with creamy raspberry frosting is truly the best way to end any meal, or to enjoy as a mid-afternoon snack with a cup of coffee!

Customizable

Love strawberries? Swap in strawberry preserves instead of raspberry! Or go wild and add a layer of peanut butter frosting under the ganache. The base recipe is flexible enough to accommodate what you have!

Serving Suggestions

These cupcakes are delicious on their own, but if you want to elevate your serving game, here are a few ideas:

Pair them with a scoop of vanilla ice cream for that heavenly sundae vibe!
Serve alongside your favorite coffee or chai lattes trust me, the flavors will complement each other wonderfully.

Storing and Reheating

Storage: Keep your cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for about a week. But honestly, they’ll probably disappear before then!
Reheating Instructions: If they last long enough to need reheating, pop them in the microwave for about 10-15 seconds. This will warm them up nicely without drying them out.
Freezer Friendly: Yup! You can freeze these cupcakes for up to 3 months! Just wrap them individually in plastic wrap and pop them in a freezer-safe bag.

Personal Connection

Let me tell you, these Chocolate Raspberry Cupcakes are my go-to recipe when I want to treat family and friends, or just indulge myself! I love how versatile they are. I often make them on a whim with whatever I have in the pantry, which is kinda the best part. Honestly, who doesn’t love chocolate? And the raspberry? Pure magic! I’m a real sucker for these cupcakes!

If you loved this Chocolate Raspberry Cupcakes, be sure to check out my Mango Strawberry Sunset Cupcakes, my Classic Snickers Cupcakes, or my Buttercream Topped Vanilla Cupcakes!

Conclusion:

That’s it, folks! You’ll feel like a baking pro with this simple and stunning recipe. Happy baking, and may these cupcakes bring tons of smiles and sweet moments to your loved ones!

I can’t wait to hear how yours turn out! Feel free to drop a comment below or connect with me on social media to share your creations! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!