These Chocolate Raspberry Cupcakes are the kind of dessert that makes any occasion feel a little more special. Each one starts with a moist dark chocolate base, gets filled with a rich raspberry chocolate ganache, and finishes with a sweet and tart raspberry buttercream on top.
I love making these for Valentine’s Day, but honestly they work for birthdays, dinner parties, or just a weekend baking project when you want something a little indulgent.
If you enjoy exploring different cupcake flavors, you might also want to try some of my other favorites like classic chocolate, red velvet, white chocolate, salted caramel, and butterbeer cupcakes. They all share that same goal of bringing joy to the table.
Tip: For the best results, make sure all of your wet ingredients are at room temperature so the cupcakes stay soft and fluffy.
Why You’ll Love These Chocolate Raspberry Cupcakes
There are three things that make these cupcakes truly stand out. The chocolate base is moist and fluffy, not dense or heavy.
Each cupcake is filled with a chocolate raspberry ganache that adds a surprise center in every bite. Then they are crowned with a raspberry buttercream that balances sweetness with a bright, tart finish.
Ingredients for Raspberry Chocolate Cupcakes
This recipe is built in four parts: the chocolate cupcakes, the raspberry chocolate ganache, the raspberry buttercream, and the garnish.
Here is everything you need, organized by component.
For the Chocolate Cupcakes
1 cup (125 g) all purpose flour, spooned and leveled
1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp espresso powder, optional
1/4 cup (56 g) unsalted butter, softened
3/4 cup (150 g) granulated white sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla
1/2 cup (120 ml) whole milk, at room temperature
1/4 cup (61 g) sour cream, at room temperature
For the Raspberry Chocolate Ganache
4 oz (113 g) semi sweet chocolate, chopped
1/4 cup + 2 tbsp (90 ml) heavy cream
1/4 cup (85 g) raspberry preserves
For the Raspberry Buttercream
3/4 cup (168 g) unsalted butter, softened
1 pinch salt
1 1/2 cups (195 g) powdered sugar
1/2 cup (16 g) freeze dried raspberries, measured then ground
1 tsp vanilla
1/4 cup (85 g) raspberry preserves
For Garnish
Fresh raspberries, one per cupcake
A few notes on these ingredients. All purpose flour gives the best crumb structure. Granulated sugar sweetens the batter while powdered sugar goes into the buttercream.
Whole milk is recommended for richness, and sour cream keeps the cupcakes extra moist. Dutch process cocoa powder delivers that deep, dark chocolate flavor, and espresso powder enhances it further, though it is completely optional. Eggs should be at room temperature so they blend smoothly.
Baking soda and baking powder work together to leaven the cupcakes, and a touch of salt heightens every flavor. Raspberry preserves appear in both the ganache and the buttercream, tying the whole dessert together.
A semi sweet chocolate bar and heavy cream form the ganache base, and fresh raspberries make a simple but beautiful garnish.
Step by Step Instructions
This recipe has four main phases: baking the cupcakes, making the ganache, preparing the buttercream, and assembling everything together. Take your time with each step and the results will be worth it.
For the Chocolate Cupcakes
Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 liners and set aside.
In a small bowl, sift together the all purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
Add the granulated sugar and softened butter to a large bowl. Cream together with an electric mixer on high speed for 1 to 2 minutes until fluffy. You can also use a stand mixer fitted with a paddle attachment.
Then add the egg, egg yolk, and vanilla. Mix on medium speed until light and fluffy, about 1 to 2 minutes.
Next, mix in the whole milk and sour cream on low speed.
Add the dry ingredients to the wet ingredients and combine on low speed. Do not overmix.
Fill each cupcake liner three quarters of the way full with batter. Bake the cupcakes for 17 to 20 minutes, or until a toothpick or cake tester comes out clean from the centers.
Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
For the Raspberry Chocolate Ganache
Heat the heavy cream over medium heat, just until steaming and about to boil.
Add the chopped semi sweet chocolate to a medium sized bowl.
Pour the hot cream over the chocolate and let it sit for 2 minutes to melt the chocolate. Stir to combine until smooth.
Add the raspberry preserves and stir to combine.
Let the ganache cool for 15 minutes until it thickens, then transfer it to a piping bag.
For the Raspberry Buttercream
Add the softened butter and a pinch of salt to a large bowl. Beat on high speed with an electric mixer until smooth, pale in color, and fluffy, about 5 minutes.
Add the powdered sugar and mix on low speed until combined.
Add the freeze dried raspberries to a baggie and roll them with a rolling pin until crushed into a fine powder.
Add the crushed freeze dried raspberries, raspberry preserves, and vanilla to the frosting. Mix on low speed to combine, then switch to medium high speed until light and fluffy.
Add the frosting to a piping bag fitted with a decorative tip. A Wilton 1M tip works beautifully here.
Assembling the Cupcakes
Once the cupcakes are completely cooled, remove a bit of the center from each using a cupcake corer. Fill each cavity with the raspberry chocolate ganache.
Pipe a generous amount of raspberry buttercream on top of each cupcake. Add a fresh raspberry on top of each one for decoration, then serve.
Component
Key Step
Rest or Chill Time
Chocolate Cupcakes
Bake at 350°F for 17 to 20 minutes
Cool in pan 10 min, then fully on rack
Raspberry Ganache
Pour hot cream over chocolate, stir, add preserves
Over the years I have learned a few things that make a real difference with this recipe. Here are my top tips for success.
Measure your flour correctly. Do not ever scoop the measuring cup directly into the flour bag, because it packs in too much flour and makes the cupcakes dense. Instead, spoon the flour into the cup and level it off with the back of a knife.
For the most accurate results, use a kitchen scale. One cup of all purpose flour equals 125 grams.
Tip: Spoon and level your flour, or better yet, weigh it. One cup equals 125 grams on a kitchen scale.
Use room temperature wet ingredients. This is one of the most important steps for achieving the best texture. Cold butter, eggs, milk, or sour cream can make the batter curdle or the cupcakes turn out gummy. Cold ingredients can also prevent the cupcakes from rising properly. Take everything out of the refrigerator about 30 minutes before you start.
Use a cookie scoop to fill the liners. A standard cookie scoop makes it easy to portion the batter evenly and keeps the process clean. Fill each liner about three quarters full so the cupcakes have room to dome without overflowing.
Whip the butter thoroughly for the buttercream. Before adding any other ingredients, beat the softened butter on high speed until it is pale, smooth, and fluffy, about 5 minutes. This step incorporates air and gives you the lightest, most spreadable frosting. If you rush this step, the buttercream can feel heavy or greasy.
Let the cupcakes cool completely before filling and frosting. If the cupcakes are even slightly warm, the ganache will melt and the buttercream will slide right off. Patience here pays off.
Other Recipes to Try:
If you loved these, you might also enjoy chocolate truffles, red velvet cake, red velvet cookies, and a chocolate drip cake.
FAQs
How do you make chocolate raspberry cupcakes from scratch?
To make chocolate raspberry cupcakes, start by creaming butter and sugar, then mix in eggs and vanilla. Sift together all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt, then combine with the wet ingredients along with whole milk and sour cream. Bake at 350°F for 17-20 minutes, then fill with raspberry chocolate ganache and top with raspberry buttercream.
Can I use regular cocoa powder instead of Dutch process cocoa powder in this recipe?
Yes, you can substitute regular unsweetened cocoa powder for Dutch process cocoa powder. The recipe will still work, but the cupcakes will have a slightly lighter color and a less mellow chocolate flavor. Dutch process cocoa, which is alkalized, gives the cupcakes a darker, richer appearance and a smoother taste.
How do you store leftover chocolate raspberry cupcakes?
Store leftover chocolate raspberry cupcakes in an airtight container in the refrigerator for up to three days. Because they have fresh raspberries on top and creamy buttercream, they are best enjoyed the day they are made. For the best texture, let refrigerated cupcakes sit at room temperature for about 30 minutes before serving.
Do I need to use espresso powder in chocolate cupcakes?
Espresso powder is optional in this recipe. It does not make the cupcakes taste like coffee; instead, it enhances the depth and richness of the chocolate flavor. If you do not have espresso powder, you can simply omit it, and the cupcakes will still be deliciously chocolatey. Using 1 teaspoon is the recommended amount if you choose to add it.
Chocolate Raspberry Cupcakes These Chocolate Raspberry Cupcakes are the kind of dessert that makes any occasion feel a little more special. Each one starts with a moist dark chocolate base, gets filled with a rich raspberry chocolate ganache, and finishes with a sweet and tart raspberry buttercream on top.
Total Time:0 min
Yield:12 cupcakes 1x
Ingredients
Scale
For the Chocolate Cupcakes 1 cup (125 g) all-purpose flour, spooned and leveled 1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp espresso powder 1/4 cup (56 g) unsalted butter, softened 3/4 cup (150 g) granulated white sugar 1 egg, at room temperature 1 egg yolk, at room temperature 1 tsp vanilla 1/2 cup (120 ml) whole milk, at room temperature 1/4 cup (61 g) sour cream, at room temperature
For the Raspberry Chocolate Ganache 4 oz (113 g) semi-sweet chocolate, chopped 1/4 cup + 2 tbsp (90 ml) heavy cream 1/4 cup (85 g) raspberry preserves
For the Raspberry Buttercream 3/4 cup (168 g) unsalted butter, softened 1 pinch salt 1 1/2 cups (195 g) powdered sugar 1/2 cup (16 g) freeze dried raspberries, measured then ground 1 tsp vanilla 1/4 cup (85 g) raspberry preserves
Instructions
For the Chocolate Cupcakes 1-Preheat the oven to 350 degrees: Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners and set aside. 2-In a small bowl sift together all: In a small bowl sift together all purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt and espresso powder. Set aside. 3-Add granulated sugar and softened butter to: Add granulated sugar and softened butter to a large bowl. Cream together with an electric mixer on high speed for 1-2 minutes until fluffy. (You can also use a stand mixer fit with a paddle attachment.) 4-Then add in the egg, egg yolk: Then add in the egg, egg yolk and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes. 5-Next mix in the milk and sour: Next mix in the milk and sour cream on low speed. 6-Add the dry ingredients to the wet: Add the dry ingredients to the wet ingredients and combine on low speed. 7-Fill each cupcake liner 3/4 of the: Fill each cupcake liner 3/4 of the way full with batter. Bake the cupcakes for 17-20 minutes, or until a toothpick/cake tester comes out clean from the centers. 8-Let the cupcakes cool in the pan: Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
For the Raspberry Chocolate Ganache 9-Heat the heavy cream over medium heat,: Heat the heavy cream over medium heat, just until steaming and about to boil. 10-Add the chopped semi-sweet chocolate to a: Add the chopped semi-sweet chocolate to a medium sized bowl. 11-Pour the hot cream over the chocolate: Pour the hot cream over the chocolate and let it sit for 2 minutes to melt the chocolate. Stir to combine. 12-Add in the raspberry preserves and combine: Add in the raspberry preserves and combine. 13-Let the ganache cool for 15 minutes,: Let the ganache cool for 15 minutes, then transfer it to a piping bag.
For the Raspberry Buttercream 14-Add the softened butter and salt to: Add the softened butter and salt to a large bowl. Beat the butter on high speed with an electric mixer until it is smooth, pale in color and fluffy, about 5 minutes. 15-Add in the powdered sugar and mix: Add in the powdered sugar and mix on low speed until combined. 16-Add the freeze dried raspberries to a: Add the freeze dried raspberries to a baggie and roll them with a rolling pin until they are crushed into a fine powder. 17-Add the crushed freeze dried raspberries, raspberry: Add the crushed freeze dried raspberries, raspberry preserves and vanilla to the frosting. Mix on low speed to combine, then medium-high speed until light and fluffy. 18-Add the frosting to a piping bag: Add the frosting to a piping bag fit with a decorative tip. (My favorite to use is my Wilton 1M tip.)
Assembling the Cupcakes 19-Once the cupcakes are completely cooled remove: Once the cupcakes are completely cooled remove a bit of the centers of each using a cupcake corer. Fill each with the raspberry chocolate ganache. 20-Pipe a generous amount of raspberry buttercream: Pipe a generous amount of raspberry buttercream on top of each cupcake. Add a fresh raspberry on top of each cupcake for decoration, then serve!
Last Step:
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