DINNER

Chocolate Raspberry Cupcakes: 12 Irresistible Treats

by basmer

12 de January de 2026

Facebook

Jump to Recipe

Chocolate Raspberry Cupcakes are a delightful fusion of rich chocolate and tart raspberry, creating a dessert that is simply irresistible. These cupcakes are filled with luscious raspberry jam and topped with creamy frosting, making them the perfect sweet treat for any occasion. Whether it’s a birthday, holiday gathering, or just a cozy night at home, these cupcakes will surely impress!

Why You’ll Love This Chocolate Raspberry Cupcakes

There are countless reasons to adore these Chocolate Raspberry Cupcakes. Firstly, the combination of moist chocolate cake and sweet-tart raspberry jam is a match made in dessert heaven. Secondly, they are incredibly easy to make, with an Easy Chocolate Raspberry Cupcakes Recipe that even beginners can follow. Thirdly, these cupcakes are perfect for special occasions, such as birthdays or anniversaries, ensuring you have a show-stopping dessert. They also cater to various dietary preferences, with options for Vegan Chocolate Raspberry Cupcakes and Gluten-Free Chocolate Raspberry Cupcakes. Additionally, the cupcakes can be decorated beautifully, making them a great choice for those who love to get creative. Lastly, they are a crowd-pleaser, guaranteed to satisfy anyone’s sweet tooth!

Ingredients for Chocolate Raspberry Cupcakes

Gather these items:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup boiling water
1/2 cup raspberry jam or preserves
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon raspberry puree (fresh or store-bought)

How to Make Chocolate Raspberry Cupcakes Step-by-Step

Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy, about 3–4 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Stir in the boiling water until the batter is smooth (it will be thin).
Step 7: Fill each cupcake liner about 2/3 full with batter and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
Step 9: While the cupcakes are cooling, place the raspberry jam in a small saucepan over low heat. Stir until it becomes a smooth consistency. Let it cool to room temperature.
Step 10: Once the cupcakes are cool, use a cupcake corer or a small knife to cut a small cone shape out of the center of each cupcake. Fill each cupcake with a spoonful of raspberry jam.
Step 11: For the frosting: In a medium bowl, beat the butter with a hand mixer or stand mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Step 12: Add the heavy cream, vanilla extract, and pinch of salt. Mix until smooth. Add the raspberry puree and mix until incorporated. Taste and adjust sweetness, if needed, by adding more powdered sugar.
Step 13: Transfer the buttercream frosting to a piping bag fitted with your favorite tip. Pipe the frosting onto each filled cupcake, swirling it to form a nice peak. Garnish with a fresh raspberry on top.
Step 14: Serve immediately, or store in an airtight container at room temperature for up to 3 days.

Pro Tips for the Perfect Chocolate Raspberry Cupcakes

Keep these in mind:

Store cupcakes in an airtight container to maintain freshness.
Use fresh raspberries for garnish to enhance visual appeal.
Adjust sweetness of frosting to your preference by adding more powdered sugar if needed.
For a richer flavor, consider adding chocolate chips to the batter.

Best Ways to Serve Chocolate Raspberry Cupcakes

These cupcakes shine best when served at room temperature, allowing the flavors to meld beautifully. Pair them with a scoop of vanilla ice cream for a delightful dessert experience. You can also serve them with a drizzle of chocolate sauce or a dollop of whipped cream for an extra indulgent touch.

How to Store and Reheat Chocolate Raspberry Cupcakes

To store your Chocolate Raspberry Cupcakes, place them in an airtight container at room temperature for up to 3 days. For longer storage, consider refrigerating them. When ready to enjoy, you can warm them slightly in the microwave for a few seconds to enhance the flavors.

Frequently Asked Questions About Chocolate Raspberry Cupcakes

What’s the secret to perfect Chocolate Raspberry Cupcakes?

The secret lies in using high-quality cocoa powder and fresh raspberry jam. This ensures that every bite bursts with rich chocolate and fruity flavors. Remember to follow the Rich Chocolate Raspberry Cupcakes Recipe accurately for the best results!

Can I make Chocolate Raspberry Cupcakes ahead of time?

Absolutely! You can bake these cupcakes a day in advance. Just store them in an airtight container. Frost them closer to serving time to keep the frosting fresh and prevent it from becoming too soft.

How do I avoid common mistakes with Chocolate Raspberry Cupcakes?

To avoid mistakes, ensure that your ingredients are at room temperature and measure them accurately. Do not overmix the batter to keep your cupcakes light and fluffy. Lastly, always check for doneness a couple of minutes before the recommended baking time.

Variations of Chocolate Raspberry Cupcakes You Can Try

There are many fun variations to explore! You can try making Vegan Chocolate Raspberry Cupcakes using plant-based ingredients. Alternatively, consider Chocolate Raspberry Cupcakes with Cream Cheese Frosting for a tangy twist. For a fun addition, experiment with Chocolate Raspberry Cupcakes with Fresh Berries on top for a burst of flavor and color!

Chocolate Raspberry Cupcakes: 12 Irresistible Treats

Author: basmer
Total Time: 1 hour 15 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Chocolate Raspberry Cupcakes filled with raspberry jam and topped with creamy frosting. The perfect sweet treat for any occasion. These decadent cupcakes combine rich chocolate and tart raspberry for a truly irresistible dessert experience.

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the boiling water until the batter is smooth (it will be thin).
Fill each cupcake liner about 2/3 full with batter and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
While the cupcakes are cooling, place the raspberry jam in a small saucepan over low heat. Stir until it becomes a smooth consistency. Let it cool to room temperature.
Once the cupcakes are cool, use a cupcake corer or a small knife to cut a small cone shape out of the center of each cupcake. Fill each cupcake with a spoonful of raspberry jam.
For the frosting: In a medium bowl, beat the butter with a hand mixer or stand mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the heavy cream, vanilla extract, and pinch of salt. Mix until smooth. Add the raspberry puree and mix until incorporated. Taste and adjust sweetness, if needed, by adding more powdered sugar.
Transfer the buttercream frosting to a piping bag fitted with your favorite tip. Pipe the frosting onto each filled cupcake, swirling it to form a nice peak. Garnish with a fresh raspberry on top.
Serve immediately, or store in an airtight container at room temperature for up to 3 days.