These chocolate raspberry cupcakes are rich, soft, and full of fresh berry flavor. The mix of chocolate and raspberries makes them sweet, a little tart, and really hard to resist. I love how easy they are to bake and how special they feel every time.
Why We Love This
There’s something magical about the mix of rich chocolate and tart raspberries—it just works. These chocolate raspberry cupcakes strike the perfect balance between sweet and fruity, making them a go-to dessert for so many occasions. Whether you’re baking for a birthday, holiday, or just because, they always feel a little extra special.
Here’s why these cupcakes are a favorite in my kitchen:
- Moist and fluffy texture: Thanks to the right mix of ingredients, every bite is soft and tender.
- Real raspberry flavor: Fresh raspberries add a burst of brightness that cuts through the richness of the chocolate.
- Crowd-pleasing combo: Chocolate and berries are a classic duo everyone loves.
- Easy to make: No fancy tools or hard-to-find ingredients—just simple steps that lead to bakery-quality results.
- Perfect for any event: Dress them up with frosting or keep them simple—they fit everything from casual get-togethers to elegant dessert tables.
Once you make these, you’ll see why they’re more than just cupcakes—they’re a little bite of joy.
Ingredients for chocolate raspberry cupcakes
All-purpose flour – The base of the batter, giving structure.
Unsweetened cocoa powder – For rich chocolate flavor.
Granulated sugar – Sweetens the cupcakes.
Baking soda – Helps the cupcakes rise.
Salt – Enhances flavor without making it salty.
Buttermilk – Adds moisture and tang.
Vegetable oil – Keeps the cupcakes moist.
Vanilla extract – Adds a subtle sweetness.
Large egg – Binds ingredients together.
Fresh raspberries – Adds a tart burst of flavor
Instructions
Now that we have everything ready, let’s get baking! Follow these simple steps to create your chocolate raspberry cupcakes:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In another bowl, whisk together the sugar, buttermilk, oil, vanilla, and egg.
Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Slowly add the hot water to the batter, mixing until smooth.
Gently fold in the raspberries.
Spoon the batter into the liners, filling each about 2/3 full.
Bake for 18–20 minutes, then cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Pro Tips for chocolate raspberry cupcakes
Here are a few helpful tips to make sure your chocolate raspberry cupcakes turn out perfectly every time:
Use room temperature ingredients: Let your egg, buttermilk, and oil come to room temperature before mixing. This helps the batter come together smoothly and ensures a uniform texture.
Don’t overmix the batter: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can lead to dense cupcakes, and we want them light and fluffy!
Fold raspberries gently: When adding the raspberries, fold them in gently to avoid smashing them into the batter. You want those sweet berry pockets to stay intact for the perfect burst of flavor with every bite.
Check doneness with a toothpick: Baking times can vary depending on your oven, so use a toothpick to test doneness. Insert it into the center of a cupcake—if it comes out clean or with just a few moist crumbs, they’re ready to come out.
Cool completely before frosting: If you’re adding frosting, make sure the cupcakes have cooled completely. This prevents the frosting from melting and ensures a neat, smooth finish.
Use quality cocoa powder: The flavor of cocoa powder is key in chocolate cupcakes. Opt for unsweetened cocoa powder from a good brand to get that deep, rich chocolate taste.
Variations
While these chocolate raspberry cupcakes are delicious as is, there are plenty of ways to get creative with the recipe! Here are some fun variations to try:
Chocolate ganache topping: If you’re a true chocolate lover, top these cupcakes with a rich chocolate ganache. Simply heat some heavy cream and pour it over chopped chocolate, then stir until smooth. Let it cool a bit and drizzle over the cupcakes for an extra indulgent treat.
Different berries: Raspberries are the star here, but you can swap them out for other berries, like blueberries, blackberries, or strawberries. Just keep in mind that some berries might be juicier than others, so be gentle when folding them into the batter.
Whipped cream frosting: For a lighter option, top your cupcakes with a fluffy whipped cream frosting instead of traditional buttercream. The airy texture complements the richness of the chocolate perfectly.
Serving Suggestions
These chocolate raspberry cupcakes are a treat on their own, but pairing them with the right accompaniments can elevate the experience even more. Here are some serving suggestions to enjoy them to the fullest:
Pair with a hot drink: These cupcakes are perfect with a warm beverage. Serve them with a cup of coffee, hot chocolate, or tea for the ultimate cozy experience. The rich chocolate and the tart raspberries balance beautifully with a warm drink.
Add a scoop of ice cream: For an indulgent dessert, pair your cupcakes with a scoop of vanilla ice cream or raspberry sorbet. The creamy ice cream complements the richness of the cupcake while the sorbet adds a refreshing contrast to the chocolate.
Top with fresh raspberries: For a beautiful and fresh finish, top each cupcake with a few extra fresh raspberries. Not only does it look gorgeous, but it also gives an extra burst of flavor when you bite into it.
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FAQs about chocolate raspberry cupcakes
Here are some answers to commonly asked questions about making these delicious chocolate raspberry cupcakes:
Can I use frozen raspberries?
Yes! You can use frozen raspberries in this recipe. Just be sure to fold them in gently to prevent them from breaking apart too much. If you’re using frozen berries, there’s no need to thaw them first; just add them directly to the batter.
Can I make the cupcakes ahead of time?
Absolutely! These cupcakes can be baked a day or two in advance. Allow them to cool completely before storing them in an airtight container. Frosting them just before serving will ensure they stay fresh and beautiful.
Can I use a different type of frosting?
Definitely! If you’re not a fan of the classic buttercream, you can swap it out for other options like cream cheese frosting, whipped cream, or even a chocolate ganache. Each variation will bring its own unique flavor to complement the chocolate raspberry base.
How can I make these cupcakes less sweet?
If you’re looking to reduce the sweetness, consider cutting back on the sugar in the batter or frosting. You could also opt for dark chocolate chips or cocoa powder instead of milk chocolate for a less sugary, more intense chocolate flavor.
chocolate raspberry cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup hot water
- 3/4 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and don’t stick to the pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This step helps evenly distribute the dry ingredients, so your cupcakes rise perfectly.
- Combine wet ingredients: In another bowl, whisk together the sugar, buttermilk, vegetable oil, vanilla extract, and egg until smooth. The oil and buttermilk will give the cupcakes their tender, moist texture.
- Add the wet to the dry: Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined. Be careful not to overmix; this can make the cupcakes dense instead of light and fluffy.
- Incorporate the hot water: Slowly add the hot water to the batter. It might look thin, but that’s exactly what you want! The water intensifies the chocolate flavor and helps create a moist texture.
- Fold in the raspberries: Gently fold in the fresh raspberries. Try not to crush them too much—keep those little bursts of berry goodness intact.
- Fill the cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. This allows room for the cupcakes to rise without overflowing.
- Bake and cool: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Once done, remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.