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Chocolate Raspberry Cupcakes topped with pink raspberry buttercream, fresh raspberries, and a drizzle of melted chocolate, with a bite taken out to show the moist chocolate cake and raspberry filling inside.

Chocolate Raspberry Cupcakes

5 from 1 vote
Bakery-style Chocolate Raspberry Cupcakes with a rich, moist chocolate base, tangy raspberry filling, and smooth chocolate-raspberry buttercream frosting. They look impressive but are surprisingly easy to make — and taste better than the $6 bakery ones.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling & Assembly 45 minutes
Total Time 1 hour 37 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cupcakes
  • 1¾ cups all-purpose flour
  • 1½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder - regular or Dutch-process
  • 1½ teaspoon baking powder
  • 1½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs - room temperature
  • 1 cup buttermilk - or substitute per notes
  • ½ cup vegetable oil - or canola oil
  • 2 teaspoon vanilla extract
  • 1 cup hot coffee - boosts chocolate flavor
For the Raspberry Filling
  • 1½ cups fresh raspberries - or frozen, thawed
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch - mixed with 2 tablespoon water
For the Chocolate Raspberry Frosting
  • 1 cup unsalted butter - softened
  • 3½ cups powdered sugar - sifted for best texture
  • ½ cup unsweetened cocoa powder
  • ¼ cup raspberry puree - reserved from filling
  • 2–3 tablespoon heavy cream - adjust for consistency
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For Topping
  • 24 whole fresh raspberries - one per cupcake
  • chocolate shavings or mini chocolate chips - optional garnish

Equipment

  • 2 12-cup muffin tins (Standard size)
  • 24 Cupcake liners (Paper or reusable silicone)
  • 1 Ice cream scoop (For even batter portioning)
  • 2 Large mixing bowls (Wet and dry ingredients)
  • 1 Small saucepan (For raspberry filling)
  • 1 Whisk & wooden spoon (Mixing)
  • 1 Electric mixer (For frosting)
  • 1 Wire cooling rack (Cools cupcakes evenly)
  • 1 Piping bag or spatula (For frosting application)

Method
 

  1. Cook raspberries, sugar, and lemon juice until broken down. Thicken with cornstarch slurry and cool completely. Reserve ¼ cup for frosting.
  2. Whisk dry ingredients in one bowl and wet ingredients in another. Combine, then stir in hot coffee to create a thin, smooth batter.
  3. Fill liners two-thirds full and bake 18–22 minutes at 350°F. Cool completely on a wire rack before filling.
  4. Core each cupcake, spoon in 1 teaspoon raspberry filling, and replace the tops to seal.
  5. Beat butter, sugar, cocoa, and raspberry puree to make frosting. Pipe or spread on cupcakes and top with fresh raspberry and chocolate shavings.

Nutrition

Serving: 1CupcakeCalories: 290kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 210mgPotassium: 160mgFiber: 2gSugar: 28gVitamin A: 350IUVitamin C: 3mgCalcium: 40mgIron: 1.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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