Sweet Symphony: Luscious Chocolate Raspberry Cupcakes Recipe

Decadent chocolate mingles with vibrant raspberry in these irresistible chocolate raspberry cupcakes that promise pure dessert bliss.

Rich cocoa layers dance with sweet-tart berry notes, creating a harmonious flavor symphony.

Each tender crumb whispers of indulgence and careful baking craft.

Soft, moist textures melt on your tongue with delightful intensity.

The chocolate base provides deep, luxurious warmth while fresh raspberries add bright, zesty accents.

Delicate frosting crowns these miniature masterpieces with elegant swirls of creamy delight.

One bite transports you to a world of pure dessert magic that beckons you to savor every single moment.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 210 kcal

Servings: 12

Chocolate Raspberry Cupcakes Recipe Ingredients

• All-Purpose Flour: Provides structure and tender crumb for the cupcakes.
• Cocoa Powder: Delivers rich, deep chocolate flavor and dark color.
• Baking Soda: Helps cupcakes rise and creates light texture.
• Salt: Enhances overall flavor and balances sweetness.
• Granulated Sugar, Brown Sugar: Adds sweetness and helps with moisture.
• Vegetable Oil: Creates moist, soft cupcake texture.
• Egg: Binds ingredients and provides richness.
• Vanilla Extract: Deepens flavor complexity.
• Buttermilk: Adds tanginess and helps activate baking soda.
• Hot Water/Coffee: Intensifies chocolate flavor and moistens batter.

• Fresh Raspberries: Provides natural fruity flavor and vibrant color.
• Granulated Sugar: Sweetens and helps thicken filling.
• Cornstarch: Creates smooth, glossy filling consistency.
• Water: Helps combine ingredients and adjust thickness.

• Chocolate Chips: Creates smooth, glossy ganache with deep chocolate taste.
• Heavy Cream: Helps melt chocolate and creates silky texture.
• Butter: Provides creamy base for buttercream.
• Powdered Sugar: Creates smooth, sweet frosting.
• Raspberry Puree: Adds natural raspberry flavor to buttercream.

Baking Tools for Chocolate Raspberry Cupcakes

• Muffin Tin: 12-cup standard size with cupcake liners for perfect cupcake shapes.
• Mixing Bowls: Medium and large bowls for combining dry and wet ingredients smoothly.
• Whisk: Essential for blending ingredients without lumps and creating smooth batters.
• Small Saucepan: For cooking and thickening the raspberry filling precisely.
• Electric Mixer: Helps create light, fluffy buttercream with minimal effort.
• Small Knife or Cupcake Corer: Perfect for creating filling holes in cupcake centers.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Cooling Rack: Allows cupcakes to cool evenly without getting soggy bottoms.
• Spatula: Helps scrape bowls and spread frosting or ganache smoothly.

Your Guide to Chocolate Raspberry Cupcakes

• Warm Up the Oven

Crank up your oven to a toasty 350F and nestle some cute paper liners into a muffin pan.

• Mix Dry Magic

Swirl together flour, cocoa, baking soda, and salt in a cheerful bowl until they’re best friends.

• Whip Wet Ingredients

Combine sugars, oil, egg, and vanilla in another bowl, creating a silky smooth mixture. Pour in buttermilk and give it a gentle stir.

• Create Batter Perfection

Slowly fold dry ingredients into wet ingredients, being careful not to overmix. Splash in hot water or coffee for extra richness.

• Bake to Deliciousness

Pour batter into cupcake liners, filling each about two-thirds full. Slide the pan into the oven and bake for 18-22 minutes until a toothpick comes out clean.

• Craft Raspberry Sauce

Simmer raspberries with sugar in a small pan, stirring until the mixture transforms into a luscious, thick sauce. Let it cool and strain if you’re feeling fancy.

• Create Dreamy Topping

Whip butter until creamy, gradually blend in powdered sugar, then fold in raspberry puree until the buttercream looks cloud-like and irresistible.

• Assemble Cupcake Masterpiece

Carve a tiny well in each cupcake and fill with raspberry sauce. Crown with buttercream or drizzle with chocolate ganache.

• Final Flourish

Sprinkle with fresh raspberries or chocolate shavings. Serve and watch faces light up with pure joy!

Extra Tips for Chocolate Raspberry Cupcakes Success

• Tasty Cupcake Hacks: Tricks and Twists
• Moisture Magic: Add a splash of sour cream or Greek yogurt to the batter for extra-moist, tender cupcakes that stay soft for days.
• Flavor Boost: Enhance chocolate depth by replacing hot water with strong brewed coffee, which intensifies the rich cocoa notes without making the cupcakes taste like coffee.
• Gluten-Free Option: Swap regular flour with a gluten-free all-purpose flour blend, ensuring the same delicious texture for those with wheat sensitivities.
• Make-Ahead Genius: Bake cupcake bases up to two days in advance, storing them in an airtight container. Fill and frost just before serving to maintain peak freshness and texture.
• Dietary Swap: For a vegan version, use plant-based milk, flax egg, and coconut oil instead of dairy and eggs, creating a completely plant-friendly dessert that doesn't compromise on decadence.

Ways to Serve Chocolate Raspberry Cupcakes

• Berry Elegant Dessert Platter: Create a stunning display by arranging cupcakes on a rustic wooden board with scattered fresh raspberries and chocolate shards for a gourmet presentation.
• Romantic Date Night Treat: Pair these cupcakes with a chilled glass of sparkling rosé or red wine to elevate the dessert experience and add a touch of sophistication.
• Afternoon Tea Centerpiece: Serve alongside delicate tea sandwiches and a pot of Earl Grey for a luxurious mid-afternoon indulgence that will impress guests with its rich flavors and beautiful appearance.
• Picnic Perfect Dessert: Pack these cupcakes in individual clear boxes with a small ice pack to keep them fresh, making them an ideal portable treat for outdoor gatherings or special celebrations.

Chocolate Raspberry Cupcakes Storage and Planning

• Smart Refrigeration Strategy: Store cupcakes in an airtight container inside the refrigerator for up to 4 days. Keep them away from strong-smelling foods to maintain their delicate raspberry and chocolate flavors.
• Freezing Magic: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe container. They'll stay fresh for 2-3 months. Thaw at room temperature for 1-2 hours before serving.
• Filling Freshness Tip: Keep raspberry filling separately in a sealed container in the refrigerator. Use within 5 days for maximum flavor and quality. Stir gently before using to restore consistency.
• Room Temperature Wisdom: If serving within 24 hours, store cupcakes in a cool, dry place covered with a loose paper towel. This prevents condensation and maintains the perfect texture of your buttercream and ganache.

Luscious Chocolate Raspberry Cupcakes Recipe

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4.9 from 31 reviews

• Total Time: 50 minutes
• Yield: 13 1x

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Description

Indulgent chocolate raspberry cupcakes blend rich cocoa with tangy fruit notes for an irresistible dessert. Delicate chocolate crumb and fresh raspberry garnish make these treats perfect for special occasions and chocolate enthusiasts.

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Ingredients

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• 1 cup (240 ml) all-purpose flour
• ½ cup (50 g) unsweetened cocoa powder
• 1 large egg
• ⅓ cup (80 ml) vegetable oil
• ½ cup (120 ml) buttermilk
• ½ cup (120 ml) hot water or coffee
• ½ cup (100 g) brown sugar, packed
• ½ cup (100 g) granulated sugar
• 2 tbsps (30 g) granulated sugar
• 1 cup (150 g) fresh or frozen raspberries
• ¾ tsp baking soda
• ¼ tsp salt
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp water

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Instructions

1. Preparation: Preheat the oven to 350F (175C) and line a muffin tin with cupcake liners, ensuring even spacing.
2. Dry Ingredients: Whisk flour, cocoa powder, baking soda, and salt in a medium bowl until thoroughly combined.
3. Wet Mixture: In a large mixing bowl, blend sugar, brown sugar, oil, egg, and vanilla until smooth. Incorporate buttermilk to enhance moisture, then gently fold in dry ingredients. Add hot water or coffee to deepen chocolate flavor and create a tender crumb.
4. Baking Process: Carefully fill cupcake liners two-thirds full with batter. Bake for 18-22 minutes, checking doneness with a toothpick. Remove from oven and cool completely.
5. Raspberry Filling: Simmer raspberries, sugar, cornstarch, and water in a saucepan until transformed into a thick compote. Strain if desired, then cool to room temperature.
6. Chocolate Ganache: Heat heavy cream until steaming. Pour over chocolate chips, rest for two minutes, then stir until glossy and smooth.
7. Raspberry Buttercream: Whip softened butter until creamy. Gradually add powdered sugar and raspberry puree, beating until light and fluffy.
8. Assembly: Carve a small cavity in each cupcake’s center. Fill with raspberry compote. Top with either ganache drizzle or piped raspberry buttercream.
9. Finishing Touch: Garnish with fresh raspberries, chocolate shavings, or a light dusting of powdered sugar. Serve and enjoy these luxurious cupcakes.

Notes

• Manage Moisture Perfectly: Avoid overmixing batter to prevent dense, tough cupcakes; mix just until ingredients combine for a tender, light crumb.
• Control Chocolate Intensity: Use high-quality cocoa powder and consider adding a shot of hot espresso to enhance the deep, rich chocolate flavor without overwhelming sweetness.
• Prevent Filling Overflow: Create a precise core in cupcakes using a small knife or cupcake corer, ensuring even raspberry filling distribution without leaking or messy edges.
• Optimize Buttercream Texture: Ensure butter is room temperature but not too soft; cream gradually and whip extensively to create a fluffy, light raspberry buttercream that pipes beautifully and holds its shape.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 210
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 25 mg