Chocolate Raspberry Cupcakes: A Bakery-Quality Treat You Can Make at Home

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If you’re searching for the perfect cupcake that combines rich chocolate, tart raspberries, and velvety buttercream, look no further than these Chocolate Raspberry Cupcakes. This recipe delivers not only flavor, but texture, contrast, and elegance in every bite. Whether you’re baking for a special occasion, impressing guests, or treating yourself on a cozy evening, these cupcakes will rise to the occasion—literally and figuratively.

Why You’ll Love These Cupcakes

These cupcakes are not your average chocolate-raspberry bake. They feature a moist Dutch cocoa-based chocolate sponge, filled with a smooth raspberry chocolate ganache, and topped with vibrantly pink raspberry buttercream made from freeze-dried raspberries and preserves. Each element is carefully layered to create a multidimensional dessert that’s sweet, tart, creamy, and deeply chocolaty.

Even better? This recipe is completely achievable in a home kitchen without fancy tools or ingredients. With a few tried-and-true baking techniques, you’ll turn simple pantry staples into a show-stopping treat.

🧁 The Full Recipe

Ingredients

For the Chocolate Cupcakes

  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/4 cup + 1 tablespoon (25g) Dutch process cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp espresso powder (optional, but enhances chocolate flavor)
  • 1/4 cup (56g) softened, unsalted butter
  • 3/4 cup (150g) granulated white sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1/4 cup (61g) sour cream, at room temperature

For the Raspberry Chocolate Ganache

  • 4 oz (113g) semi-sweet chocolate, chopped
  • 1/4 cup + 2 tablespoons (90ml) heavy cream
  • 1/4 cup (85g) raspberry preserves

For the Raspberry Buttercream

  • 3/4 cup (168g) unsalted butter, softened
  • A pinch of salt
  • 1 1/2 cups (195g) powdered sugar
  • 1/2 cup (16g) freeze-dried raspberries, measured then ground
  • 1 tsp vanilla extract
  • 1/4 cup (85g) raspberry preserves

🥣 Instructions

Step 1: Prepare the Chocolate Cupcakes

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a medium bowl. This step ensures even distribution and removes lumps.
  3. In a large bowl or stand mixer, cream the butter and sugar on medium speed until light and fluffy (about 2–3 minutes).
  4. Add the egg and egg yolk, one at a time, mixing well after each addition. Then add vanilla extract.
  5. On low speed, alternate adding the milk and sour cream, just until incorporated. Avoid overmixing to keep the batter tender.
  6. Gradually fold in the dry ingredients using a spatula or mixer on low, until a smooth, thick batter forms.
  7. Fill each cupcake liner 3/4 full with the batter. Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Baking Tip: Room temperature ingredients are essential here—they emulsify better and lead to a smoother batter and a more uniform rise.

Step 2: Make the Raspberry Chocolate Ganache

  1. Heat the heavy cream in a small saucepan or microwave-safe bowl until steaming (not boiling).
  2. Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  3. Add the raspberry preserves and stir to combine. Let cool for 15 minutes, then transfer to a piping bag.

Tried and Tested: This ganache can be made up to 2 days in advance and refrigerated. Bring to room temperature before piping.

Step 3: Whip Up Raspberry Buttercream

  1. In a stand mixer or large bowl, beat butter and salt until smooth and fluffy, about 3 minutes on medium-high.
  2. Gradually add powdered sugar one cup at a time, beating on low at first, then increasing speed.
  3. Once incorporated, add ground freeze-dried raspberries, raspberry preserves, and vanilla extract. Beat until light, airy, and pink.

Color Note: The freeze-dried raspberries lend a natural, bright pink hue—no food coloring needed.

Step 4: Assemble Your Cupcakes

  1. Once cupcakes are fully cooled, use a cupcake corer or small knife to remove a small section from the center of each cupcake.
  2. Fill the hole with ganache, about a teaspoon or so per cupcake.
  3. Using a piping bag fitted with your favorite tip (a Wilton 1M or Ateco 828 works well), pipe raspberry buttercream on top.
  4. Finish with a fresh raspberry or a sprinkle of crushed freeze-dried raspberries as garnish.

💡 Pro Tips & Variations

  • Don’t skip the sour cream! It adds moisture and a slight tang that balances the sweet frosting.
  • Espresso powder deepens the chocolate flavor without adding coffee taste—try it once, and you’ll never go back.
  • Want a bit more chocolate? Drizzle extra ganache over the buttercream for a decadent presentation.
  • These cupcakes can be made gluten-free by swapping in a 1-to-1 GF flour blend.
  • For added elegance, top with a chocolate curl or gold leaf for party-worthy treats.

🧊 Storage Instructions

  • Room temperature: Cupcakes are best enjoyed fresh but can sit out for up to 1 day in a cool, dry place.
  • Refrigerator: Store in an airtight container for up to 4 days. Bring to room temperature before serving to soften the frosting.
  • Freezer: Cupcakes (unfilled and unfrosted) freeze beautifully for up to 2 months. Thaw and assemble as needed.

👩‍🍳 Why This Recipe Works

This cupcake recipe strikes a balance between structure and softness, with a tight crumb and just enough moisture. The chocolate ganache filling acts like a surprise bonus layer, while the buttercream frosting—enhanced with real fruit—is both naturally flavored and vibrantly colored.

Each component has been tested and perfected by home bakers and professionals alike. From birthdays to brunches, they’ve been a hit at potlucks, weddings, bake sales, and weeknight cravings alike.

Final Thoughts

If there’s ever been a cupcake worth baking from scratch, this is it. These Chocolate Raspberry Cupcakes are romantic, rich, and ridiculously satisfying. The tartness of raspberry cuts through the chocolate beautifully, offering contrast and depth in every bite. They’re as gorgeous to look at as they are delicious to eat.

So preheat that oven, tie on your apron, and treat yourself to a small batch of homemade magic.

📌 Quick Recipe Recap

Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Yields: 12 cupcakes

Print
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Chocolate Raspberry Cupcakes: A Bakery-Quality Treat You Can Make at Home

 

If you’re searching for the perfect cupcake that combines rich chocolate, tart raspberries, and velvety buttercream, look no further than these Chocolate Raspberry Cupcakes. This recipe delivers not only flavor, but texture, contrast, and elegance in every bite. Whether you’re baking for a special occasion, impressing guests, or treating yourself on a cozy evening, these cupcakes will rise to the occasion—literally and figuratively.

Ingredients

For the Chocolate Cupcakes

  • 1 cup (125g) all-purpose flour, spooned and leveled

  • 1/4 cup + 1 tablespoon (25g) Dutch process cocoa powder

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp espresso powder (optional, but enhances chocolate flavor)

  • 1/4 cup (56g) softened, unsalted butter

  • 3/4 cup (150g) granulated white sugar

  • 1 egg, at room temperature

  • 1 egg yolk, at room temperature

  • 1 tsp vanilla extract

  • 1/2 cup (120ml) whole milk, at room temperature

  • 1/4 cup (61g) sour cream, at room temperature

For the Raspberry Chocolate Ganache

  • 4 oz (113g) semi-sweet chocolate, chopped

  • 1/4 cup + 2 tablespoons (90ml) heavy cream

  • 1/4 cup (85g) raspberry preserves

For the Raspberry Buttercream

  • 3/4 cup (168g) unsalted butter, softened

  • A pinch of salt

  • 1 1/2 cups (195g) powdered sugar

  • 1/2 cup (16g) freeze-dried raspberries, measured then ground

  • 1 tsp vanilla extract

  • 1/4 cup (85g) raspberry preserves

Instructions

Step 1: Prepare the Chocolate Cupcakes

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.

  2. Sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a medium bowl. This step ensures even distribution and removes lumps.

  3. In a large bowl or stand mixer, cream the butter and sugar on medium speed until light and fluffy (about 2–3 minutes).

  4. Add the egg and egg yolk, one at a time, mixing well after each addition. Then add vanilla extract.

  5. On low speed, alternate adding the milk and sour cream, just until incorporated. Avoid overmixing to keep the batter tender.

  6. Gradually fold in the dry ingredients using a spatula or mixer on low, until a smooth, thick batter forms.

  7. Fill each cupcake liner 3/4 full with the batter. Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean.

  8. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Baking Tip: Room temperature ingredients are essential here—they emulsify better and lead to a smoother batter and a more uniform rise.

Step 2: Make the Raspberry Chocolate Ganache

  1. Heat the heavy cream in a small saucepan or microwave-safe bowl until steaming (not boiling).

  2. Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.

  3. Add the raspberry preserves and stir to combine. Let cool for 15 minutes, then transfer to a piping bag.

Tried and Tested: This ganache can be made up to 2 days in advance and refrigerated. Bring to room temperature before piping.

Step 3: Whip Up Raspberry Buttercream

  1. In a stand mixer or large bowl, beat butter and salt until smooth and fluffy, about 3 minutes on medium-high.

  2. Gradually add powdered sugar one cup at a time, beating on low at first, then increasing speed.

  3. Once incorporated, add ground freeze-dried raspberries, raspberry preserves, and vanilla extract. Beat until light, airy, and pink.

Color Note: The freeze-dried raspberries lend a natural, bright pink hue—no food coloring needed.

Step 4: Assemble Your Cupcakes

  1. Once cupcakes are fully cooled, use a cupcake corer or small knife to remove a small section from the center of each cupcake.

  2. Fill the hole with ganache, about a teaspoon or so per cupcake.

  3. Using a piping bag fitted with your favorite tip (a Wilton 1M or Ateco 828 works well), pipe raspberry buttercream on top.

  4. Finish with a fresh raspberry or a sprinkle of crushed freeze-dried raspberries as garnish.

Notes

 

Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Yields: 12 cupcakes

  • Author: niold.com

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