Go Back
–+ servings
Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes That Will Steal Your Heart

Delicious Chocolate Raspberry Cupcakes that blend rich chocolate with fresh raspberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup Warm Water
  • 1 cup Milk or Dark Chocolate Chips (melted) Consider dairy-free chocolate for a vegan option.
  • 1/2 cup Unsweetened Cocoa Powder Use dark cocoa for a deeper hue.
  • 2 large Eggs (room temperature) Try flax eggs for a vegan alternative.
  • 1/3 cup Vegetable or Canola Oil Melted coconut oil can offer a tropical twist.
  • 1 teaspoon Vanilla Extract or Vanilla Bean Paste Vanilla paste gives a more intense flavor.
  • 1 tablespoon White Vinegar Lemon juice can work in a pinch.
  • 1 1/2 cups All-Purpose Flour Switch to a gluten-free flour blend for gluten-free cupcakes.
  • 1 cup Granulated Sugar Coconut sugar is a healthier substitute.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1/2 teaspoon Fine Salt Sea salt can add a gourmet touch.
Raspberry Buttercream
  • 1 cup Unsalted Butter (room temperature) Vegan butter is a dairy-free option.
  • 4 cups Powdered Sugar Sift for best results.
  • 1/4 cup Heavy Whipping Cream Coconut cream is a good non-dairy substitute.
  • 1/2 cup Raspberry Jam or Preserves Homemade jam delivers a fresher taste.
Ganache
  • 1 cup Semi-Sweet or Dark Chocolate Milk chocolate can adjust the sweetness.

Equipment

  • Oven
  • cupcake pan
  • mixing bowl
  • Mixer
  • Scoop
  • spatula

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, combine warm water, melted chocolate, and cocoa powder until smooth.
  3. Whisk in room temperature eggs, oil, vanilla extract, and vinegar.
  4. Gradually fold in flour, sugar, baking soda, and salt until just combined.
Baking Cupcakes
  1. Using a large cookie scoop, fill each cupcake liner about three-quarters full with batter.
  2. Bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs.
  3. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack.
Making Raspberry Buttercream
  1. In a mixer, beat room temperature butter until smooth and creamy.
  2. Slowly mix in vanilla extract and salt.
  3. Gradually add sifted powdered sugar alternately with heavy cream and raspberry jam until smooth.
Preparing Ganache
  1. Heat heavy cream in a small saucepan until steaming.
  2. Pour hot cream over chocolate in a bowl, let sit for 1-2 minutes, then stir until smooth.
Assembling Cupcakes
  1. Hollow out the center of each cupcake and fill it with raspberry jam.
  2. Pipe raspberry buttercream generously on top of each cupcake.
  3. Chill briefly, then drizzle ganache over them and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better texture. Chill frosted cupcakes before serving for best results.

Tried this recipe?

Let us know how it was!