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–+ servings
Chocolate Raspberry Cupcakes

Deliciously Moist Chocolate Raspberry Cupcakes Recipe

These Chocolate Raspberry Cupcakes are a delightful combination of moist chocolate and tangy raspberry, perfect for impressing guests.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a GF version.
  • 1/2 cup Dutch Process Cocoa Powder Regular cocoa can be used but may alter taste slightly.
  • 1 tsp Baking Powder Make sure they’re fresh!
  • 1 tsp Baking Soda Make sure they’re fresh!
  • 1/4 tsp Salt Enhances flavor balance perfectly.
  • 1 tsp Espresso Powder Optional, intensifies chocolate flavor.
  • 1/2 cup Unsalted Butter (softened) Replace with coconut oil for a dairy-free alternative.
  • 1 cup Granulated Sugar A sugar alternative can be used if preferred.
  • 2 large Eggs For vegans, replace with flax eggs.
  • 1 tsp Vanilla Extract For enhancing flavor seamlessly.
  • 1/2 cup Whole Milk Can be swapped with non-dairy milk or yogurt for a dairy-free cupcake.
  • 1/2 cup Sour Cream Greek yogurt works as a fantastic substitute.
For the Ganache Filling
  • 6 oz Semi-Sweet Chocolate Dark chocolate provides a deeper flavor alternative.
  • 1/2 cup Heavy Cream Use half-and-half or coconut cream for a lighter option.
  • 1/4 cup Raspberry Preserves Feel free to substitute with other fruit preserves.
For the Frosting
  • 1/2 cup Unsalted Butter (for frosting) Can use shortening for a non-dairy version.
  • 2 cups Powdered Sugar Adjust quantity based on your sweetness preference.
  • 1/2 cup Freeze-Dried Raspberries Fresh raspberries can work too, but expect a different texture.

Equipment

  • Oven
  • cupcake pan
  • Mixing bowls
  • whisk
  • Measuring cups
  • Electric Mixer
  • Cupcake corer or small knife

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Sift together flour, cocoa powder, baking powder, baking soda, salt, and optional espresso powder.
  3. Cream softened butter and sugar on medium speed until light and fluffy.
  4. Add eggs and vanilla extract to the mixture, mixing until combined.
  5. Mix in whole milk and sour cream until just combined.
  6. Gradually incorporate dry ingredients into the wet mixture.
  7. Fill the cupcake liners about ¾ full and bake for 17-20 minutes.
  8. Prepare raspberry ganache by heating cream and mixing with chopped chocolate, then stir in preserves.
  9. Beat softened butter for frosting and gradually add powdered sugar, then mix in raspberries and preserves.
  10. Fill cooled cupcakes with ganache and frost with raspberry buttercream.
  11. Optional: garnish with fresh raspberries before serving.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing and texture. Store leftovers in an airtight container.

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