These are the best chocolate raspberry cupcakes! They are moist dark chocolate cupcakes filled with raspberry chocolate ganache and topped with raspberry frosting.
These cupcakes are the perfect combination of chocolate and raspberry flavor, and are a great treat for Valentine's Day or any special occasion!
If you're looking for other cupcake recipes, check out my chocolate cupcakes, red velvet cupcakes, white chocolate cupcakes, salted caramel cupcakes, or butterbeer cupcakes!
Why You'll Love These Chocolate Raspberry Cupcakes
They're super moist and fluffy chocolate cupcakes.
They're filled with a chocolate raspberry filling.
They're topped with a sweet and tart raspberry buttercream frosting.
Ingredients for Raspberry Chocolate Cupcakes
- Flour- all purpose flour is used for the best crumb
- Sugar– granulated sugar is used in the cupcake batter and powdered sugar is used in the raspberry buttercream frosting
- Unsalted Butter – make sure it is softened
- Milk– I recommend using whole milk for the best cupcakes
- Sour Cream- helps to keep the cupcakes extra moist
- Dutch Process Cocoa Powder– gives the cupcakes the best, deep chocolate flavor
- Espresso Powder- helps to bring out the chocolate flavor in these cupcakes
- Vanilla Extract –adds a sweet note to the cupcakes
- Eggs– make sure they're room temperature
- Baking Soda & Powder– leavens the cupcakes to make them fluffy
- Salt– brings out all the flavors in these cupcakes
- Raspberry Preserves- used in the raspberry ganache and raspberry buttercream
- Semi-sweet Chocolate Bar- used to make the raspberry chocolate ganache
- Heavy cream- used to make the ganache super smooth and creamy
- Fresh Raspberries- used to decorate the cupcakes
Step by Step Instructions
(See recipe card below for measurements and baking time!)
STEP ONE: In a small bowl sift together the flour, Dutch process cocoa powder, baking powder, baking soda, salt and espresso powder. Then set aside the flour mixture.
STEP TWO: Cream the butter and sugar together in a large bowl with an electric mixer on high speed until fluffy,1-2 minutes. (You can also use the bowl of a stand mixer with a paddle attachment.)
STEP THREE: Then add in egg, egg yolk and vanilla and mix on medium speed until pale and fluffy, about 1 minute.
STEP FOUR: Next mix in the milk and sour cream.
STEP FIVE: Add the dry ingredients to the wet ingredients and combine.
STEP SIX: Line a cupcake pan with cupcake liners, fill each cup ¾ of the way full and bake! Let the cupcakes cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
STEP SEVEN: Add the chopped chocolate to a medium bowl. Heat the heavy cream over medium heat just until it is steaming. Pour the cream over the chocolate, let it sit for 2 minutes then stir until everything is melted together. Add in the raspberry jam and stir to combine. Let the ganache cool for 15 minutes until it has thickened, then transfer it to a piping bag.
STEP EIGHT: Add the softened butter and salt to a large bowl and beat on high speed until it is light in color and has doubled in size, about 5 minutes. Add in the powdered sugar and mix on low speed until combined. Add the freeze dried raspberries to a baggie and roll them with a rolling pin until they are crushed into a fine powder. Add the crushed freeze dried raspberries, raspberry preserves and vanilla to the frosting. Mix on low speed to combine, then medium-high speed until light and fluffy. Add the frosting to a piping bag fit with a decorative tip.
STEP NINE: When the cupcakes are cooled, remove a bit of each center using a cupcake corer. Fill each cupcake with raspberry chocolate ganache and top each with raspberry buttercream. Add a fresh raspberry on top of each cupcake, then serve!
FAQs
How do I store these cupcakes? Store leftovers in an airtight container for up to three days.
Can I use regular cocoa powder instead of Dutch process? Yes absolutely!
Do I have to use espresso powder in these cupcakes? No, it's optional but it does help these cupcakes to have a richer chocolate flavor.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour using a kitchen scale. 1 cup of flour equals 125 grams.
Make sure all your wet ingredients for the cupcakes are room temperature. This will yield the best cupcake texture. Cold wet ingredients can make the cupcakes "gummy" or not rise as well.
Use a cookie scoop to fill the cupcake liners with batter. This makes it easier and less messy!
When making the raspberry buttercream, make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, buttercream!
If you make these cupcakes please, please leave a star review. Also, tag me on Instagram @inbloombakery_ so I can see your creations! Follow me on Pinterest for other dessert ideas.
Other Recipes to Try:
📖 Recipe
Chocolate Raspberry Cupcakes
Ingredients
For the Chocolate Cupcakes
- 1 cup (125 g) all-purpose flour, spooned and leveled
- ¼ cup + 1 tablespoon (25 g) Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon espresso powder optional
- ¼ cup (56 g) softened, unsalted butter
- ¾ cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla
- ½ cup (120 ml) whole milk, at room temperature
- ¼ cup (61 g) sour cream, at room temperature
For the Raspberry Chocolate Ganache
- 4 oz (113 g) semi-sweet chocolate, chopped
- ¼ cup + 2 tablespoon (90 ml) heavy cream
- ¼ cup (85 g) raspberry preserves
For the Raspberry Buttercream
- ¾ cup (168 g) unsalted butter, softened
- pinch salt
- 1 ½ cups (195 g) powdered sugar
- ½ cup (16 g) freeze dried raspberries, measured then ground
- 1 teaspoon vanilla
- ¼ cup (85 g) raspberry preserves
Instructions
For the Chocolate Cupcakes
- Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
- In a small bowl sift together all purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt and espresso powder. Set aside.1 cup (125 g) all-purpose flour, spooned and leveled, ¼ cup + 1 tablespoon (25 g) Dutch process cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon espresso powder
- Add granulated sugar and softened butter to a large bowl. Cream together with an electric mixer on high speed for 1-2 minutes until fluffy. (You can also use a stand mixer fit with a paddle attachment.)¼ cup (56 g) softened, unsalted butter, ¾ cup (150 g) granulated white sugar
- Then add in the egg, egg yolk and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes.1 egg, at room temperature, 1 egg yolk, at room temperature, 1 teaspoon vanilla
- Next mix in the milk and sour cream on low speed.½ cup (120 ml) whole milk, at room temperature, ¼ cup (61 g) sour cream, at room temperature
- Add the dry ingredients to the wet ingredients and combine on low speed.
- Fill each cupcake liner ¾ of the way full with batter. Bake the cupcakes for 17-20 minutes, or until a toothpick/cake tester comes out clean from the centers.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
For the Raspberry Chocolate Ganache
- Heat the heavy cream over medium heat, just until steaming and about to boil.¼ cup + 2 tablespoon (90 ml) heavy cream
- Add the chopped semi-sweet chocolate to a medium sized bowl.4 oz (113 g) semi-sweet chocolate, chopped
- Pour the hot cream over the chocolate and let it sit for 2 minutes to melt the chocolate. Stir to combine.
- Add in the raspberry preserves and combine.¼ cup (85 g) raspberry preserves
- Let the ganache cool for 15 minutes, then transfer it to a piping bag.
For the Raspberry Buttercream
- Add the softened butter and salt to a large bowl. Beat the butter on high speed with an electric mixer until it is smooth, pale in color and fluffy, about 5 minutes.¾ cup (168 g) unsalted butter, softened, pinch salt
- Add in the powdered sugar and mix on low speed until combined.1 ½ cups (195 g) powdered sugar
- Add the freeze dried raspberries to a baggie and roll them with a rolling pin until they are crushed into a fine powder.½ cup (16 g) freeze dried raspberries, measured then ground
- Add the crushed freeze dried raspberries, raspberry preserves and vanilla to the frosting. Mix on low speed to combine, then medium-high speed until light and fluffy.¼ cup (85 g) raspberry preserves, 1 teaspoon vanilla
- Add the frosting to a piping bag fit with a decorative tip. (My favorite to use is my Wilton 1M tip.)
Assembling the Cupcakes
- Once the cupcakes are completely cooled remove a bit of the centers of each using a cupcake corer. Fill each with the raspberry chocolate ganache.
- Pipe a generous amount of raspberry buttercream on top of each cupcake. Add a fresh raspberry on top of each cupcake for decoration, then serve!
Hi! These sound delicious. i was wondering if you can freeze these? Thank you!
Hi Lynne, yes you can absolutely freeze them! I'd say they'd be good in the freezer for about two weeks!
Has anyone tried substituting strawberry for the raspberry? My mom is not a big raspberry fan but loves strawberry so I am wanting to make these for Mother’s Day. Any input would be great!
Hi Kayla! So sorry I didn’t see this sooner but for future reference, absolutely. You can substitute strawberry jam for the raspberry!
Could I change the butter in the frosting with cream cheese instead? I’m not a fan of buttercream frosting.
You could do half butter and half cream cheese. 6 tbsp (84 g) butter, 3 oz (85 g) cream cheese, but the frosting will definitely be softer. I think if you used only cream cheese it would be way too soft to pipe, but perhaps you could just spread it on top with an offset spatula if you really only wanted to use cream cheese.
I’ve made this recipe twice!
The second time I doubled it to make the raspberry version but I also made a mango version of the frosting! Easy to change the flavors around to your liking.
I got lots of compliments on the butter cream frosting and the surprise chocolate ganache on the inside.
Can I leave out the freeze dried raspberries in the buttercream?
Would I need to increase/decrease measures of other ingredients if so?
Thanks!
is it possible to change the heat and time to make it into a cake instead? (if so please give time please:)
Looking to make these soon! However, I do have a question: Would I be able to use fresh raspberries instead? Or would that interfere with texture and what not?
Yes, fresh raspberries would not work in the frosting, or the ganache.
Hii, Can I make a cake instead?
Hi Ginny, I have a question. What is the weight of the freeze dried raspberries once they are ground. I have freeze dried raspberry powder that I would like to use. Many thanks for your recipes, your chocolate cake is the best there is.
Hi Jayne! The weight would be the same, 16 g 🙂 And thank you! I'm so glad you like the chocolate cake!