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–+ servings

Best Chocolate Raspberry Cupcakes

Sally Thompson
These Best Chocolate Raspberry Cupcakes combine a moist, rich chocolate base with a fluffy raspberry buttercream made from real freeze-dried raspberries. Ideal for special occasions or as a sweet treat, this easy recipe is packed with flavor and color. Whether you're looking for an elegant dessert, quick birthday idea, or a pretty treat for Valentine’s Day, these cupcakes are bakery-quality and perfect for any celebration. A top choice for chocolate lovers and raspberry fans alike, and one of the best dessert food ideas you can bake at home!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 310 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup hot water or brewed coffee
  • 1 cup freeze-dried raspberries
  • 1 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 12 fresh raspberries for garnish

Instructions
 

  • 1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set aside.
  • 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • 3. In a separate bowl, beat the eggs, buttermilk, oil, and vanilla extract until smooth. Mix into the dry ingredients.
  • 4. Carefully stir in the hot water or coffee. Batter will be thin.
  • 5. Divide the batter evenly among the liners, filling each about 2/3 full.
  • 6. Bake for 18–22 minutes. Cool completely on a wire rack before frosting.
  • 7. Blend freeze-dried raspberries into a powder using a food processor.
  • 8. In a stand mixer, beat butter until fluffy. Add powdered sugar and raspberry powder gradually, mixing until creamy.
  • 9. If needed, adjust consistency with a splash of milk.
  • 10. Pipe the raspberry frosting onto cooled cupcakes and top with fresh raspberries.

Notes

Make sure cupcakes are fully cooled before frosting to prevent melting.
For best results, sift the raspberry powder to remove seeds.
Use room-temperature ingredients for smoother batter and frosting.

Nutrition

Serving: 1cupcakeCalories: 310kcalCarbohydrates: 40gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 45mgSodium: 180mgFiber: 2gSugar: 30g
Keyword birthday ideas, chocolate raspberry cupcakes, easy cupcake recipe, quick baking, Valentine’s dessert
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