Chocolate Raspberry Cupcakes
These chocolate raspberry cupcakes have the perfect balance of tart and sweet. They’re tender, moist, and absolutely delicious!
Making These Chocolate Raspberry Cupcakes Together
Let’s walk through each step of this cupcake recipe to make sure it turns out as amazing as possible!
I’ve also shared a video tutorial on how to make them below.
Step 1: Make the Chocolate Cupcake Batter
I recommend making the cupcakes first so that they have time to cool before being filled and frosted.
Preheat the oven to 350°F/175°C and line a muffin pan with 12 cupcake liners.
Add the warm water, melted chocolate, and cocoa powder and stir until smooth.
Next, mix in the eggs, oil, vinegar, and vanilla until the batter is smooth. The batter will be thin!
Then whisk in the dry ingredients and stir until just combined.
Scrape the sides and bottom of the bowl with a rubber spatula as needed.
Step 2: Bake the Chocolate Cupcakes
Fill cupcake liners 3/4 full and bake them for 18-20 minutes, or until a toothpick comes out with a few moist crumbs. Remove the pan from the oven.
Let the cupcakes cool in the pan for 10 minutes, then remove them and place them on a wire rack to finish cooling.
If you’re in a rush, place the entire pan in the freezer for 30 minutes to accelerate the cooling process.
Step 3: Make the Raspberry Buttercream
While the cupcakes bake and cool, make the raspberry butter frosting.
If the frosting seems too thick, add an extra Tbsp of heavy cream. If it seems too thin, add another 1/4 cup of powdered sugar.
Or if you’re unsure what consistency the frosting should be, check out my frosting consistency guide.
Once the frosting is made, stir it by hand with a rubber spatula to get it SUPER smooth.
Scoop the frosting into a piping bag fitted with a large round piping tip and seal the top of the bag with a rubber band or clip. Set aside.
Step 4: Make the Chocolate Ganache
Then it’s time to make the chocolate ganache!
Place the semi-sweet chocolate chips in a heatproof bowl and set aside. Heat the heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until it’s steaming and just starting to bubble.
If you don’t have a microwave or prefer to use the stovetop, heat the cream over medium heat in a pan until it begins to simmer. Remove from heat.
Gently pour the heavy cream over the chocolate. Make sure the chocolate is fully covered by the cream. Let the mixture sit for 1-2 minutes.
Stir the mixture together until the cream and chocolate are combined and the mixture is smooth. Set aside to cool for about 10 minutes, until the mixture is just slightly warm to the touch.
If you make this in advance, it can be refrigerated for up to a month. Heat it in the microwave in 5-10 second intervals, stirring between until it reaches a more fluid consistency.
Step 5: Fill and Frost the Cupcakes
If you want to fill the cupcakes, remove the center of the cupcakes using the wide end of a frosting tip or a small knife and fill the center of each cupcake with your favorite raspberry jam.
Then pipe on a swirl of raspberry buttercream and chill the frosted cupcakes in the freezer for about 5 minutes.
This helps prevent the buttercream from melting as we drizzle the cupcakes with warm chocolate ganache.
Step 6: Decorate the Chocolate Raspberry Cupcakes
Remove the cupcakes from the fridge or freezer and drizzle with warm chocolate ganache.
You can either drizzle the ganache with a spoon or place the ganache in a plastic bottle to drizzle it over the frosting. If the ganache seems too thick, heat it up in 5-second intervals. If it seems too thin, let it cool a bit more, then try drizzling it again.
Garnish each cupcake with a fresh raspberry and chocolate shavings, then enjoy!
If you don’t have any frosting bags and tips, you can also use a freezer Ziplock bag and trim the corner to have a 2 cm opening.
No matter how you decorate them, they’re going to be delicious!
Substitutions and Swaps – Moist Chocolate Cupcakes
Now that we’ve covered how to make these cupcakes, let’s talk about the ingredients!
This recipe uses quite a few ingredients, and I know you might not have them all on hand.
Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that you can make.
- Chocolate Chips – You can use milk, dark, or semi-sweet chocolate to make these chocolate cupcakes. Just be sure it’s a good quality chocolate so it will melt down smoothly.
- All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend if needed.
- Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of these cupcakes.
- Vegetable Oil – You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
- Large Eggs – If you have an egg allergy, try using 2 flaxseed eggs or a vegan egg replacer like this one made by Bob’s Red Mill.
- Vinegar – This recipe needs a bit of vinegar because it uses baking soda as a leavening agent. The vinegar activates the baking soda and helps the cupcakes rise. You can use white or apple cider vinegar.
Substitutions and Swaps – Raspberry Buttercream Frosting
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place.
- Raspberry Jam or Jelly – I love to use my mom’s freezer jam, but any raspberry jam or jelly will work.
- Heavy Cream – Whipping cream, coconut cream, or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
- Vanilla Extract – Other extracts can also be used in place of the vanilla extract if needed.
Chocolate Raspberry Cupcake Troubleshooting & FAQs
While I’d love to think everyone’s cupcakes will turn out perfectly every time, I know that sometimes things don’t go to plan. Below are some tips and advice to help!
Why Didn’t My Cupcakes Rise? Why Are My Cupcakes Dense?
This can be caused by a few things. The most common is that either the ingredients weren’t all at room temperature, you over-mixed the batter after adding the flour, or your leavening agents are expired.
Using cold ingredients has a huge negative impact on how much baked goods rise. Make sure to set out cold ingredients ahead of time to let them come to room temperature.
Over-mixed batter can also create dense, chewy baked goods. Make sure that you mix the batter until it’s just combined once you’ve added the flour.
Expired baking soda is a sneaky one. Check the dates on your baking soda box. It can start to lose its leavening power after it’s been open for 6 months.
A quick and easy way to check your baking soda is to mix it with an acidic liquid like vinegar or lemon juice. It should bubble. If it doesn’t, it’s time to get some new baking soda.
Why Did My Cupcakes Sink in the Middle? Why Did They Overflow on the Sides?
This can happen when the cupcakes are under-baked, overfilled, or if your oven runs cool.
One batch of batter should be the perfect amount to make 12 cupcakes, but it needs to be evenly distributed between the liners. If they’re overfilled, they can overflow on the sides of the liners and/or sink in the middle.
Some cupcake pans and liners vary a bit in size, and this can also impact how the cupcakes bake up.
Another factor could be that your oven isn’t properly calibrated. I highly recommend getting an oven thermometer to make sure it’s baking at the right temperature.
Can I Make These Chocolate Raspberry Cupcakes in Advance?
Yes, you can make these cupcakes in advance! Frosted cupcakes can sit at room temperature for a day or be stored in the fridge for up to 5 days in an airtight container.
They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to fill and frost them until they’re thawed.
You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month in an airtight container.
Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.
You can also store this buttercream in a piping bag in the fridge. I find buttercream keeps its consistency well in piping bags and doesn’t require any mixing after it’s thawed.
Tips for Making the Best Chocolate Raspberry Cupcakes
- Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
- Properly measure the flour (spoon into the cup measure, then level) or use a kitchen scale to measure the dry ingredients.
- Mix the cupcake batter until the ingredients are just incorporated. This will ensure the cupcakes are tender and fluffy.
- Use a large cookie scoop to easily fill the cupcake liners. It also makes sure the cupcakes end up being the same height.
- Seal off the top of the piping bag with a rubber band to prevent any frosting from coming out of the top of the bag and make the piping bag easier to use.
- Chill the frosted cupcakes in the fridge or freezer before drizzling on the warm chocolate ganache. This will prevent the frosting from melting.
Let Me Know What You Think!
If you make these chocolate raspberry cupcakes, I’d love to hear what you think of them! Please leave a comment and rating below.
Don’t forget to tag me @chelsweets and #chelsweets so that I can see your delicious creations on social media.
Chocolate Raspberry Cupcakes
Equipment
Ingredients
Chocolate Cupcakes
- 3/4 cup water, warm 180g
- 1/3 cup milk or dark chocolate chips, melted 60g
- 1/3 cup unsweetened or dark cocoa powder 30g
- 2 large eggs, room temperature 112g
- 1/3 cup vegetable or canola oil 75g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 tsp white vinegar 4g
- 3/4 cup all-purpose flour 100g
- 3/4 cup granulated sugar 150g
- 1/2 tsp baking soda 3g
- 1/2 tsp fine salt 2g
Raspberry Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, room temperature 226g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/4 tsp fine salt 1g
- 3 1/2 cups powdered sugar 454g or 1 lb. box
- 1 Tbsp heavy whipping cream, room temperature 15g
- 1/4 cup raspberry jam or raspberry preserves 75g
Chocolate Ganache Topping
- 1/2 cup semi-sweet or dark chocolate 85g
- 1/3 cup heavy whipping cream, room temperature 80g
Cupcake Filling
- 1 cup raspberry jam 320g
Instructions
Chocolate Cupcake Recipe
- Preheat the oven to 350°F/175°C. Line a muffin pan with 12 cupcake liners and set aside.
- Pour 3/4 cup of warm water, 1/3 cup of melted chocolate chips, and 1/3 cup of cocoa powder into a large bowl. Whisk together until the ingredients are fully combined.
- Whisk 2 large eggs, 1/3 cup vegetable oil, 1 tsp vanilla extract, and 1 tsp vinegar into the cocoa mixture.
- Add 3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda, and 1/2 tsp salt into the chocolate mixture and whisk until just combined. The batter will be thin, but that’s how it’s supposed to be.
- Fill the cupcake liners 3/4 full and bake for about 18-20 minutes, or until a toothpick comes out with a few moist crumbs. Remove the pan from the oven.
- Let the cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling. If you're in a rush, place the whole pan in the freezer for 30 minutes to accelerate the cooling process.
Raspberry Buttercream
- While the cupcakes bake and cool, make the raspberry buttercream. In a large bowl or the bowl of a stand mixer, beat 1 cup of room-temperature butter on a medium speed for 30 seconds with a hand mixer or paddle attachment until smooth.
- Mix in 1 tsp vanilla extract and 1/4 tsp salt on a low speed.
- Slowly mix in 3 1/2 cups of powdered sugar, 1/4 cup of raspberry jam, and 1 Tbsp of heavy cream on a low speed. Mix on low until the ingredients are fully incorporated. Scrape around the sides and bottom of the bowl with a rubber spatula as needed. If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar.
- Stir by hand with a rubber spatula for a couple of minutes to make the frosting SUPER smooth. Then scoop the frosting into a piping bag fitted with a large round piping tip, then seal the top of the bag with a rubber band or clip. Set aside.
Chocolate Ganache Drip
- Place 1/2 cup semi-sweet chocolate chips in a heatproof bowl and set aside.
- Heat 1/3 cup heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until it's steaming and just starting to bubble. If you don’t have a microwave or prefer to use the stovetop, heat the cream over medium heat in a pan until it begins to simmer. Remove from heat.
- Gently pour the heavy cream over the chocolate. Make sure the chocolate is fully covered by the cream. Let the mixture sit for 1-2 minutes. Stir the mixture together until the cream and chocolate are combined and the mixture is smooth.
- Set aside to cool for about 10 minutes, until the mixture is just slightly warm to the touch. If you make this in advance, it can be refrigerated for up to a month. Heat it in the microwave in 5-10 second intervals, stirring between until it reaches a more fluid consistency.
Decorating These Chocolate Raspberry Cupcakes
- Use the wide opening of a large frosting tip or a small knife to remove the center from each cooled cupcake. Fill each cupcake with a rounded Tbsp of your favorite raspberry jam.
- Pipe a dollop of raspberry buttercream on top of each cupcake. Chill the cupcakes in the fridge for 15 minutes or the freezer for 5 minutes to help the frosting firm up.
- Remove the cupcakes from the fridge or freezer and drizzle with warm chocolate ganache. You can either drizzle the ganache with a spoon or place the ganache in a plastic bottle to drizzle it over the frosting. If the ganache seems too thick, heat it up in 5-second intervals. If it seems too thin, let it cool a bit more, then try drizzling it again.
- Garnish each cupcake with a fresh raspberry and chocolate shavings, then enjoy!
Video
Notes
Making Mini Cupcakes
If you want to make mini chocolate raspberry cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 12-15 minutes at 350°F/175°C.Tips for Making the Best Chocolate Raspberry Cupcakes
- Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
- Once you add the flour, mix the cupcake batter just until the ingredients are incorporated. This will ensure the cupcakes bake up tender and fluffy.
- Use a large cookie scoop to fill your cupcake liners easily. It also makes sure the cupcakes end up being the same height.
- Seal off the top of your piping bag with a rubber band to prevent any frosting from seeping out of the top of the bag and make the piping bag easier to use.
Chocolate Raspberry Cupcake Variations
To make gluten-free chocolate raspberry cupcakes, swap in your favorite gluten-free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for the best results.Making These Chocolate Raspberry Cupcakes in Advance & Storage Tips
You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature for a day or be stored in the fridge for up to 5 days in an airtight container. They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to fill and frost them until they’re thawed. You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month. Be sure to stir the frosting well once it thaws to make the consistency nice and smooth again. You can also store buttercream in a piping bag in the fridge. I find buttercream keeps its consistency well in piping bags and doesn’t require any mixing after it’s thawed.Nutrition
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Please do coconut cupcakes next!!
Adding it to my list!!
The directions mention the chocolate espresso mixture, however I do not see any espresso powder in the recipe. Do you know how much I should add?
Hi Ashtyn,
Apologies for the confusion! I sometimes include a tiny bit of espresso powder in my chocolate cupcake recipes, but I find these taste best without it. I’ve updated the instructions to make this more clear. Thank you for letting me know, happy baking!
Just made these for the Super Bowl and they were a huge hit! Made a small batch of homemade jam for the filling/frosting: https://www.thekitchn.com/how-to-make-a-single-jar-of-fruit-jam-247431 – Thanks for the amazing recipe!
Hi Sean,
YAY!! So happy to hear that, thank you for sharing 🙂
this is a great recipe! i used it as a base to make tres leches cupcakes and
they turned out amazing! (in case anyone wants to do the same, it’s 1/2 can evaporated milk, 1/2 can sweetened condensed milk, 2 cups milk, 1 cup raspberry jam — heat the 2 cups milk, mix in the jam, separate the curdled milk from the raspberry milk using a sieve, let cool and then whisk the raspberry milk with the other ingredients, poke holes in the tops of the cooled cupcakes about 3/4ths of the way through the cupcakes with a chopstick, brush the mixture over the cupcakes with a pastry brush while filling the holes with the tres leches mixture, let sit in the fridge for at least 12 hours)
Hi Emily,
That sounds absolutely incredible!! Thank you for sharing 🙂
I made these without the ganache for my husband’s birthday and he loved them. I thought the cupcake itself was one of the best chocolate cupcakes I’ve had. It came out so well. First time I’ve baked from scratch in years and I really like how they turned out.
Hi Samantha,
That makes me so happy to hear—what a sweet way to celebrate your husband’s birthday! I’m so glad the cupcakes turned out so well!
And wow, one of the best chocolate cupcakes you’ve had?! That means the world. Thank you for sharing your experience—it seriously made my day!
hi I just made this recipe for my friends birthday and they loved them (everybody how tried them loved them) but i just wanted some advice on using the same recipe just as a cake instead of cupcakes whether there is something is should do differently?
(ps best chocolate cupcake i’ve ever had and i done like chocolate cakes)??
Hi Morgan,
Ahh I’m so glad everyone loved them—and that you did too, even not being a chocolate cake fan!! That means a lot ???
You can absolutely use this recipe to make a cake instead of cupcakes! Here are a few quick tips:
One batch of batter should work well in one 8-inch round pan. Just make sure to grease and line the bottoms with parchment paper. If you want to make 2 layers, I’d recommend making a double batch
The cake layer(s) will need more time than cupcakes—start checking around the 25-30 minute mark, but it can vary depending on your oven and the type of pan you use. Check the center with a toothpick and when it comes out with a few moist crumbs, it’s ready 🙂
Let me know if you try it—I bet it’ll be just as much of a hit in cake form!
The cupcake itself with the filling is absolutely delicious! However, I find the icing to be too sweet. It’s overpowering without really supporting the flavours, or adding anything other than sweetness. Without it, or only a very small amount, it’s really good!
Hi Catherine,
I’m so glad you loved the cupcake and filling combo!! And totally fair feedback on the frosting, American buttercream can definitely be on the sweet side, especially if you prefer more balanced flavors. If you give it another go, you might like it with a chocolate Swiss meringue buttercream or even my chocolate whipped cream cheese frosting! Both are lighter and let the other flavors shine a bit more. Thanks so much for sharing your thoughts, and happy baking!
I made these for my daughter’s 10th birthday and she loved them! Huge success! This year for her 12th, she’s requesting the same flavor combination but in cake form. Can you point me in the right direction to what you would do? Thanks!
Hi Adrianne,
So happy to hear that you love this recipe! I don’t have a cake version of this cupcake recipe sadly, but what you can do is use my moist chocolate cake recipe (here’s the link: https://chelsweets.com/the-best-chocolate-cake-recipe/) to make the cake layers (texture and flavor are super similar to this cupcake recipe), and then doubling the frosting recipe (and ganache if you want to add that too). Hope that helps, happy baking!