Introduction

These Chocolate Raspberry Cupcakes combine rich, moist chocolate with a bright, tangy raspberry frosting. Perfect for any occasion, they offer a delightful balance of flavors sure to impress your friends and family.

A close-up view of a chocolate cupcake with a dark brown, moist-looking base that shows a slightly rough and spongy texture. On top, there is a thick swirl of light pink frosting with visible tiny red specks, giving it a creamy and smooth appearance, piped in multiple layers with gentle ridges and folds. Next to the cupcake lies a single bright red raspberry with a bumpy texture. The entire scene is set on a white marbled surface, with a bright and clean background that highlights the cupcake’s rich colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1⅓ cup all-purpose flour (166 grams)
⅓ cup cocoa powder (28 grams)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar (200 grams)
1/3 cup vegetable oil (80 ml) (canola oil works too)
1 large egg
2 teaspoon vanilla extract
3/4 cup buttermilk (180 ml)
1/4 cup hot coffee (60 ml) (or boiling water)
1 1/2 cups raspberries (about 170 grams) (fresh, frozen will weigh more depending on ice crystals)
1 cup unsalted butter (226 grams)
3-4 cups powdered sugar (330-440 grams)
1/4 teaspoon salt
1-2 tablespoons whipping cream (15-30 ml) (as needed)

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a 12-cavity muffin tin with paper liners.
Step 2: Sift the flour, cocoa powder, baking soda, and salt into a large bowl. Whisk them together, then add the sugar and whisk again.
Step 3: In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and buttermilk. Then whisk in the hot coffee or boiling water.
Step 4: Pour the wet ingredients into the dry ingredients and whisk until no streaks or lumps remain, scraping the bowl as needed.
Step 5: Fill each muffin liner about two-thirds full with batter, aiming for 12 cupcakes total. Avoid overfilling to prevent sinking centers.
Step 6: Bake in the oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back.
Step 7: Let the cupcakes cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely.
Step 8: To make the frosting, pulse raspberries in a food processor until smooth, then sift the puree through a fine metal sieve to remove seeds.
Step 9: Heat the seedless raspberry puree over low-medium heat, simmering and stirring frequently until it thickens to a jam-like consistency and deep red color. Let cool completely.
Step 10: Beat the butter in a large bowl until smooth. Gradually add 2 cups of powdered sugar and beat until combined.
Step 11: Add 2 tablespoons of the cooled raspberry puree and salt to the butter mixture and beat well.
Step 12: Continue adding the remaining powdered sugar about half a cup at a time, alternating with tablespoon increments of puree or whipping cream until you reach your preferred sweetness and texture.
Step 13: Frost the cooled cupcakes using a knife or a piping bag fitted with your favorite tip.

Tips & Variations

Use fresh raspberries when possible for the best flavor, but frozen raspberries work well if thawed and drained to remove excess water.
Adjust the frosting thickness by adding more powdered sugar for stiffer frosting or more cream/puree for a softer consistency.
Substitute brewed espresso instead of hot coffee for a deeper, richer chocolate flavor.
For a dairy-free version, replace buttermilk with a plant-based milk mixed with a little vinegar, and use a vegan butter alternative for the frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days due to the fresh raspberry frosting. Allow them to come to room temperature before serving for best texture. You can freeze unfrosted cupcakes for up to 2 months and frost them after thawing.

How to Serve

This image shows several chocolate cupcakes arranged on a metal cooling rack over a white marbled surface. Each cupcake has a thick, dark brown base with visible texture from the cupcake liner, topped with a single swirl of smooth, pink frosting that has small specks of darker pink, showing some texture in the icing. In the foreground near the cupcakes, there are two fresh red raspberries adding a pop of color. The background is softly blurred, keeping the focus on the detailed cupcake closest to the camera. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes before using.

How do I prevent the cupcakes from sinking in the middle?

Be careful not to overfill the muffin liners—fill them about two-thirds full. Also, avoid opening the oven door during the first 15 minutes of baking.