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Raspberry chocolate cupcakes on a table.

Raspberry Chocolate Cupcakes

The raspberry buttercream frosting adds a fruity touch to these rich and chocolaty moist cakes.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Servings:30 cupcakes

Ingredients

For the cupcakes:

  • ½ cup semisweet chocolate chips
  • 1 cup all-purpose flour
  • 1 ½ cups cake flour
  • 1 ½ cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • ¾ cup unsalted butter softened
  • 1 cup sour cream
  • 1 ½ cups milk
  • 1 tablespoon vanilla extract

For the frosting:

  • 1 ½ sticks unsalted butter softened
  • 4 ounces cream cheese softened
  • 5 cups confectioners’ sugar
  • 4 ounces raspberries thawed and drained
  • 1 teaspoon vanilla extract

Instructions

To make the cupcakes:

  • Preheat the oven to 350°F and line muffin tins with paper liners.
  • In a microwave-safe bowl, melt the chocolate chips in the microwave at 20-second intervals, stirring in-between until completely melted, and then set it aside.
  • In a medium bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt, and then set it aside.
  • In a large bowl, beat the eggs and sugar together for about 5 minutes until the mixture is thick and pale. Add in the butter and mix until well combined. Then add in the melted chocolate, sour cream, and vanilla, and beat until well incorporated.
  • Now add the flour mixture and milk in alternating increments, beating after each addition, until the batter is smooth. Transfer the batter into the lined muffin tins, filling each cavity ⅔ of the way full.
  • Bake for 20 minutes or until a toothpick inserted in the middle comes out clean, and then remove from the oven and let cool completely.

To make the frosting:

  • In a large bowl, beat the butter and cream cheese together until fluffy, and then slowly add 1 cup of confectioners’ sugar while beating until smooth. Add half the raspberries and mix until well combined.
  • Now add the remaining confectioners’ sugar in ½ cup increments, beating after each addition, until well incorporated.
  • Add the remaining raspberries and vanilla and continue to beat until the frosting is light and fluffy. If needed, add additional confectioners’ sugar to get the right consistency.
  • Chill the frosting in the refrigerator for 30 minutes prior to frosting, and then pipe onto the cooled cupcakes. Serve and enjoy!

Notes

  • If you’re out of cake flour, you can make your own cake flour! Put 3 tablespoons of cornstarch in a measuring cup and enough all-purpose flour to get 1½ cups of flour in total. Whisk and then use.
  • Store the frosted cupcakes at room temperature for up to 3 days and then in the refrigerator for a further day or so.
  • Decorate them with white or silver pearl sugar sprinkles if you'd like or even a sprig of fresh mint.
  • Bring the butter and cream cheese up to room temperature before starting the recipe so they are easier to blend with the other ingredients.

Nutrition

Calories: 231kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 165mg | Potassium: 155mg | Fiber: 2g | Sugar: 12g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg