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Raspberry Chocolate Cupcakes

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Prep Time: 15 mins    Cook Time: 20 mins

5 from 3 votes

You don’t have to choose between fruit and chocolate cupcakes when you can have both. These raspberry chocolate cupcakes offer the best of both worlds!

Raspberry chocolate cupcakes on a table.
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These moist cupcakes are enriched with chocolate and sour cream. They are frosted with vanilla-spiked raspberry buttercream frosting. Can you imagine anything more delicious to enjoy with a cup of coffee or impress last-minute guests?

They are elegant just as they are, but choose some pretty cupcake liners and you can elevate their charm to the next level. So if you’re looking for a cupcake recipe that is both simple and impressive, you can’t go wrong with these raspberry chocolate cupcakes.

Cinnamon cupcakes and these absolutely delicious bacon maple cupcakes are two other favorites of mine that are always sure to impress guests!

Main Ingredients

The ingredients used to make raspberry chocolate cupcakes laid out on a table.

There are two components to these mouthwatering raspberry cupcakes. First, you have the rich chocolate cupcakes themselves and then there will be raspberry buttercream on top. Here are some of the main ingredients you’re going to need:

  • Semisweet chocolate chips: For a rich chocolate flavor. Swap these for dark chocolate or even white chocolate for a different taste. The recipe also includes cocoa powder to fortify that chocolate taste.
  • Sour cream: For texture. The extra fat content you get from using sour cream instead of milk makes them richer and moister. The scientific reason behind this is fat shortens strands of gluten, resulting in tender cupcakes.
  • Raspberries: To add a fruity flavor. Thawed raspberries work perfectly in this recipe, but so would fresh, so if they’re in season you can use fresh ones if you want to.
  • Sugar: For sweetness. You will need white granulated sugar for these raspberry chocolate cupcakes and confectioners’ sugar (also called powdered sugar or icing sugar) for the buttercream frosting.
  • Vanilla extract: A contrasting flavor. Vanilla and berries are wonderful together, which is why adding a teaspoon of vanilla to the frosting gives such a tasty result. Don’t add any more than that in this recipe though or else you risk overpowering the delicate raspberry taste.

Instructions Overview

To make these raspberry chocolate cupcakes you first need to melt the chocolate chips. Combine the flour with cocoa powder, baking powder and soda, and salt.

Beat the eggs with the sugar in another bowl and then mix in the butter. Add the chocolate chips, sour cream, and vanilla and beat well. Mix in the milk and flour mixture bit by bit, then pour the batter into cupcake liners in a muffin tin.

While the cupcakes are baking, you can prepare the frosting. Beat the butter and cream cheese and then add in the confectioners’ sugar. Add half the raspberries as well as the vanilla. If it’s too thin you can add more confectioners’ sugar.

Let the frosting cool in the refrigerator for half an hour and let the moist chocolate cupcakes cool completely. Finally, you can go ahead and pipe the frosting onto the cupcakes. Yay!

Several chocolate cupcakes with raspberry frosting on a cake stand.

Common Questions

Why did my cupcakes come out dense?

This can happen if you measure the dry ingredients incorrectly and add too much. If there is insufficient liquid in the batter for the amount of flour, this will result in dry and/or dense cupcakes, which is the opposite of what you want!

Can I put cupcakes back in the oven?

If they aren’t cooked properly in the middle, you can’t re-bake them once they’ve cooled since the outside will come out dry. Instead, check that a toothpick inserted into the center comes out clean so you can be confident they’re done.

Does raspberry buttercream need to be refrigerated?

If you make it ahead, keep it refrigerated until needed. You can make the frosting up to 2 days ahead and just keep it refrigerated in an airtight container. This type of frosting also freezes well.

Placing a fresh raspberry on top of a chocolate cupcake.

Chopnotch Tips

  • 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.
An overhead shot of cupcakes frosted with pick frosting and topped with a fresh raspberry.

Raspberry chocolate cupcakes team the richness of chocolate cake with a creamy raspberry frosting for an impressive treat that everyone will love.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Raspberry Chocolate Cupcakes

The raspberry buttercream frosting adds a fruity touch to these rich and chocolaty moist cakes.
SCALE THIS RECIPE
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
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
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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!
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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 Facts

Calories: 231kcal (12%), Carbohydrates: 44g (15%), Protein: 4g (8%), Fat: 15g (23%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 52mg (17%), Sodium: 165mg (7%), Potassium: 155mg (4%), Fiber: 2g (8%), Sugar: 12g (13%), Vitamin A: 431IU (9%), Vitamin C: 1mg (1%), Calcium: 47mg (5%), Iron: 1mg (6%)
Print Recipe
course:
Dessert
cuisine:
American

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