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Chocolate raspberry cupcakes with fresh raspberries and ganache

Chocolate Raspberry Cupcakes: The Ultimate Moist & Decadent Dessert Guide

Chocolate raspberry cupcakes are a luxurious treat that combine moist, rich chocolate cake with the bright tang of raspberries. Topped with silky ganache or raspberry buttercream, these cupcakes are perfect for any occasion—from casual bakes to elegant celebrations.

  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder (high-quality)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 1/2 cup buttermilk or sour cream
  • 1/2 cup hot coffee or water
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips or chopped chocolate (optional)
  • 3/4 cup fresh or frozen raspberries (drained if frozen)
  • Raspberry jam or preserves (for filling)

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, oil, melted butter, buttermilk, hot coffee, and vanilla.
  4. Gradually add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
  5. Fold in chocolate chips and raspberries gently.
  6. Fill cupcake liners 2/3 full and bake for 18–22 minutes or until a toothpick comes out with a few crumbs.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Core each cupcake and fill with about 1 teaspoon of raspberry jam or preserves.
  9. Top with chocolate ganache or raspberry buttercream and garnish with fresh raspberries or chocolate shavings.

Notes

You can substitute buttermilk with sour cream or yogurt. For a vegan version, use flax eggs and non-dairy milk and butter. Store cupcakes in an airtight container for up to 3 days, or freeze unfrosted for longer storage. Add a splash of raspberry liqueur to the ganache for an adult twist.

  • Author: Fati
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 290
  • Sugar: 22g
  • Sodium: 190mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

Keywords: chocolate raspberry cupcakes, filled cupcakes, chocolate ganache, raspberry buttercream, cupcake recipe