This Chocolate Raspberry Cupcake recipe is for delicious chocolate cupcakes filled with homemade fresh raspberry puree and swirled with fluffy raspberry cream cheese frosting. It's the perfect recipe to make when raspberries are in season, for Valentine's Day, Christmas, or for a special someone's birthday!
If you're on the hunt for raspberry cupcake recipes, don't miss this recipe for Raspberry Pistachio Cupcakes!
Why This Raspberry Chocolate Cupcake Recipe Works
- Recipe name: Raspberry Chocolate Cupcakes
- Ready in: 2hrs 15 minutes
- Serves: 24 cupcakes
- Main ingredients: Cocoa, flour, eggs, sugar, oil, butter, raspberries, icing sugar, cream cheese
- Perfect for: Valentine's Day, Christmas lunch, birthday parties.
- Why I love it: The pink and brown colour combo of these cupcakes is so pretty, and they taste great too!
- Calories: 375kcal
SUMMARIZE & SAVE THIS CONTENT ON
If you love trying out different cupcake flavours, then you have to try this recipe for Chocolate Ganache Cupcakes, these Dulce de Leche Cupcakes, or this recipe for Banoffee Cupcakes.
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Key Ingredients
- Fresh raspberries - Raspberries are used in the filling and frosting of this cupcake recipe. If you can't find fresh raspberries, frozen will also work.
- Cocoa Powder - Choose an unsweetened quality cocoa powder for this recipe.
- Strong-brewed coffee - I make a cup of strong coffee using ground espresso beans and a French press, so do the same to ensure you have high-quality coffee to add to your cupcake batter. You can also brew espresso or use ground espresso powder mixed with hot water.
See the recipe card for full information on ingredients and quantities.
Variations
I think this recipe is perfect the way it is, but if you'd like to try other variations, have a look at this recipe for Vanilla Raspberry Cupcakes and this recipe for Raspberry Buttercream, which is made without cream cheese.
If you are short on time and would like to skip making your own raspberry purée, you can use raspberry jam in the frosting and for the cupcake filling if you'd prefer.
How to Make Chocolate Raspberry Cupcakes
Instructions for chocolate cupcakes
- Step 1: Preheat the oven to 180°C (350°F) and line 2x 12-hole cupcake pans with cupcake liners. Add the butter, oil, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy.
- Step 2: Add the eggs to the sugar and butter mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- Step 3: In a large bowl, sift together the flour, salt, and cocoa powder.
- Step 4: In a jug, mix the cooled coffee, sour cream, milk, and vanilla.
- Step 5: With the mixer's motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients. Using a rubber spatula, scrape down the sides of the bowl and mix the cupcake batter again. Ensuring that it is well-mixed and lump-free.
- Step 6: Using a jug or ice-cream scoop, pour the chocolate cupcake batter into the prepared cupcake liners and bake in a preheated oven for about 12 - 15 minutes or until a skewer inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in their tin for about 5 minutes before transferring them to a wire rack to cool completely.
Instructions for raspberry filling
- Step 1: In a small saucepan set over medium heat, add the fresh raspberries, sugar, and lemon juice. Allow the fruit to soften and the sugar to melt. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down if needed.
- Step 2: Once the sugar is melted and the purée has thickened, allow the mashed raspberry purée to cool to room temperature. Reserve ¼ cup of the purée for the frosting and add the remaining purée to a piping bag.
Instructions for raspberry frosting
- Step 1: Add the icing sugar and butter to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until the mixture resembles fine breadcrumbs.
- Step 2: Add the cubed cream cheese and beat at medium-high speed until the frosting is smooth. Scrape down the sides of the bowl and mix again for about 2 minutes.
- Step 3: Add ¼ cup of the cooled raspberry puree and beat again. Scrape down the sides of the bowl with a rubber spatula, then beat at medium-high speed for a further 3 minutes, or until the frosting is light and fluffy. The frosting is now ready to use on the cupcakes.
- Step 4: Use a cupcake or apple corer to remove the center of each cupcake, fill the center with the raspberry puree, and then pipe a swirl of frosting onto each cupcake. Decorate with fresh raspberries and chocolate shavings.
How to Make Lump-Free Raspberry Cream Cheese Frosting
It's happened to me countless times: lumpy cream cheese frosting that's too soft to pipe because I overwhipped it trying to get rid of the lumps! The only way to avoid this is to use room-temperature butter and cream cheese. The butter is what causes the lumps, so make sure it is softened and mixed into the icing sugar properly before adding the cream cheese.
Not just pretty but delicious too, I'll definitely make these again
- Julia
Storage
Cupcakes cool quickly and dry out just as quickly, so try to frost them the same day they are baked. If you don't have time for this, store the unfrosted cupcakes in an airtight container or cover the cupcake trays with plastic wrap until the next day.
For any leftover filled and frosted cupcakes, store them in an airtight container in the fridge for about 3 days. Choose to store these cupcakes in the fridge because of the fresh fruit on and inside the cupcakes.
Top Tips
- Use an oven thermometer to check the true temperature of your oven.
- Don't overfill the cupcake cases, as this can lead to misshapen cupcakes.
- Ensure the butter and cream cheese are at room temperature before making the frosting. If cream cheese frostings scare you, use this Raspberry Buttercream Frosting recipe instead.
- Ensure the cupcakes have cooled sufficiently before frosting.
- For the perfect cupcake, always use a kitchen scale to measure the ingredients.
Raspberry Chocolate Cupcakes FAQs
Check your oven's temperature and ensure you haven't overfilled the cupcake cases. Overfilling the cases can result in misshapen cupcakes. For more tips on how to bake cupcakes perfectly, take a look at this post: 9 Baking Tips for the Perfect Cupcakes.
Wait - having room-temperature butter is the most crucial step in a successful batter and frosting. Choose to wait until the butter has reached room temperature before making this recipe, or cube the butter and heat it gently in the microwave, being careful not to melt it.
I always recommend using a kitchen scale rather than cups when baking, this way you can ensure you've measured properly and that your baked goodies come out perfectly.
To freeze these delicious raspberry chocolate cupcakes, remove the fruit from the cupcakes, then place any leftover cupcakes in a freezer-safe, airtight container and freeze them for up to 3 months. Defrost properly before consuming them.
More Raspberry Baking Recipes
These chocolate and raspberry cupcakes are delicious. The moist chocolatey cupcakes pair so well with the tart raspberry flavour of the hidden cupcake centre and buttercream frosting! If you'd like to try out this recipe with other berries, use this Blackberry Compote recipe or this Strawberry Cake Filling recipe!
Happy Baking, With Love, Kitty
If you love this recipe, please leave a comment and a star review below! Looking for more baking ideas that use berries? Then you have to try this buttery Mixed Berry Cake next!
📖 Recipe
Raspberry Chocolate Cupcakes
Equipment
- x2 12-hole cupcake pans
- 24 cupcake papers
- disposable piping bag & nozzle
Ingredients
Chocolate Cupcakes
- 100 g unsalted butter
- 100 ml sunflower oil
- 340 g sugar white, granulated
- 4 eggs extra-large
- 340 g self-raising flour
- 50 g cocoa powder
- ½ teaspoon salt
- 160 ml strong brewed coffee
- 120 g sour cream
- 140 ml milk whole
- 1 teaspoon vanilla extract
Raspberry Purée
- 300 g raspberries
- 40 g caster sugar
- 1 tablespoon lemon juice
Raspberry Cream Cheese Frosting
- 600 g powdered sugar
- 100 g unsalted butter
- 250 g cream cheese
- ¼ cup raspberry purée from above
- 100 g raspberries for decorating
- 30 g milk chocolate shavings for decorating
Instructions
Chocolate Cupcakes
- Preheat the oven to 180°C (350°F) and line 2x 12-hole cupcake pans with cupcake liners.
- Add the butter, oil, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy.
- Add the eggs to the sugar and butter mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- In a large bowl sift together the flour, salt, and cocoa powder.
- In a jug mix together the cooled coffee, sour cream, milk, and vanilla.
- With the mixer's motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients.
- Using a rubber spatula scrape down the sides of the bowl and mix the cupcake batter again. Ensuring that it is well-mixed and lump-free.
- Using a jug or ice-cream scoop pour the chocolate cupcake batter into the prepared cupcake liners and bake in a preheated oven for about 12 - 15 minutes or until a skewer inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in their tin for about 5 minutes before transferring them to a wire rack to cool completely.
Raspberry Purée
- In a small saucepan set over medium heat add the fresh raspberries, sugar, and lemon juice. Allow the fruit to soften and the sugar to melt. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down if needed.
- Once the sugar is melted and the purée has thickened, allow the mashed raspberry purée to cool to room temperature. Reserve ¼ cup of the purée for the frosting and add the remaining purée to a piping bag.
Raspberry Buttercream
- Add the icing sugar and butter to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until the mixture resembles fine breadcrumbs.
- Add the cubed cream cheese and beat at medium-high speed until the frosting is smooth. Scrape down the sides of the bowl and mix again for about 2 minutes.
- Add ¼ cup of the cooled raspberry puree and beat again.
- Scrape down the sides of the bowl with a rubber spatula and beat at medium-high speed for a further 3 minutes or until the frosting is light and fluffy. The frosting is now ready to use on the cupcakes.
- Use a cupcake or apple corer to remove the center of each cupcake, fill the center with the raspberry puree, and then pipe a swirl of frosting onto each cupcake. Decorate with fresh raspberries and chocolate shavings.
Jen says
Not just pretty but delicious too, I’ll definitely make these again