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Chocolate Raspberry Cupcakes

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Make any celebration extra special with a batch of these decadent Chocolate Raspberry Cupcakes! Moist chocolate cupcakes, filled with rich ganache, are crowned with a fluffy, homemade raspberry buttercream made with fresh berries.

A display of Chocolate Raspberry Cupcakes

Thank goodness January’s over. Talk about the longest month of the year, right?

And here we are, jumping headfirst into the shortest.

How did your New Year’s resolutions hold up? Did you have a successful Dry January? Stick to your diet for all 31 days?

Listen – even if you didn’t, it’s Valentine’s sweets time, so strap in and pull up your Spanx with me.

JUST TAKE ME TO THE CHOCOLATE RASPBERRY CUPCAKES ALREADY!

If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy chocolate cupcake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!

A flatlay photo of Chocolate Raspberry Cupcakes

Closeup of a Chocolate Raspberry Cupcake

Fancy cupcakes are the foundation that this blog was built on, pretty literally.

I still like to indulge in a batch every now and then, especially around a holiday like sappy V-Day.

These ganache-stuffed chocolate cupcakes with my homemade raspberry buttercream?

Hold me.

They are so good!

And they’re appearing today on behalf of a wonderful cause!

Chocolate Raspberry Cupcakes on a cake plate

cookies 4 kids cancer logo

I’ve teamed up with my dear friend Julie from The Little Kitchen for the 2019 Good Cookie Food Bloggers’ Valentine Event!

This is the third year for our Valentine’s event – we want to make a difference in the fight against pediatric cancer!

Did you know that cancer is the #1 cause of death of children by disease in the U.S.?

There are 40,000 U.S. children actively battling cancer right now.

With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.

A cut Chocolate Cupcake with raspberry buttercream

Help us make a difference by donating to Cookies for Kids’ Cancer!

Our goal is to raise at least $3000. Three of our favorite companies, Dixie Crystals, Mediavine and OXO, have each pledged to match our donations raised through this campaign up to $3000!

Thanks to many of you, we have ALREADY SURPASSED our goal! But you can still donate and help us make an even bigger difference!

Make a child’s Valentine’s Day, too – donate here.

Also, Baked with Love t-shirts and tote bags are on sale in Julie’s shop. You can preorder this week only! All proceeds of Baked with Love product sales will be donated to Cookies for Kids’ Cancer!

Be sure to scroll down for ALL the delicious recipes my fellow bloggers are sharing in support of this great event & cause!

A display of moist Chocolate Raspberry Cupcakes

How To Make Chocolate Raspberry Cupcakes

  1. First, preheat your oven to 400 degrees F. Line 2 standard cupcake pans with 18 cupcake liners and set them aside.
  2. Next, in a stand mixer fitted with a paddle attachment (or with a hand mixer) cream the softened butter until smooth.
  3. Then add in the sugars, eggs, and vanilla and mix until fluffy, about 3 minutes.
  4. Next, mix in the cocoa, espresso powder, baking soda, powder, and salt. Add one cup of flour to the batter, then half the sour cream. Mix until combined, then repeat with the remaining flour and sour cream.
  5. Then, slowly add the hot coffee (or hot water) and mix until the batter is very smooth. It will be a very thin batter.
  6. Now fill the cupcake liners about 2/3 the way to the top. Place the cupcakes in the hot oven, close the door, and drop the temperature to 350 degrees. Bake for 15-16 minutes, checking at 12 minutes for proper doming.
  7. Remove the cupcakes from the oven, moving them to a cooling rack after 10 minutes. When they’re cooled completely, use a cupcake corer or small knife to make a well in the center of each cupcake. Pipe some chocolate ganache into each one.
  8. Finally, top each cupcake with homemade raspberry buttercream striped with ganache. Garnish with fresh raspberries and mint leaves.

Valentine's day raspberry cupcakes

LOOKING FOR MORE CUPCAKE RECIPES?

HELPFUL KITCHEN TOOLS FOR MAKING CHOCOLATE CUPCAKES:

A Chocolate Cupcake filled with ganache cut in half

ORDER OUR #1 BEST SELLER COOKBOOK!

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Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!

You can also subscribe to our weekly newsletter so you never miss a delicious recipe again!

Closeup of a Chocolate Raspberry Cupcake

Chocolate Raspberry Cupcakes

Make any celebration extra special with a batch of these decadent Chocolate Raspberry Cupcakes! Moist chocolate cupcakes, filled with rich ganache, are crowned with a fluffy, homemade raspberry buttercream made with fresh berries.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate raspberry cupcakes
Prep Time: 45 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 18 cupcakes
Calories: 375kcal
Author: Erica

Ingredients

Chocolate Cupcakes

  • 1/2 cup (1 stick) unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • 1 teaspoon espresso powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour sifted
  • 2/3 cups sour cream
  • 3/4 cup hot coffee or hot water

Chocolate Ganache (recipe link below)

    Raspberry Buttercream

    • 1 cup frozen raspberries
    • 3 tablespoons water
    • 1 cup unsalted butter softened
    • 3-3 ½ cups powdered sugar
    • 3 tablespoons heavy whipping cream
    • 1 ½ teaspoons vanilla extract

    Instructions

    Chocolate Cupcakes

    • Preheat the oven to 400 degrees F. Line 2 standard cupcake pans with 18 liners. Set aside.
    • In a mixer, cream butter until smooth. Add the sugars, eggs, and vanilla and mix until fluffy, about 3 minutes.
    • Add the cocoa, espresso powder, baking soda, powder, and salt; mix well. Add one cup of flour, then half the sour cream and mix. Repeat with the remaining flour and sour cream.
    • Slowly add the hot coffee (or water) and mix until smooth. The batter will be thin.
    • Fill cupcake liners â…” of the way. Place cupcakes in the hot oven and drop the temperature to 350 degrees. Bake 15-16 minutes, checking at 12 minutes for proper doming.
    • Remove from oven and allow to cool in pan for 10 minutes, then move to cooling rack. When cool, use a cupcake corer or small knife to make a well in the center of each cupcake. 

    Chocolate Ganache

    • Prepare chocolate ganache according to recipe and allow it to cool until it's pipeable (not runny, but not solid). Fill cored cupcakes with cooled ganache, reserving the rest for use with the buttercream.

    Raspberry Buttercream

    • Place raspberries and water in a small saucepan over medium heat and bring to a boil, stirring & mashing berries often, until the liquid boils out and all that’s left is a puree, about 5 minutes. Remove from heat and cool completely.
    • In a large bowl with a hand mixer or in a stand mixer fitted with a whisk, whip butter until light and fluffy, 3-4 minutes. Add 1 cup powdered sugar and whip until just blended.
    • With the mixer on low, add in 2 tablespoons raspberry puree and vanilla extract and mix until just combined. Repeat 2 more times with the remaining powdered sugar and raspberry puree, mixing until just combined.
    • Slowly add the heavy cream. When the mixture is mostly combined, turn off the mixer and scrape down the bowl.
    • Turn the mixer to medium-high speed and whip 4-5 minutes or until mixture is light and fluffy.
    • Stripe one half of a piping bag with reserved ganache (you may need to warm it slightly first if it's hardened), then the other side with buttercream. Carefully pipe swirls on cupcakes, then garnish each with a fresh raspberry and mint leaves.

    Nutrition

    Calories: 375kcal | Carbohydrates: 51g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 129mg | Potassium: 124mg | Fiber: 1g | Sugar: 40g | Vitamin A: 590IU | Vitamin C: 1.8mg | Calcium: 44mg | Iron: 1.1mg
    Did You Make This Recipe?Snap a pic, post it, and mention @CrumbyKitchen or tag #crumbykitchen for some Instagram love!

    PIN THIS CHOCOLATE RASPBERRY CUPCAKE RECIPES FOR LATER!

    Make any celebration extra special with a batch of these decadent Chocolate Raspberry Cupcakes! Moist chocolate cupcakes, filled with rich ganache, are crowned with a fluffy, homemade raspberry buttercream made with fresh berries.

    2019 Good Cookie Food Bloggers’ Valentine Event

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