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.
There’s something undeniably magical about the pairing of chocolate and raspberry. I’d go as far to say that they take the cake.
Yeah, pun intended.
These little delights are the ultimate treat, combining the velvety richness of chocolate with the tantalizing tanginess of fresh raspberries. These cupcakes are perfect for birthdays, special occasions, Tuesdays…any time you need a little pick-me-up!
This page includes step by step photos and instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Fancy cupcakes are the foundation that this blog was built on, rather 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?
They are so good!
- Unsalted butter – softened to room temperature
- Brown sugar – light or dark, packed
- Granulated sugar
- Large eggs – room temperature
- Vanilla extract
- Cocoa powder
- Espresso powder – not essential, but it gives the chocolate a deeper flavor
- Baking powder and baking soda
- All-purpose flour – well sifted; you can also use 1:1 gluten free flour
- Sour cream – or Greek yogurt
- Hot coffee – again optional, just for a deeper chocolate flavor; feel free to use hot water or buttermilk instead
- A batch of my Chocolate Ganache
- A batch of my Raspberry Buttercream
HELPFUL KITCHEN TOOLS FOR MAKING CHOCOLATE CUPCAKES:
How to make chocolate raspberry cupcakes
- First, preheat your oven to 400 degrees F. Line 2 standard cupcake pans with 18 cupcake liners and set them aside.
- Next, in a stand mixer fitted with a paddle attachment (or with a hand mixer) cream the softened butter until smooth.
- Then add in the sugars, eggs, and vanilla and mix until fluffy, about 3 minutes.
- 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.
- Then, slowly add the hot coffee (or hot water) and mix until the batter is very smooth. It will be a very thin batter.
- 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.
- 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.
- Finally, top each cupcake with homemade raspberry buttercream striped with ganache. Garnish with fresh raspberries and mint leaves.
Can I use a different type of cocoa powder for the cupcakes?
Yes, use whichever cocoa powder you prefer or have on hand! Natural cocoa powder provides a more intense chocolate flavor. Dutch-processed cocoa powder offers a smoother, milder taste. Dark chocolate cocoa powder combined with the espresso powder is a chocolate lovers dream!
Can I use a different frosting instead of raspberry buttercream?
Absolutely! While raspberry buttercream makes these chocolate raspberry cupcakes, you can explore other frosting options to complement your chocolate cupcakes. Cream cheese frosting, chocolate buttercream, or go with all whipped ganache if you’d like.
How should I store chocolate raspberry cupcakes?
If you happen to end up with leftovers (which is rare!), store the cupcakes in an airtight container at room temperature for up to 2 days. Refrigeration isn’t necessary, but is recommended if it’s warm outside. Just make sure to bring them to room temperature before serving for the best taste and texture.
Can I make mini chocolate raspberry cupcakes instead of regular-sized ones?
Yep! Use a mini cupcake pan and adjust the baking time to around 10-12 minutes. Just keep an eye on them to prevent overbaking.
More delicious cupcake recipes you’ll love!
If you love this recipe, please consider leaving a 5 STAR RATING! If you really love it, leave us a comment and let us know – we appreciate all forms of feedback!
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
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 enjoy exclusive content before anyone else by subscribing to our weekly newsletter – and you’ll never miss a delicious recipe again!
Chocolate Raspberry Cupcakes
- ½ cup (1 stick) unsalted butter room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- egg yolk room temperature
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour sifted
- ⅔ cups sour cream
- ¾ cup hot coffee or hot water
- 1 batch Chocolate Ganache
- 1 batch Raspberry Buttercream
- 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 ⅔ 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.
- Prepare Chocolate Ganache according to the recipe link above. 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.
- Prepare Raspberry Buttercream according to the recipe link above. 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, or decorate as you'd like.
Wow, what a beautiful recipe! Thank you so much for participating this year! You’re amazing!
Giangi Townsend says
I am in complete awe and in love with your chocolate raspberry cupcakes.
Devine is the world that comes to mind. Easy to make, super soft and all that delicious ganache makes this recipe one of my favorite.
I was treated like a baker of fine patisserie when I brought these yummy cupcakes to group study at church over the weekend. They are stunningly beautiful and the flavor is so different from other cakes. They got rave reviews!
I’m so happy I found your recipe, these cupcakes came out tasting amazing! I loved the chocolate and raspberry and a batch didn’t even last the day in my household.
I’ve made these cupcakes and they are DELICIOUS! They are moist, fluffy and super chocolatey. You can’t go wrong with these!
Made these adorable raspberry cupcakes with the kids and we had fun! The cupcakes are so gorgeously instagramable and they taste so delicious and satisfying!