Chocolate Raspberry Cupcakes

These Chocolate Raspberry Cupcakes are the ultimate treat for berry and chocolate lovers alike. Featuring moist, rich chocolate cupcakes filled with tart raspberry puree and topped with a silky raspberry-infused frosting, they strike the perfect balance between decadent and fruity. Topped with a fresh raspberry, these cupcakes are as beautiful as they are delicious.

Why You’ll Love This Recipe

• Moist and rich – Dutch cocoa, buttermilk, and dark sugars make the cupcakes incredibly soft and full of flavor.

• Real raspberry puree – No artificial flavors here—just a thick, reduced raspberry puree bursting with fresh berry taste.

• Silky raspberry frosting – Made from a cooked flour base, the frosting is ultra-smooth, not overly sweet, and perfectly flavored.

• Perfect for special occasions – These cupcakes are bakery-worthy, making them ideal for parties, birthdays, or romantic celebrations.

• Make-ahead friendly – The puree and frosting can be prepared in advance for stress-free assembly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Raspberry Puree:

• 4 cups frozen raspberries (about 460g)

• 1 tablespoon lemon juice

• 1 tablespoon white sugar

For the Chocolate Cupcakes:

• 1 cup (130g) plain flour (all-purpose)

• ⅓ cup (40g) Dutch-process cocoa powder

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon fine sea salt

• ½ cup (113g) unsalted butter, melted

• ½ cup (100g) caster sugar

• ½ cup (100g) packed dark brown sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• ¾ cup (180ml) buttermilk

For the Raspberry Frosting:

• 1 cup (250ml) whole milk

• ¼ cup (33g) all-purpose flour

• 1 cup (200g) caster sugar, divided

• 1 cup (226g) unsalted butter, softened

• 3 teaspoons vanilla extract

• Pinch of fine sea salt

• ¼ cup (60ml) raspberry puree (from above)

• Fresh raspberries, for topping

Directions

Make the Raspberry Puree:

1. In a saucepan over medium heat, combine frozen raspberries, lemon juice, and sugar.

2. Simmer for 15–20 minutes, stirring and crushing the berries, until it becomes a thick puree.

3. Press the puree through a fine sieve to remove seeds. You should end up with just over ¾ cup of puree.

4. Cool to room temperature before using.

Make the Cupcakes:

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tray with paper liners.

2. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.

3. In another bowl or stand mixer, whisk melted butter with both sugars until smooth.

4. Add eggs one at a time, beating well after each addition. Add vanilla and mix.

5. Add the flour mixture in 3 parts, alternating with buttermilk. Stir just until combined—do not overmix.

6. Fill cupcake liners about ⅔ full.

7. Bake for 18–23 minutes, turning halfway through for even baking. A toothpick should come out with just a few moist crumbs.

8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Raspberry Frosting:

1. Whisk flour and a small amount of milk in a saucepan to make a smooth paste. Add remaining milk and ½ cup of sugar.

2. Cook over low heat, whisking constantly, until thick like pudding.

3. Transfer to a bowl, press plastic wrap directly on the surface, and let cool to room temperature.

4. In a stand mixer, beat butter with remaining ½ cup sugar for about 5 minutes until creamy.

5. Add cooled milk mixture one spoonful at a time, beating slowly. Once all is added, beat on medium-high for 5–7 minutes until fluffy.

6. Add vanilla, ¼ cup raspberry puree, and a pinch of salt. Mix just until combined.

Assemble the Cupcakes:

1. Cut a 1-inch hole in the center of each cupcake. Fill with 2 teaspoons of raspberry puree.

2. Pipe or spread frosting over each cupcake.

3. Top with a fresh raspberry.

Servings and timing

Yield: 12 cupcakes
Prep time: 45 minutes
Cook time: 20 minutes
Total time: 55 minutes
Calories per cupcake: Approximately 300–350 kcal (estimated)

Variations

• Chocolate Ganache Filling: Swap the raspberry filling for a rich chocolate ganache.

• Raspberry Jam Shortcut: Use seedless raspberry jam if you’re short on time.

• Berry Blend: Use a mix of raspberries and blackberries in the puree for deeper flavor.

• Cream Cheese Frosting: Sub the cooked flour frosting with a raspberry cream cheese version.

• Mini Cupcakes: Use a mini muffin tin and adjust bake time to 10–12 minutes.

Storage/Reheating

Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freezing: Freeze unfrosted cupcakes and raspberry puree separately for up to 2 months. Thaw and assemble when ready.

Reheating: Not recommended for these cupcakes, as they’re best enjoyed at room temperature or chilled.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work just as well for the puree—no need to adjust quantities.

Do I need to use Dutch-process cocoa?

Dutch-process cocoa gives a deeper flavor and color, but natural cocoa can be used in a pinch.

What’s the texture of the frosting?

It’s silky, light, and smooth—almost like whipped cream. Not overly sweet or heavy.

Can I make the raspberry puree ahead of time?

Absolutely. It can be made up to 3 days in advance and stored in the fridge.

Why did my cupcakes turn out dense?

Overmixing the batter or using cold eggs can cause dense cupcakes. Mix gently and use room temp ingredients.

Can I make these without eggs?

You can try using egg substitutes, but it may affect the texture. Flax eggs or a commercial replacer are your best options.

Can I skip the filling?

Yes, the cupcakes are still delicious without the filling, though less raspberry-forward.

What piping tip should I use?

A large round or star tip works best for a classic frosted look.

Can I double the recipe?

Yes, just double all ingredients and bake in two batches for best results.

Are these cupcakes very sweet?

They’re moderately sweet—the dark cocoa and tart raspberry balance the sugar beautifully.

Conclusion

Chocolate Raspberry Cupcakes are a decadent, bakery-style dessert that delivers both elegance and comfort. The rich chocolate cake, tangy raspberry center, and luscious raspberry frosting come together for a treat that’s perfect for holidays, date nights, or impressing guests. With a little love and just under an hour, you can bring these stunning cupcakes to life right in your own kitchen.