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Chocolate Raspberry Cupcakes

Indulge in rich chocolate raspberry cupcakes with this easy homemade recipe. Perfect for any occasion, these cupcakes are a must-try!
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These Chocolate Raspberry Cupcakes are rich, moist, and filled with a luscious raspberry center, topped with a silky chocolate ganache or raspberry buttercream. Perfect for Valentine’s Day, birthdays, or any time you crave a decadent dessert! 🍫🧁

Ingredients

Scale

For the Chocolate Cupcakes:

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • ½ cup hot water or coffee (for deeper chocolate flavor)

For the Raspberry Filling:

  • 1 cup fresh raspberries
  • ¼ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

For the Chocolate Ganache (Optional):

  • ½ cup heavy cream
  • ¾ cup semi-sweet chocolate chips

For Raspberry Buttercream (Optional):

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup fresh raspberry purée
  • 1 tsp vanilla extract

For Garnish (Optional):

  • Fresh raspberries
  • Chocolate shavings

Instructions

  • Preheat & Prepare Cupcake Liners:

    • Preheat oven to 350°F (175°C).
    • Line a 12–cup muffin tin with cupcake liners.

  • Make the Chocolate Cupcake Batter:

    • In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
    • In another bowl, mix sugar, oil, eggs, vanilla, and buttermilk.
    • Gradually mix wet and dry ingredients, then stir in hot water or coffee.
    • Divide batter evenly into cupcake liners.

  • Bake the Cupcakes:

    • Bake for 16–18 minutes, or until a toothpick comes out clean.
    • Let cool completely before filling and frosting.

  • Prepare the Raspberry Filling:

    • In a saucepan, heat raspberries, sugar, lemon juice, and cornstarch over medium heat.
    • Stir until thickened (5-7 minutes). Let cool.

  • Fill the Cupcakes:

    • Cut a small hole in each cupcake using a spoon or piping tip.
    • Fill each hole with raspberry filling.

  • Make the Chocolate Ganache or Raspberry Buttercream (Optional):

    • For ganache: Heat heavy cream and pour over chocolate chips. Stir until smooth.
    • For buttercream: Beat butter, powdered sugar, raspberry purée, and vanilla until fluffy.

  • Frost & Garnish:

    • Pipe or spread frosting on the cupcakes.
    • Top with fresh raspberries or chocolate shavings.

Notes

  • For extra flavor, brush cupcakes with raspberry liqueur before filling.
  • To make dairy-free, use almond milk and dairy-free chocolate.
  • For a fudgier texture, replace some flour with almond flour.

Find it online: https://kenzierecipes.com/chocolate-raspberry-cupcakes-recipe/