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Chocolate Raspberry Cupcakes

These Chocolate Raspberry Cupcakes are the perfect treat. They start with the best homemade chocolate cake recipe, then are topped with a tart, creamy raspberry buttercream frosting. We love them anytime, but especially for Valentine's Day!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 12 cupcakes
Calories: 429 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes:
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/2 cup hot water
For the Raspberry Jam
  • 2 pints fresh raspberries
  • 1/2 cup granulated sugar
  • 2 teaspoons cornstarch
For the Raspberry Buttercream
  • 1/2 cup unsalted butter (1 stick), softened
  • 2 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Reserved raspberry jam from above

Instructions

For the cupcakes
    Cup of Yum
  1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
  2. Add in vanilla, egg, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
  3. Pour batter into prepared cupcake liners, about 2/3 full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
  4. Frost cupcakes with a piping bag or simply dollop on with a spoon. Top with decorations of your choosing if you wish. I used some sprinkles and fun Ghirardelli Valentine's Day Impressions chocolates. Enjoy!
For the raspberry jam
  1. Add the raspberries, sugar, and cornstarch to a medium saucepan set over medium-high heat. Bring the mixture to a boil and then reduce the heat to low and simmer until the jam has thickened– about 8 minutes. Make sure to stir often so the jam doesn’t scorch on the bottom.
  2. When the jam has thickened, remove it from the heat and transfer ⅓ cup of it to a small bowl. This jam will be used to fill the cupcakes. 
  3. Place the remaining jam in a fine mesh sieve set over a bowl. Push the jam through the sieve, making sure to remove all of the seeds. Set the seedless jam aside to cool completely– this jam will be used in the raspberry frosting. 
For the Raspberry Buttercream
  1. When the raspberry jam is completely cooled, add it to the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and beat on medium speed until they are well combined.
  2. With the mixer on low speed, slowly add the powdered sugar and vanilla. Scrape down the sides of the bowl as needed.
  3. Turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy– about 1 minute. Transfer the buttercream to a piping bag fitted with your choice of tip (I’m using a Wilton 2D). 
Assembly
  1. Cut a small hole (about ¾”) out of the center of each cupcake and fill it with 1-2 teaspoons of raspberry jam.
  2. Pipe the raspberry buttercream on top and garnish with a fresh raspberry.

Notes

  • Piping the frosting: I used a Wilton 1M tip to pipe the frosting on my chocolate raspberry cupcakes. The recipe makes enough to frost 12 cupcakes total.
  • Change up the flavor. You could easily swap the raspberry flavor in the frosting for another fruit of your choice. Strawberry would be a great option.
  • For a shortcut, you can use store bought raspberry jam instead of making your own.
  • Toppings: I like to top each cupcake with a fresh raspberry and a few chocolate sprinkles for the finishing touch.
  • Storing: these cupcakes can be stored in an airtight container on the counter for up to two days. They can also be stored in the refrigerator for up to four days, though I don’t recommend this method as the cupcakes can dry out due to the refrigeration.  

Nutrition Information

Calories 429kcal (21%) Carbohydrates 67g (22%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 35mg (12%) Sodium 159mg (7%) Potassium 197mg (6%) Fiber 6g (24%) Sugar 51g (102%) Vitamin A 299IU (6%) Vitamin C 21mg (23%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 429

% Daily Value*

Calories 429kcal 21%
Carbohydrates 67g 22%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 4g 20%
Trans Fat 0.4g 20%
Cholesterol 35mg 12%
Sodium 159mg 7%
Potassium 197mg 4%
Fiber 6g 24%
Sugar 51g 102%
Vitamin A 299IU 6%
Vitamin C 21mg 23%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.