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Easy Chocolate Raspberry Cupcakes with Raspberry Frosting
5 from 33 votes

Easy Chocolate Raspberry Cupcakes with Raspberry Frosting

These chocolate raspberry cupcakes combine cocoa-flavored cupcakes with a raspberry buttercream frosting laced with freeze-dried raspberries and preserves. The cupcakes are made with a mix of cocoa, flour, sour cream, and milk, producing a moist, tender crumb. They are filled with a creamy ganache or raspberry preserves and topped with a bright, fruity frosting that contrasts with the chocolate base.

Prep Time
20 mins
Cook Time
16 mins
Total Time
36 mins
Servings: 12 servings
Calories: 626 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Cupcake Ingredients
  • 1 1/4 cups all-purpose flour I used organic, add 2 tablespoons for high altitude, unbleached
  • 1/2 cup cocoa powder Dutch-processed
  • 2 teaspoons baking powder decrease to 1 ½ for high altitude
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar decrease to ¾ cup for high altitude
  • 1/2 cup vegetable oil I like Avocado oil, may also use equal amounts melted butter
  • 2 large egg room temperature
  • 1/2 cup sour cream full fat or replace with Greek Yogurt
  • 1/2 cup milk other % milks may be used, or plant based, but won't be as rich, whole
Chocolate ganache
  • 1 cup milk chocolate chips or swap out with semi-sweet or dark chocolate
  • 1/3 cup heavy whipping cream
Raspberry Buttercream
  • 1 cup butter softened to room temperature
  • 3 1/2 cups powdered sugar
  • 1/3 cup freeze-dried raspberries powdered in food processor or blender
  • 1/4 cup raspberry preserves use quality preserves, I love Bonne Maman
  • raspberries for garnish, fresh

Instructions

How to make chocolate cupcakes
    Cup of Yum
  1. Preheat the oven to 350° F (175° C) {375° F (190° C) High altitude} and line a 12-count cupcake pan with paper liners. Set aside.
  2. In a medium mixing bowl, combine the flour (1 ¼ cups), cocoa powder (½ cup), baking powder (2 tsp), and salt (½ tsp) with a whisk. Set aside.
  3. In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, beat the sugar (1 cup) and oil (½ cup) until light and fluffy. Add the eggs (2 eggs) and sour cream (½ cup), and mix until combined.
  4. While mixing on low speed, add the dry ingredients alternating with the milk (½ cup) until completely combined. Scrape down sides if needed.
  5. Fill each cupcake liner about 2⁄3 of the way full. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely on a cooling rack.
How to make chocolate ganache filling
  1. Add the chocolate chips (1 cup) to a microwave-safe bowl and pour the cream (⅓ cup) over the top. Microwave in 30-second bursts, stirring well between each heating, it should only take 30-45 seconds or so. Whisk until smooth and combined. Allow to cool for about 10-15 minutes until thickened.
  2. Once the cupcakes are cooled, use a piping tip, cupcake corer or knife to remove the center of each cupcake, be careful not to remove the bottom.
  3. Add the ganache to a piping bag and fill the center of each cupcake.
How to make raspberry buttercream
  1. Add the freeze-dried raspberries (⅓ cup) to a food processor or blender and pulse until they become a fine powder. Set aside.
  2. In a large mixing bowl with a hand mixer, beat the softened butter (1 cup/2 sticks) until light and fluffy. Gradually add the powdered sugar (3 ½ cups) until completely combined.
  3. Add the raspberry powder and raspberry preserves (¼ cup). Mix until combined. If desired, you can save some of the raspberry powder to sprinkle on top.
  4. Add the buttercream to a piping bag and pipe onto each cupcake. Garnish with a raspberry and enjoy!

Notes

  • At high altitudes, increase flour by 2 tbsp, decrease baking powder to 1½ tsp, decrease sugar to ¾ cup, increase oven temperature to 375°F, and reduce baking time slightly.
  • Store leftover cupcakes in an airtight container at room temperature up to 3 days or refrigerated up to 5 days.
  • Freeze unfrosted cupcakes airtight for up to 3 months; freeze filled and frosted cupcakes by flash freezing on a tray before storing to prevent sticking.
  • For variation, substitute cocoa with finely chopped white chocolate for a white chocolate raspberry version.
  • Instead of ganache filling, pipe raspberry preserves inside for a different texture and flavor.

Nutrition Information

Serving 11 serving Calories 626kcal (31%) Carbohydrates 79g (26%) Protein 4g (8%) Fat 35g (54%) Saturated Fat 17g (85%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 86mg (29%) Sodium 314mg (13%) Potassium 167mg (4%) Fiber 2g (8%) Sugar 64g (128%) Vitamin A 691IU (14%) Vitamin C 1mg (1%) Calcium 94mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 626

% Daily Value*

Serving 11 serving
Calories 626kcal 31%
Carbohydrates 79g 26%
Protein 4g 8%
Fat 35g 54%
Saturated Fat 17g 85%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 86mg 29%
Sodium 314mg 13%
Potassium 167mg 4%
Fiber 2g 8%
Sugar 64g 128%
Vitamin A 691IU 14%
Vitamin C 1mg 1%
Calcium 94mg 9%
Iron 1mg 6%

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