These Raspberry Chocolate Cupcakes combine deep chocolate flavor with bright, tangy raspberries for a perfectly balanced dessert that feels indulgent yet elegant. Moist chocolate cupcakes are studded with real raspberries and chocolate chips, then topped with a naturally flavored raspberry buttercream that’s smooth, creamy, and bursting with berry flavor. Ideal for celebrations, holidays, or anytime you want a bakery-quality cupcake at home, this recipe is both impressive and approachable for home bakers.

Why You’ll Love This Recipe

• Rich chocolate flavor paired with fresh raspberry brightness

• Moist, tender cupcakes that stay soft for days

• Naturally flavored raspberry buttercream—no artificial taste

• Perfect for birthdays, Valentine’s Day, holidays, or bake sales

• Easy to make with simple swaps and no alcohol

Raspberry Chocolate Cupcakes

Chocolate and raspberry is a classic flavor combination that never goes out of style, and these raspberry chocolate cupcakes capture that pairing in the most delicious way possible. The richness of chocolate paired with the natural tartness of raspberries creates a dessert that feels luxurious, balanced, and deeply satisfying.

These cupcakes are designed to deliver bakery-style results right from your home kitchen. By using both melted chocolate and cocoa powder, the cupcake base develops a deep chocolate flavor while staying incredibly moist. The addition of sour cream enhances tenderness, making every bite soft and decadent.

Raspberries play a starring role in this recipe, not just as a garnish but as an integral part of both the cupcake and the frosting. Gently crushed berries are folded into the batter, adding pops of fruit flavor and a beautiful natural color throughout the cupcakes.

The raspberry buttercream frosting is naturally flavored using real raspberry juice, giving it a fresh, vibrant taste without relying on artificial flavorings. It’s smooth, pipeable, and perfectly sweet without overpowering the cupcakes underneath.

These cupcakes are ideal for special occasions like birthdays, anniversaries, baby showers, or romantic desserts. Their elegant flavor profile also makes them perfect for holidays such as Valentine’s Day or Christmas dessert spreads.

If you’re someone who loves desserts that look impressive but are still achievable at home, this recipe is for you. The steps are straightforward, and the results feel professional and celebratory.

Another reason these cupcakes shine is their versatility. You can dress them up with fresh berries, chocolate curls, or simple piping for different occasions. They work just as well for casual gatherings as they do for formal events.

This recipe avoids alcohol entirely while still delivering that classic raspberry essence by using raspberry extract and a touch of lemon juice. The result is bright, flavorful, and suitable for all ages.

Whether you’re baking for loved ones or simply treating yourself, these raspberry chocolate cupcakes are a reliable crowd-pleaser that never disappoints. They’re rich, fruity, and indulgent without being heavy.

Once you make them, they’re sure to become a go-to cupcake recipe in your collection—perfect any time you want something a little special but completely comforting.

Servings & Time

• Servings: 24 cupcakes

• Prep Time: 30 minutes

• Bake Time: 15 minutes

• Total Time: ~1 hour 15 minutes

Ingredients

Chocolate Cupcakes

• 2 oz unsweetened chocolate, finely chopped

• 2 tbsp Dutch-processed cocoa powder

• ⅓ cup boiling water

• ½ cup sour cream

• 1 tsp raspberry extract

• 1 tsp fresh lemon juice

• 1 cup + 2 tbsp all-purpose flour

• ¾ tsp baking soda

• ¼ tsp salt

• 4 tbsp butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• ¾ cup fresh or frozen raspberries, gently crushed

• 1 cup semi-sweet chocolate chips

Raspberry Buttercream

• ¾ cup fresh or frozen raspberries

• 6 tbsp unsalted butter, room temperature

• 3–4 cups confectioners’ sugar

• 1 tsp raspberry extract

• 1–2 tbsp milk or cream (as needed)

Instructions

1. Preheat oven to 350°F and line or grease a 24-cup muffin tin.

2. Combine chopped chocolate and cocoa powder in a bowl, then pour in boiling water and stir until smooth.

3. Mix in sour cream, raspberry extract, and lemon juice; set aside.

4. In another bowl, whisk flour, baking soda, and salt.

5. Cream butter and sugar until light and fluffy.

6. Add eggs one at a time, mixing well after each addition.

7. Alternately add dry ingredients and chocolate mixture, mixing just until combined.

8. Fold in crushed raspberries and chocolate chips.

9. Fill muffin cups halfway and bake for 15 minutes or until a toothpick comes out clean.

10. Cool in pan 15 minutes, then transfer to a rack to cool completely.

11. Strain raspberries to extract juice for frosting.

12. Beat butter, powdered sugar, raspberry juice, and raspberry extract until smooth.

13. Adjust consistency with milk or more sugar as needed.

14. Frost cooled cupcakes and garnish as desired.

Tips

Ingredient Substitutions

• Greek yogurt can replace sour cream

• Use raspberry jam thinned with water if extract is unavailable

Make-Ahead

• Cupcakes can be baked 1 day ahead

• Frosting can be made and refrigerated up to 3 days

Serving Variations

• Top with fresh raspberries or chocolate shavings

• Fill cupcakes with raspberry jam for extra flavor

Avoid Mistakes

• Do not overmix batter to keep cupcakes tender

• Ensure cupcakes are fully cooled before frosting