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Raspberry Chocolate Cupcakes

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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 24

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

  • Preheat oven to 350°F and line or grease a 24-cup muffin tin.
  • Combine chopped chocolate and cocoa powder in a bowl, then pour in boiling water and stir until smooth.
  • Mix in sour cream, raspberry extract, and lemon juice; set aside.
  • In another bowl, whisk flour, baking soda, and salt.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Alternately add dry ingredients and chocolate mixture, mixing just until combined.
  • Fold in crushed raspberries and chocolate chips.
  • Fill muffin cups halfway and bake for 15 minutes or until a toothpick comes out clean.
  • Cool in pan 15 minutes, then transfer to a rack to cool completely.
  • Strain raspberries to extract juice for frosting.
  • Beat butter, powdered sugar, raspberry juice, and raspberry extract until smooth.
  • Adjust consistency with milk or more sugar as needed.
  • Frost cooled cupcakes and garnish as desired.

Notes

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