Chocolate Raspberry Cupcakes
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These are the best chocolate raspberry cupcakes! The soft and moist chocolate cupcakes are packed with a fresh raspberry filling and topped with raspberry buttercream.
My soft and fluffy raspberry cupcakes are such a classic on the blog, but I knew I wanted to make a chocolate version! I’m using my favorite chocolate cupcake recipe, but stuffing them with a homemade raspberry filling!
The raspberry buttercream gets so much flavor thanks to freeze-dried raspberries, they are such a game changer in baking.
These chocolate raspberry cupcakes are so fun to make for a birthday party, baby shower, or really any celebration. Plus, I love that the cupcakes don’t need a mixer!
Why You’ll Love These Chocolate Raspberry Cupcakes
- The chocolate cupcakes are super fudgy and moist thanks to using oil instead of butter, which means they stay soft for days.
- The raspberry filling is so sweet and tart, it’s the perfect combination with the chocolate cupcakes.
- The raspberry buttercream is naturally pink thanks to the freeze-dried raspberries.
- You can use fresh or frozen raspberries for the filling, so you can make these cupcakes all year long!
Ingredients Needed
- Flour: I’ve tested the chocolate cupcakes with all purpose flour, but if you’re gluten-free then you can swap it out for gluten 1-1 all purpose baking flour.
- Oil: you want to use a neutral oil like sunflower or vegetable oil.
- Milk: feel free to use regular milk or vegan milk if you’re dairy-free.
- Cocoa Powder: I recommend using dutch processed cocoa powder instead of natural cocoa powder.
- Lemon Juice: you can use fresh lemon juice or store-bought!
- Cornstarch: this is going to help thicken the filling, you can swap it out for tapioca starch.
- Raspberries: you can use fresh or frozen raspberries for the filling.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line a cupcake pan with 12 liners.
Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
Step 3: Add the egg, vanilla extract, milk, oil and hot water. Mix until the cupcake batter is smooth.
Step 4: Pour the cupcake batter into the liners so they’re ⅔ full. Bake in the preheated oven for 11-15 minutes. A toothpick inserted in the middle of a cupcake should come out clean.
Step 5: Let the cupcakes cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely.
Step 6: Make the raspberry filling. If you’re using fresh raspberries, wash and pat them dry to remove excess moisture. If you’re using frozen raspberries, don’t thaw them.
Step 7: Add the raspberries, lemon juice, water, sugar and cornstarch to a medium saucepan over medium heat. Stir and mash the raspberries.
Step 8: Bring the raspberry mixture to a boil, stirring every so often. Let it boil for 4-5 minutes, or until thickened. Remove from the heat and set aside.
Step 9: Place the freeze-dried raspberry in a blender and blend until you have a fine powder.
Step 10: Add the butter, powdered sugar, and freeze-dried raspberry powder to a large mixing bowl. Beat until smooth. If the frosting is too thick, add a few teaspoons of milk.
Step 11: To assemble the cupcakes, use a cupcake corer or a small pairing knife to core the middle of the (cooled!) cupcakes. Make sure not to go all the way to the bottom!
Step 12: Fill each cupcake with the raspberry filling, then cover it back up with the top of the cored cupcake.
Step 13: Pipe or spread the buttercream onto the cupcakes!
Expert Tips
- I always recommend using a kitchen scale when you bake! It’s so easy to add too much flour and cocoa powder. If you don’t have a kitchen scale, then make sure you use the scoop and level method to weigh out your flour and cocoa powder.
- Make sure the cupcakes have cooled completely before you core them and frost them.
- If you’re using frozen raspberries for the filling, you won’t need to defrost them first.
- If you want these chocolate raspberry cupcakes to be dairy-free, just use vegan milk for the cupcakes and vegan butter for the frosting.
- You can find freeze-dried raspberry at most grocery stores, Amazon, Whole Foods or at Trader Joe’s if you’re in the US!
Storage Instructions
Store the frosted cupcakes in an airtight container at room temperature for up to 4 days. If you have any leftover buttercream you can store it in the fridge or freezer in an airtight container.
To freeze the cupcakes, wrap each one in plastic wrap and then place in a freezer bag. Store for 2-3 months and let them thaw at room temperature before frosting.
More Raspberry Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Raspberry Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (43 g) unsweetened Dutch processed cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 egg
- ½ cup (113 ml) water, hot
- ½ cup (108 ml) sunflower or canola oil (or other neutral oil)
- ¼ cup (63 ml) milk, (regular or dairy free)
- 1 teaspoon vanilla extract
Raspberry Filling
- 2¼ cup fresh raspberries, washed and fully dried, (or frozen – do not thaw first)
- 4½ Tablespoons granulated sugar
- ¾ teaspoons lemon juice
- 1½ Tablespoons cornstarch
- 1½ Tablespoons water
Raspberry Frosting
- ¾ cup (158 g) butter, softened, (regular or dairy free)
- 1½ cup (180 g) powdered sugar (icing sugar)
- ¾ cup freeze dried raspberries, ground up into a powder
Instructions
Chocolate Cupcakes
- Preheat your oven to 350°Fahrenheit and line a cupcake tin with 12 liners.
- In a large bowl, whisk the flour, cocoa powder, sugar, salt, baking powder and baking soda together.
- Add in the egg, vanilla extract, oil, milk, and hot water, then mix until the cupcake batter is smooth.
- Pour the cupcake batter into the liners, filling up to 2/3 full and bake for 11-15 minutes. A toothpick inserted in the middle should come out clean.
- Let cupcakes cool in the pan for 10 minutes, then remove and let cool on a wire cooling rack while you make the filling and the buttercream.
Raspberry Filling
- If using fresh raspberries, wash and pat dry to remove any extra moisture or water. If using frozen raspberries, do not thaw – use directly from frozen.
- Add raspberries, cornstarch, water, lemon juice, and sugar to a medium saucepan over medium heat. Stir the mixture while mashing the raspberries. Stir until combined.
- Bring the mixture to a boil, stirring every so often. Let it boil for 4-5 minutes, or until it thickens. Remove the pan from the heat and set aside.
Raspberry Buttercream
- Add the freeze dried raspberries to a small blender and grind them up into a fine powder.
- Add butter, powdered sugar, and the ground up freeze dried raspberries to a large mixing bowl and beat until smooth. If it's too thick, add a couple teaspoons of your milk of choice until your desired consistency is reached.
Assembling the Cupcakes
- Once the cupcakes have cooled completed, use a cupcake corer or a small pairing knife to core the middle of the cupcakes (around ¾"), being careful not to cut down to the bottom of the cupcake so the filling doesn't come out of the bottom! See photos in the post above for reference.
- Fill each cupcake almost to the top with raspberry filling, then cover with the top piece of the cored cupcake to seal.
- Pipe or spread the buttercream onto the cupcakes and enjoy!
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
These were delicious. Raspberry goes so well with chocolate!
Thank you Linda!
What we can use instead of eggs in your recipes
For cupcakes without eggs you can follow this vegan chocolate cupcake recipe I have as the base instead. Hope this works for you!