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Chocolate Raspberry Cupcakes

If you’re looking for a decadent treat with just the right balance of rich chocolate and sweet-tart berries, these Chocolate Raspberry Cupcakes are it. They’re soft and moist with a little surprise raspberry center and a dreamy raspberry-chocolate buttercream that just might steal the show.

Chocolate cupcakes topped with chocolate frosting, chocolate shavings, and a fresh raspberry, arranged on a white rectangular platter with extra raspberries.

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I make these every year around Valentine’s Day (because pink frosting feels fancy), but they’re just as welcome at a baby shower, birthday, or random Tuesday night when you need a pick-me-up. They feel bakery-special without being overly fussy, and they always disappear fast.

If you’re in a cupcake mood, you might also love these Strawberry Crunch Cupcakes or Triple Chocolate Cupcakes. And if raspberry’s your jam (ha!), check out this Raspberry Cream Cheese Coffee Cake.

A slice of chocolate cake with chocolate frosting and raspberry filling, topped and surrounded by fresh raspberries on a rectangular white plate.

Why You’ll Love This Recipe

  • Hidden Raspberry Surprise: Each cupcake has a little pocket of raspberry jam inside!
  • Rich and Moist: The buttermilk and oil combo makes these cupcakes super soft.
  • Gorgeous Frosting: That raspberry buttercream is creamy, pretty, and loaded with flavor.
  • Crowd Pleaser: These look bakery-level but are simple enough for a weeknight bake.

Ingredients

Assorted baking ingredients including milk, oil, cocoa, sugar, flour, vanilla, salt, jam, egg, coffee, baking soda, baking powder, butter, raspberries, chocolate, and powdered sugar.
Chocolate cupcake with swirled chocolate frosting, topped with a fresh raspberry and chocolate shavings, displayed on a white plate with additional raspberries.

Chocolate Raspberry Cupcakes

These Chocolate Raspberry Cupcakes are rich, moist, and filled with a pop of raspberry jam, then topped with the most luscious raspberry-chocolate buttercream. A perfect treat for holidays, parties, or any day that needs a little sweetness.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 Cupcakes
Calories: 320kcal
Author: Wendy

Equipment

  • 12 cup muffin pan
  • Cupcake Liners
  • mixing bowls
  • whisk
  • Hand or Stand Mixer
  • spatula
  • Small knife or cupcake corer
  • Piping bag or zip-top bag (optional)

Ingredients

For the Cupcakes

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup warm water or brewed coffee
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup raspberry jam for filling

For the Chocolate Raspberry Frosting

  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 2-3 tablespoons seedless raspberry jam
  • 1-2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch salt

Instructions

  • Preheat oven to 350°F. Line a 12-cup muffin pan with baking liners.
  • In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
    A mixing bowl with flour, cocoa powder, and baking powder, surrounded by a whisk, egg, vanilla, oil, and milk in measuring cups on a white surface.
  • Add egg, buttermilk, warm water (or coffee), oil, and vanilla. Whisk until smooth; the batter will be thin.
    A glass mixing bowl with cocoa powder, liquid ingredients, and sugar, next to a metal whisk and a bottle of vanilla extract on a white surface.
  • Divide batter evenly among cupcake liners. Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
    A muffin tin filled with paper liners and chocolate cupcake batter, next to a bowl with remnants of batter and a spatula on a white surface.
  • Once cooled, use a small knife or the end of a piping tip to remove a small core from each cupcake. Fill each center with raspberry jam.
    A spoon adds red jam to the center of chocolate cupcakes in a muffin tray.
  • For the frosting, beat butter until creamy. Add powdered sugar, cocoa powder, raspberry jam, vanilla, and salt. Mix on low, adding milk as needed until smooth and spreadable.
    A mixing bowl with powdered sugar, cocoa powder, butter, and jam beside a muffin tin with chocolate cupcakes, a bottle of vanilla extract, and a glass of milk.
  • Pipe or spread frosting onto cupcakes. If desired, top with fresh raspberries or chocolate shavings.
    A muffin tin with chocolate cupcakes topped with swirled frosting, a plate of unfrosted cupcakes, and a piping bag filled with chocolate frosting on a white surface.

Notes

  • Use hot coffee instead of water for a deeper chocolate flavor.
  • Let the cupcakes cool fully before filling.
  • Adjust the milk in the frosting to get your perfect piping texture.
  • Garnish with fresh raspberries or a sprinkle of powdered sugar.

Storage

  • Storage: Store in an airtight container at room temp for up to 2 days.
  • Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw, fill, and frost when ready.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Cupcake | Calories: 320kcal | Carbohydrates: 60g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 231mg | Potassium: 119mg | Fiber: 2g | Sugar: 45g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

Wendy’s Tips

  • Use brewed coffee instead of water for deeper chocolate flavor.
  • Don’t overmix the batter; whisk until just smooth.
  • Make sure the cupcakes are fully cooled before filling and frosting.
  • Add fresh raspberries or shaved chocolate on top for extra flair.
  • Variation: Swap the raspberry jam for cherry preserves for a Black Forest vibe.
Four chocolate cupcakes with chocolate frosting and raspberries on top, arranged on a white rectangular plate with additional raspberries scattered around.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use a different filling?

Yes! Cherry jam, strawberry preserves, or even Nutella would be delicious here.

Can I make these without a piping bag?

Absolutely. Use a zip-top bag with the corner snipped off or just spread the frosting with a butter knife.

What if I don’t have buttermilk?

Mix 1/2 cup milk with 1/2 tablespoon of vinegar or lemon juice. Let sit 5 minutes before using.

How do I know when the cupcakes are done?

A toothpick inserted into the center should come out clean or with just a few moist crumbs.

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A chocolate cupcake with chocolate frosting, topped with a fresh raspberry and chocolate shavings, is displayed with raspberries, text reading Raspberry Chocolate Cupcakes above.

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