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Chocolate cupcake with swirled chocolate frosting, topped with a fresh raspberry and chocolate shavings, displayed on a white plate with additional raspberries.
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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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
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.

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