Chocolate Raspberry Cupcakes

Name: Chocolate Raspberry Cupcakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 cup all-purpose flour (Use a spoon-and-level method for accurate measurement.); 1/4 cup Dutch process cocoa powder (Provides deep chocolate flavor; reduce baking soda if using natural cocoa.); 1/4 cup butter (softened) (Adds richness; do not melt.); 3/4 cup granulated sugar (For sweetness and structure.); 1 large egg (Room temperature for stability.); 1 large egg yolk (Adds richness and improves texture.); 1/2 cup whole milk (room temperature) (Moisture and tang; can swap for high-protein milk alternative.); 1/4 cup raspberry preserves (For the ganache filling.); 3/4 cup unsalted butter (Softened for buttercream.); 2 cups powdered sugar (Add gradually to avoid explosion.); 1 tbsp vanilla extract; 1/4 cup freeze-dried raspberries (ground) (For color and flavor.); 1/2 cup heavy cream; 1 cup chopped chocolate (For richness in ganache.); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt (Essential for balance.)

Published by Ilyas, Date :

February 24, 2026

Delicious chocolate raspberry cupcakes with raspberry filling and frosting

Dessert Recipes

Easy Chocolate Raspberry Cupcakes

Introduction

If you want something that feels like a hug and still ranks for easy weeknight dinners in the weird world of SEO (yes, I do weird things), these Chocolate Raspberry Cupcakes are your cozy kitchen win. Honestly, the first time I made them was on a rain-damp Tuesday when my oven was the only warm thing in the apartment, and I needed something to prove to myself that I could still create joy out of butter and sugar. The apartment smelled like toasted cocoa and late-night decisions. I opened the jar of raspberry preserves and thought, “this will either save the evening or become a culinary crime scene.” It turned out beautifully—sticky, glossy chocolate ganache oozing into a tender, tender crumb. I didn’t expect that level of comfort from a muffin tin.

I’ve tinkered with this recipe across seasons: swapped milk for nut milk in summer when my fridge looks like a sad farmer’s market, and once (oops) left out the egg yolk and learned that cupcakes are not magically eggless without consequences. I still laugh about the first batch that came out more like chocolate moons than cupcakes—flat, dense, proud failures that taught me about room temperature eggs and patience. Now I make them when friends pop by, when I need a pick-me-up after a long day of meal planning, or when I want something that feels indulgent but not fussy.

If you’re into other chocolate-raspberry projects, you might like this riff on truffles I keep coming back to: chocolate-raspberry truffles. It’s the same flavor family doing different work, and it’s one of my favorite ways to send people home with something delicious.

These cupcakes are simple enough for a Sunday afternoon and showy enough for a last-minute dinner party. They’re rich without being heavy, tart without being shouty, and buttery in that way only a good frosting can be. I’ll walk you through why the ingredients matter, how to avoid my early mistakes, and how to turn a basic cupcake into the thing people fight over at potlucks. Also, I’ll share the moment my frosting decided to stage a coup—spoiler: powdered sugar can fly across a bowl like confetti if you’re not ready.

Why You’ll Love This Recipe

They’re straightforward and forgiving—perfect for busy cooks who love quick family meals and still want something special.
Deep chocolate flavor balanced by bright raspberry; the ganache filling is a little jackpot in the middle.
Comes together with pantry staples—great for budget-friendly recipes (yes, dessert can be economical).
Frosts beautifully and stacks well for gifting or potlucks—leftovers, when there are any, travel like a charm.
Picky eaters? The chocolate mostly wins. I’ve never met a kid or pickier teen who turned these down.
They feel like a splurge but are totally doable on a weeknight. Comfort food that courts applause.

What Makes This Recipe Special?

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It’s the little tricks that make these cupcakes feel elevated: a double dose of cocoa-scented batter and a raspberry-swirled ganache tucked inside each cupcake like a secret note. I love how the tart preserves cut through the richness, making each bite bright and addictive. Also, the frosting uses freeze-dried raspberry powder for color and an intense raspberry note without watering down the buttercream—pro tip I stole from a bakery and adapted at home.

This recipe is practical—no tempering chocolate, no complicated stabilization. It rewards small attention: don’t overmix the batter, warm your milk just slightly, and let the cupcakes cool fully before filling. The result is a cupcake that’s tender, chocolatey, and has a luscious raspberry-punctuated center that I genuinely get proud of.

Ingredients

Here’s what you’ll need and why each part matters.

1 cup all-purpose flour — The backbone. Use a spoon-and-level method for accurate measurement to avoid dense cupcakes.
1/4 cup Dutch process cocoa powder — Gives a deep, rounded chocolate flavor and a darker color. I reach for Dutch process when I want that bakery-level chocolate tone. If you only have natural cocoa, reduce baking soda by a pinch.
1/4 cup butter (softened) — Adds richness to the crumb. Don’t melt it; softened yields better aeration when creamed with sugar.
3/4 cup granulated sugar — For sweetness and structure. You’ll get a tender crumb and a nice rise.
1 egg + 1 egg yolk (room temperature) — Eggs add stability and tenderness. The extra yolk makes the cupcakes a bit richer and improves texture. I learned that from an “oops” where I used cold eggs and the batter looked clumpy—room temp eggs fix that.
1/2 cup whole milk (room temperature) — Moisture and a touch of tang. You can swap for a high-protein milk alternative if you’re tracking macros, but I prefer whole for flavor.
1/4 cup raspberry preserves — The bright star for the ganache and filling. Use a preserve with actual fruit bits if you like texture, but strain if you want super-smooth ganache.
3/4 cup unsalted butter (for frosting) — Creamy base for the buttercream. Salted will work, but adjust additional salt accordingly.
Additional items (not listed above): baking powder, baking soda, salt, vanilla extract, powdered sugar, heavy cream (for ganache), chopped chocolate (for ganache), freeze-dried raspberries (ground for frosting).

Ingredient tips and substitutions: I often swap part of the flour for a high-protein flour when I’m trying to boost protein in other recipes—yes, weird, but if you’re into high protein meals or high protein high carb low fat meals in your overall meal plan, it’s possible to tweak. Don’t sub tapioca or cornstarch for flour here unless you know what you’re doing; texture will change. If you’re avoiding dairy, you can use a neutral vegan butter and coconut cream for the ganache, but I’ll be honest—the texture shifts and you’ll miss that silky richness.

Don’t do this: don’t over-scoop flour, don’t skip room-temperature eggs, and please, for the love of all baked goods, don’t frost hot cupcakes. I learned that the hard way—melted frosting is a real mood killer.

I also have a soft spot for pairing these cupcakes with other raspberry-forward desserts, like a tart I love making when I want something fancy for guests: decadent chocolate raspberry tart. It’s different work, same vibe.

How to Make It Step-by-Step

I’ll walk you through my kitchen brain. Expect sensory notes (smells, textures, and the occasional exclamation).

Preheat and prep: Heat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. You’ll smell a faint kitchen calm as the oven wakes up—like a cat stretching. This step happens while you measure and procrastinate checking your phone one last time.

Dry mix: In one bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. The dry mix smells faintly of cocoa and minerals; don’t inhale too heavily. Whisk until uniform so you don’t get a bitter cocoa pocket in one cupcake.

Creaming: In another bowl, beat the softened 1/4 cup butter and 3/4 cup granulated sugar until light and fluffy. This step is where patience pays off. It should become paler and smoother. I once rushed this step and my cupcakes rose with less confidence. Add the eggs one at a time followed by vanilla extract. I always crack eggs into a small bowl first—less drama if a shell shows up.

Wet mixture: Incorporate milk and sour cream (if you’re using sour cream—this recipe mentions sour cream once in the directions; if you prefer, plain yogurt works too) into the butter mixture until smooth. The batter should feel like thick velvet. I’ve made this with almond milk during late-summer experiments, and it worked, though the crumb was slightly less tender. If your batter looks curdled, keep mixing—usually it comes together. If not, add a spoonful of flour and mix gently.

Fold in dry ingredients: Gradually fold in the dry ingredients until just combined. Don’t overmix—see that? The batter will be lumpy, and that’s fine. Overmix and you’ll get a cake that bites back with chewiness.

Bake: Fill liners two-thirds full with batter and bake for about 18 minutes, rotating halfway if your oven is moody. A toothpick should come out clean or with a few moist crumbs. When they come out, the tops will spring back and smell like chocolate memories.

Ganache: Prepare the ganache by heating heavy cream and pouring it over chopped chocolate; let it sit for a minute then stir until glossy. Stir in 1/4 cup raspberry preserves once smooth for that tart-sweet jolt. I often microwave the cream in short bursts if I’m impatient. The ganache will smell like rich chocolate, and the raspberry will smell bright, like summer in a jar.

Fillings: Once cupcakes cool (very important), core out a small center with the end of a piping tip or a little knife. Fill each cupcake with the ganache using a piping bag or spoon. This is my favorite part—the cupcake suddenly becomes an experience. The ganache should be thick but pipeable; if it’s too runny, chill for 10 minutes.

Frosting: For the frosting, beat the 3/4 cup softened butter until creamy; gradually add powdered sugar along with ground freeze-dried raspberries and vanilla until smooth. The freeze-dried raspberries give color and punch without watering down the buttercream. I’ve had powdered sugar explode across my counter (true story—kids thought it snowed), so add it slowly and keep the mixer on low at first.

Decorate: Frost each filled cupcake generously. I like to top with a tiny dollop of preserves or a fresh raspberry if the season allows. The frosting will feel silky and smell faintly of berries and butter.

Pro tips: If your cupcakes are slightly domed, level them gently for a tidy sandwich with the frosting. For a shiny finish, warm a spoon and smooth the buttercream slightly—heat is magic in small doses. If ganache oozes out, celebrate—it looks artisanal.

If you’re curious about crunchy variations, sprinkle chopped pistachios or even a few cookie crumbs on top. I once added toasted hazelnuts and declared it a masterpiece; my friends mostly agreed.

Also, for another cookie-cake hybrid idea that I love, check out these white chocolate raspberry pistachio cookies I baked last winter: white chocolate raspberry pistachio cookies—they’re great company for a cupcake spread.

Tips for Best Results

Room temperature everything—eggs, butter, and milk—are your cupcake allies. Cold ingredients = angry batter.
Don’t overmix; fold until just combined for a tender crumb.
Use Dutch process cocoa for that rich bakery color and rounded chocolate flavor. If you only have natural cocoa, it’ll still work—just be gentle with leavening.
Let cupcakes cool fully before filling; warm cupcakes + ganache = meltdown. I learned this in a dramatic frosting fountain incident.
Use freeze-dried raspberry powder in the frosting for intense flavor without extra moisture. You can blitz them in a spice grinder or food processor.
Taste as you go—especially the ganache. If your preserves are ultra-sweet, balance with a bit more dark chocolate.

Ingredient Substitutions & Variations

Dairy-free: Use plant-based butter and coconut cream for ganache. Texture changes but still delicious.
Less sugar: Reduce granulated sugar by 2 tablespoons in the batter. Frosting will still be sweet, so consider a tangier topping like whipped cream cheese.
Add espresso: A teaspoon of instant espresso powder in the batter will amplify chocolate flavor without tasting like coffee. This is my secret for drama.
High-protein twist: If you’re tracking macros like high protein meals or working on a protein meal plan, you can incorporate a scoop of unflavored whey into the batter (reduce flour accordingly), but expect some texture changes. It’s doable for a dessert that plays nice with other meals for the week.
Seasonal: Swap preserves for blackberry or cherry if raspberries are expensive—still gorgeous.

Directions

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Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. In one bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream together butter and sugar until light and fluffy; add eggs one at a time followed by vanilla extract. Incorporate milk and sour cream into the butter mixture until smooth, then gradually fold in dry ingredients until just combined. Fill liners two-thirds full and bake about 18 minutes or until a toothpick comes out clean. Prepare ganache by heating heavy cream and pouring over chopped chocolate; stir in raspberry preserves. Once cooled, fill cupcakes with ganache and frost with raspberry buttercream.

Pairing Ideas (Drinks, Sides, etc.)

Serve these cupcakes with strong coffee or a bright, citrusy tea to balance the richness. I love a smoky Earl Grey next to these for grown-up contrast. They’re also delightful with a cold glass of milk if you’re keeping things classic. For a party, pair with a light salad (think lemon vinaigrette, arugula, shaved pear) to wash the palate between bites.

For brunch-adjacent gatherings, put these alongside savory staples from your menu planning list—yes, even if you’re focused on meal prep microwave lunches or best meal prep plans during the week, a little dessert table is morale-boosting.

How to Store and Reheat Leftovers

Store cupcakes in an airtight container in the fridge for up to 4 days. If your kitchen is warm, refrigeration helps the buttercream keep its shape. Bring back to room temperature for about 30–45 minutes before serving to let the textures shine. To reheat a chilled cupcake, gently warm in a 300°F oven for 5–7 minutes—don’t microwave unless you enjoy molten buttercream oozing everywhere.

Mistake I made once: I froze a filled cupcake without wrapping it and it absorbed freezer scents. Wrap tightly in plastic wrap and store in a freezer-safe box if freezing.

Make-Ahead and Freezer Tips

You can bake the cupcakes ahead and freeze unfrosted for up to 3 months. Thaw overnight in the fridge, then fill and frost on the day you plan to serve. Ganache can be made ahead and stored in the fridge; bring to room temperature and whisk before piping. For parties, I sometimes make the ganache a day ahead and the frosting the morning of—saves stress.

If you want to prep everything for a baking day, measure dry ingredients into labeled zipper bags and stick in the pantry. It feels like tiny culinary magic and reduces cleanup.

Common Mistakes to Avoid

Overmixing batter—this makes cupcakes dense and chewy.
Frosting hot cupcakes—melted frosting is sad frosting. Cool completely.
Using poured-hot ganache for filling—wait until it thickens slightly or it’ll sink into the crumb.
Skimping on salt—baked goods need salt for balance. A pinch goes a long way.
Freezing without wrapping—avoid rancid or freezer-tasting cupcakes.

Frequently Asked Questions (FAQ)

Q: Can I make these dairy-free?
A: Yes—use vegan butter and coconut cream for ganache. Texture will be a touch different, but still delicious.

Q: How do I get the ganache to set but still be pipeable?
A: Let the ganache cool at room temperature until thick but not firm. If it gets too firm, warm gently.

Q: Can I use fresh raspberries instead of preserves?
A: Fresh raspberries are lovely but have more water. Cook them with a bit of sugar to reduce moisture before adding to ganache, or use preserves for consistent texture.

Q: What’s the shelf life?
A: Refrigerated in an airtight container, about 3-4 days. Freeze unfrosted for up to 3 months.

Cooking Tools You’ll Need

Muffin tin and cupcake liners
Mixing bowls (at least 2)
Electric mixer or sturdy whisk (the creaming step is easier with a mixer)
Measuring cups and spoons (accurate measuring matters)
Spatula and whisk
Piping bag and tip (for filling and frosting) or a small spoon for filling
Small knife or corer for hollowing cupcakes

Final Thoughts

These Chocolate Raspberry Cupcakes are the cozy kind of recipe I keep returning to when I need a small, controlled indulgence. They remind me that baking can be both forgiving and transformative—one batch can change a bad day into one with sticky chocolate on your fingertips and gratitude in your mouth. I love that they’re approachable: a mix of pantry confidence and bakery flair.

They’ve seen rainy nights, rushed birthdays, and couch-date movie marathons. Sometimes I plate one with a scoop of vanilla ice cream and call it a weekend triumph. Other times, I make a double batch and send neighbors home smiling. If you make them and your kitchen smells like warm cocoa and bright berries, I consider that a moral victory.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!

Conclusion

If you want more inspiration in the chocolate-raspberry universe, this classic riff from a lovely blog is a great companion: Raspberry Chocolate Cupcakes recipe on Life, Love, and Sugar. For a slightly different take with a creamy raspberry frosting, check out this detailed version: Chocolate Cupcakes with Raspberry Frosting at Sally’s Baking Addiction.