These chocolate raspberry cupcakes are so good, you won’t even believe they came from your own kitchen. Super soft, rich chocolate cupcakes, loaded with fresh raspberries, and topped with a swirl of chocolate ganache or raspberry buttercream (your pick). They’re perfect for celebrations or just because you want a treat that feels fancy but is easy to make.
These are the kind of cupcakes that make you look like a pro baker, even if you’re just using one bowl and a whisk. Let’s make them!
Why I Love This Recipe
I made these cupcakes for my sister’s birthday last year and everyone went nuts. Since then, they’ve become my go-to when I want something sweet but a little extra. The chocolate is rich, the raspberries add a fresh tangy surprise in every bite, and they just feel like bakery-level treats without the stress.
- The batter is one-bowl, no mixer needed
- The raspberries don’t sink because of how thick the batter is
- You can frost with ganache or fruity buttercream (they’re both amazing)
- These are great for birthdays, Valentine’s, or anytime you want something special
Makes: 12 cupcakes
Prep Time: 20 minutes
Bake Time: 18–20 minutes
Total Time: 40 minutes
What You’ll Need
Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup whole milk
- ½ cup sour cream
- 1 tsp vanilla extract
- ¾ cup fresh raspberries
Chocolate Ganache Frosting (optional):
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Raspberry Buttercream (optional):
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ¼ cup fresh raspberries, mashed and strained
Why This Recipe Works (Quick Science)
- Sour cream makes the cupcakes super moist without being greasy
- Oil instead of butter keeps the texture soft even after chilling
- Cocoa powder gives a deeper chocolate flavor than melted chocolate
- Fresh raspberries slightly break down during baking, adding juicy pockets inside
Common Mistakes
- Overmixing the batter: makes cupcakes tough, mix until just combined
- Skipping the straining for raspberry buttercream: the seeds can clog your piping tip
- Overfilling the cupcake liners: they’ll overflow, fill just 2/3 full
- Using frozen raspberries without tossing them in flour: they’ll sink
What to Serve With
- Glass of cold milk or a cup of coffee
- Fresh fruit salad
- Vanilla ice cream on the side (especially with the ganache version)
- Sprinkle extra raspberries or shaved chocolate on the serving plate for a pretty touch
Tools You’ll Need
- 12-cup muffin pan
- Paper cupcake liners
- Medium and large mixing bowls
- Whisk
- Rubber spatula
- Piping bag with tip (if frosting)
- Cooling rack
Substitutions and Variations
- Swap gluten-free flour for a GF version
- Use Greek yogurt instead of sour cream
- Skip the ganache and just dust the tops with powdered sugar
- Add mini chocolate chips to the batter for extra chocolate
- Use strawberries or blueberries instead of raspberries
Make Ahead Tips
- Bake cupcakes a day in advance and store unfrosted in an airtight container
- Ganache and buttercream can be made a day early and stored in the fridge—just bring to room temp before using
- You can freeze unfrosted cupcakes up to 2 months—thaw at room temp before frosting
Let’s Bake These Chocolate Raspberry Cupcakes!
Step 1: Mix Dry Ingredients
In a large bowl, whisk together 1 cup flour, ½ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until well combined.
Step 2: Mix Wet Ingredients
In another bowl, whisk together ¾ cup sugar, 2 large eggs, ½ cup oil, ½ cup milk, ½ cup sour cream, and 1 tsp vanilla extract until smooth and creamy.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined and no dry streaks remain.
Step 4: Fold in Raspberries
Gently fold in ¾ cup fresh raspberries. Be careful not to smash them.
Step 5: Fill Cupcake Liners
Line a muffin pan with cupcake liners. Spoon the batter into each cup, filling ⅔ full.
Step 6: Bake
Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean.
Step 7: Cool
Remove from pan and place cupcakes on a cooling rack to cool completely before frosting.
Step 8: Make Raspberry Buttercream (Optional)
In a bowl, beat ½ cup softened butter until fluffy. Add 1 ½ cups powdered sugar and beat until smooth. Add ¼ cup strained raspberry puree and mix until pink and creamy.
Step 9: Frost and Serve
Pipe ganache or buttercream onto each cooled cupcake. Top with a fresh raspberry if you want.
Leftovers + Storage
- Store cupcakes in an airtight container at room temp for up to 2 days
- Refrigerate for up to 5 days if frosted with ganache or buttercream
- You can freeze the unfrosted cupcakes for up to 2 months
Macros (Per Cupcake, Frosted with Ganache)
- Calories: 290
- Protein: 3g
- Fat: 18g
- Carbs: 30g
- Sugar: 19g
- Fiber: 2g
FAQ
Can I use frozen raspberries?
Yes, but toss them in 1 tbsp flour and don’t thaw them before folding in.
Do I need to use both frostings?
Nope—just pick one or leave them plain!
Can I double the recipe?
Totally. Just bake in two muffin pans or in batches.
Final Thoughts
These chocolate raspberry cupcakes are the kind of thing you make once—and then keep making forever. They’re chocolatey, moist, and that little raspberry pop in the middle? So good. I hope you try these and love them as much as I do. Leave a comment if you bake them—I’d love to hear how they turned out or if you switched up the frosting!
