Chocolate Raspberry Cupcakes

These chocolate raspberry cupcakes are a total dream! Rich, moist chocolate cake topped with sweet, tangy raspberry buttercream frosting—what’s not to love?

This is a family favorite in my house, especially for birthdays or special weekend treats.

The kids love helping with the frosting (and sneaking a few raspberries), and I love how elegant they look with just a swirl of frosting and a fresh raspberry on top.

You don’t need fancy tools or tons of time to make these either.

Let’s get baking!

What You’ll Need

For the Cupcakes:

1 cup all-purpose flour
1/2 cup cocoa powder
3/4 cup granulated sugar
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup whole milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot water

For the Raspberry Buttercream Frosting:

1/2 cup unsalted butter, softened
2 cups powdered sugar
3 tbsp raspberry puree (fresh or frozen raspberries blended and strained)
1/2 tsp vanilla extract
Pinch of salt

To Decorate:

Fresh raspberries (1 per cupcake)
Chocolate shavings or sprinkles (optional)

Pro Tips

Use room-temperature eggs and butter for the fluffiest cupcakes and smooth frosting.
For an extra chocolatey cupcake, add a handful of mini chocolate chips to the batter.
Don’t overmix your batter—stir just until combined to keep them light and airy.
Make the raspberry puree in advance to save time.
For the prettiest swirls of frosting, use a piping bag with a star tip.

Tools You’ll Need

Mixing bowls (2-3)
Whisk and rubber spatula
Measuring cups and spoons
Electric mixer (hand or stand)
Cupcake pan and liners
Piping bag with a star tip (optional)

Substitutions and Variations

No raspberries? Try strawberry or blackberry puree instead.
Dairy-free? Use almond or oat milk in place of whole milk, and a dairy-free butter for the frosting.
More chocolate? Add a drizzle of melted chocolate on top for extra flair.

Make Ahead Tips

Bake the cupcakes a day ahead and store them in an airtight container.
Make

the raspberry puree and buttercream frosting up to 2 days in advance. Store the frosting in the fridge, then let it soften and re-whip before using.

Instructions

Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Gather all your ingredients.

Step 2: Mix the Dry Ingredients

In a mixing bowl, whisk together the flour, cocoa powder, sugars, baking powder, baking soda, and salt until combined.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract. Slowly add the hot water and mix until smooth.

Step 4: Make the Batter

Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined (don’t overmix!). The batter will be thin—this is normal.

Step 5: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.

Step 6: Make the Raspberry Buttercream

In a mixing bowl, beat the butter with an electric mixer until creamy. Add the powdered sugar, 1 cup at a time, mixing well after each addition. Beat in the raspberry puree, vanilla, and salt until smooth.

Step 7: Frost the Cupcakes

Once the cupcakes are completely cooled, use a piping bag with a star tip to swirl the raspberry buttercream on top. Garnish with a fresh raspberry and chocolate shavings.

Tips for Leftovers and Storage

Store cupcakes in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
If freezing, wrap unfrosted cupcakes tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting.