Chocolate Raspberry Cupcakes Recipe

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Rich, moist, and utterly irresistible—these Chocolate Raspberry Cupcakes are a dream come true for dessert lovers. Each bite delivers the deep, velvety flavor of dark chocolate perfectly complemented by the sweet-tart burst of fresh raspberries. The luscious raspberry buttercream frosting swirled on top adds a beautiful pop of color and tangy finish, creating a treat that’s both elegant and comforting.

Whether you’re baking for a birthday, Valentine’s Day, or just a quiet moment of indulgence, these cupcakes are bound to impress. The recipe combines two timeless flavors into one deliciously decadent dessert that looks as amazing as it tastes. Plus, it’s surprisingly simple to make—even for beginners!

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Ingredients for this Chocolate Raspberry Cupcakes Recipe

For the chocolate cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup buttermilk, room temperature
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup hot water (or hot coffee for deeper flavor)

For the raspberry frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ⅓ cup freeze-dried raspberries, ground into powder
• 1–2 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Fresh raspberries (for garnish)

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Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.

In a large mixing bowl, whisk together the buttermilk, vegetable oil, sugar, eggs, and vanilla extract until smooth and well combined. Slowly add in the dry ingredients, mixing until no lumps remain. Finally, pour in the hot water (or hot coffee, if using) and stir until the batter is thin and smooth. Don’t worry—the thin consistency helps create moist cupcakes!

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Step 2: Bake the Cupcakes

Evenly divide the batter between the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.

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Step 3: Make the Raspberry Frosting

While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until fluffy and pale. Gradually add in the powdered sugar, 1 cup at a time, beating well after each addition.

Add in the ground freeze-dried raspberries, vanilla extract, and 1 tablespoon of cream or milk. Beat the frosting on high speed until light and airy. If the frosting is too thick, add more cream 1 teaspoon at a time until the desired consistency is reached.

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Step 4: Decorate the Cupcakes

Once the cupcakes are completely cool, pipe the raspberry frosting generously on top using your favorite piping tip. Garnish each with a fresh raspberry placed right in the center for that final elegant touch.

These Chocolate Raspberry Cupcakes are now ready to serve and enjoy!

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Estimated Nutrition

Per cupcake (with frosting, approx.):

• Calories: 310
• Total Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 37g
• Sugars: 28g
• Protein: 3g
• Fiber: 2g
• Sodium: 190mg

(Note: These values are approximate and can vary based on exact ingredients used.)

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Frequently Asked Questions

What can I use instead of buttermilk?

You can mix ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day ahead and frost them the next day. Store them covered at room temperature until ready to frost.

Can I use fresh raspberries in the frosting?

Fresh raspberries add too much moisture. Stick with freeze-dried raspberries for strong flavor and perfect texture.

How do I make the frosting even pinker?

Use a drop or two of natural red food coloring if you want a more vibrant hue without altering the taste.

Can I make this recipe vegan?

Yes, use plant-based milk with lemon juice for buttermilk, egg substitutes, and vegan butter for the frosting.

Can I substitute the cocoa powder?

For best flavor, use unsweetened cocoa powder. Dutch-processed cocoa can work, but results may differ in texture.

What’s the best way to pipe the frosting?

Use a large star tip (like Wilton 1M or 2D) for beautiful swirls. Start piping from the outside in a circular motion toward the center.

How do I prevent dry cupcakes?

Avoid overbaking and measure flour properly (spoon and level method). The hot water or coffee in the batter helps lock in moisture.

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