Irresistible Chocolate Raspberry Cupcakes

If you ask me, chocolate and raspberry is one of the best flavor combinations out there.

These cupcakes bring together rich cocoa and tangy raspberry preserves in a way that feels special but isn’t too fussy to make. A moist chocolate base gets filled with a layer of jammy raspberries, then topped with raspberry buttercream.

The cupcakes themselves use both cocoa powder and melted chocolate for deep flavor, plus a touch of espresso powder to bring out the chocolate even more. The frosting gets its fruity kick from crushed freeze-dried raspberries mixed right in.

They’re a crowd-pleasing dessert that works for birthday parties, weekend baking, or whenever you need something a little sweet.

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What Kind of Chocolate Should I Use?

For these cupcakes, you’ll want to use good quality chocolate since it plays a starring role in both the ganache and the overall flavor. Semi-sweet or bittersweet chocolate (anywhere from 60-70% cacao) works best because it balances nicely with the sweetness of the cupcake and the tartness of the raspberries. You can use chocolate chips in a pinch, but a chopped chocolate bar will melt more smoothly and give you a better texture for the ganache. Stay away from milk chocolate here since it can make everything too sweet and won’t give you that rich chocolate flavor you’re looking for.

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Options for Substitutions

These cupcakes are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Sour cream: If you don’t have sour cream, plain Greek yogurt works just as well and gives the same moist texture. Use the same amount and mix it in the same way.
• Espresso powder: This ingredient really brings out the chocolate flavor, but if you don’t have it, you can skip it or use a tablespoon of strong brewed coffee instead. The cupcakes will still taste great without it.
• Freeze dried raspberries: These can be pricey or hard to find. You can leave them out of the frosting entirely, or pulse some fresh raspberries and strain out the seeds, then reduce the liquid slightly. Just note that fresh raspberries will make the frosting less stable.
• Raspberry preserves: Strawberry or mixed berry preserves work nicely here. You could also use seedless raspberry jam if that’s what you have on hand.
• Milk: Any milk works – whole, 2%, or even a non-dairy option like almond or oat milk. Just stick with something unsweetened if going the non-dairy route.
• Baking powder and baking soda: Don’t substitute these – they’re essential for the cupcakes to rise properly and get the right texture.

Watch Out for These Mistakes While Baking

Overmixing the batter after combining wet and dry ingredients can lead to tough, dense cupcakes instead of light and fluffy ones – mix just until you don’t see any more flour streaks and then stop.

Another common error is opening the oven door too early to check on your cupcakes, which causes them to sink in the middle, so wait until at least the 15-minute mark before taking a peek.

Make sure your ganache filling has cooled for the full 15 minutes before piping it into the cupcakes, otherwise it’ll be too runny and seep out the sides, creating a mess.

Finally, don’t skip crushing those freeze-dried raspberries into a fine powder – large pieces can clog your piping tip and make frosting the cupcakes frustrating.

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What to Serve With Chocolate Raspberry Cupcakes?

These cupcakes are pretty rich and decadent on their own, so they pair really well with a simple cup of coffee or a cold glass of milk to balance out the sweetness. If you’re serving them at a party or gathering, consider setting out some fresh raspberries on the side – they add a nice tart contrast to the chocolate and look pretty on the dessert table. For a fancier presentation, a scoop of vanilla ice cream or some lightly sweetened whipped cream works great alongside these cupcakes, especially if you’re serving them as a plated dessert. You could also brew some raspberry tea or hot chocolate to really play up those chocolate-berry flavors.

Storage Instructions

Store: These cupcakes stay moist and delicious in an airtight container at room temperature for up to 2 days. If you want them to last longer, keep them in the fridge for up to 5 days, but let them sit out for about 20 minutes before eating so the frosting softens up a bit.

Freeze: You can freeze unfrosted cupcakes for up to 3 months wrapped tightly in plastic wrap and stored in a freezer bag. I don’t recommend freezing them with the frosting on, since the raspberry buttercream doesn’t thaw as nicely. Just frost them fresh when you’re ready to serve!

Make Ahead: Bake the cupcakes a day ahead and store them covered at room temperature, then whip up the frosting and assemble them the day you plan to serve. The ganache filling can also be made up to 3 days in advance and kept in the fridge until you’re ready to fill the cupcakes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3050-3250
• Protein: 34-40 g
• Fat: 175-190 g
• Carbohydrates: 370-400 g

Ingredients

For the cupcakes:

• 1 1/4 cup all-purpose flour
• 6 tbsp Dutch process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp espresso powder
• 6 tbsp unsalted butter (room temperature)
• 1 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup full-fat sour cream

For the ganache filling:

• 5 oz semi-sweet chocolate (chopped)
• 6 tbsp heavy cream
• 1/3 cup raspberry preserves

For the raspberry buttercream:

• 1 cup unsalted butter (room temperature)
• 1 pinch salt
• 1 1/2 cups powdered sugar (sifted)
• 1/2 cup freeze dried raspberries (crushed into a fine powder)
• 1 tsp vanilla extract
• 1/3 cup raspberry preserves

Step 1: Prepare Mise en Place and Preheat

• 5 oz semi-sweet chocolate

Preheat your oven to 350°F and line a muffin tin with cupcake liners.

While the oven heats, measure out all your ingredients and bring the butter, egg, and milk to room temperature—this helps them emulsify properly with the sugar and creates a lighter crumb.

Chop the semi-sweet chocolate into small, uniform pieces so it melts evenly when the hot cream is added.

Step 2: Combine Dry Ingredients

• 1 1/4 cup all-purpose flour
• 6 tbsp Dutch process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp espresso powder

In a medium bowl, whisk together the flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder.

The espresso powder won’t add coffee flavor—instead, it deepens the chocolate notes and adds complexity.

Whisking the dry ingredients together ensures even distribution of the leavening agents, which guarantees consistent rise across all your cupcakes.

Step 3: Cream Butter and Sugar

• 6 tbsp unsalted butter
• 1 cup granulated sugar

In a large bowl, beat the room-temperature butter and granulated sugar together for 1-2 minutes until the mixture is pale and fluffy.

This creaming process incorporates air into the batter, which creates a tender, light crumb.

Stop and scrape down the bowl halfway through to ensure even mixing.

Step 4: Build the Wet Batter Base

• 1 large egg
• 1 egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup full-fat sour cream

Add the egg, egg yolk, and vanilla extract to the creamed butter and sugar, beating for 1-2 minutes until well combined.

The extra yolk adds richness and creates a more tender texture.

Pour in the milk and sour cream and stir until just combined—the sour cream adds tang that balances the sweetness and deepens the chocolate flavor.

I like to alternate adding the milk and sour cream rather than adding them all at once, as this helps prevent curdling.

Step 5: Combine and Fill Cupcakes

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 4

Add the dry ingredient mixture from Step 2 to the wet batter from Step 4, stirring until just combined—don’t overmix, as this can develop gluten and make the cupcakes tough.

Divide the batter evenly among the lined cups, filling each about three-quarters full.

Bake for 17-20 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before filling and frosting.

Step 6: Make Chocolate-Raspberry Ganache Filling

• 6 tbsp heavy cream
• 5 oz semi-sweet chocolate from Step 1
• 1/3 cup raspberry preserves

Heat the heavy cream until it’s steaming (about 170°F or just before boiling), then pour it over the chopped chocolate from Step 1.

Let it sit undisturbed for 2 minutes to allow the residual heat to soften the chocolate, then stir until smooth and glossy.

Once the ganache cools slightly, stir in the raspberry preserves until fully incorporated.

Let the ganache cool to room temperature for about 15 minutes until it reaches a spreadable consistency—it should be thick but still pourable.

Step 7: Prepare Raspberry Frosting

• 1 cup unsalted butter
• 1 pinch salt
• 1 1/2 cups powdered sugar
• 1/2 cup freeze dried raspberries
• 1 tsp vanilla extract
• 1/3 cup raspberry preserves

While the ganache cools, beat the room-temperature butter with a pinch of salt for about 5 minutes until pale and fluffy.

Gradually add the sifted powdered sugar, beating until light and fluffy.

Crush the freeze-dried raspberries into a fine powder, then fold them into the frosting along with the remaining raspberry preserves and vanilla extract.

Mix until fully combined and spreadable—I find that freeze-dried raspberries give a more intense, pure raspberry flavor compared to fresh berries, which can sometimes dilute the frosting with excess moisture.

Step 8: Fill and Frost Cupcakes

• cooled cupcakes from Step 5
• chocolate-raspberry ganache filling from Step 6
• raspberry frosting from Step 7

Using a small knife or cupcake corer, carefully remove the center of each cooled cupcake from Step 5, creating a small cavity for the filling.

Fill each cavity with the chocolate-raspberry ganache from Step 6.

Top each cupcake generously with the raspberry frosting from Step 7, swirling it decoratively with the back of a spoon or an offset spatula.

Garnish with fresh raspberries if desired, pressing them gently into the frosting for visual appeal.

Irresistible Chocolate Raspberry Cupcakes

Delicious Irresistible Chocolate Raspberry Cupcakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 16 cupcakes

Calories 3150 kcal

Ingredients

  

For the cupcakes::

• 1 1/4 cup all-purpose flour
• 6 tbsp Dutch process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp espresso powder
• 6 tbsp unsalted butter (room temperature)
• 1 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup full-fat sour cream

For the ganache filling::

• 5 oz semi-sweet chocolate (chopped)
• 6 tbsp heavy cream
• 1/3 cup raspberry preserves

For the raspberry buttercream::

• 1 cup unsalted butter (room temperature)
• 1 pinch salt
• 1 1/2 cups powdered sugar (sifted)
• 1/2 cup freeze dried raspberries (crushed into a fine powder)
• 1 tsp vanilla extract
• 1/3 cup raspberry preserves

Instructions

 

• Preheat your oven to 350°F and line a muffin tin with cupcake liners. While the oven heats, measure out all your ingredients and bring the butter, egg, and milk to room temperature—this helps them emulsify properly with the sugar and creates a lighter crumb. Chop the semi-sweet chocolate into small, uniform pieces so it melts evenly when the hot cream is added.
• In a medium bowl, whisk together the flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder. The espresso powder won't add coffee flavor—instead, it deepens the chocolate notes and adds complexity. Whisking the dry ingredients together ensures even distribution of the leavening agents, which guarantees consistent rise across all your cupcakes.
• In a large bowl, beat the room-temperature butter and granulated sugar together for 1-2 minutes until the mixture is pale and fluffy. This creaming process incorporates air into the batter, which creates a tender, light crumb. Stop and scrape down the bowl halfway through to ensure even mixing.
• Add the egg, egg yolk, and vanilla extract to the creamed butter and sugar, beating for 1-2 minutes until well combined. The extra yolk adds richness and creates a more tender texture. Pour in the milk and sour cream and stir until just combined—the sour cream adds tang that balances the sweetness and deepens the chocolate flavor. I like to alternate adding the milk and sour cream rather than adding them all at once, as this helps prevent curdling.
• Add the dry ingredient mixture from Step 2 to the wet batter from Step 4, stirring until just combined—don't overmix, as this can develop gluten and make the cupcakes tough. Divide the batter evenly among the lined cups, filling each about three-quarters full. Bake for 17-20 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before filling and frosting.
• Heat the heavy cream until it's steaming (about 170°F or just before boiling), then pour it over the chopped chocolate from Step 1. Let it sit undisturbed for 2 minutes to allow the residual heat to soften the chocolate, then stir until smooth and glossy. Once the ganache cools slightly, stir in the raspberry preserves until fully incorporated. Let the ganache cool to room temperature for about 15 minutes until it reaches a spreadable consistency—it should be thick but still pourable.
• While the ganache cools, beat the room-temperature butter with a pinch of salt for about 5 minutes until pale and fluffy. Gradually add the sifted powdered sugar, beating until light and fluffy. Crush the freeze-dried raspberries into a fine powder, then fold them into the frosting along with the remaining raspberry preserves and vanilla extract. Mix until fully combined and spreadable—I find that freeze-dried raspberries give a more intense, pure raspberry flavor compared to fresh berries, which can sometimes dilute the frosting with excess moisture.
• Using a small knife or cupcake corer, carefully remove the center of each cooled cupcake from Step 5, creating a small cavity for the filling. Fill each cavity with the chocolate-raspberry ganache from Step 6. Top each cupcake generously with the raspberry frosting from Step 7, swirling it decoratively with the back of a spoon or an offset spatula. Garnish with fresh raspberries if desired, pressing them gently into the frosting for visual appeal.