Chocolate Raspberry Cupcakes

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Get ready to indulge in the most scrumptious chocolate raspberry cupcakes ever! These delightful treats feature moist dark chocolate cupcakes oozing with raspberry chocolate ganache, topped with heavenly raspberry frosting.

Why You’ll Adore These Cupcakes:

  • Super Moist and Fluffy: Sink your teeth into these irresistibly moist and fluffy chocolate cupcakes that will leave you craving more with every bite!
  • Divine Raspberry Filling: Each cupcake is generously filled with a luscious chocolate raspberry ganache, adding a burst of fruity goodness to every mouthful.
  • Sweet and Tart Raspberry Frosting: Crowned with a creamy raspberry buttercream frosting, these cupcakes strike the perfect balance between sweetness and tartness, tantalizing your taste buds with every bite.

Chocolate Raspberry Cupcakes

Prep Time 45 minutes
Cook Time 18 minutes
Course Dessert
Servings 12 cupcakes


#### For the Chocolate Cupcakes:

  • 1 cup 125 g all-purpose flour
  • ¼ cup + 1 tablespoon 25 g Dutch process cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon espresso powder optional
  • ¼ cup 56 g softened unsalted butter
  • ¾ cup 150 g granulated white sugar
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1 teaspoon vanilla
  • ½ cup 120 ml whole milk, at room temperature
  • ¼ cup 61 g sour cream, at room temperature

#### For the Raspberry Chocolate Ganache:

  • 4 oz 113 g semi-sweet chocolate, chopped
  • ¼ cup + 2 tablespoons 90 ml heavy cream
  • ¼ cup 85 g raspberry preserves

#### For the Raspberry Buttercream:

  • ¾ cup 168 g unsalted butter, softened
  • Pinch of salt
  • 1 ½ cups 195 g powdered sugar
  • ½ cup 16 g freeze-dried raspberries, ground
  • 1 teaspoon vanilla
  • ¼ cup 85 g raspberry preserves


  • Preheat your oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 liners.
  • In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
  • Cream together the softened butter and granulated sugar in a large bowl until fluffy. Then add the egg, egg yolk, and vanilla, mixing until light and fluffy.
  • Mix in the milk and sour cream, then gradually add the dry ingredients, mixing until combined.
  • Fill each cupcake liner ¾ full with batter and bake for 17-20 minutes. Let them cool completely.
  • For the Raspberry Chocolate Ganache, heat the heavy cream and pour it over the chopped chocolate. Stir in the raspberry preserves, then let it cool before transferring to a piping bag.
  • For the Raspberry Buttercream, beat the softened butter until fluffy, then add salt, powdered sugar, ground raspberries, raspberry preserves, and vanilla. Mix until light and fluffy, then transfer to a piping bag.
  • Core the center of each cupcake and fill with raspberry chocolate ganache. Pipe raspberry buttercream on top, decorate with fresh raspberries, and serve!


Properly measure your flour by spooning it into the measuring cup and leveling it off. Avoid scooping directly from the bag, as it can lead to using too much flour. Alternatively, use a kitchen scale for accurate measurements (1 cup = 120-125 grams). Enjoy your delightful cupcakes!

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