1. Can I make Raspberry Chocolate Cupcakes ahead of time?

Yes! You can bake the cupcakes up to 2 days in advance and store them in an airtight container at room temperature (unfilled and unfrosted). The raspberry filling and raspberry buttercream can also be made ahead and stored in the fridge for 2–3 days. Assemble the cupcakes on the day of serving for the freshest flavor and texture.

2. Can I use frozen raspberries instead of fresh?

Absolutely. Frozen raspberries work just as well as fresh in both the raspberry filling and the buttercream. Just be sure to thaw and drain them before using to remove excess liquid, and cook the filling a bit longer to achieve the right thickness.

3. How do I store leftovers and keep the cupcakes fresh?

Store leftover Raspberry Chocolate Cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best flavor and texture. If you want to freeze them, it's best to do so unfrosted and unfilled, then thaw and assemble when ready.

Raspberry Chocolate Cupcakes – Best Ever Recipe

Name: Raspberry Chocolate Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (130g) all-purpose flour; 1 cup (207g) granulated sugar; 6 tbsp (43g) unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 large egg; 1/2 cup (120ml) buttermilk; 1/2 cup (120ml) vegetable oil; 3/4 tsp vanilla extract; 1/2 cup (120ml) hot water; 1 1/2 cups (180g) raspberries (fresh or frozen); 2 tbsp (26g) granulated sugar (for filling); 2 tsp cornstarch + 2 tsp water (for thickening); 1 cup (226g) unsalted butter, room temperature; 4 cups (460g) powdered sugar; 3–4 tbsp raspberry puree (strained, for buttercream); 1/2 tsp vanilla extract (for buttercream); Pinch of salt (for buttercream)

Description

These Raspberry Chocolate Cupcakes are the ultimate decadent dessert, combining moist chocolate cupcakes with a tart raspberry center and a smooth raspberry buttercream topping. Perfect for special occasions or a sweet indulgence.

Ingredients

Scale

1 cup (130g) all-purpose flour
1 cup (207g) granulated sugar
6 tbsp (43g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla extract
1/2 cup (120ml) hot water
1 1/2 cups (180g) raspberries (fresh or frozen)
2 tbsp (26g) granulated sugar (for filling)
2 tsp cornstarch + 2 tsp water (for thickening)
1 cup (226g) unsalted butter, room temperature
4 cups (460g) powdered sugar
3–4 tbsp raspberry puree (strained, for buttercream)
1/2 tsp vanilla extract (for buttercream)
Pinch of salt (for buttercream)

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Instructions

Preheat oven to 300°F (148°C) and line a cupcake pan with cupcake liners.
Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
In a separate bowl, mix egg, buttermilk, vegetable oil, and vanilla extract.
Combine the wet and dry mixtures, then slowly add hot water and stir until smooth.
Divide the batter into liners, filling just over halfway, and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
In a saucepan, combine raspberries, 2 tbsp sugar, and cornstarch-water mixture. Cook over medium heat until thickened, then let cool.
Core each cupcake and fill with the cooled raspberry mixture.
To make the buttercream, beat butter until fluffy, then gradually add powdered sugar.
Add raspberry puree, vanilla, and salt. Beat until smooth and creamy.
Pipe the buttercream onto filled cupcakes using a piping bag and your desired tip.

Notes

Do not overfill cupcake liners to avoid overflow.
Strain raspberry puree for a seedless, smooth buttercream texture.
You can make the filling and frosting a day in advance.
Let cupcakes cool completely before coring and frosting.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 390
Sugar: 38g
Sodium: 180mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg