Raspberry Chocolate Cupcakes

These Raspberry Chocolate Cupcakes are exactly what you want in a sweet treat: soft, moist chocolate cupcakes with a zesty raspberry surprise inside, topped with a smooth raspberry buttercream, drizzled with rich chocolate ganache and finished off with a bright, fresh raspberry on top. They look absolutely gorgeous and taste even better!

I am totally in love with these cupcakes—they are as beautiful as a photo and packed with flavor! Since my Raspberry Chocolate Cake has become such a family favorite, I figured it was time to turn it into cupcakes. These keep the same luscious raspberry filling and rich chocolate base, but with the added charm of a pink raspberry buttercream swirl on top. That little pop of color makes them perfect for any special day or just because you deserve a sweet treat.

Introduction — What to Expect

Imagine this: rich, tender chocolate cupcakes hiding a tangy raspberry center, crowned with fluffy homemade raspberry buttercream that’s the perfect mix of sweet and tart. Then, a smooth drizzle of chocolate ganache and a fresh raspberry crown these beauties, making them impossible to resist. These raspberry chocolate cupcakes are more than just delicious—they steal the show at birthdays, holidays, or anytime you want to impress. Love this flavor pairing? Try my Raspberry Chocolate Cake Roll for another show-stopping dessert.

I’ve broken this recipe down into simple parts so you can easily make the raspberry filling, bake the cupcakes, whip up that dreamy frosting, and then bring it all together without feeling stressed. Each step is clear and manageable. Just a heads-up—you’ll need a bit of cooling time for the filling and cupcakes before you assemble everything. Don’t worry, I’ll share handy storage, make-ahead, and serving tips to make planning a breeze.

• Flavor: Deep chocolate paired with bright, tangy raspberry for a perfectly balanced bite.
• Step-by-step: Four straightforward parts—raspberry filling, cupcakes, buttercream, and assembly.
• Final touches: Optional chocolate ganache drizzle and fresh raspberries for that wow factor.

Why You’ll Love These Raspberry Chocolate Cupcakes

• Sweet and tart harmony. The sharp raspberry filling cuts through the rich chocolate and sweet buttercream perfectly, creating a balanced, crave-worthy bite you’ll want again and again.
• Deliciously moist cupcakes. Made tender and moist with a combo of butter and oil, these cupcakes stay soft and fresh. I adapted the batter from my reliable zucchini chocolate cake recipe, a longtime winner in my kitchen.
• Raspberry buttercream magic. The frosting gets a lovely raspberry boost using the same filling from the centers so everything ties together beautifully. It’s creamy, luscious, and just sweet enough.
• Pretty and festive. The vibrant pink frosting pairs with chocolate drizzle to create a cupcake that’s as striking as it is tasty. Perfect for Valentine’s Day, showers, or any celebration where you want to impress. For a winter-holiday option, try my Gingerbread Cupcakes.

Ingredient Notes

This recipe calls for simple, everyday ingredients that you probably already have on hand, with some used multiple times throughout. The full precise amounts and printable ingredient list are in the recipe card below. Here are some little tips for the main ingredients:

• Cornstarch: This thickens the raspberry filling perfectly. Avoid boiling too long—if it boils briefly, keep it under a minute to maintain thickness.
• Raspberries: Fresh are best, but frozen will do. Just be sure to thaw completely and drain off any excess liquid so your filling isn’t watery.
• All-purpose flour: Measure carefully to get the right cupcake texture. Using a kitchen scale helps keep things consistent every time.
• Cocoa powder: Natural unsweetened cocoa adds great flavor and nice rise. You can use Dutch-process too, but expect a slightly denser cupcake and fewer cupcakes per batch.
• Butter and vegetable oil together: This combo locks in moisture, keeping cupcakes tender and soft.
• Eggs: Large eggs work best to keep the balance right.
• Milk: I usually use 2%, but whole milk works great too.
• Hot water: This step “blooms” the cocoa powder, which means it unlocks a richer chocolate flavor. A fun swap is hot coffee, which deepens chocolate flavor without leaving a coffee taste.
• Powdered sugar: It sweetens and helps stabilize the buttercream. You can adjust the amount a bit, but know that less sugar might make frosting softer and less firm.
• Chocolate ganache: Optional, but highly recommended for a fancy finishing touch. You’ll only need about half of my usual ganache recipe for the drizzle here.

How To Make Raspberry Chocolate Cupcakes

Don’t let the multiple steps intimidate you—each one is straightforward and you can take little breaks while things cool. The full printable recipe is down in the card below.

Make the Raspberry Filling

• Mix sugar, cornstarch, and water. Heat on medium-high until sugar dissolves and everything is combined.
• Stir in raspberries. Cook until berries soften and release their juice. Mash gently and continue cooking until the mixture thickens a bit, about 5-7 minutes.
• Cool it down. Remove from heat. Optionally strain out seeds for a smoother filling, then transfer to a bowl and chill in the fridge until cold.

Cook the raspberry filling until it just starts to thicken.

Optional: strain seeds and chill filling thoroughly.

Make the Cupcakes

• Prep your pan. Line a cupcake tin with paper liners and preheat your oven to 350°F.
• Whisk dry ingredients. In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
• Mix wet ingredients. In a large bowl, stir melted butter, vegetable oil, sugar, and vanilla extract together until smooth.
• Add eggs and milk. Beat in the egg thoroughly, then add milk and stir to combine.
• Combine wet and dry. Add dry ingredients to wet and mix just until combined—don’t overmix or the cupcakes will get tough!
• Add hot water. Stir in hot water until batter is smooth. This step boosts the chocolate flavor big time.
• Bake. Divide batter among the lined cups, filling just a little over halfway. Bake 14-17 minutes, checking doneness with a toothpick that should come out clean or with a few moist crumbs.

Mixing the wet ingredients to start.

Add the dry ingredients and gently stir.

Whisk in hot water for rich flavor.

• Fill liners wisely. Pour batter into liners just a bit over halfway. Bake 14-17 minutes and test with a toothpick for doneness.

Fill cupcake liners just over halfway.

Fresh out of the oven after 14-17 minutes.

Make the Buttercream

• Beat butter and sugar. Start by beating the softened butter in a large bowl until silky smooth. Add half the powdered sugar and beat until fluffy and creamy.
• Mix in raspberry filling. Add 4 tablespoons of your cooled raspberry filling and vanilla extract. Beat everything together until combined and smooth. Then add the remaining powdered sugar and keep beating till creamy. If you want a stronger raspberry flavor or softer texture, add a little more filling bit by bit.

Whip up that creamy raspberry buttercream.

Remove the center from each cooled cupcake.

Finish Off Cupcakes

• Core and fill. After the cupcakes have cooled fully, use a cupcake corer or a small knife to scoop out the centers. Fill each hole with about a tablespoon of raspberry filling.
• Frost and decorate. Pipe the raspberry buttercream on top generously—I love using Ateco tip 847 for a pretty swirl, but any large star or round tip works. If you want, drizzle chocolate ganache over with a squeeze bottle, spoon, or a bag with a tiny cut corner for perfect control. Top each cupcake with a fresh raspberry for a show-stopping finish.

Pipe that gorgeous frosting right on.

Add the decadent ganache drizzle.

Pro Tips for the Best Cupcakes

• Keep an eye on the filling’s cook time. Raspberry filling thickens fast—stop cooking as soon as it starts to thicken. Don’t overboil because that can break down the cornstarch and thin the filling.
• Mix cupcake batter gently. Stir wet and dry ingredients just enough to combine. Overmixing will make your cupcakes tough instead of tender and soft.
• Hot water or coffee makes a difference. Adding hot liquid “blooms” the cocoa powder, bringing out a deeper, richer chocolate flavor. Coffee is my little secret trick for a flavor boost without tasting like coffee.
• Fill cupcake liners carefully. Filling just over halfway keeps cupcakes tall and neat without any batter spills.
• Don’t overbake the cupcakes! Begin checking at 14 minutes by poking a toothpick in the center—pull them out as soon as it comes out clean or with a few moist crumbs.
• Let cupcakes cool completely before frosting. I like to bake a day ahead or bake in the morning and decorate in the evening—especially if I’m piping details on Turkey Cupcakes. Frosting warm cupcakes makes it melt and slide off, so it’s worth the wait!

Variations & swaps

If you want to change things up or work with what you have, here are some easy swaps and variations. Most keep the same method and similar baking times, with just minor tweaks here and there:

• Try other berries: Blackberries and blueberries work wonderfully the same way. Strawberries are juicier, so reduce the water a bit or add a touch more cornstarch to get the right thickness.
• Frozen berries work great: Just thaw and drain well to avoid watery filling.
• Quick jam shortcut: Short on time? Use ½ cup quality seedless raspberry jam instead of cooking fresh filling. Warm it gently and add a little cornstarch if it’s too runny, then heat briefly to thicken.
• Frosting swaps: Prefer chocolate buttercream? Go for it—or swirl chocolate and raspberry buttercream together. Adding melted white chocolate to the buttercream is a tasty twist, too.
• Vary your cocoa powders: Natural cocoa is my pick, but dark or Dutch-process cocoa powder adds richer flavor and deeper color. Just know these can make cupcakes rise less, so fill liners a little fuller.
• Alternative toppings: Skip ganache and try shaved chocolate, toasted nuts, raspberry powder, or a light dusting of cocoa powder for a different look—or take inspiration from Football Cupcakes for simple buttercream piping ideas.
• Adjust cupcake size: For mini cupcakes, shorten baking to 8-10 minutes. For jumbo ones, bake longer and test doneness with a toothpick. Expect fewer cupcakes with jumbo size.
• Fun filling shortcut: Before baking, press a whole raspberry or a spoonful of jam into the batter. It’s a quicker way to get a surprise inside than coring after baking, and still delicious and impressive!

Proper Storage

• Refrigerator storage: Store cupcakes in an airtight container in the fridge. They’re best served at room temperature because chilling firms up the buttercream. Take them out about an hour before eating to get that soft, fluffy frosting texture back. Eat within 4 to 5 days for best taste and freshness.
• Freezing tips: You can freeze cupcakes either frosted or plain. Let them cool completely after baking, then place in an airtight container. Flash freeze on a tray first to keep their shape, then wrap well. They’ll keep up to 3 months. When ready to eat, thaw in the fridge, then bring to room temperature about an hour before serving.

Frequently Asked Questions

• Can I use frozen raspberries?

  Yes, definitely! Just thaw them fully and drain off any extra liquid to avoid a watery filling and keep a nice thick texture.

• Is it necessary to strain the raspberry filling?

  Nope! Straining removes seeds for a silky smooth filling, which is optional. Leaving seeds in gives a rustic, homemade charm.

• What if my raspberry filling boils?

  A brief boil is okay, but keep it under a minute to protect the cornstarch thickener. Boiling too long can make your filling runny.

• How do I keep buttercream from getting runny?

  Make sure your raspberry filling is completely cooled before mixing into the buttercream. Adding too much or warm filling can cause frosting to thin or separate.

• Can I use coffee instead of water?

  Absolutely! Hot coffee enhances the chocolate flavor beautifully without adding a coffee taste.

• What kind of cocoa powder should I use?

  Natural cocoa powder is my go-to, but you can use Dutch-process or darker varieties. Just keep in mind these sometimes reduce cake rise, so fill liners higher and expect a slightly denser cupcake. If you’re craving a bake that spotlights deep cocoa flavor, try my Chewy and Gooey Chocolate Crinkle Cookies.

• How much ganache do I need?

  If you want to add ganache drizzle like mine, use about half of my usual ganache recipe. It’s optional but gives a really rich, polished look and taste, and you can see that glossy finish on my Chocolate Pumpkin Cheesecake Cake.

• Can I make these cupcakes ahead of time?

  Absolutely! Bake ahead, frost or leave plain, and store in an airtight container. You can also freeze for up to 3 months. Thaw in the fridge, then bring to room temp before serving for the best texture.

• What piping tip did you use?

  I used Ateco tip 847 for pretty swirls. For ganache drizzle, a squeeze bottle, Wilton 10 tip, spoon, or zip-top bag with a small cut corner all work well for control.

• Can I omit eggs or change fats?

  This recipe uses one large egg plus butter and vegetable oil for moisture and flavor. I haven’t tested egg-free versions or different fat swaps, so results might vary and could affect texture and taste.