These chocolate raspberry cupcakes pair rich chocolate with bright, fruity raspberry frosting. The cupcakes are moist and fudgy with a soft crumb, and the frosting is made from real raspberries for fresh, vibrant flavor — perfect for Valentine’s Day or any special occasion.
This post was updated February 5, 2026 with new photos, recipe tips and a slightly updated recipe
A Note from Fiona
Why you’ll love these Chocolate Cupcakes with Raspberry Frosting!
These cupcakes balance deep chocolate and fresh raspberry in a way that’s both elegant and comforting. The chocolate base is tender and fudgy without being overly sweet, and the raspberry buttercream is naturally pink, creamy and bursting with berry flavor.
Making the frosting from fresh raspberries adds a little time, but the extra effort gives a brighter, truer flavor and a lovely color. Read the frosting tips and make-ahead notes so your buttercream turns out smooth and stable.
For The Chocolate Cupcakes
These cupcakes use oil for a tender texture that stays soft longer — the chocolate flavor masks any trace of oil. Because the batter is oil-based, you can mix it entirely by hand with a whisk if you prefer.
Hot brewed coffee or instant espresso dissolved in boiling water is added to intensify the chocolate by helping the cocoa bloom, resulting in a richer, more rounded chocolate flavor.
Recipe Tip
Fill cupcake liners about two-thirds full to avoid overflow and sinking centers. This recipe should yield 12 cupcakes; if you only reach eight or nine, the liners were likely overfilled.
For the Raspberry Frosting
The frosting requires a few extra steps because it uses fresh raspberries. First puree the berries, then press the puree through a metal sieve to remove seeds. Use the back of a rubber spatula or spoon to push the fruit through.
Next, gently reduce the seedless puree over low heat until it thickens to the consistency of jam. Stir more frequently as it thickens to prevent burning. This step concentrates the raspberry flavor and removes excess water — if you skip it, the frosting can become too thin or runny.
After the puree cools completely, finish the buttercream by beating butter until smooth, then gradually adding powdered sugar, the cooled reduced raspberry puree, a touch of vanilla and salt. If you need a shortcut, you can substitute reduced raspberry preserves, though fresh puree offers the best flavor.
Note: The full frosting recipe is generous and is intended for piping. If you prefer a light spread or will use a knife to frost, consider halving the frosting quantities.
Recipe Tip
Make sure the reduced raspberry puree is completely cool before adding it to softened butter. Any warmth can melt the butter and cause the frosting to become too thin.
Make Ahead Tips
To save time, bake the cupcakes a day in advance. Cool completely, then store in an airtight container at room temperature overnight.
Prepare the raspberry puree and reduce it a day ahead as well. Cool and refrigerate the reduced puree in an airtight container. The next day, finish the frosting and pipe or spread it onto the cupcakes.
Moist chocolate cupcakes topped with sweet raspberry buttercream are a delightful treat year-round, and especially lovely for Valentine’s Day. For more chocolate-and-raspberry ideas, try recipes that combine these two flavors in cakes and brownies.
- Chocolate Raspberry Cake – a moist chocolate cake with raspberry filling and chocolate frosting
- Raspberry Brownies
- Raspberry Cheesecake Brownies
Chocolate Raspberry Cupcakes
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Equipment
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1 12-cavity muffin pan
Ingredients
Chocolate Cupcakes
- 1⅓ cup all-purpose flour (166 grams)
- ⅓ cup cocoa powder (28 grams)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar (200 grams)
- 1/3 cup vegetable oil (80 ml)
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk (180 ml)
- 1/4 cup hot coffee (60 ml) or boiling water
Raspberry Frosting*
- 1 1/2 cups raspberries (about 170 grams), fresh recommended
- 1 cup unsalted butter (226 grams)
- 3–4 cups powdered sugar (330–440 grams), adjust as needed
- 1/4 teaspoon salt
- 1–2 tablespoons whipping cream (15–30 ml), as needed
Instructions
Chocolate Cupcakes
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Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
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Sift the flour, cocoa, baking soda and salt into a large bowl. Whisk to combine, then whisk in the sugar.
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In a separate bowl, whisk together oil, egg, vanilla and buttermilk. Stir in the hot coffee or boiling water.
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Pour the wet ingredients into the dry and whisk until no streaks remain, scraping the bowl as needed.
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Spoon batter into liners about two-thirds full. You should have 12 cupcakes.
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Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back.
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Cool in the pan for 15 minutes, then transfer to a rack to cool completely.
Raspberry Frosting
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Pulse raspberries in a blender or food processor until smooth.
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Press the puree through a metal sieve, discarding seeds. If it’s too thick, add a little water to help it through — you’ll reduce it in the next step.
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Simmer the seedless puree in a saucepan over low–medium heat, stirring occasionally. As it thickens, stir more often to prevent sticking. Reduce until it resembles thick jam; you should be left with just a few tablespoons.
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Remove from heat and cool completely. The reduced puree can be refrigerated in an airtight container overnight.
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Beat softened butter until smooth. Add 2 cups powdered sugar and beat on low, then increase speed to medium.
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Mix in 2 tablespoons of the reduced raspberry puree and the salt. Beat to combine.
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Add the remaining powdered sugar in 1/2-cup increments, alternating with a tablespoon of puree or cream, until you reach the desired sweetness and consistency. More puree will thin the frosting.
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Frost cooled cupcakes with a knife or a piping bag. A large star tip (1M) creates a classic swirl.
Notes
- Room Temperature Ingredients: Use room-temperature egg and milk for best texture.
- Buttermilk Substitution: Make a quick buttermilk by adding 2 teaspoons vinegar or lemon juice to 3/4 cup milk. Let sit 5 minutes.
- Hot Coffee: Boiling water or 1/2 teaspoon instant espresso dissolved in boiling water may be used instead of brewed coffee.
- Frosting Yield: The recipe makes enough frosting to pipe generous swirls. Halve the frosting if you want a lighter layer.
- Shortcut: For less prep, replace reduced puree with 1/4 cup raspberry preserves and skip the reduction steps.
- Storage: Store cupcakes in an airtight container at room temperature up to 8 hours (avoid warm kitchens). Refrigerate for up to 3 days.
- Nutrition: Values are estimates based on one cupcake with full frosting applied.
Nutrition
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