Best Chocolate Raspberry Cupcakes Recipe

When you want "something sweet" without the store-bought additives, we've got you! Photographer and expert foodie Catherine Brookes from Blue Sky Eating developed this chocolate raspberry cupcakes recipe, and it is just as decadent as it sounds. The quality of this home-baked mini-cake is unparalleled. We know you'll appreciate the raspberry-cocoa treat. 

What is it about tiny, individual cupcakes that are so appealing? Ask a busy Mom with 10 minutes to clean-up. They are simple, sweet, and portable. No cutting and no plates required to enjoy. Best of all, you can make them any flavor you wish! Brookes, our developer says, "These are great to make for any kind of celebration, or just for some fun weekend baking!" And, it's pretty hard to resist the combination of chocolate and raspberry. The subtly tart fruit pairs wonderfully alongside sweet chocolate batter, and topped off with a raspberry-infused buttercream frosting, these cupcakes are truly irresistible!

Gather the ingredients for chocolate raspberry cupcakes

Here's all you need before baking up a storm: cocoa powder, boiling water, and a few large eggs. You'll also need plenty of butter, sugar, all-purpose flour, and baking powder. Lastly, you'll need confectioner's sugar, vanilla extract, milk, raspberry jam or preserves, and 12 fresh raspberries for decoration. Note that many of these ingredients are divided throughout the recipe — you'll use some in the batter and some in the frosting. In case your kids love strawberries, or you want to try a cherry cake, our developer gives the green light for switching things up. "Yes you could definitely switch up the flavours," Brookes says. "Cherry or strawberry would be delicious."

Make the cake batter

Start by preheating your oven to 350 F. Prep your cupcake pan by filling each hole with liners. Now, you can turn to the batter. With a sieve, sift the cocoa powder into a large mixing bowl. Stir in the boiling water, mixing the cocoa into a smooth paste. Drop in the eggs, ¾ cup of room temperature butter, along with the sugar, flour, and baking powder. Whisk all the ingredients together with an electric hand mixer until well-combined.

In case you have any questions about the cocoa powder, Brookes advises to be mindful of the type you use. "You'll want to make sure you're using an unsweetened pure cocoa powder, not one designed for making hot chocolate. Those from reputable chocolate maker brands are generally the best quality," she suggests.

Bake the chocolate cupcakes

With a large spoon or spatula, evenly distribute the batter to fill each of the 12 cupcake liners, about ¾ of the way full. Slide the baking tray in the oven to bake for 18 to 22 minutes. About 15 minutes in, you may check for completion by inserting a thin skewer (or toothpick) into the center of one cupcake. If the skewer comes out clean, then these minis are ready to come out. Otherwise, send them back into the oven at five-minute increments until finished. Brookes says making these delicacies should be no trouble at all. "It really is a very simple recipe," she explains. "Top tip would be to make sure not to over bake the cupcakes or they could end up dry."

Whip up the raspberry frosting

Once the cupcakes finish, leave them to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely. 

Now is a good time to whip up the frosting. Place your final cup of butter into a mixing bowl along with the vanilla extract. Whisk them together until you achieve a smooth and creamy texture. Our developer told us that this is the step she loves, "My favourite part of this recipe is whipping up the raspberry frosting. With the simple addition of raspberry jam you can transform a vanilla buttercream into a pretty pink, raspberry infused treat that goes amazingly with those fluffy chocolate cupcakes." Sift in ⅓ of the powdered sugar and add about half of your milk into the buttery vanilla mix. Whisk until everything becomes smooth. Repeat with another ⅓ of the powdered sugar and the rest of the milk. Sift in the rest of the powdered sugar and whisk until creamy. Lastly, spoon in the raspberry jam and whisk that through until well incorporated. 

Frost, decorate, and share your delectable cupcakes

Once your cupcakes have cooled completely, spoon or pipe swirls of the frosting on top of each one. Place a fresh raspberry on top for decoration. Enjoy these right away for a spontaneous celebration or keep the frosting separate if you'd like. Our developer informed us these actually store pretty well. "They should keep well at room temp for up to 2 days in an airtight container. You can absolutely freeze the unfrosted cupcakes," Brookes says. Mini-cakes are fun for everyone, and we hope that these chocolate raspberry cupcakes bring some joy to your kitchen!

Best Chocolate Raspberry Cupcakes Recipe
5 from 44 ratings
These chocolate raspberry cupcakes are rich, sweet, and impeccably delicious with every moist bite.
Prep Time
Cook Time
cupcake with with bite taken
Total time: 33 minutes
  • ⅓ cup cocoa powder
  • ⅓ cup boiling water
  • 3 large eggs
  • 1 ¾ cups butter, at room temperature, divided
  • ¾ cup sugar
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • ¾ cup raspberry jam
  • 12 fresh raspberries
  1. Preheat the oven to 350 F and prep a 12-hole cupcake pan with cupcake liners.
  2. Sift the cocoa powder into a large mixing bowl. Add the boiling water and mix into a smooth paste.
  3. Add the eggs, ¾ cup of butter, sugar, flour, and baking powder to the bowl. Mix everything together with an electric hand mixer until well combined.
  4. Evenly distribute the mixture between the 12 cupcake liners and bake for 18 to 22 minutes, or until a skewer poked into the center of a cake comes out clean.
  5. Leave the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
  6. Make the frosting while the cupcakes cool. Add 1 cup of butter and the vanilla extract to a mixing bowl and whisk until smooth and creamy.
  7. Sift in about ⅓ of the powdered sugar and add about half of the milk. Whisk until smooth. Repeat with the next ⅓ of the powdered sugar and the rest of the milk.
  8. Sift in the rest of the powdered sugar and mix, then add the raspberry jam and whisk that through also.
  9. Once the cupcakes have cooled completely, spoon or pipe swirls of the frosting on top of each. Finish with a fresh raspberry for decoration.
Calories per Serving 523
Total Fat 28.6 g
Saturated Fat 17.7 g
Trans Fat 1.1 g
Cholesterol 117.9 mg
Total Carbohydrates 66.2 g
Dietary Fiber 1.5 g
Total Sugars 51.9 g
Sodium 91.1 mg
Protein 3.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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