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Chocolate Raspberry Cupcakes

These Chocolate Raspberry Cupcakes are rich, decadent, and easy to make, perfect for any occasion. The combination of chocolate and fresh raspberries creates a delightful treat that will impress anyone who tries them.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk Room temperature
  • 1/4 cup vegetable oil
  • 1 large egg egg Room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water Do not skip this step for moisture
  • 1 cup fresh raspberries Use fresh for best flavor
  • 1/2 cup chocolate chips Milk, dark, or white chocolate
Frosting Ingredients
  • 1 cup unsalted butter Room temperature
  • 4 cups powdered sugar
  • 1/4 cup raspberry puree
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
  3. In another bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract.
  4. Slowly add the wet ingredients to the dry ingredients and mix until just combined.
  5. Stir in the boiling water until the batter is smooth.
  6. Fold in raspberries and chocolate chips.
Baking
  1. Fill cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
  2. Allow cupcakes to cool completely.
Frosting
  1. For the frosting, beat the unsalted butter until creamy, then gradually add powdered sugar and raspberry puree. Mix until light and fluffy.
  2. Pipe the raspberry buttercream onto cooled cupcakes and top with additional raspberries if desired.

Notes

These cupcakes can be stored in an airtight container for up to 3 days at room temperature or up to a week in the fridge. They freeze beautifully for up to 3 months.