The first time I made these Chocolate Raspberry Cupcakes I almost didn’t share them — they disappeared too fast.
They balance deep chocolate, bright raspberry, and a pillowy crumb in a way that feels both decadent and homey.
This recipe is scaled for 12 cupcakes and gives you a glossy raspberry-chocolate ganache and a tart, creamy raspberry buttercream that contrasts perfectly with the cake.
Why You’ll Love This Recipe
- Rich chocolate that isn’t cloying.
- Bright raspberry pockets and swirl-forward flavor.
- Moist, tender crumb thanks to sour cream and whole milk.
- A stable, pipeable buttercream that still tastes fresh.
- Simple technique with big bakery-level payoff.
The texture is tender and slightly springy — a fine crumb that holds up to a hefty swirl of buttercream.
The taste layers: bittersweet chocolate in the cake, a jammy raspberry center, and a buttercream that marries powdered sugar sweetness with powdered freeze-dried raspberry tartness.
Together the mouthfeel and flavors feel balanced rather than one-note.
"5 stars — These were the best cupcakes I’ve made at home. Chocolate-forward but the raspberry saves it from being too rich." — reader review
Key Ingredients
Dutch-process cocoa powder — Dutch-process cocoa gives a smooth, mellow cocoa flavor and a darker color. Use a reputable brand (e.g., Valrhona or Droste) for consistent flavor and color. It reacts differently than natural cocoa, so this recipe was built for Dutch-process specifically.
Sour cream (and whole milk) — The combination of sour cream and whole milk keeps the crumb moist and adds slight tang that complements the raspberries. Full-fat dairy ensures richness; avoid low-fat swaps unless you adjust other liquids.
Semi-sweet chocolate + heavy cream (for ganache) — Good-quality semi-sweet chocolate melts into a glossy ganache that anchors the raspberry preserves. Use a chocolate you enjoy eating straight for the best flavor.
Freeze-dried raspberries (ground) — They pack intense raspberry flavor without adding extra moisture that would soften the buttercream. Grinding them into a powder makes the color and flavor vibrant without weeping.
Full ingredient list:
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder (optional)
- 1/4 cup (56 g) softened, unsalted butter
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/4 cup (61 g) sour cream, at room temperature
- 4 oz (113 g) semi-sweet chocolate, chopped
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) raspberry preserves (for ganache filling)
- 3/4 cup (168 g) unsalted butter, softened (for buttercream)
- Pinch salt (for buttercream)
- 1 1/2 cups (195 g) powdered sugar
- 1/2 cup (16 g) freeze dried raspberries, measured then ground
- 1 tsp vanilla (for buttercream)
- 1/4 cup (85 g) raspberry preserves (to fill cupcakes / finish)
Step-by-Step Instructions
Step 1: Make the chocolate cupcake batter
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Whisk together flour, Dutch-process cocoa, baking powder, baking soda, salt, and espresso powder in a bowl.
In a separate bowl, cream 1/4 cup softened butter with granulated sugar until pale and slightly fluffy.
Beat in the egg and egg yolk, then stir in the vanilla.
Alternate adding the dry mix and the whole milk + sour cream (start and end with dry), mixing just until combined.
Divide batter evenly into the muffin liners, filling about two-thirds full.
Pro Tip: The batter should be smooth but not overworked. You’ll know it’s ready when it falls off a spoon slowly and evenly.
Bake for 16–18 minutes or until a toothpick comes out with a few moist crumbs.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tip: If tops crack slightly, that’s fine — they’ll be covered with ganache and buttercream.
Step 2: Prepare the raspberry-chocolate ganache
Chop the semi-sweet chocolate finely and place in a heatproof bowl.
Heat the heavy cream until it just simmers, then pour over the chocolate and let sit for one minute.
Stir gently until smooth and glossy, then whisk in 1/4 cup raspberry preserves until incorporated.
Let the ganache cool until thickened but still pourable — about 15–20 minutes at room temperature.
Pro Tip: If the ganache separates, whisk in a teaspoon of warm cream to bring it back together.
Step 3: Make the raspberry buttercream
In a stand mixer (or using a hand mixer), beat 3/4 cup softened unsalted butter until creamy and pale.
Add a pinch of salt and the vanilla. Gradually add the powdered sugar and beat on low until incorporated.
Add the finely ground freeze-dried raspberries, then increase speed and beat until the buttercream is light and fluffy.
If the buttercream seems too thick, add a teaspoon of milk; if too thin, add a tablespoon more powdered sugar.
Pro Tip: The freeze-dried raspberry powder gives vibrant flavor and color without watering down the buttercream.
Step 4: Assemble the cupcakes
Core each cooled cupcake using a small knife or a cupcake corer and spoon about 1 teaspoon of ganache-raspberry filling into the cavity.
Replace the top of the core if desired to level the surface.
Pipe or spread the raspberry buttercream over each cupcake.
If you like, warm a small spoonful of ganache and drizzle a thin ribbon over the buttercream, or add a small dollop of raspberry preserves on top.
Pro Tip: For a neat presentation, chill the cupcakes briefly to set the buttercream, then add the ganache drizzle.
Expert Tips for Success
- Use room-temperature eggs and dairy for even mixing and better rise. Cold ingredients can lead to an overworked batter.
- Measure flour correctly by spooning into the measuring cup and leveling; packed flour makes dense cupcakes.
- If you don’t have Dutch-process cocoa, this recipe will still work but the flavor and color will shift; reduce baking soda slightly if using natural cocoa.
- Chill your buttercream briefly if it’s too soft to pipe; refrigeration firms it without changing the flavor.
- Keep ganache slightly warm when filling so it flows into the cores easily, but not so hot that it melts the buttercream later.
- Use a small offset spatula or a paring knife to core cupcakes neatly; discard crumbs to prevent soggy centers.
- If your buttercream tastes too sweet, a pinch of flaky salt on top of each cupcake balances the flavor.
- For glossy ganache, avoid getting water into the chocolate; even a tiny splash can cause it to seize.
- Rotate your oven rack halfway through baking if your oven has hot spots to ensure even tops and consistent rise.
- If the freeze-dried raspberry powder clumps, pulse it in a spice grinder for an even, fine powder that blends smoothly with butter.
Storage & Freezing
Room temperature: Store unfrosted cupcakes in an airtight container for 1–2 days. Keep away from direct sunlight.
Fridge: Store frosted cupcakes in a single layer with a loose tent of plastic wrap for up to 4 days. Chilled buttercream firms and flavors meld, but bring to room temperature before serving so flavors bloom.
Freezer: To freeze unfrosted cupcakes, cool completely and wrap each one in plastic wrap, then place in a freezer bag for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before filling and frosting.
Freezing frosted cupcakes: Freeze upright on a tray until solid, then transfer to a container. Defrost overnight in the fridge to prevent condensation from melting the buttercream, then sit at room temperature before serving.
Reheating: Warm cupcake bottoms slightly in a 300°F (150°C) oven for 3–5 minutes if you want a just-baked feel; do not place frosted cupcakes in the oven.
Variations & Substitutions
- Dark Chocolate Variation: Use a higher-cocoa dark chocolate for the ganache and reduce the sugar in the buttercream by 1–2 tablespoons for a deeper chocolate profile.
- Vegan/Dairy-Free Swap: Replace butter with vegan butter, use coconut cream for ganache (chill for separation), and use plant milk (full-fat) for batter; baking results will be slightly denser.
- Almond-Raspberry: Add 1/4 tsp almond extract to the buttercream and sprinkle toasted sliced almonds on top for extra texture.
- Boozy Option: Stir 1–2 tbsp of raspberry liqueur (e.g., Chambord) into the ganache once it’s slightly cooled for an adult twist.
Frequently Asked Questions
Q: Can I make the cupcakes a day ahead?
A: Yes. Bake the cupcakes one day ahead and store unfrosted in an airtight container at room temperature. Make the ganache and buttercream fresh the day you plan to serve for best texture and flavor.
Q: Why did my ganache seize?
A: Ganache can seize if water contacts chocolate or if the cream is overheated. Use warm (not boiling) cream and ensure all bowls and utensils are dry. If it seizes, gently whisk in warm cream or a small spoon of butter to smooth it.
Q: How do I prevent the buttercream from separating or curdling?
A: Ensure the butter is fully softened but not oily. Add powdered sugar gradually and beat on low to start. If the buttercream looks curdled, keep beating — it often comes together with more aeration. If it remains thin, chill briefly then rewhip.
Q: Can I substitute fresh raspberries for preserves?
A: Fresh raspberries are great for flavor but add moisture. If using fresh fruit for the filling, cook them down to a thick jam to avoid a runny center. Preserve or jam gives a reliable texture.
Q: How can I get a smooth swirl of buttercream?
A: Use a chilled (but pliable) buttercream and a large round piping tip. Hold the bag steady and pipe in a continuous spiral from the outside edge to the center. If the buttercream is too soft, chill the bag for 10 minutes.
Final Thoughts
These Chocolate Raspberry Cupcakes are a reliable showstopper — elegant enough for a party and approachable enough for weekday baking.
If this recipe made your week sweeter, please leave a star rating in the recipe card below and pin it to Pinterest so others can find it too.
Conclusion
For more inspiration on this flavor combination, check this rendition of Raspberry Chocolate Cupcakes | Life, Love, and Sugar, which takes a similar approach with different finishings.
If you’d like another tested version to compare techniques and presentation, see Chocolate Raspberry Cupcakes – Sugar Salt Magic.
Chocolate Raspberry Cupcakes
Ingredients
For the Cupcakes
- 1 cup all-purpose flour, spooned and leveled
- 1/4 cup Dutch process cocoa powder Use a reputable brand for consistent flavor and color.
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder (optional)
- 1/4 cup softened, unsalted butter Cream until pale and slightly fluffy.
- 3/4 cup granulated white sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk, at room temperature
- 1/4 cup sour cream, at room temperature
For the Ganache
- 4 oz semi-sweet chocolate, chopped Use a good-quality chocolate you enjoy.
- 1/4 cup + 2 tbsp heavy cream Heat until just simmering.
- 1/4 cup raspberry preserves (for ganache filling)
For the Buttercream
- 3/4 cup unsalted butter, softened
- 1/8 tsp salt For flavor.
- 1 tsp vanilla extract For buttercream.
- 1 1/2 cups powdered sugar
- 1/2 cup freeze dried raspberries, ground Measured then ground for vibrant flavor.
- 1/4 cup raspberry preserves (to finish cupcakes)
Instructions
Make the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk together flour, Dutch-process cocoa, baking powder, baking soda, salt, and espresso powder in a bowl.
- In a separate bowl, cream softened butter with granulated sugar until pale and slightly fluffy.
- Beat in the egg and egg yolk, then stir in the vanilla.
- Alternate adding the dry mix and the whole milk + sour cream, mixing just until combined.
- Divide batter into muffin liners, filling about two-thirds full.
- Bake for 16–18 minutes or until a toothpick comes out with a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Ganache
- Chop the semi-sweet chocolate finely and place in a heatproof bowl.
- Heat the heavy cream until it just simmers, then pour over the chocolate and let sit for one minute.
- Stir gently until smooth and glossy, then whisk in raspberry preserves until incorporated.
- Let the ganache cool until thickened but still pourable — about 15–20 minutes.
Make the Buttercream
- In a stand mixer, beat softened unsalted butter until creamy and pale.
- Add salt and vanilla. Gradually add powdered sugar and beat on low until incorporated.
- Add finely ground freeze-dried raspberries, then increase speed and beat until light and fluffy.
- If too thick, add a teaspoon of milk; if too thin, add a tablespoon more powdered sugar.
Assemble the Cupcakes
- Core each cooled cupcake and spoon about 1 teaspoon of ganache-raspberry filling into the cavity.
- Replace the top of the core if desired to level the surface.
- Pipe or spread raspberry buttercream over each cupcake.
- Optionally, drizzle ganache or add a dollop of raspberry preserves on top before serving.
