Raspberry Chocolate Cupcakes

Raspberry Chocolate Cupcakes That Never Fail to Impress

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Looking for a show-stopping Valentine’s treat that’s secretly super easy to make?

These Raspberry Chocolate Cupcakes have become my go-to recipe for everything from classroom parties to elegant dinner gatherings and baby showers. The rich chocolate base gets a gorgeous pink makeover with the most heavenly raspberry buttercream you’ll ever taste.

What I love most about these cupcakes (besides how quickly they disappear at parties!) is that they look totally professional but use simple pantry staples. The natural pink color from freeze-dried raspberries creates that perfect Instagram-worthy swirl without any artificial colors – a detail other moms always appreciate!

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Raspberry Chocolate Cupcakes

Equipment You Will Need

  • 12-cup muffin tin
  • Large upcake liners
  • Large mixing bowl
  • Whisk
  • Fine mesh strainer
  • Food processor or blender
  • Hand or stand mixer
  • Piping bag and tips
Wilton Gold Non-Stick 12 -Cup Muffin Pan, Stainless Steel Bakeware, Made without PFAS, 10.5 x 15 x 1.4 in, Packaging May Vary
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Bake Choice Non-stick 200pcs Standard Cupcake Liners for Baking, Natural, Food-grade Cupcake Wrapper, Greaseproof Parchment Muffin Liners
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Riccle Piping Bags and Tips Set, 11.8 Inch 100 Anti Burst Piping Bags, 124 Pcs Cake Decorating Kit with 16 Piping Tips, 1 Reusable Pastry Bags, 3 Cake Scrapers, 2 Couplers, and 2 Icing Bags Ties
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Raspberry Chocolate Cupcakes

Raspberry Chocolate Cupcakes

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Print Recipe

Rich chocolate cupcakes topped with a bright, berry-filled raspberry buttercream. Simple, delicious, and perfectly balanced for any occasion.

  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

For the cupcake:

1 1/2 cups all-purpose flour

1/3 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup warm coffee or hot water

1 tablespoon white vinegar

1/3 cup avocado oil or other neutral tasting oil

1 large egg

2 teaspoons vanilla extract

For the raspberry buttercream:

1 cup (2 sticks) salted butter, softened

3/4 cup freeze dried raspberries

3 tablespoons half and half or whole mile

2 teaspoons vanilla extract

3 cups powdered sugar

Fresh Raspberries for decoration (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the center. Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt, making sure to break up most of the cocoa lumps.
  3. In a separate bowl, whisk together the coffee, vinegar, oil, egg, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, whisking gently until just blended. The batter will be slightly loose and may have small lumps—this is normal.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Avoid overfilling.
  6. Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean.
  7. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. While cupcakes are cooling, prepare the frosting.
  8. Using a food processor or blender, process raspberries into a fine powder.
  9. Sift out seeds, using a fine mesh strainer (it’s okay if a few seeds get by)
  10. In a large bowl, using a hand or stand mixer on medium/high speed, beat butter until creamy.
  11. Add raspberry powder, vanilla and half and half to butter and continue to beat on medium speed until fully combined.
  12. Slowly add the powdered sugar, continue beating on low speed until all of the sugar is combined, then turn up the mixer to high speed and continue beating another 1-2 minutes until smooth and fully combined.
  13. Spread or pipe frosting on cooled cupcakes. Top with fresh raspberries, if desired.

Notes

  • The coffee adds some depth of flavor to the cupcakes but hot water also works perfectly.
  • For the buttercream, unsalted butter will also work just add a pinch of salt with powdered sugar.
  • The raspberry buttercream can be made up to a week in advance and stored in the fridge. Just warm to room temperature and mix with a hand mixer before using.
  • The buttercream makes enough to generously pipe 12 cupcakes.

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Step-By-Step Process

All ingredients for Raspberry Chocolate Cupcakes: batter ingredients on the left, and butter, powdered sugar, raspberries, and milk for the frosting on the right.
Gather your ingredients.
A multi-step collage showing the process of mixing the dry and wet ingredients to create the dark brown batter for the Raspberry Chocolate Cupcakes.
For the cupcake, whisk dry ingredients, whisk wet ingredients, then combine and divide into liners. Bake then cool completely.
Collage showing freeze-dried raspberries processed into a fine, bright red powder in a food processor, then sifted into a bowl for the buttercream.
For the buttercream, start by processing raspberries into a fine powder, then sift out the seeds.
Two steps of the frosting creation: creaming the butter until smooth, then mixing in the raspberry powder to achieve the rich, vibrant pink color.
Beat butter until creamy, then mix in raspberry powder, vanilla, and half-and-half until fully combined.
A hand mixer whisks powdered sugar into the pink raspberry-flavored buttercream on the left, resulting in the creamy finished frosting on the right.
Slowly mix in powdered sugar on low, then beat on high for 1–2 minutes until smooth and fully combined.
Three finished dark Raspberry Chocolate Cupcakes on a white plate, topped with a generous swirl of pink frosting and a fresh red raspberry garnish.
Pipe frosting on cooled cupcakes and top with raspberries.
Serve and enjoy!

Whether you’re planning a romantic Valentine’s dinner for two, hosting a lively Galentine’s celebration, or creating sweet memories with the kids, these cupcakes make the perfect centerpiece for your dessert table.

Pair them with our signature Valentine’s Day cocktails (don’t miss our trendy pink prosecco punch!) or our family-friendly mocktails that the little ones will love.

Looking to make a full day of it? Check out our easy and budget-friendly Valentine’s crafts that kids can make while the cupcakes bake, or explore our collection of Valentine’s treats—from heart-shaped cookies to chocolate-covered strawberries—for a truly spectacular spread.

© Little Party Pixie 2026

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