With only 20 minutes of prep, you can make these from scratch Chocolate Raspberry cupcakes filled with a fudgy chocolate ganache and topped with real raspberry buttercream.
These raspberry chocolate cupcakes are perfect for Valentine’s Day, Easter, Mother’s Day, Bridal and baby showers — oh goodness, anytime at all!
Why You Will Love Chocolate Raspberry Cupcakes
- Special Occasion – These Raspberry Chocolate Cupcakes are excellent for Valentine’s Day but also great for baby showers, bridal showers, the holiday season, or any special occasion.
- Real Ingredients – No food coloring, no artificial flavors– Pure and natural raspberry flavor.
- Fresh – Get creative! Top the cupcakes with piped chocolate hearts, sprinkles, fresh raspberries, or chocolate drizzle!
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Simple Ingredients for Chocolate Raspberry Cupcakes
Chocolate Ganache Filled Cupcakes
- Flour | I prefer organic, unbleached, all-purpose flour for my baked goods.
- Cocoa Powder | Use a quality Dutch-processed cocoa powder.
- Baking powder | Make sure yours is fresh and not expired, I like non-aluminum added baking powder.
- Salt | Kosher salt highlights the sweet and rich flavors of the cupcakes.
- Sugar | I use natural cane sugar, but classic white sugar works, too.
- Oil | I like avocado oil, but classic vegetable oil also works.
- Eggs | Be sure your eggs are at room temperature; I bake with large eggs.
- Sour cream | Use full-fat sour cream for moist chocolate cupcakes and Greek yogurt (full-fat).
- Milk | I prefer whole milk for rich and decadent cupcakes as can be!
- Chocolate ganache filling | Make a simple ganache filling with milk chocolate chips and heavy whipping cream.
- Raspberry Buttercream | You need room-temperature butter, powdered sugar, and freeze-dried raspberries or raspberry preserves. If using preserves, use quality, such as Bonne Maman.
Get the full recipe in the recipe card below.
How to Make Chocolate Raspberry Cupcakes
Step 1 | Prep and mix dry ingredients
Preheat the oven to 350° F (175° C) and line a 12-count cupcake pan with paper liners. Next, set out a medium bowl to combine the flour, cocoa powder, baking powder, and salt. Whisk and set the dry ingredients aside.
Step 2 | Combine dry and wet ingredients
Then, use a hand mixer with a large bowl or in a bowl of a stand mixer fitted with paddle attachment to beat the sugar and oil until they are light and airy. Mix the eggs and sour cream into the sugar mixture until fully incorporated.
On low speed, add the dry ingredients, alternating with the milk and sour cream, until the cupcake ingredients are well combined.
Step 3 | Bake the cupcakes
Now, carefully fill the cupcake liners about ⅔ full and bake for 16 to 18 minutes. Once a toothpick inserted comes out clean or with a few moist crumbs, they are done. Transfer to a wire rack to cool completely.
Pro Tip
I used white cupcake liners (shown above) the first time I made these, but they aren’t as pretty after baking. I recommend using natural or dark brown liners for the prettiest presentation.
Step 4 | Make the ganache filling
First, add the chocolate chips to a microwave-safe bowl and pour the heavy cream over the top. Heat the chocolate in 30-second intervals, stirring in between. It should only take one or two intervals to melt the chocolate as you whisk to combine the ingredients.
Step 5 | Fill the cupcakes
Once the cupcakes are completely cooled, use a large piping tip, knife, grapefruit spoon or cupcake corer to remove the center of each, being careful not to remove the bottom. Then, fill the center of each cupcake with the ganache using a piping bag.
Step 6 | Make the raspberry frosting
For the delicious buttercream, set out a food processor. Add the freeze-dried raspberries and pulse until they are a fine powder, and set it aside for later.
Next, beat the softened butter in a large mixing bowl until it is light and fluffy, then slowly add the powdered sugar until combined. Toss in the raspberry powder and preserves, mixing evenly.
Fresh Tips
- Freeze-dried raspberries may also be powdered in a blender; I love my Ninja Smoothie Blender.
Step 7 | Add toppings and serve!
Add the raspberry buttercream frosting to a piping bag and pipe it onto each cupcake. Finally, garnish the cupcakes and enjoy!
Fresh Tips
- Let the cupcakes cool completely before frosting, or the buttercream will melt and slip right off your beautiful cupcakes!
- If desired, save some raspberry powder to garnish the frosted cupcakes.
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High Altitude Adjustments for Raspberry Chocolate Cupcakes
- Increase flour by two tablespoons.
- Decrease baking powder to 1 ½ teaspoons.
- Decrease sugar to ¾ cups.
- Increase oven temperature to 375° F (190° C) and reduce baking time by a few minutes.
What will you make for Valentine’s Day? It’s all chocolate in our house. We are a chocoholic family! However, if you love the idea of red-pink raspberry color and fruity notes for the holiday of love, try my Easy 5-Ingredient Raspberry Cheesecake Thumbprint Cookies Recipe or this White Chocolate Raspberry Bundt Cake– Yum!
Variations
White Chocolate Raspberry Cupcakes
Instead of using cocoa powder, add 4 ounces of finely chopped white chocolate bar for a creamy and sweet white chocolate cupcake.
Chocolate Cupcakes with Raspberry Filling
Skip the chocolate ganache and increase the raspberry preserves measurement. Pipe the tangy and sweet preserves into the center of the cupcakes– Delish!
Mini Raspberry Chocolate Ganache Cupcakes
Make mini cupcakes for bite-sized treats! Use a mini muffin tin, and dip the cupcakes in the gange instead of filling them. Then, add the perfect amount of raspberry icing on top and enjoy!
Substitutions
- Substitute dark or semi-sweet chocolate chips instead of milk chocolate chips for the ganache.
- Garnish the cupcakes with fresh raspberries, sprinkles, silver dragees, or melted chocolate piped hearts, letters, or shapes.
- Make fresh raspberry puree instead of using preserves.
- If necessary, replace the raspberry preserves with quality raspberry jam.
- Add a creaminess to the buttercream with vanilla extract.
Storage Tips
Refrigerator or Countertop – Store the leftover cupcakes in an airtight container at room temperature for up to three days. Or, refrigerate the cupcakes in an airtight container for up to five days.
How to Freeze Raspberry Chocolate Cupcakes – Freeze the unfrosted cupcakes in an airtight container for up to three months. You can freeze filled and frosted cupcakes, but place on a baking sheet and flash freeze in a single layer for 1 hour until firm, then place in a single layer in a container.
Make Ahead Chocolate Raspberry Cupcakes
These are great to make ahead for entertaining, bake cupcakes and cool completely — do not core them. Flash freeze in a single layer on a baking sheet for 1 hour, then place in an airtight container. Freeze up to 2 months. Thaw, core, fill and frost!
My favorite meat thermometer
- I love this Meater wireless meat thermometer
Frequently Asked Questions
There are several reasons why your cupcakes may not have risen correctly. Room temperature ingredients are essential; make sure your baking powder is fresh and do not overmix the batter. It’s also important that your oven is the correct temperature; use an oven thermometer if unsure; most ovens run between 25-50° hot/cold.
If your cupcakes sink in the middle, you probably underbaked or overfilled them.
If the filling is too fluid, the cupcakes can become soggy after sitting for a while. However, if you follow the instructions for making this chocolate ganache filling, it should be thick enough not to make the cupcakes soggy.
More Valentine’s Day Recipes
- Valentine Cake Pops or these Red Velvet Cake Pops
- Cookie Heart (Giant Cookie Cake Recipe)
- Easy Champagne Chocolate Truffles Recipe
- Easy Chocolate Mini Pies Recipe (French Silk)
- Rose Ice Cream Recipe (No Churn)
- Best Ferrero Rocher Ice Cream Recipe
- Easy Red Velvet Cake Donuts Recipe
- Air Fryer Biscuit Donut Recipe (Heart Shaped)
- Easy Original Red Velvet Cake Recipe
Best drinks to serve with Chocolate Raspberry Cupcakes
Make your cupcakes sing, and serve them with a fun sparkling drink! We love this fancy (but easy) Elderflower French 75, or this Paloma Cocktail or Spritzer, and try this Strawberry Refresher.
Homemade Strawberry Refresher
The Strawberry Refresher is a light non-alcoholic drink made with summer fresh strawberry syrup, lime juice and your favorite mixer. Perfect for a warm spring or summer day, refreshing and delicious.
Skinny Grapefruit Paloma Spritzer Mocktail
This skinny, non-alcoholic sparkling grapefruit mocktail surprises you with a bright citrus flavor, using fresh grapefruit juice and fresh lime juice, topped with ginger beer. A Paloma mocktail that is bubbly, crisp, and oh-so-refreshing!
Easy Frozen Paloma Cocktail
Try our Frozen Paloma recipe made with grapefruit juice, lime juice, and simple syrup! This tangy and sweet drink is perfect for any occasion, and the frozen twist adds a unique touch to the classic Paloma. Don’t miss out on this crowd-pleaser!
Easy Elderflower French 75 Cocktail with St Germain
If you have never tried a French 75 Cocktail, you are in for a treat! This easy cocktail is a delightfully sparkling floral champagne cocktail with only four ingredients. And St. Germain elderflower liqueur adds sweet flavor and floral notes.
Best Chocolate Recipes to Serve with Raspberry Chocolate Cupcakes
These are ours and reader favorites! Chocolate recipes for the whole family.
Oreo Pudding Dessert Recipe (No Cool Whip)
With 20 minutes of prep, you will have this No-Bake Oreo Pudding Dessert in the fridge. An Oreo crust, creamy filling, and a luscious chocolate pudding layer is garnished with homemade Cool Whip. It’s a delightful treat for Oreo lovers.
Chocolate Chocolate Chip Bundtlets and Bundt Cake
A copycat recipe for Nothing Bundt Cakes for moist and amazing Chocolate, Chocolate Chip Bundt cake! The best and easiest part, this Chocolate Chip Bundt Cake recipe uses cake mix and pudding!
Crumbl Chocolate Chip Cookie Recipe
This classic Crumbl chocolate chip cookie recipe is a perfect copycat of the real thing. Packed with milk chocolate chips, this no-chill copycat Crumbl cookie recipe will become a family favorite. Learn how to make these incredibly popular cookies right at home!
Best White Chocolate Raspberry Bundt Cake
An easy from-scratch Copycat Nothing Bundt Cake recipe, White Chocolate Raspberry Bundt Cake. Raspberries, white chocolate, and creamy cream cheese buttercream frosting makes a great spring dessert!
Try these other muffin and cupcake recipes
- Pumpkin Muffin Recipe with Streusel
- Best Honey Bran Muffins (Mimi’s Copycat)
- Healthy Banana Streusel Muffins
No rushing this recipe! Let the cupcakes cool completely before adding the ganache and frosting is critical.
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Easy Chocolate Raspberry Cupcakes with Raspberry Frosting
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Chocolate Cupcake Ingredients
- 1 ¼ cups unbleached all-purpose flour I used organic, add 2 tablespoons for high altitude
- ½ cup Dutch-processed cocoa powder
- 2 teaspoons baking powder decrease to 1 ½ for high altitude
- ½ teaspoon kosher salt
- 1 cup granulated sugar decrease to ¾ cup for high altitude
- ½ cup vegetable oil I like Avocado oil, may also use equal amounts melted butter
- 2 large eggs room temperature
- ½ cup sour cream full fat or replace with Greek Yogurt
- ½ cup whole milk other % milks may be used, or plant based, but won't be as rich.
Chocolate ganache
- 1 cup milk chocolate chips or swap out with semi-sweet or dark chocolate
- ⅓ cup heavy whipping cream
Raspberry Buttercream
- 1 cup butter softened to room temperature
- 3 ½ cups powdered sugar
- ⅓ cup freeze-dried raspberries powdered in food processor or blender
- ¼ cup raspberry preserves use quality preserves, I love Bonne Maman
- Fresh raspberries for garnish
Instructions
How to make chocolate cupcakes
- Preheat the oven to 350° F (175° C) {375° F (190° C) High altitude} and line a 12-count cupcake pan with paper liners. Set aside.
- In a medium mixing bowl, combine the flour (1 ¼ cups), cocoa powder (½ cup), baking powder (2 tsp), and salt (½ tsp) with a whisk. Set aside.
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, beat the sugar (1 cup) and oil (½ cup) until light and fluffy. Add the eggs (2 eggs) and sour cream (½ cup), and mix until combined.
- While mixing on low speed, add the dry ingredients alternating with the milk (½ cup) until completely combined. Scrape down sides if needed.
- Fill each cupcake liner about 2⁄3 of the way full. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely on a cooling rack.
How to make chocolate ganache filling
- Add the chocolate chips (1 cup) to a microwave-safe bowl and pour the cream (⅓ cup) over the top. Microwave in 30-second bursts, stirring well between each heating, it should only take 30-45 seconds or so. Whisk until smooth and combined. Allow to cool for about 10-15 minutes until thickened.
- Once the cupcakes are cooled, use a piping tip, cupcake corer or knife to remove the center of each cupcake, be careful not to remove the bottom.
- Add the ganache to a piping bag and fill the center of each cupcake.
How to make raspberry buttercream
- Add the freeze-dried raspberries (⅓ cup) to a food processor or blender and pulse until they become a fine powder. Set aside.
- In a large mixing bowl with a hand mixer, beat the softened butter (1 cup/2 sticks) until light and fluffy. Gradually add the powdered sugar (3 ½ cups) until completely combined.
- Add the raspberry powder and raspberry preserves (¼ cup). Mix until combined. If desired, you can save some of the raspberry powder to sprinkle on top.
- Add the buttercream to a piping bag and pipe onto each cupcake. Garnish with a raspberry and enjoy!
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Notes
- Increase flour by 2 tablespoons
- Decrease baking powder to 1 ½ teaspoons
- Decrease sugar to ¾ cups
- If needed, add 2 additional teaspoon of milk
- Increase oven temperature to 375° F (190° C) and reduce baking time by a few minutes.
- White Chocolate Raspberry Cupcakes | Instead of the cocoa powder, replace with 4 ounces finely chopped white chocolate bar.
- Chocolate Cupcakes with Raspberry Filling | Do not make the chocolate ganache, instead you will pipe raspberry preserves.
- Try dark or semi-sweet chocolate chips for the ganache.
- Use quality raspberry preserves such as Bonne Maman for the best flavor.
Storage Tips
Store the leftover cupcakes in an airtight container at room temperature for up to three days. Or, refrigerate the cupcakes in an airtight container for up to five days. How to Freeze Raspberry Chocolate Cupcakes – Freeze the unfrosted cupcakes in an airtight container for up to three months. You can freeze filled and frosted cupcakes, but place on a baking sheet and flash freeze in a single layer for 1 hour until firm, then place in a single layer in a container.Make Ahead Chocolate Raspberry Cupcakes
These are great to make ahead for entertaining, bake cupcakes and cool completely — do not core them. Flash freeze in a single layer on a baking sheet for 1 hour, then place in an airtight container. Freeze up to 2 months. Thaw, core, fill and frost!Nutrition
Donna
Don’t these cupcakes look scrumptious!! I should have made them for my own Valentine birthday. Well, the week’s not over yet! Thanks, Kathleen, for sharing great recipes!!
Thank you so much, Donna and happy birthday!! ????????????
Nikki Lee
Made a batch for my sweeties at home! I taste-tested them, and they are so yummy!
Yay!! Thank you!
Lana
Chocolate and raspberry is my fave combo so I was so excited to try these cupcakes — pure perfection! Making a batch for Valentine’s now. Thank you!
Fabulous! Hope you enjoy them!
TAYLER ROSS
I made these cupcakes for Galentine’s Day and they were perfect! Everyone loved them and they were delicious!
So perfect for Galantines day!
Kelley
These were so good! We made them yesterday for an early valentines day celebration and my kids love these thank you!
Sounds perfect!!!
Sky
The chocolate cake was moist and yummy! The raspberry buttercream is sooooo good! I love the addition of freeze-dried raspberries! Fantastic cupcakes!
Thanks so much, Sky! So glad you loved them!
Donalyn
Chocolate and raspberry is one of my favorite flavor combos – thanks for a great recipe! These look amazing ♥
Hope you love them!
Lynn B Spencer
Double delicious! Raspberry and Chocolate are a match made in heaven.
Double thanks!!
Tasia
They are gorgeous! Always love your recipes Kathleen!
Thank you so much Tasia!!
Laura Ashley Johnson
Talk about heaven! These were incredible! The ganache, the buttercream, the cupcake…everything 10/10!!!
So glad you loved them!
jules
Once I saw this recipe I knew I had to give them a try. My hubby and I loved these cupcakes. They’re so moist and delicious.
So glad he loved them!!