Chocolate Raspberry Cupcakes

My chocolate raspberry cupcakes are delicious light and fluffy chocolate cupcakes topped with a tangy and sweet fresh raspberry buttercream. It is crowned with chocolate curls and a single raspberry to finish. Perfect for chocolate lovers during raspberry season!

My chocolate raspberry cupcakes are delicious light and fluffy chocolate cupcakes topped with a tangy and sweet fresh raspberry buttercream. It is crowned with chocolate curls and a single raspberry to finish. Recipe by movers and bakers

Combining seasonal delights with chocolate

I adore raspberries. The soft and sharp fresh juiciness of the fruit is just totally irresistible for me! So much so, I have been known to sit and eat through a whole punnet of raspberries in one go. Tricky when you buy the fruit to bake with and end up eating them all instead!

I also love combining fresh raspberries with chocolate. The flavour combination is just to die for, do you not think? Rich dark chocolate raspberry cupcakes are just the perfect mix of smooth chocolate and sharp raspberry, I absolutely love it!

What ingredients do I need to make raspberry chocolate cupcakes

  • Flour: I use plain/all purpose flour to make these cupcakes. I prefer adding raising agents separately, as I do with salt, so I can control the rise of each of my bakes.
  • Cocoa: for rich flavour in the chocolate cupcakes.
  • Baking powder/bicarbonate of soda: the raising agents used in these chocolate raspberry cupcakes.
  • Salt: enhances the flavour of the bake, but it will not be so much that you taste it in the cupcakes.
  • Butter: I prefer using unsalted butter as it means I can control how much salt goes into my bake. Used to make both the cupcakes and the buttercream.
  • Caster sugar: for sweetness in the rich dark chocolate cupcakes.
  • Eggs: helps with the structure of the cupcakes.
  • Vanilla: purely for the delicate sweet flavour.
  • Yogurt: part of the wet ingredients used for the cupcakes. Keeps the chocolate cupcakes moist and tender.
  • Raspberries: to make the raspberry buttercream. I much prefer working with fresh fruit rather than extracts, for a beautiful fresh flavour. Remember a few extra for the decorations on top too!
  • Lemon juice: enhances the tart flavour of the raspberries in the icing, and helps keep the vibrant colour of it too.
  • Icing/powdered sugar: used in the buttercream icing for sweetness and stability.
  • Milk: I use whole/full fat milk. Used to get the consistency right for the raspberry buttercream, if needed.
My chocolate raspberry cupcakes are delicious light and fluffy chocolate cupcakes topped with a tangy and sweet fresh raspberry buttercream. It is crowned with chocolate curls and a single raspberry to finish. Recipe by movers and bakers

What equipment do I need to make chocolate raspberry cupcakes?

  • Cupcake tin*: you will need 12 hole cupcake/muffin tin to make these cupcakes in.
  • Cupcake cases*: to bake the cupcakes in. I use larger cupcake cases, which are more muffin sized, so I have enough height in them for my bake.
  • Mixing bowl*: to mix up the cupcake batter in before baking. I like to use a large bowl to give me plenty of room to work with. Also used to make the buttercream icing in.
  • Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than cups. I do, however, provide cup measures too, if you prefer working with this method.
  • Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using everyday eating spoons, so is a small investment well worth making.
  • Sieve*: to remove lumps from the dry ingredients, ensuring it is all mixed together evenly.
  • Electric hand mixer*: this bake can be done entirely by hand, but having an electric mixer makes the job a lot quicker and easier.
  • Jug*: to mix together the wet ingredients before combining with the dry.
  • Spatula*: for mixing and smoothing the cupcake batter and buttercream, plus scraping down the bowl as you mix.
  • Ice cream scoop*: useful to scoop out the cupcake mixture evenly into your cases.
  • Small mixing bowl*: I prefer to use a smaller bowl to catch my raspberry juice in. This way I can ensure I use an accurate amount in making the buttercream.
  • Piping bag*: used for piping the buttercream onto the cupcakes.
  • Piping nozzle*: I used a 1M nozzle here, to create a beautiful buttercream swirl.
  • Peeler*: chocolate can be zested or chopped, but I prefer using a peeler with a chocolate bar. Alternatively, use shop bought chocolate curls to decorate instead.

How to make chocolate raspberry cupcakes

These cupcakes are actually really easy to bring together. First make the beautiful fluffy but rich chocolate cupcakes. While they are cooling, make the raspberry buttercream. Then simply swirl the buttercream on the cupcakes before garnishing with a fresh raspberry and some chocolate curls. Job done!

Ingredients for the cupcakes: plain (all purpose) flour, cocoa powder, baking powder, baking soda, salt, unsalted butter, caster sugar, eggs, vanilla and yogurt. Recipe by movers and bakers

For the cupcakes:

Step 1: Line the cupcake tin with cupcake cases then set it aside. Preheat the oven to 180C/350F whilst you prepare the cupcake mixture.

Step 2: In a large bowl, beat the butter until really soft and smooth. Add in the sugar and beat together until completely combined and slightly paler.

Beating the butter and dry ingredients together until it resembles damp chocolatey sand. Recipe by movers and bakers

Step 3: Sift the flour, cocoa, baking powder, bicarbonate of soda, and salt into the same bowl and beat it all together until the mixture resembles damp sand.

Step 4: In a separate small bowl or jug, tip in the eggs, vanilla and yogurt. Mix well until smooth and totally combined.

Scooping the mixture into the prepared tin before baking. Recipe by movers and bakers

Step 5: Tip in ¾ of the wet mixture into the dry mix and beat to combine thoroughly. Scrape the bowl down, then add in the remaining wet mix to the batter and beat again until mixed. Finally, turn the speed to high and beat for 30 seconds. The cupcake batter should be totally smooth and wonderfully light and creamy.

Step 6: Spoon or scoop the cupcake mixture evenly between the 16 cases, then bake in the preheated oven for 17-20 minutes until springy to touch and a skewer or toothpick inserted into a cupcake comes out clean. Cool for a few minutes in the tin, then remove to a cooling rack and cool completely.

Ingredients for the buttercream: fresh raspberries, lemon juice, unsalted butter, salt, icing sugar and milk/cream. Recipe by movers and bakers

For the raspberry buttercream:

Step 1: To make the raspberry buttercream, first we need to make the raspberry juice to use in the buttercream. Place the fresh raspberries in a sieve over a small bowl, then mash and push them through so the juice from the raspberries goes into the bowl leaving the seeds and pulp in the sieve. Discard the contents of the sieve. Add the lemon juice to the raspberry juice, mix and set this mixture aside.

Pressing the fresh raspberries through a sieve to extract the juice without the seeds or pulp. Recipe by movers and bakers

Step 2: Next, beat the butter for 4-5 minutes until really soft and paler in colour. This is really important as it gives a really light buttercream that is just heavenly and fluffy. I would highly recommend not skipping this step!

Step 3: Sift in half the icing (powdered) sugar and the salt and beat in to the butter thoroughly. Add in 150g (½ cup + 3 tbsp) of the raspberry mixture and beat until it is thoroughly combined.

Step 4: Add in the remaining icing sugar and beat it in. The buttercream should be able to hold its shape. If it needs a little loosening, add in a little milk or cream to achieve the correct consistency. Using an electric beater, beat the buttercream on high for two minutes to make it really light and fluffy in consistency. Using a spatula, press and mix the buttercream for a further minute to push out any air bubbles, leaving a beautiful smooth (and very pink!) raspberry buttercream.

Adding in the second half of the icing (powdered) sugar to the buttercream and mixing in. Recipe by movers and bakers

Step 5: Transfer the buttercream to a piping bag fitted with a 1M piping nozzle. I find it easiest to place my piping bag into a glass to help me hold the bag open, so I can use both my hands to hold my mixing bowl and steady the piping bag as I fill it. Once you have filled the bag, twist the top of it to stop the buttercream from escaping out that way.

Step 6: Pipe a swirl buttercream over the top of each cupcake, remembering to keep the pressure steady and the bag upright as you move it around the cupcake. Top each buttercream flourish with a raspberry at an angle and some chocolate curls. Enjoy!

What can I do if I have run out of cupcake cases?

If you have no more cupcake cases left, you can make your own. First find a glass that fits snugly in your cupcake tin. Press a square of parchment around the bottom of the glass to shape it to a size that will fit in the tin. Then place your freshly shaped “cupcake case” in the cupcake tin and continue with filling and baking as per the recipe.

How do I know when my chocolate cupcakes are baked?

Your cupcakes are done when they are risen and firm on top, and springy when lightly pressed. You could also use a toothpick or wooden skewer, poked into the middle of the cupcake, to test it. If doing this, you should have nothing come out sticking to the toothpick/skewer if your cupcake is baked. I prefer using a wooden tool as I find crumbs can sometimes slip off a metal skewer, so it does not accurately show me if my cakes are done.

How long do these cupcakes last and how do I store them?

These dark chocolate raspberry cupcakes should be stored in an airtight container and will be fine kept at room temperature for 2-3 days.

My chocolate raspberry cupcakes are delicious light and fluffy chocolate cupcakes topped with a tangy and sweet fresh raspberry buttercream. It is crowned with chocolate curls and a single raspberry to finish. Recipe by movers and bakers

Can you freeze chocolate raspberry cupcakes?

Absolutely! Most cupcakes will freeze well for up to three months. However, these cupcakes are best frozen once baked and cooled but before decorating.

How to freeze cupcakes

Freeze these cupcakes before they are decorated. This helps avoid the buttercream being squashed and damaged when frozen. To freeze your cupcakes, make sure they are completely cool first. Wrap each cupcake in cling film and place in a sturdy airtight container before popping in the freezer. Using a container will help protect the cupcakes from knocks when in the freezer, so they remain intact.

How to thaw cupcakes

Cupcakes thaw very quickly. Depending on the temperature of the room, they can normally be completely thawed in just a few hours. To thaw cupcakes, remove them from the container and unwrap from the cling film. Place each cupcake on a cooling rack, brushing off any ice crystals as you do. Cover with a clean tea towel while they defrost and until ready to decorate.

Can I make these chocolate raspberry cupcakes gluten free and dairy free?

Absolutely! You can substitute your plain/all purpose flour for a gluten free flour, but do add an additional ¼ tsp Xanthan gum if you can tolerate it. For dairy free options similarly use a plant based butter, yogurt and milk/cream. Remember though you will need dairy free alternatives for the chocolate too.

My chocolate raspberry cupcakes are delicious light and fluffy chocolate cupcakes topped with a tangy and sweet fresh raspberry buttercream. It is crowned with chocolate curls and a single raspberry to finish. Recipe by movers and bakers

Additional tips for making this raspberry chocolate cupcakes recipe

  • Make sure all your tools and ingredients are prepared before you start mixing. Line the cupcake tin with cupcake cases, preheat the oven and get all the ingredients out ready to use. Better to have everything out than forget something when mixing and baking!
  • Take time to read through the recipe so you are familiar with what steps come next.
  • Ensure the cupcakes are completely cool before piping on the buttercream. If they are still warm, you risk the buttercream turning into a (very tasty!) raspberry buttercream puddle.
  • Remember to beat your butter plenty enough when making your buttercream. Trust me, this step is totally worth the extra few minutes you will spend!
  • Mix the buttercream with a spatula after beating to get rid of as many air bubbles as you can. This will give the buttercream a beautiful smooth finish when piped, instead of looking bubbly and having holes through it.
  • I like to decorate my cupcakes with a single raspberry at an angle and some chocolate curls. Of course, if you wish to put more or less raspberries and chocolate curls on top of the buttercream swirl, you can totally do this too!

Troubleshooting

If you have any other questions or comments about this recipe, please leave me a comment below, I would love to help. And if you do make this recipe for chocolate raspberry cupcakes, please do consider leaving a rating and review below. I would really appreciate your feedback to grow my website and it really helps others looking for a recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!

More recipes from my blog for you to enjoy

Do check out these other yummy recipes on my blog too:

Raspberry and white chocolate loaf: my raspberry and white chocolate loaf cake is pure HEAVEN! A beautiful soft loaf cake, packed with plenty of white chocolate chips and fresh raspberries. This divine creation is then topped with a lighter than air, to die for white chocolate buttercream. And to finish it off, plenty more raspberries and white chocolate chips. Loaf cake heaven!

Black forest cupcakes: the ULTIMATE black forest cupcakes! Tender rich chocolate cupcakes laced with Kirsch and filled with black cherry conserve, then topped with a luxurious buttercream swirl and the obligatory cherry on top.

Raspberry white chocolate blondies: these blondies are chewy and utterly delicious, with the stunning flavours of sweet white chocolate and tart fresh raspberries perfectly complementing each other. If you are looking for a bake guaranteed to be adored by everyone who tries it, look no further: this is the one!

Happy baking, my friends! x

My chocolate raspberry cupcakes are delicious light and fluffy chocolate cupcakes topped with a tangy and sweet fresh raspberry buttercream. It is crowned with chocolate curls and a single raspberry to finish. Recipe by movers and bakers

Recommended equipment I used *

Cupcake tinCupcake cases
Mixing bowlDigital kitchen scales
Measuring spoonsSieve
Electric hand mixerJug
SpatulaIce cream scoop
Small mixing bowlPiping bag
Piping nozzleZester
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Chocolate Raspberry Cupcakes

0 from 0 votes
Recipe by movers and bakers Course: CupcakesCuisine: InternationalDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

16

servings
Prep time

30

minutes
Baking time

20

minutes
Calories

395

kcal
Cooling time

40

minutes
Total time

1

hour 

30

minutes

Fluffy chocolate cupcakes with a smooth raspberry buttercream. Perfectly heavenly!

Ingredients

  • For the cupcakes
  • 110 g (½ cup) unsalted butter

  • 200 g (1 cup) caster sugar

  • 185 g (1 ¼ cups + 1 tbsp) plain (all purpose) flour

  • 30 g (¼ cup) cocoa powder

  • 1 tsp baking powder

  • ½ tsp bicarbonate of soda (baking soda)

  • ¼ tsp salt

  • 2 large eggs

  • 1 tsp vanilla

  • 125 g (½ cup + 1 tbsp) yogurt

  • For the buttercream
  • 175 g (generous 1 cup) fresh raspberries, plus extra to decorate

  • ¾ tsp lemon juice

  • 200 g (¾ cup + 3 tbsp) unsalted butter

  • ¼ tsp salt

  • 560 g (4 cups + 2 tbsp) icing (powdered) sugar

  • 1 tbsp milk/cream

Directions

  • For the cupcakes
  • Line the cupcake tin with cupcake cases then set it aside. Preheat the oven to 180C/350F whilst you prepare the cupcake mixture.
  • In a large bowl, beat the butter until really soft and smooth. Add in the sugar and beat together until completely combined and slightly paler.
  • Sift the flour, cocoa, baking powder, bicarbonate of soda, and salt into the same bowl and beat it all together until the mixture resembles damp sand.
  • In a separate small bowl or jug, tip in the eggs, vanilla and yogurt. Mix well until smooth and totally combined.
  • Tip in ¾ of the wet mixture into the dry mix and beat to combine thoroughly. Scrape the bowl down, then add in the remaining wet mix to the batter and beat again until mixed. Finally, turn the speed to high and beat for 30 seconds. The cupcake batter should be totally smooth and wonderfully light and creamy.
  • Spoon or scoop the cupcake mixture evenly between the 16 cases, then bake in the preheated oven for 17-20 minutes until springy to touch and a skewer or toothpick inserted into a cupcake comes out clean. Cool for a few minutes in the tin, then remove to a cooling rack and cool completely.
  • For the buttercream
  • To make the raspberry buttercream, first we need to make the raspberry juice to use in the buttercream. Place the fresh raspberries in a sieve over a small bowl, then mash and push them through so the juice from the raspberries goes into the bowl leaving the seeds and pulp in the sieve. Discard the contents of the sieve. Add the lemon juice to the raspberry juice, mix and set this mixture aside.
  • Next, beat the butter for 4-5 minutes until really soft and paler in colour. This is really important as it gives a really light buttercream that is just heavenly and fluffy. I would highly recommend not skipping this step!
  • Sift in half the icing (powdered) sugar and the salt and beat in to the butter thoroughly. Add in 150g (½ cup + 3 tbsp) of the raspberry mixture and beat until it is thoroughly combined.
  • Add in the remaining icing sugar and beat it in. The buttercream should be able to hold its shape. If it needs a little loosening, add in a little milk or cream to achieve the correct consistency. Using an electric beater, beat the buttercream on high for two minutes to make it really light and fluffy in consistency. Using a spatula, press and mix the buttercream for a further minute to push out any air bubbles, leaving a beautiful smooth (and very pink!) raspberry buttercream.
  • Transfer the buttercream to a piping bag fitted with a 1M piping nozzle. I find it easiest to place my piping bag into a glass to help me hold the bag open, so I can use both my hands to hold my mixing bowl and steady the piping bag as I fill it. Once you have filled the bag, twist the top of it to stop the buttercream from escaping out that way.
  • Pipe a swirl buttercream over the top of each cupcake, remembering to keep the pressure steady and the bag upright as you move it around the cupcake. Top each buttercream flourish with a raspberry at an angle and some chocolate curls. Enjoy!

Notes

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