Addictive Recipes from a Self-Taught Baker

Chocolate Cupcakes with Creamy Raspberry Frosting.

These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. 

These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle!

Hi! Are you sick of the color pink yet? I hope not. Look around, clearly I never tire of the girliest color in the world. Speaking of pink, did you see this read about a guy trying to guess the names of nail polish? My friend sent it to me and I can’t stop laughing. Nail polishes ARE oddly named. I’m currently wearing Essie “jump in my jumpsuit.”

??

Ok, the real reason you’re here. CUPCAKES!

Homemade Chocolate Cupcakes sallysbakingaddiction.com
My favorite f-a-v-o-r-i-t-e-s-t chocolate cupcakes on the planet. They’re moist, super soft, fluffy, and fudgy at the same time. Think of a really, really fudgy brownie. Mix that with how rich these chocolate cakes are and you’ve got my recipe for chocolate cupcakes. I usually make them with simple vanilla frosting but in light of Valentine’s Day/my excuse to “pink” everything, I opted for a raspberry frosting.

Raspberry + chocolate > vanilla + chocolate

Today’s recipe is an example of how often I mix and match my recipes to create new recipes. And I encourage you to do the same! How about spreading this coconut frosting on my homemade brownies? Or this chocolate vanilla swirl frosting on my red velvet cupcakes? Or (and this may just be the most genius idea ever which came from one of my readers) sandwiching cookie dough frosting between two cake batter chocolate chip cookies. I can already feel cavities forming after typing that.

For today’s cupcakes, I frosted them with my favorite raspberry frosting. The same frosting I pair with my lemon cupcakes in the summertime. It’s thick, it’s fruity, it’s undeniably creamy, and is made with raspberry preserves. I made these cupcakes about 4 weeks ago and have been saving this post for right before Valentine’s Day. I’ve also been saving a couple in the freezer to have ON Valentine’s Day with a little champagne. (Freezing instructions in the recipe.)

Raspberry Frosting by sallysbakingaddiction.com

These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle!

These cupcakes remind me of a fancy raspberry truffle. Without the hassle of tempering and dipping. As I mention above, the cupcakes are so fudgy. They get all their chocolate flavor from cocoa. Mixed with a little oil for moisture, brown sugar for more moisture, white sugar for sweetness, 2 eggs for richness, and buttermilk for even more moisture… they will blow your mind. I’ve taken these chocolate cupcakes to showers and parties and friends and never see a crumb left. That’s when I know a recipe is a success! I can taste and type all day long, but it’s not until I see people (or hear from you!) enjoying the recipe that I know it’s a winner. And these here chocolate cupcakes? They get first prize.

Another nerd alert!

I’ll include some notes/tips in the recipe below, but let me take a minute to explain why dutch-processed cocoa isn’t ideal for these cupcakes. I get asked this all the time. What is the difference between natural cocoa and dutch-processed cocoa? A lot, actually! Dutched cocoa is treated with an alkali to neutralize its acids and therefore, will not react with alkaline ingredients in the recipe. For this recipe, the alkaline ingredient I am referring to is baking soda. Natural unsweetened is acidic and often paired with baking soda to maintain the proper balance of acid and alkaline in a recipe. I know what you’re thinking. Either “you lost me” or “can I use dutched cocoa and pair with baking powder in this recipe?” I’m sure you could, but the amounts would differ since dutched cocoa is a little smoother tasting and baking powder is much weaker than baking soda.

End cocoa rant.

These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle!

 End jibber jabber. Begin cupcakes.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Chocolate Cupcakes with Creamy Raspberry Frosting

These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle.

Ingredients:

Cupcakes

  • 1/2 cup (42g) unsweetened natural cocoa powder1
  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large Eggland's Best eggs, at room temperature2
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk3

Raspberry Frosting

  • 3/4 cups (170g) unsalted butter, softened to room temperature4
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream5
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt, to taste
  • 1/2 cup (165g) thick raspberry preserves or jam6
  • raspberries for garnish

Directions:

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
  2. Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
  3. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature.
  4. Make the frosting: Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners' sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
  5. Frost cooled cupcakes however you'd like. I simply used a small frosting knife to frost the cupcakes. Top with fresh raspberries if desired.
  6. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Recipe Notes:

To Turn Into a Cake: Use a 9 inch cake pan. Fill only halfway – there will be extra batter to make some cupcakes. I am unsure of the exact bake time for the cake. Around the 30 minute mark. 350F temperature.

  1. Do not use dutch-process cocoa. Dutch-process is treated with an alkali to neutralize its acids and therefore will not react with the alkaline baking soda in the batter. Natural unsweetened is paired with the brown sugar and buttermilk to react with baking soda and maintain the proper balance of acid and alkaline as the cupcakes bake.
  2. Room temperature eggs are required for the cupcakes. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.
  3. Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 1 teaspoon white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.
  4. For the frosting, here is a photo of perfectly softened butter for making frosting. It's not too soft, not melted in the slightest, slightly firm but not cold.
  5. Heavy cream is highly recommended over milk or half-and-half for the frosting to obtain the creamiest, fluffiest texture.
  6. I prefer Bonne Maman jams and preserves. You can find this brand at all major grocery stores. I do not suggest fresh or frozen raspberries with this butter based frosting.

Adapted from Death by Chocolate Cupcakes

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

How about some Dark Chocolate Raspberry Banana Bread next?

Dark Chocolate Raspberry Banana Bread by sallysbakingaddiction.com

Or this Dark Chocolate Raspberry Coffee Cake!

Dark Chocolate Raspberry Coffee Cake

See more recipes with raspberries.

See more cupcake recipes.

See you later.

The BEST Homemade Chocolate Cupcakes frosted with creamy raspberry frosting made with raspberry preserves. Recipe on sallysbakingaddiction.com

Eggland’s Best provided me with eggs to bring you this cupcake recipe.

103 comments

  1. I don’t have any baking soda so can I just use 1 1/4 teaspoons of baking powder? Also, would it be ok to substitute buttermilk for milk and lemon? x

  2. Hi Sally,

    These looks soo yum. I am definitely going to give these a good. I made some choc strawberry cupcakes the other day, and I was thinking Choc Raspberry would make a great combination too.
    I love reading your blog and looking at your photos. I’m just starting out in the world of blogging and photography and so far I am loving it!

    Link to my choc strawberry cupcakes https://kellbellesblog.wordpress.com/2016/04/14/choc-strawberry-cheesecake-cupcakes/

    Kelly 🙂

  3. What oven temp and cooking time do you recommend to make these mini?

    —- Also, I just have to thank you for supplying the world (and me!) with so many recipes. You are the one and only blog that I trust completely and you have never steered me wrong. Thank you!

  4. How would you adjust cooking time for mini cupcakes?

  5. Can you pipe this frosting? Or is it too soft?

  6. How much frosting does this recipe make? Would it be enough to frost the outside and in between two cakes? 

  7. great recipes, thank you!
    I’ve been trying so hard to find an easy raspberry frosting recipe that still tastes good – this one is pretty good. I use raspberry jelly. The first time I made it, i beat the jelly straight into the butter. the raspberry flavor was good but the gelatin broke up the butter. the second time i make it, i melted the jelly on the stovetop and mixed in the heavy cream (used more than the recipe said). Neither were the ideal piping icing but both worked.

    overall i find the frosting too sweet, because powdered sugar + jam = sugar bomb. but not SO sweet that i want to put up with pushing fresh raspberries through a sieve.

    also, the coconut oil in the cupcakes was the perfect subtle coconut flavor – everyone loved it.

  8. I made this icing using vegan margarine. I was never able to get it to firm up after adding the jam. I added so much powdered sugar to “dry” it out but it never stopped being rrunny and became too sweet. Any tips on how to combat this?

  9. Hi Sally! I made your cupcakes and they were a hit at my office! However, most of the cake came off attached to the liner. I’ve never had a problem before and used all the ingredients as you suggested. They were fully cooked in the middle too. Is it just because they are so light & fluffy?

    • Sometimes that happens depending on the brand of liners, but the way to fix it for next time is spraying the liners lightly with nonstick spray before adding the batter 🙂

  10. Hey Sally,

    I have a question, I made some fresh raspberry jam with seeds and it’s thick, but I’m not sure if the seeds will be a problem. Will it still look pretty? Store bought jams and jelly’s are not always a good idea for me with my sensitivities. Also I did find a raspberry sauce recipe that looked good with no seeds but I’m not sure how thick it would be. What is your opinon?

    • You can always strain the jam (push through with a spoon) to rid the seeds, but I think seeds would be fine!

      • Hey Sally,
        So yep you were right the seeds weren’t a problem and my homemade jam worked great! They were a good bday dessert. I posted a pic on instagram….but my frosting skill is not as good as yours. Thanks so much for your help.

  11. I really like your frosting recipe… Is there a way to change it to raspberry cream cheese frosting?

  12. Hi Sally,
    Is it possible to make the frosting with fresh raspberries? Was thinking of pairing this with your chocolate zucchini cake!

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