Chocolate Cupcakes with 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, I read an article 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
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 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

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.


Chocolate Cupcakes with Creamy Raspberry Frosting

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Total Time: 3 hours
  • Yield: 14 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


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



  • 1/2 cup (42g) unsweetened natural cocoa powder*
  • 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 eggs, at room temperature*
  • 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 pure vanilla extract
  • 1/2 cup (120ml) buttermilk*

Raspberry Frosting

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


  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.


  1. Make Ahead & Freezing Instructions: 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.
  2. As 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. 350°F (177°C) temperature.
  3. Cocoa Powder: 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.
  4. Room Temperature Ingredients: 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. 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. Buttermilk: 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.
  6. Creamiest Frosting: Heavy cream is highly recommended over milk or half-and-half for the frosting to obtain the creamiest, fluffiest texture.
  7. Raspberry Preserves: 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.
  8. Adapted from Death by Chocolate Cupcakes.

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


  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. 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!

  3. 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.

  4. 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?

  5. 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?

    1. 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 🙂

  6. 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?

      1. 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.

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

  8. This frosting would be perfect with August baking challenge, chocolate chip cookie layer cake! I wanted a little touch of fruityness to the cake. I can’t wait to try it! Btw I am planning to make it as 6 inch 2 tire cake and I wonder if I would have enough frosting or it will be a naked cake.

  9. Hi Sally! I was wondering if the raspberry frosting is thick enough to pipe a “rose” on the top (sort of like your two toned rose cupcakes but only one color)?

  10. Used this wonderful raspberry frosting recipe on gluten free chocolate cupcakes and the combo is fantastic. Thank you!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally