Chocolate Cupcakes with Raspberry Frosting

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

chocolate cupcakes topped with raspberry frosting, sprinkles, and raspberries on a white plate

My favorite 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.

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. It’s thick, it’s fruity, it’s undeniably creamy, and is made with raspberry preserves.

raspberry frosting in a pink bowl

overhead image of chocolate cupcake topped with raspberry frosting and raspberries on a heart shaped white plate

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.

chocolate cupcakes topped with raspberry frosting and raspberries

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chocolate cupcakes topped with raspberry frosting, sprinkles, and raspberries on a white plate

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 (41g) unsweetened natural cocoa powder*
  • 3/4 cup (94g) 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. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  6. Heavy Cream: Heavy cream provides an extra creamy frosting. Feel free to use half-and-half or whole milk instead.
  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.

chocolate cupcake topped with raspberry frosting, sprinkles, and raspberries


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

  2. 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.

  3. 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?

  4. 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 🙂

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

      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.

  6. Lauren Limbert says:

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

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

    1. Hi Monique! I ran into a lot of issues trying to use fresh raspberries. I suggest this way instead– or you can use freeze-dried raspberries like I use freeze-dried strawberries in this strawberry frosting.

  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.

    1. I would say it would be plenty for that size. We frosted 20 cupcakes piped with a swirl and have at least a cup leftover.

  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)?

    1. Hi Janie! This frosting should work just fine for piping a rose.

  10. Susan R Fowler says:

    Can I use raspberry extract instead of vanilla extract

    1. Hi Susan, For the frosting? I would try adding one teaspoon of each!

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

  12. Hi Sally ,
    Why do you recommend to not use freeze-dried raspberries? In your strawberry buttercream, you use freeze-dried strawberries. Why would freeze-dried raspberries not work?

    1. Hi Kasia, You can certainly use freeze dried raspberries in place of strawberries. Simply follow my recipe for Strawberry Frosting and use raspberries instead.

  13. Xanthippe Rose says:

    Thanks for the recipe! These were super good- usually when I try to make raspberry frosting it separates beyond repair…not this one! I baked these cupcakes for my dad’s birthday.

    Your chocolate cupcake recipe has been my go to for years!

  14. Hi Sally! I am making an ombre cake with this frosting and I was wondering if you had any ideas on how to get the frosting even and smooth when I am frosting it.

    1. Hi I am making the chocolate cupcakes can I use dark brown sugar or add some white to lessen the molasses flavor all out of light brown sugar

  15. Alicia Morhart says:

    Have you ever tried using this witha rasp flavored cake to make rasp cake pops!???

  16. Kristine Snipes says:

    Can I make this frosting ahead of time or will it possibly make it more wet the longer it sits?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kristine! Frosting can be made 1 day in advance, covered, and stored in the refrigerator until ready to use.

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