Chocolate Cupcakes with Creamy Raspberry Frosting

Jump to Recipe

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 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 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.

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

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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.

104 Comments

  1. Hello perfect Valentine’s Day dessert! I don’t think too much of that frosting would make it onto the cupcakes, raspberry buttercream is my siren song!
    I love your oil-based cupcakes Sally! They are perfect for making when I get home from work late and need treats for my workplace (I supply all birthday related baked goods) or my boyfriend’s workplace (I can’t leave them out now, can I!). I don’t have to wait for the butter to come to room temperature, and they always turn out perfectly fudgy yet cakey. You are my cupcake saviour Sally! Have a Happy Valentine’s Day!

  2. Mmm, raspberry frosting. You always have my attention when raspberries and chocolate are involved together! A fave combo, for sure! Just have a quick question, Sally. I usually have problems with “domed” cupcakes when I’d really rather have a nice flat surface to frost (like in your naked cupcake photos above). I usually only fill the tins about 1/2 – 2/3 full to try and avoid this, but they often still puff up in the middle. Am I using to much leavening agent? Or whisking too much maybe? I’m sorry this is a hard one to answer not knowing the recipes I use, but maybe a guess? Thanks!

    1. “Peaking” cupcakes are usually the result of a few things: opening and closing the oven too much during bake time which interrupts the leavening, overmixing the batter which significantly over-develops the gluten, or too high of an oven temperature. Careful when mixing, you want the batter mixed until the dry ingredients are moistened, no more than that. Get an oven thermometer to be certain of your oven temperature and you could try reducing the temperature down to 325. Continue to only fill 1/2 way.

  3. How beautiful! I love chocolate with raspberries…and they are such a cute little fruit! I like stuffed cupcakes (less cake), so maybe raspberry preserves in these 😀

  4. Yep, chocolate and raspberry is the best. Ever since Baskin Robbins stopped making their chocolate raspberry truffle flavor, I’ve been in mourning.
    Great cake base! It reminds me of a red velvet with the buttermilk, but no red food coloring. I’m a fan!

  5. These look awesome! I’ve never made a raspberry frosting but really looking forward to trying it. I might swirl it with your coconut frosting on these… undecided! Also, that nail polish-naming link! Too good. He guessed “Purple Highlighter” and “University of Tennessee Orange”?! Haha!

  6. I was reading an older post for one of your recipes and you stated that you always pack the brown sugar. Does this mean firmly packed?? I know this could alter the results of the baked good if I don’t measure correctly.

  7. Sally! I can’t describe how happy I am to see this recipe! A chocolatey/fudgy cupcake paired with raspberry buttercream frosting?!? These must be heaven sent. I have been craving some sort of chocolate/raspberry dessert all week! I remember the other day I was asking you about substituting raspberries for cherries in your chocolate cherry kiss recipe, could you use fresh raspberries in the frosting? Or would it not be as sweet as the preserves? How much trial and error did you go through to finally land on this chocolate cupcake recipe? Could you use this recipe to make mini cupcakes? I cannot WAIT to try it this weekend!

    1. Hey Heather! 1) I tried my hand at using fresh raspberries in the frosting but the butter began to separate due to the excess moisture. Preserves are the way to go, at least for this particular butter based frosting. 2) This chocolate cupcake recipe took me a few months. I can’t remember, it was last year. I do remember that I was going nuts to figure out the best recipe (at least according to my tastebuds). 3) Mini cupcake baking time is in the recipe. Enjoy!

      1. Thank you so much for your quick reply and enduring all my food/baking questions! 🙂 I tend to be an inquisitive person, especially when it comes to food! I’m starting to get the sense that fresh raspberries + baking don’t always mix. I don’t know why but I’m determined to bake them in something! I totally know what you mean about the best recipe for your taste buds.. I think our taste buds are long lost soul sisters hah. Thank you again for all your insight!

  8. I think I just need to give up and move next door to you…it is impossible to keep up with all of these amazing recipes!!! 🙂 I literally swoon with every single post. (…and I’ve still never made a cupcake…for shame! )

    Beautiful photos…my mouth is watering!

    Oh, and my mom and I made your holiday cut out cookies with frosting two weekends ago – we ate them all in like 2 days. They were REALLY amazing! My mom made me double dip them in frosting….we’re sugar addicts! 🙂

  9. Sally,

    These look amazing. I have all the ingredients but not the raspberry jam. I have fresh raspberries. Will the frosting work well with fresh raspberries?
    Thank you.

  10. I have been really enjoying all your ‘need alerts’ lately! So many things that I would never even think of! Coming from a chemical engineering background it’s fun to think of applying my knowledge of chemistry to my baking!
    P.S. These cupcakes look unreal!

  11. Okay, whoever put the confetti cookies with the cookie dough frosting needs to be my best friend. Haha! We should all totally have a cookie + frosting party. Different batches of frosting with plates of cookies and a lot of knives. Sounds AMAZING!

  12. Hi, Sally, I recently discovered your blog when I googled “hot pretzels”–we’ve been making them almost every Saturday night since! Question–is there any nondairy substitute you can recommend for buttermilk? Trying to adapt this delicious recipe for a dairy allergy. Thanks!

    1. I love those pretzels Miriam– so happy they are a regular in your house. Best nondairy alternative per 1 cup of buttermilk (in my opinion): 1/4 cup plain almond/soy milk mixed with 3/4 cup plain nondairy yogurt. Mix in 3/4 teaspoon vinegar.

  13. Dear Sally, you are a sweet tiny SATAN. These cupcakes look ridiculously scrumptious. I can’t WAIT to see how they look on my thighs. Ignore that Satan thing. Would you be my best friend? personal chef? I can pay you with hugs. I’m sure you’re totally cowabunga with this. :o)

  14. Hi Sally,
    The cupcakes look beautiful! I look forward to reading your blog and check it everyday! Can I ask you what brand of natural and dutched process cocoa you use? I do think different brands give different results.
    Thanks. Happy Valentine’s Day 🙂

    1. I use either Scharffen Berger, Trader Joes, or Hersheys. I like them all equally, except the Sharffen Berger. That stuff is amazing! But a little pricey.

  15. Great blog and great post! I just started blogging and you have so many helpful tips and suggestions. I have a similar recipe for Chocolate Cupcakes with Raspberry Buttercream where I use puree made out of defrosted raspberries and never had any problems. Give it a try.

  16. Hi there Sally, happy Valentine’s from the Philippines! I would love to make these cupcakes to hand out to my friends but I want them just a tad chocolatier (because that’s never a bad thing, right?). Do you think the recipe would still work okay if I mixed in like a cup or so of choclate chips?

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

My Latest Videos

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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

×