Raspberry Chocolate Cupcakes
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A luscious Raspberry Chocolate Cupcake with real raspberries incorporated into a silky, naturally pink frosting – use homemade or boxed chocolate cake mix, because either way, that raspberry frosting is the real star of this show!
Chocolate Cupcakes with Raspberry Buttercream Recipe
Years ago, I jumped fully on the cupcake bakery bandwagon – Ella and I even did a self-guided cupcake tour on our first trip to Chicago back in 2013, visiting as many cupcake spots as we could along with the only months-old Sprinkles Cupcakes ATM, and Ella was even featured as a special taste-tester on Swirlz’ social media account (wearing her favorite accessory at the time – a stethoscope).
At that moment in time, bakeries were bringing real pastry experience to a nostalgic childhood favorite in a way that had never been done before. Cupcakes were no longer just sugary sweet afterthoughts made to appease the occasional children’s birthday party order – they were inventive, decadent and made to appeal to grown-up palettes.
With the worldwide closure of Sprinkles Cupcakes, it feels like the end of an era. Local bakeries in my city now charge up to $10 a cupcake and it’s no longer sustainable to grab a dozen for a special occasion.
I’m off of the bandwagon and back in the kitchen.
I’m still giving myself the occasional shortcut – like using a boxed cake mix when pressed for time – but I will always make my own frosting, which I believe more than makes up for a boxed cake mix, especially if you use milk instead of water or other boxed cupcake hacks.
Today’s easy raspberry chocolate cupcakes are a semi-homage to Sprinkles’ Limited Edition Valentine’s Cupcake, though we’re using real raspberries to make a decadent frosting that will have you licking the beaters clean, just like we did as kids.
Raspberry and chocolate are a classic combination that combines tart and sweet, chocolate richness with fruity tang and juiciness. And topping it all off with some fresh raspberries is a simple way to punch up the presentation.
Raspberry Chocolate Cupcake Variations:
- add chocolate ganache to centre (using a cupcake corer)
- add raspberry jam to centre
- top with melted chocolate before adding the raspberries
- add a teaspoon of raspberry flavour extract to the chocolate cake batter (I LOVE this one)
- add a teaspoon of espresso powder to impart a richer chocolate flavour (I personally don’t enjoy this hack but a lot of people claim to love it)
- add a sprinkle of flakey sea salt
- use freeze-dried raspberries for a vibrant flavour instead of fresh or frozen (will result in a sturdier frosting)
Recipe FAQs
Since these cupcakes contain fresh fruit, store at room temperature for up to 1 day or keep in the fridge for up to 5 days.
The buttercream can be refrigerated for a week, I do not recommend freezing it.
I don’t recommend freezing the frosting, but the unfrosted cupcakes can be frozen for up to 1 month.
Raspberry Chocolate Cupcakes Ingredients
- Box Chocolate Cake Mix
- Plus Ingredients Called for on the Box
- Butter, softened
- Powdered Icing Sugar, as needed
- Vanilla Extract
- Raspberries (we used frozen and thawed)
- Cream, optional
- Raspberries, optional garnish
Scroll down to the printable recipe card for full measurements.
Tip: swap out the boxed cake mix suggestion for your own favorite chocolate cake batter if you don’t mind the extra time and dishes.
Kitchen Tools You May Find Helpful
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Mixing Bowl
- Whisk
- Cooling racks
- Muffin Tin
- Muffin Liners <– I also like these silicone muffin liners, they are super easy to remove and clean
- Piping Bags
- Large Star Piping Tip
How to Make Chocolate Cupcake with Raspberry Frosting
Prepare the cupcakes according to boxed directions. (Optionally, add 1 cup raspberries to the batter.)
In a large bowl, beat together the butter and 4 cups of powdered icing sugar for 2 minutes.
Add the optional cream and vanilla extract and beat until incorporated.
Add the raspberries and beat until the raspberries are broken down and no large pieces remain in the frosting.
Adjust the texture with additional cream or powdered sugar, as needed.
Scoop the raspberry frosting into a piping bag fit with a large star tip.
Swirl the frosting onto the cooled cupcakes and optionally top with 1-3 raspberries.
Makes 18 cupcakes.
More Ravishing Raspberry Desserts:
Pin this Decadent Raspberry Chocolate Cupcake for a Treat that tastes like it came from a gourmet bakery:
Printable Recipe Card:
Printable Recipe Card:Grab your free printable recipe card for our Raspberry Chocolate Cupcakes recipe.
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Raspberry Chocolate Cupcakes
A luscious Raspberry Chocolate Cupcake with real raspberries incorporated into a silky, naturally pink frosting - use homemade or boxed chocolate cake mix, because either way, that raspberry frosting is the real star of this show!
Ingredients
For the Chocolate Cupcakes:
- Box Chocolate Cake Mix
- - Plus Ingredients Called for on the Box
For the Raspberry Buttercream:
- 1 cup Butter, softened
- 4-5 cups Powdered Icing Sugar, as needed
- 1 teaspoon Vanilla Extract
- 1 cup Raspberries (we used frozen and thawed)
- 1 Tablespoons Cream, optional
Optional Garnish:
- 18-54 Raspberries
Instructions
- Prepare the cupcakes according to boxed directions. (Optionally, add 1 cup raspberries to the batter.)
- In a large bowl, beat together the butter and 4 cups of powdered icing sugar for 2 minutes.
- Add the optional cream and vanilla extract and beat until incorporated.
- Add the raspberries and beat until the raspberries are broken down and no large pieces remain in the frosting.
- Adjust the texture with additional cream or powdered sugar, as needed.
- Scoop the raspberry frosting into a piping bag fit with a large star tip.
- Swirl the frosting onto the cooled cupcakes and optionally top with 1-3 raspberries.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 111Total Fat: 11gSaturated Fat: 7gUnsaturated Fat: 4gCholesterol: 31mgSodium: 89mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy raspberry chocolate cupcake recipe as much as mine does!
For more decadent desserts, check out our full dessert recipe collection here:
For more scrumptious cupcakes, check out our full cupcake recipe collection here:
