These Raspberry Chocolate Cupcakes are rich, moist, and perfectly balanced between the deep flavor of chocolate and the tart sweetness of fresh raspberries. Each cupcake is topped with a luscious chocolate ganache and a smooth raspberry-cream cheese frosting made with real raspberry puree. The natural pink hue and bright berry flavor make these cupcakes as stunning to look at as they are delicious to eat.

Why I’ll Love This Recipe

I love how this recipe brings together my two favorite dessert flavors—chocolate and raspberry—into one perfect bite. The cupcakes are soft and tender thanks to the addition of buttermilk and sour cream, while the ganache adds a glossy, luxurious touch. The raspberry-cream cheese frosting is sweet yet tangy, making the whole dessert feel refreshing rather than heavy. It’s a dessert I find myself turning to when I want something elegant but not overly complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Chocolate Cupcakes:

• 1 ½ cups all-purpose flour

• ½ cup granulated sugar

• ½ cup packed light brown sugar

• ¾ teaspoon baking soda

• ¼ teaspoon salt

• 4 tablespoons unsalted butter, cut into pieces

• 2 ounces semi-sweet baking chocolate, finely chopped

• ¼ cup unsweetened cocoa powder

• ½ cup boiling water

• ½ cup buttermilk

• ⅓ cup sour cream

• 2 large eggs

• 1 teaspoon pure vanilla extract

For The Chocolate Ganache:

• 4 ounces semi-sweet chocolate (roughly ⅔ cup, finely chopped)

• ½ cup heavy whipping cream

For The Raspberry Cream Cheese Frosting:

• 4 ounces cream cheese, softened to room temperature

• ½ cup (1 stick) unsalted butter, softened to room temperature

• 3 ½ to 4 cups powdered sugar, sifted

• 3–4 tablespoons raspberry puree (made from about ½ cup fresh raspberries)

• ¼ teaspoon pure vanilla extract

For Garnish:

• 15 fresh raspberries

Directions

1. Preheat the oven to 350°F (175°C). Line a standard muffin tin with 15 cupcake liners and set aside.

2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt. Set this dry mixture aside.

3. In a medium bowl, combine the butter, chopped semi-sweet chocolate, and cocoa powder. Pour the boiling water over the mixture, cover with plastic wrap, and let it sit for about 2 minutes. Then whisk until smooth and fully melted.

4. Add the buttermilk, sour cream, eggs, and vanilla extract to the melted chocolate mixture. Whisk until the ingredients are well combined and the batter looks smooth.

5. Pour the wet ingredients into the dry ingredients and gently whisk or stir until everything is incorporated and smooth. Avoid overmixing to keep the cupcakes light.

6. Fill each cupcake liner with about ¼ cup of batter, filling them roughly two-thirds full.

7. Bake for 17–20 minutes or until a toothpick inserted into the center comes out clean.

8. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make The Ganache:
9. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate, cover with a plate, and let it sit for 2 minutes. Stir gently until smooth and glossy. Let the ganache cool to room temperature until it thickens slightly but is still pourable.

Make The Raspberry Frosting:
10. Puree fresh raspberries in a blender or food processor. Strain the mixture through a fine sieve to remove seeds, if desired, and measure about 3–4 tablespoons of puree.
11. In a large bowl, beat the butter and cream cheese together on medium speed until smooth and creamy, about 2–3 minutes.
12. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Add the vanilla extract and raspberry puree, beating until fluffy and fully combined. Adjust consistency with a bit more puree or sugar if needed.

Assemble The Cupcakes:
13. Once the cupcakes are completely cool, spoon about 1–2 teaspoons of ganache over each cupcake, spreading gently to cover the top.
14. Transfer the frosting to a piping bag fitted with your preferred tip and pipe generous swirls on top of the ganache layer.
15. Drizzle a small amount of ganache over the frosting for a decorative finish, and top each cupcake with a fresh raspberry.

Servings And Timing

• Yield: 15 cupcakes

• Prep Time: 25 minutes

• Bake Time: 20 minutes

• Total Time: 45 minutes

Variations

• Chocolate Raspberry Layer: I sometimes swirl a bit of raspberry jam into the cupcake batter for extra fruitiness.

• Different Fruits: Strawberries or blackberries can replace raspberries for a similar flavor with a twist.

• Double Chocolate: Add mini chocolate chips to the batter for even more chocolate flavor.

• Vegan Alternative: Substitute the butter, cream cheese, and buttermilk with plant-based alternatives and use a flax egg or egg substitute.

• Less Sweet Frosting: Increase the amount of cream cheese slightly or reduce the powdered sugar for a tangier, less sweet frosting.

Storage/Reheating

I store these cupcakes in an airtight container in the refrigerator, especially when they have fresh raspberries on top. They stay fresh for about 2–3 days. When serving, I let them sit at room temperature for about 20–30 minutes so the frosting softens slightly. If I’m making them ahead, I store the unfrosted cupcakes at room temperature for up to 2 days and add the frosting and berries right before serving. Freezing undecorated cupcakes also works well—they’ll keep for up to 2 months. I simply thaw them in the refrigerator overnight before decorating.

FAQs

How Can I Make Buttermilk If I Don’t Have Any?

I mix ½ tablespoon of vinegar or lemon juice into ½ cup of milk and let it sit for 5 minutes. It thickens and curdles slightly, making an excellent substitute for buttermilk.

Can I Skip The Ganache?

Yes, but I personally love the glossy finish and extra chocolate flavor it gives. The cupcakes still taste wonderful without it if I’m short on time.

How Do I Keep The Frosting From Being Too Soft?

I make sure my butter and cream cheese are just at room temperature—not too soft. I also add the raspberry puree slowly and adjust with more powdered sugar if the frosting becomes runny.

Can I Freeze The Cupcakes?

Yes, but I freeze them unfrosted for the best texture. Once thawed, I add the ganache and frosting right before serving for a fresh, smooth finish.

Can I Use Frozen Raspberries?

Yes. I thaw them first and strain out any excess liquid before pureeing. This keeps the frosting from becoming too thin while maintaining that vibrant raspberry flavor.

Conclusion

I find these Raspberry Chocolate Cupcakes to be the perfect dessert when I want something that feels both indulgent and fresh. The moist chocolate base, silky ganache, and tangy raspberry frosting come together beautifully in every bite. They’re great for birthdays, Valentine’s Day, or any time I want to impress with a dessert that looks as good as it tastes. Every time I make them, they disappear quickly—always a sign of success in my kitchen.