Dark Chocolate Raspberry Cupcakes

Why You’ll Love This Recipe

I’m always drawn to the intense, bittersweet flavor of dark chocolate when paired with bright, fruity raspberries. These cupcakes strike the perfect balance: luxurious enough for special occasions, yet easy enough to pull together for a cozy night in. Plus, they freeze beautifully, making them ideal for make-ahead treats!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate Cupcakes

• all-purpose flour

• unsweetened dark cocoa powder (at least 60% cacao)

• granulated sugar

• baking powder

• baking soda

• salt

• eggs

• whole milk

• vegetable oil (or melted butter)

• vanilla extract

• hot coffee or hot water

Raspberry Frosting

• unsalted butter, softened

• cream cheese (optional for creamier texture)

• powdered sugar

• fresh or frozen raspberries, pureed and strained

• vanilla extract

• pinch of salt

Garnish (optional)

• fresh raspberries

• dark chocolate shavings or curls

directions

1. Preheat & prep: I preheat the oven to 350 °F (175 °C) and line a 12-cup muffin pan with liners.

2. Mix dry ingredients: I whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Combine wet components: In another bowl, I beat eggs, milk, oil, and vanilla until smooth. I pour in hot coffee (or hot water) and stir until the batter is fully blended—and amazingly thin.

4. Fill liners & bake: I fill each cupcake liner about two-thirds full and bake for 18–20 minutes, until a toothpick comes out clean or with moist crumbs. Then I let them cool completely.

5. Make frosting: I beat softened butter (and cream cheese, if using) until creamy, then gradually add powdered sugar. I stream in the raspberry puree, beat in vanilla and a pinch of salt, and taste-adjust sweetness and tang.

6. Frost cooled cupcakes: Once cupcakes reach room temperature, I pipe or spread the frosting. I top them with fresh raspberries and a few dark chocolate shavings for an elegant finish.

Servings and timing

• Servings: 12 standard cupcakes

• Prep Time: ~20 minutes

• Bake Time: 18–20 minutes

• Cool + Frost Time: ~30 minutes

• Total Time: ~1 hour

Variations

• Dairy-free: Use dairy-free milk, plant-based butter, and skip cream cheese.

• Extra chocolate: Fold in mini dark chocolate chips into the batter before baking.

• Raspberry swirl: Drop a teaspoon of raspberry jam in each liner before adding batter for a hidden fruity center.

• Mini cupcakes: Bake as minis—reduce bake time to about 12 minutes.

• White chocolate drizzle: Melt white chocolate and drizzle over frosting for a stunning contrast.

storage/reheating

I store cupcakes in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for 15 minutes before serving so the frosting softens. I avoid freezing after frosting; instead, I freeze plain baked cupcakes (no frosting) for up to 3 months, then thaw, frost, and decorate when ready.

FAQs

What’s the best cocoa powder to use?

I prefer a high-quality, Dutch‑processed dark cocoa (60–70% cacao) for an intense, richly chocolate flavor.

Can I use frozen raspberries for the frosting?

Yes—just thaw and mash before straining to remove seeds, then use the puree as directed.

How can I prevent frosting from being too runny?

Make sure the frosting ingredients are chilled slightly and alternate adding powdered sugar and raspberry puree until the texture is thick but pipeable.

Can I make the cupcakes ahead?

Absolutely—cupcakes keep well unfrosted in the freezer. Once baked and cooled, freeze in a single layer, then thaw before frosting and decorating.

Can I substitute jam for fresh raspberry puree in the frosting?

Yes! Warm the jam slightly, thin it with a little water if needed, strain to remove seeds, taste, and then adjust sugar accordingly.

Conclusion

These Dark Chocolate Raspberry Cupcakes deliver the perfect balance of deep chocolate richness and vibrant berry brightness in cupcake form. They’re show-stopping enough for special occasions yet easy enough to make anytime. I hope they find a permanent home in your baking repertoire!

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