Chocolate Raspberry Cupcakes That Taste Like a Bakery Treat
Chocolate Raspberry Cupcakes are the perfect mix of rich, fudgy cake and bright berry flavor.
This decadent cupcake recipe delivers bakery-style results with simple steps you can follow at home.
You’ll learn how to bake soft, moist chocolate cupcakes and top them with a silky raspberry frosting—or even fill them with jam for a fruity surprise.
Ideal for holidays, birthdays, or anytime you want to impress, this treat looks as good as it tastes. These chocolatey, berry-packed cupcakes will become a new favorite!
Scroll down to the printable recipe card for full measurements and step-by-step instructions!
These chocolate cupcakes start with a simple box mix, but the homemade raspberry frosting takes them to the next level!
You’ll bake the cupcakes (with the option to add raspberries to the batter), then whip up a creamy buttercream frosting using fresh or thawed raspberries for a fruity finish.
Pipe it on, garnish with more berries, and you’ve got a bakery-worthy treat at home.
What is the secret to moist cupcakes?
- Don’t overmix the batter – overmixing can make cupcakes dense and dry.
- Use oil or butter – oil adds moisture, while butter adds flavor (some recipes use both!).
- Add sour cream, yogurt, or buttermilk – these ingredients boost moisture and tenderness.
- Don’t overbake – cupcakes are done when a toothpick comes out with a few moist crumbs.
Yes! You can add raspberry jam to cupcakes by swirling it into the batter before baking or filling the centers after baking for a fruity surprise. Just make sure the jam is thick so it doesn’t sink or leak.
To put fruit in the middle of a cupcake, let the cupcakes cool completely, then use a small knife or cupcake corer to remove the center. Fill the space with fruit, jam, or a fruit compote, then replace the top piece and frost as usual.
Yes. You can make your frosting up until 2 days before serving by keeping it refrigerated.
You can use frozen raspberries in place of fresh ones for this recipe, but make sure to thaw them first.
You can freeze the unfrosted cupcakes for up to a month. Thaw, frost, and serve when ready!
Amazon Basics Nonstick Round Muffin Baking Pan, 12 Cups, Set of 2, Gray, 13.9×10.55×1.22
Bake Choice Non-stick 200pcs Standard Cupcake Liners for Baking, Natural, Food-grade Cupcake Wrapper, Greaseproof Parchment Muffin LinersRiccle Piping Bags and Tips Set, 11.8 Inch 100 Anti Burst Piping Bags, 124 Pcs Cake Decorating Kit with 16 Piping Tips, 1 Reusable Pastry Bags, 3 Cake Scrapers, 2 Couplers, and 2 Icing Bags Ties
If you love sweet treats with a fun and festive twist, be sure to check out these great ideas too—they’re perfect for your next baking day!
- Try these rich and fruity Chocolate Cherry Cupcakes for another decadent flavor combo.
- These Pink Cupcake Recipes are as cute as they are delicious—great for parties or themed celebrations.
- Get inspired with these adorable Valentine’s Day Cupcake Ideas for your next heart-filled holiday.
- Craving chocolate but want something different? Try this Baked Chocolate Donut Recipe for a fun twist!
Raspberry Chocolate Cupcakes Recipe
Ingredients
- 1 box Chocolate Cake Mix Plus Ingredients Called for on the Box
- 1 cup Butter softened
- 4-5 cups Powdered Icing Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Raspberries we used frozen and thawed
- 1 Tablespoons Cream optional
- Optional: 18-54 Raspberries garnish
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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