Indulge in a delicious and decadent treat with these Raspberry Chocolate Cupcakes. These fluffy chocolate cupcakes are topped with a tart and sweet raspberry frosting.
Raspberry Chocolate Cupcakes are the perfect combination of chocolate and fresh raspberries.
The rich chocolate cake is moist and fluffy, with a hint of raspberry flavor. The raspberry buttercream frosting is made with real raspberries and is both tart and sweet. The result is a dessert full of rich chocolate flavor and decadent treat that is sure to please any sweet tooth.
These gorgeous cupcakes are perfect for any special occasion, from a birthday party to Valentine’s Day to a casual get-together.
Raspberry Chocolate Cupcakes are best enjoyed with a cold glass of milk or a cup of hot coffee.
Looking for more cupcake recipes? Some of the best cupcakes are mint chocolate chip cupcakes, chocolate cupcake recipe or chocolate cherry cupcakes.
How to Make this Chocolate Raspberry 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, as needed
- 1 teaspoon of Vanilla Extract
- 1 cup Raspberries (we used frozen and thawed)
- 1 Tablespoons heavy Cream, optional
- Optional: 18-54 Raspberries, garnish
Directions:
Fill a muffin tin with cupcake liners.
Prepare the cupcakes according to boxed directions. (Optionally, for an extra step, add 1 cup raspberries to the batter.)
Fill the paper liners with the cupcake batter half way and bake according to the box directions.
Cupcakes are done with a tester comes out clean from the center.
Cool cupcakes on a wire rack until room temperature.
In a large mixing bowl, beat together with an electric mixer, 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 fresh berries 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 an icing tip such as a large star tip.
Swirl the frosting onto the unfrosted cupcakes and add 1-3 raspberries to the top of each cupcake.
Raspberry Chocolate Cupcakes are best served fresh, but leftover cupcakes will keep in an airtight container for up to three days.
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.
Raspberry Chocolate Cupcakes Recipe
Ingredients
- Box Chocolate Cake Mix
- Plus Ingredients Called for on the Box
- 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: 18-54 Raspberries, garnish
Instructions
Prepare the cupcakes according to boxed directions. (Optionally, add 1 cup raspberries to the batter.)
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.
Notes
Raspberry Chocolate Cupcakes are best served fresh, but leftover cupcakes will keep in an airtight container for up to three days.
Can I make the Raspberry Frosting Ahead of Time?
Yes. You can make your frosting up until 2 days before serving by keeping it refrigerated.
Should I use Fresh or Frozen Raspberries to Make These Cupcakes?
You can use frozen raspberries in place of fresh ones for this recipe, but make sure to thaw them first.
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