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!

A chocolate cupcake with pink raspberry frosting and three raspberries on top. Text on the image says 'mommalew.com CHOCOLATE RASPBERRY CUPCAKES'.

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!

Print This Recipe Card

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.
Several raspberry cupcakes on a white platter with pink frosting and raspberries.
Can I put raspberry jam in cupcakes?

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.

How do you put fruit in the middle of a cupcake?

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.

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. 

Can I freeze them?

You can freeze the unfrosted cupcakes for up to a month. Thaw, frost, and serve when ready!

Raspberry cupcakes with pink frosting and fresh raspberries, grouped on a white surface.

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    Raspberry cupcake in front of a blue container of raspberries.

    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!

    Chocolate cupcakes with pink frosting and three raspberries on top.

    Raspberry Chocolate Cupcakes Recipe

    Make bakery-style Chocolate Raspberry Cupcakes at home with this simple recipe anyone can master!
    Print Pin Rate
    Course: desserts
    Cuisine: American, Cupcakes
    Keyword: Chocolate Raspberry Cupcakes, raspberry chocolate cupcakes
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 18
    Author: momma lew

    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.

    Notes

    Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Let them sit at room temp before serving.

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