Chocolate Raspberry Cupcakes

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Rich, light and moist, these chocolate raspberry cupcakes are a true classic and super easy to make. Topped with a gorgeous fresh raspberry buttercream frosting, and filled with vanilla custard, they’re perfect for Valentine’s Day or individual desserts!

Chocolate raspberry cupcake iced with pink buttercream and topped with a fresh raspberry

It’s no secret that chocolate and raspberry are a typical winning combination, and I still remember the chocolate raspberry cupcake I had from Bloomsburys, when we were in Dubai for part of our honeymoon.

Even after I ‘forgot’ to get off the end of the moving walkway, going head over heels, throwing the box halfway down the plaza. It didn’t stop the cupcake from tasting pretty damn good though!

You’re going to want to know the finer details now, aren’t you?

What you’re really thinking is, Lou please, I just want chocolate cake and raspberry buttercream frosting, so get on with it. Aren’t you?

Close up of fresh raspberries with a sprig of fresh mint

The best chocolate raspberry cupcake recipe

Full measurements and instructions can be found on the printable recipe card at the bottom of the page

The Cupcake

Chocolate cake, whether it’s a cake or cupcake, is one of my most favourite things! And this recipe is really simple to make.

Instead of a classic creaming method, this recipe uses buttermilk and melted butter to help keep the cupcakes light and moist, without losing any of the chocolate flavour!

If you want to add extra chocolate chips, go ahead and treat yourself; they’d be a great addition.

The Buttercream Frosting

If you love fresh, fruity frostings like me, then you’re in the right place!

To balance that rich and light chocolate cupcake, we’re topping them with a fresh raspberry buttercream frosting.

Using fresh raspberries to flavour the frosting means that you really get the sharpness of the fruit cutting through the sweetness of the cupcake and the powdered sugar. Giving you a classic flavour combination!

The Custard Filling

For this recipe, I’ve filled the cupcakes with a ready-made vanilla custard – there’s just something about chocolate cake and custard that works amazingly well!

If custard isn’t for you, you can fill the cupcakes with a raspberry compote or jam instead. Or you could try a chocolate ganache, similar to the Baileys Cupcakes or a vanilla whipped cream.

Alternatively, you can leave the cupcakes as they are and not fill them. The choice is yours.

Chocolate raspberry cupcake with a slice cut out to show custard filling

Top tips for perfect chocolate raspberry cupcakes

  • Use buttermilk for fluffy cupcakes – Chocolate cupcakes can sometimes feel a little dense and heavy, but adding buttermilk into the batter mix helps keep them light without compromising on the flavour.
  • What if you can’t find buttermilk – Don’t worry, switch the buttermilk for the same quantity of full-fat milk. Place the milk in a bowl and add a teaspoon of fresh lemon juice or white vinegar. Set aside for 10-15 minutes. The milk will curdle and can be used as a great substitute for buttermilk.
  • Measure your batter with an ice cream scoop – For the perfect, equal amount of cupcake batter every time, use an ice cream scoop to divide it between the cupcake liners. You will want about 1 scoop for every cupcake.
  • Use an apple corer to hollow out your cupcakes – Don’t faff with a knife or spoon to remove the centre of your cupcakes. An apple corer works perfectly to make room to add your filling.
Chocolate raspberry cupcake iced with pink buttercream and topped with a fresh raspberry


What can I use instead of self-raising flour?

If you are unable to find self-raising flour, then you can substitute easily with all-purpose flour and baking powder. For every 150g of all-purpose flour add 2 teaspoons of baking powder, and sift together.

How to store these cupcakes?

The cupcakes are best stored in an air-tight container for up to 3 days.

How long will these cupcakes last?

Once frosted these cupcakes will keep fresh for up to 3 days, or can be frozen for up to 1 month.

Can I freeze the cupcakes?

Yes! These cupcakes can be frozen for up to 1 month. Make sure they are placed in a freezer-proof box before freezing and defrost thoroughly before eating.

Can I keep leftover buttercream frosting?

If you have spare buttercream, place it in an air-tight container and keep in the fridge for up to 2 weeks, or freezer for 3 months.

Looking for more inspiration?

Then why not check out these other awesome cupcake recipes.

Chocolate Raspberry Cupcakes

5 from 1 vote
Serves : 16 cupcakes
Little show-stopping delights of rich chocolate cake, filled with a Birds vanilla custard topped with fresh raspberry frosting.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


For the Cupcake

For the Buttercream Frosting


  • For the Cupcakes
  • Preheat oven to 180C/350F and line a deep muffin tray with 12 cupcake cases.
  • Add the butter and chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
  • In a mixing bowl, sift together the self-raising flour, cocoa powder and baking powder and set aside.
  • In a large bowl or stand mixer, add the caster sugar, soft brown sugar and eggs. Beat until smooth.
  • Add cooled melted butter and chocolate, and whisk until well combined.
  • Add half of the flour mixture, and half of the buttermilk. Mix until just combined.
  • Add the remaining flour mixture and buttermilk. Mix well until smooth and thick.
  • Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
  • Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Leave to cool on a wire rack.
  • For the Buttercream Frosting
  • In a small bowl, mash the raspberries with a fork until they are soft and beginning to puree.
  • In a large bowl or stand mixer, beat the butter until soft. Add half of the icing sugar and puree raspberries. Beat until smooth.
  • Add the remaining icing sugar and raspberries. Beat until smooth.
  • If the buttercream is too stiff, add a tbsp of milk and beat until smooth.
  • To Decorate
  • With an apple corer hollow the cupcakes and fill with the ready made custard.
  • Fill a piping bag fitted with a 1cm star nozzle. Hold the piping bag above the cupcake and pipe buttercream so that spreads and floods the cupcake and forms a dome.
  • Decorate with sprinkles and a fresh raspberry.


  • The cupcakes will keep in an air-tight container for up to 3 days. Alternatively you can freeze for up to 1 month.
  • Any leftover buttercream can be kept in the fridge, in a sealed container for up to 2 weeks, or 3 months in the freezer.
  • If you don’t want to fill the cupcakes with custard, you can switch for raspberry jam or just leave out all together.


Serving: 1gCalories: 479kcalCarbohydrates: 67gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 7gCholesterol: 77mgSodium: 157mgFiber: 2gSugar: 51g


The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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Hi I’m Lou

… Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. I’m so glad to have you here with me and I can’t wait for you to start trying some of my recipes.

1 thought on “Chocolate Raspberry Cupcakes”

  1. To die for!

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