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!
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?
The best chocolate raspberry cupcake recipe
Full measurements and instructions can be found on the printable recipe card at the bottom of the page.
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.
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.
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.
The cupcakes are best stored in an air-tight container for up to 3 days.
Once frosted these cupcakes will keep fresh for up to 3 days, or can be frozen for up to 1 month.
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.
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.
Save this for later! Pin Raspberry Chocolate Cupcakes to your favourite Pinterest board
Looking for more inspiration?
Then why not check out these other awesome cupcake recipes.
Have you made this recipe?
Let me know if you make this recipe! I'd love to hear what you think about it. Drop a comment and star rating below. Share a picture on Instagram and don't forget to hashtag #crumbscorkscrews!
For the Cupcake
- 120ml Buttermilk
- 120g Unsalted Butter
- 60g Dark Chocolate
- 45g Cocoa powder
- 100g Self-Raising Flour or Pastry Flour
- 1 tsp Baking Powder
- 2 Eggs, medium
- 120g Caster Sugar or Superfine Sugar
- 25g Soft brown sugar
- 1tsp Vanilla Extract
- 100ml Ready Made Custard
For the Buttercream Frosting
- 250g Unsalted Butter
- 500g Icing Sugar or Powdered Sugar
- 100g Raspberries
- 1 tsp Vanilla Extract
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.
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please see my full Disclosure Policy for details.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 479Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 77mgSodium: 157mgCarbohydrates: 67gFiber: 2gSugar: 51gProtein: 4g
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.
Copyright © 2020 Crumbs and Corkscrews. Unauthorised use and/ or duplication of this material without express and written permission from this site's author and/ or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Crumbs and Corkscrews with appropriate and specific direction to the original content.