Go Back
+ servings
chocolate cupcakes with raspberry buttercream and a pink glass cake stand in the back

Chocolate Raspberry Cupcakes

Tara Kringlen
These chocolate raspberry cupcakes have a rich but light chocolate cupcake base with a bright and tangy raspberry frosting. The cupcakes come together in minutes with no mixer required and the raspberry frosting gets an additional punch of raspberry flavor from crushed freeze-dried raspberries.
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 458 kcal


Chocolate Cupcakes

  • 1 ¼ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup natural cocoa powder unsweetened
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup whole or 2% milk
  • 1 eggs
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup hot coffee

Raspberry Buttercream

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • cup seedless raspberry preserves
  • 1 teaspoon vanilla extract
  • ¼ cup freeze-dried raspberries crushed into a fine powder


Chocolate Cupcakes

  • Preheat oven to 350 degrees. Line a 12 cup cupcake pan with cupcake liners.
  • Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl.
  • Combine milk, egg, oil and vanilla in another bowl.
  • Slowly add the wet ingredients into the dry until just combined.
  • Carefully add the hot coffee and stir to combine. The batter will be thin.
  • Bake for 14-16 minutes until a cake tester/toothpick inserted into the middle of a cupcake comes out clean or with a few moist crumbs.
  • Let the cupcakes cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.
  • Once completely cool, frost the cupcakes with the raspberry buttercream or pipe the frosting using a piping tip and bag.

Raspberry Buttercream

  • Beat the softened butter with the powdered sugar on low speed and increasing to medium speed until light and fluffy.
  • Add the raspberry preserves and vanilla and mix until incorporated.
  • Add the crushed freeze-dried raspberries and mix until incorporated.


  • Store the frosted cupcakes tightly covered in the refrigerator for 2-3 days. 


Calories: 458kcal
Keyword banana cupcakes, chocolate, chocolate and raspberry, chocolate cupcakes, raspberry buttercream
Tried this recipe?Let us know how it was!