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–+ servings
Raspberry Chocolate Cupcakes

Irresistible Raspberry Chocolate Cupcakes for Your Sweet Cravings

Delight in these Raspberry Chocolate Cupcakes combining rich chocolate and tart raspberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups all-purpose flour substitute with gluten-free flour if desired
  • 1 cup granulated sugar
  • ½ cup brown sugar can replace with more granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter use coconut oil for a dairy-free option
  • 4 ounces semisweet baking chocolate swap for dark chocolate for an extra kick
  • ¾ cup cocoa powder
  • 1 cup boiling water
  • ½ cup buttermilk substitute with milk and vinegar mixture
  • ½ cup sour cream Greek yogurt is a great alternative
  • 2 teaspoons vanilla opt for pure extract for the best flavor
  • 2 large eggs
  • 1 cup fresh raspberries frozen can be used if fresh are unavailable
For the Frosting
  • 8 ounces unsweetened cream cheese use dairy-free cream cheese for a different twist
  • 2 cups powdered sugar adjust the quantity based on your preferred sweetness
  • ½ cup whipping cream coconut cream is a great non-dairy alternative
For Garnish
  • 12 pieces additional raspberries for topping

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions for Raspberry Chocolate Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
  2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, and salt.
  3. Melt butter and semisweet chocolate together, then stir in cocoa powder and boiling water until combined. Add buttermilk, sour cream, vanilla, and eggs.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Spoon the batter into the lined muffin tin and bake for 20 minutes.
  6. Prepare ganache by heating cream and mixing with chopped chocolate until smooth.
  7. Beat cream cheese until smooth, then gradually add powdered sugar.
  8. Once cupcakes are cool, drizzle ganache over them, pipe the frosting on top, and garnish with raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

These cupcakes are great for any celebration or special occasion. Be sure to allow them to cool completely before frosting.

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