Description

If you’re looking for a show-stopping dessert that’s easy to make and packed with flavor, Chocolate Raspberry Cupcakes are your answer. These cupcakes combine a moist, fudgy chocolate base with a bright, naturally pink raspberry buttercream that’s as delicious as it is beautiful. Whether you’re hunting for quick breakfast bakes, new dinner ideas, or healthy snack alternatives to satisfy your sweet tooth, this easy recipe fits the bill. They’re perfect for birthdays, romantic dinners, or just because you deserve something special. With rich cocoa, fresh berries, and silky frosting, this dessert is both indulgent and fresh—a must-try food idea for chocolate lovers!

Ingredients

1 cup all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
2 large eggs (room temperature)
1/2 cup buttermilk (or substitute)
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot water or brewed coffee

For the Raspberry Frosting:

1 cup unsalted butter (softened)
2 1/2 cups powdered sugar
1/3 cup fresh raspberries (puréed and strained)
Extra raspberries for garnish

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth.
Gradually stir the dry ingredients into the wet mixture until just combined.
Stir in hot water or coffee until the batter is smooth and thin.
Divide batter evenly among the liners, filling each about 2/3 full.
Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.
For frosting: beat butter until fluffy. Add powdered sugar gradually, then blend in raspberry purée. Beat until smooth.
Pipe frosting onto cooled cupcakes and garnish with a fresh raspberry on top.

Prep Time: 20 minutes
Cook Time: 20 minutes