Name: Chocolate Cupcakes with Raspberry Buttercream Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: 2 oz unsweetened chocolate, chopped; 3/4 cup + 2 Tbsp (124g) all-purpose flour; 1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder; 3/4 tsp baking soda; 1/4 tsp salt; 1 cup (220g) granulated sugar; 1/4 cup (56g) unsalted butter, softened; 1 large egg; 1 large egg yolk; 1 1/2 tsp vanilla extract; 1/2 cup (124g) sour cream; 1/2 cup boiling water; Raspberry Buttercream Frosting (see notes for recipe link); 12 or 24 fresh raspberries (12 for topping only, 24 to add beneath frosting as well)

Jump to Recipe· 4.1 from 54 reviews

If you love the perfect balance of rich chocolate and bright, fruity sweetness, then the Chocolate Cupcakes with Raspberry Buttercream Frosting Recipe is about to become your new favorite go-to dessert. These cupcakes are wonderfully moist with an intense chocolatey flavor, uplifted by a luscious raspberry buttercream that adds the perfect amount of tang and creamy texture. Whether you’re baking for a special occasion or just craving a treat, this recipe creates an elegant yet approachable dessert that’s sure to impress and satisfy every time.

Ingredients You’ll Need

A close-up image showing a smooth, thick layer of pink frosting being mixed inside a silver bowl. The frosting has a creamy texture with swirls and soft peaks all around. A red spatula is partially visible, lifting some frosting in the upper left side of the bowl. The inside of the bowl shows small impressions from the mixing process, adding subtle texture to the metallic surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Getting the flavor and texture just right starts with simple, quality ingredients. Each one plays a vital role, from the deep taste of unsweetened chocolate to the light tang of sour cream and the fresh burst of raspberries in the frosting.

Unsweetened chocolate (2 oz, chopped): Adds richness and an intense chocolate foundation essential for moist cupcakes.
All-purpose flour (3/4 cup + 2 Tbsp, 124g): Provides the necessary structure while keeping your cupcakes tender.
Unsweetened cocoa powder (1/4 cup + 2 Tbsp, 38g): Boosts chocolate flavor and gives those cupcakes a beautiful dark color.
Baking soda (3/4 tsp): Helps the cupcakes rise perfectly and stay fluffy.
Salt (1/4 tsp): Enhances all the flavors and balances sweetness.
Granulated sugar (1 cup, 220g): Sweetens the batter just right without overpowering.
Unsalted butter (1/4 cup, 56g, softened): Contributes to moistness and a tender crumb texture.
Large egg (1) and egg yolk (1): Add richness, moisture, and help bind the batter.
Vanilla extract (1 1/2 tsp): Lifts the overall flavor, adding warm aromatic notes.
Sour cream (1/2 cup, 124g): Keeps cupcakes wonderfully moist and adds slight tanginess to balance the sweetness.
Boiling water (1/2 cup): Intensifies chocolate flavor and smooths out the batter.
Raspberry Buttercream Frosting: Adds a creamy, fruity finish to these delicious cupcakes (see notes below for recipe).
Fresh raspberries (12 or 24): For garnish and an extra burst of freshness on top or underneath the frosting.

How to Make Chocolate Cupcakes with Raspberry Buttercream Frosting Recipe

Step 1: Prep and Melt the Chocolate

Start by preheating your oven to 350 degrees Fahrenheit and lining a 12-cup muffin tin with cupcake liners. Melt the unsweetened chocolate gently in a microwave-safe bowl using 50% power, heating it in 20-second intervals and stirring after each until it’s completely smooth. Let this cool slightly so that it blends beautifully with the other ingredients without cooking the batter prematurely.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together your all-purpose flour, cocoa powder, baking soda, and salt. Mixing these dry ingredients well ensures even distribution so every cupcake is flawlessly textured and flavorful.

Step 3: Cream Butter and Sugar

Using an electric hand mixer, beat the sugar and softened butter until the mixture comes together and is lightly creamy. It won’t completely smooth out at this point, but that’s okay—this step is crucial for the tenderness of your cupcakes.

Step 4: Add Eggs and Vanilla

Mix in the large egg, egg yolk, and vanilla extract into the butter-sugar mixture until just combined. These ingredients enrich the batter and add stability, resulting in those perfectly moist cupcakes you’re aiming for.

Step 5: Incorporate Melted Chocolate and Sour Cream

Pour in the cooled melted chocolate, mixing until fully combined, then add the sour cream. This combination deepens the chocolate intensity and keeps your cupcakes beautifully moist with a subtle tang that elevates the flavor profile.

Step 6: Alternate Adding Dry Ingredients and Boiling Water

Add half of your flour mixture to the wet ingredients, mixing on low speed until just combined, followed by the other half. Then, slowly incorporate about one-fifth of the boiling water at a time, mixing until smooth after every addition. When all water is in, beat the batter on medium-low speed for 1 minute to perfect the texture.

Step 7: Bake and Cool

Divide the batter evenly into your prepared muffin cups, filling each about two-thirds full (approximately 1/4 cup batter). Bake for 17 to 20 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 10 minutes before transferring them to a wire rack. Once cooled completely, they’re ready for that luscious raspberry buttercream frosting.

Step 8: Frost and Garnish

Frost your cupcakes generously with the raspberry buttercream and top with fresh raspberries. For an extra touch of elegance, place one raspberry underneath the frosting and one on top. Then, refrigerate in an airtight container until serving.

How to Serve Chocolate Cupcakes with Raspberry Buttercream Frosting Recipe

The image shows a group of chocolate cupcakes arranged on a metal cooling rack, each cupcake topped with two thick, smooth layers of bright pink frosting. On top of the frosting sits a single fresh red raspberry, with a small dark chocolate heart decoration positioned behind the raspberry on each cupcake. The cupcakes have deep brown bases with a slightly textured surface, and the frosting is swirled to create a tall, soft peak. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries are not only beautiful but add a refreshing tartness that complements the sweet fleece of the buttercream. You could also sprinkle a little shaved dark chocolate or even edible gold flakes on top for a fancy celebration touch that looks just as good as it tastes.

Side Dishes

These cupcakes pair wonderfully with a light cup of coffee or herbal tea—especially those with fruity or floral notes that echo the raspberry frosting. For a more indulgent pairing, try serving alongside a scoop of vanilla bean ice cream or a simple fresh fruit salad to balance the richness.

Creative Ways to Present

Try arranging these cupcakes on a tiered cake stand for an impressive display at parties or events. You can also place each cupcake in a pretty decorative wrapper or tie a ribbon around each wrapper for a charming homemade gift that’s as thoughtful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Once frosted, store these Chocolate Cupcakes with Raspberry Buttercream Frosting in an airtight container in the refrigerator. They will stay fresh for up to 4 days, making them great for prepping ahead or enjoying for days after baking.

Freezing

You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag for up to 3 months. When ready to serve, thaw completely before frosting. Freezing the frosting itself is not recommended as it can change the texture.

Reheating

For unfrosted cupcakes, gently warm in the microwave for 10 to 15 seconds to refresh their softness. Once frosted, it’s best to let them come to room temperature naturally to preserve the texture of the buttercream and prevent melting.

FAQs

Can I use a different type of chocolate?

Absolutely! While unsweetened chocolate gives the richest flavor, you can substitute with bittersweet or semisweet chocolate, but reduce the added sugar slightly to avoid overly sweet cupcakes.

Is sour cream necessary in this recipe?

Sour cream adds moisture and a slight tang that enhances the flavor complexity of these cupcakes. You can substitute it with Greek yogurt if needed, but avoid skipping it entirely as it helps keep the texture wonderfully tender.

How do I make the raspberry buttercream frosting?

The frosting combines fresh raspberries pureed and strained into a classic buttercream with butter, powdered sugar, and vanilla. The raspberry flavor cuts through the sweetness perfectly—if you want, I can share a detailed recipe link to this amazing frosting!

Can these cupcakes be made vegan or dairy-free?

To make a dairy-free version, you can use dairy-free butter and yogurt substitutes and replace eggs with flaxseed or chia egg alternatives. Keep in mind the texture may vary slightly but still delicious.

What’s the best way to prevent cupcakes from drying out?

Storing cupcakes in an airtight container immediately after they’ve cooled is key. The addition of sour cream also helps maintain moisture. Avoid refrigerating them uncovered to keep them soft and fresh.

Final Thoughts

If you’re looking for a dessert that feels indulgent yet approachable, rich yet fresh, the Chocolate Cupcakes with Raspberry Buttercream Frosting Recipe checks all the boxes. Every bite is a celebration of flavors and textures that never fails to delight. I encourage you to bake a batch and see how these little masterpieces can brighten up any gathering, or simply turn an ordinary day into something special. Happy baking!