Raspberry Chocolate Cupcakes

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These Raspberry Chocolate Cupcakes are a classic flavor combination! I used my favorite chocolate cupcakes and topped them with a delicious raspberry icing that uses fresh raspberry puree. Delish!

Raspberry Chocolate Cupcakes on a white plate
Raspberry Chocolate Cupcakes on a blue pedestal

Raspberry Chocolate Cupcakes

So you know how I mentioned last week that our air conditioning hasn’t been up to par lately and we installed fans? Well we finally got someone out to the house yesterday to check things out. The hubs had a break from lessons and was able to be there, which was great.

Turns out, we have a leak of the coolant, or whatever it’s called, in the air conditioning unit. The good news is that it’s still under warranty, so it can be replaced. The bad news is that he couldn’t actually find where the leak was coming from and he has to find that before they can do whatever has to be done for the warranty.

Raspberry Chocolate Cupcakes on a pink napkin

So he filled the coolant back up in both units and did a couple other things and now has to come back out in a month to see which unit looses coolant, or the most coolant, to see if he can find the problem. $500 later we still don’t have it fixed, but it has coolant, so it’s working. And the hubs felt really good about the guy and thinks he did a great job, so that’s good. Hopefully he’ll find it next month and we can get it resolved. Who knew owning a home could be so fun? 🙂

This is our first home, so I’d say we are learning as we go. Did you know AC units need to be maintained yearly? We didn’t. It just wasn’t one of those things someone told us and it’s not like you come out of the womb knowing that stuff.

But now we know and we’ll be on top of it. Know why? It costs crazy amounts to replace AC units. Like thousands. My parents recently had to do it. I will gladly pay someone a couple hundred a year if I can avoid that expense. My goodness.

Raspberry Chocolate Cupcakes on a blue stand
Raspberry Chocolate Cupcakes on a white plate

So now the house is super cool. It was quite lovely to be able to come home from work today and find that our bedroom wasn’t 80 degrees. I didn’t have to break a sweat changing to walk Jessie! Score!

And now the icing on my cupcakes doesn’t have to melt off. 🙂

This chocolate cupcake is seriously the best you’ll ever have. It’s so incredibly moist. For days.

Raspberry Chocolate Cupcakes on a blue stand

And I love the beautiful pink shade of the raspberry icing, completely from fresh raspberries. You could substitute frozen raspberries, but you’ll want to thaw and dry them as much as you can first. Otherwise, you’ll have a lot of additional liquid diluting your raspberry puree.

To me chocolate and raspberry is such a fancy flavor combo. I don’t know why, but it just is to me.

And speaking of the word fancy. Every time I say it now I hear Iggy Azalea in my head singing “I’m so fancy.” It just won’t stop. I guess it’s because I’m so fancy. And so are these cupcakes. So you should totally make them. That is, if you’re fancy. 😉

Raspberry Chocolate Cupcakes on a pink napkin

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Raspberry Chocolate Cupcakes on blue stand
Recipe

Raspberry Chocolate Cupcakes

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12-14 Cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Raspberry Chocolate Cupcakes are a classic flavor combination! I used my favorite chocolate cupcakes and topped them with a delicious raspberry icing that uses fresh raspberry puree. Delish!


Scale

Ingredients

CHOCOLATE CUPCAKES

  • 1 cup flour
  • 1 cups sugar
  • 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup boiling water

RASPBERRY ICING

  • 1/2 cup butter, room temperature
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 34 tbsp of pureed raspberries

Instructions

1. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
2. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
3. Add vanilla to boiling water and add to mixture. Mix well.
4. Pour batter into cupcakes pans, filling just over half way, and bake at 300 degrees for about 18-22 minutes.
5. When done, remove cupcakes from oven and cupcake tin and allow to cool.
6. While cupcakes cool, make the icing. Add the shortening and butter to a mixer bowl and beat until smooth.
7. Slowly add 3 cups of powdered sugar. Mix until combined.
8. Mix in the pureed raspberries.
9. Add the rest of the powdered sugar and mix until smooth.
10. Ice the cupcakes.

Keywords: raspberry cupcakes, raspberry frosting, chocolate cupcakes, chocolate cupcakes recipe, easy chocolate cupcakes recipe, chocolate cupcakes frosting, best chocolate cupcakes, raspberry dessert

Enjoy!

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More fun raspberry recipes:
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Peach Raspberry Pie from Beyond Frosting
Raspberry Smores Bars from Buns In My Oven

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Recipe rating

66 Comments
  1. Kimberly Juarez

    Why did my batter come out very liquidy? This looks like a delicious recipe, however I did not see any other comments referring to the same issue. I am certain I followed all measurements.

  2. Olivia

    This is probably a silly question but what exactly do you mean by shortening? To me it would just be unsalted butter but if I know definitively I’m sure my baking will be more successful! Thank you!

    1. Lindsay

      Shortening is a butter replacement. Have you heard of Crisco? Same thing. If you want to use all butter though, you could.

  3. Madeline Moore

    I made about 60 of these as mini cupcakes and they were divine! I recommend more raspberry puree in the frosting as you can taste it in the frosting alone, but it’s hard to pick up when combined with the cupcake. That was probably just my raspberries though, some are tarter than others, so just take it a little step farther than you normally would so you can pick it up with the cupcakes! 

    Overall, amazing little guys! 

  4. Danni

    Hi! These cupcakes look delicious! If I wanted to use this recipe to make a 6 inch layer cake, about how many layers do you think I would get?
    Thank you so much! Hope to try making this soon!

    1. Lindsay

      I don’t really make an 6 inch cakes, so I’m not totally sure. If I were making a full sized 8 or 9 inch cake, I’d double it, if that helps.

  5. Sri

    I tried this recipe and it was super hit among my friends and family. Made this more than 2 times in a week . I was looking for an eggless chocolate cake in your website but couldn’t find one. If you have one can you update it here?

  6. Chelsea

    I have made the chocolate cake recipe several times and it is great every single time! i am going to try them as cupcakes for the first time for a 50th wedding anniversary party. My question is, does the frosting for the chocolate cake pipe good onto the cupcakes or should I use a different frosting recipe that will hold better? I just want to make sure it will be firm enough to pipe. I love the idea of raspberry frosting but since 50 is gold, I am trying to stick with something that would look good with gold cupcake liners and maybe some gold edible glitter on top. I am open to ideas or suggestions! TIA

    1. Lindsay

      Yes, the chocolate frosting from the cake will be great on cupcakes. You probably won’t need as much of the frosting though. If you are making the same number of cupcakes as shown for this recipe, you’d likely only need about half of the frosting from the chocolate cake – maybe less depending on how much frosting you like. If you end up feeling like the frosting turns out a bit thick, just add a little more water/milk until it’s the consistency you like.

      As far as gold, it sounds beautiful! If you’re looking for some fun sprinkles, Sweetapolita has a great sprinkle shop. I love these edible gold stars and this sprinkle medley. I hope that helps! 🙂

      1. Barbara Neeley

        What temperature would you bake these in a mini cupcake pan, that holds 48? They look amazing and easy to make for a large group for a birthday and not spend all day in the kitchen. thanks Barbara

  7. Kaley

    Hi there! I am looking at some of your cupcake recipes to make for a Valentine’s themed birthday party. I am going to be making some mini cupcakes.. How long do you recommend I bake this chocolate recipe for minis? 

    Thanks!

      1. Kaley

        I baked them a few days ago.. 12 minutes and they were perfect! Everyone loved them! Looking forward to trying more of your recipes!

  8. Melanie

    Do you strain your raspberry purée to remove the seeds? If not, do you find that the frosting has a lot of seeds?

  9. patricia

    Hi Lindsay….I am still waiting for a reply on this message I sent to you on Feb 6th…..I want to make these cupcakes for Valentine’s Day. My question is for the raspberry icing…I would like to replace the pureed raspberries w/raspberry liqueur which I have on hand that I use in other recipes. How much of this liqueur would replace the pureed raspberries? Please reply.
    Thanks.
    Patricia

    1. lifeloveandsugar@gmail.com

      I’m sorry about that Patricia! The way I see comments, all comments from all posts are lumped together and sometimes I miss some. Since I haven’t used raspberry liqueur in place of the raspberry puree before, I can’t say for sure. I’d start with 2-3 tbsp, and then increase from there based on taste preference. If you like the flavor stronger, you’ll probably add more. I wouldn’t add more than 5-6 tbsp, since that might start to thin the icing out a little too much.

    1. lifeloveandsugar@gmail.com

      Yes, that’s correct. I know it seems strange, but I use this chocolate cake recipe all the time and it’s wonderful!

  10. Patricia

    Hi Lindsay….I want to make these cupcakes for Valentine’s Day. My question is for the raspberry icing…I would like to replace the pureed raspberries w/raspberry liqueur which I have on hand that I use in other recipes. How much of this liqueur would replace the pureed raspberries? Please reply.
    Thanks.
    Patricia

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  12. Jeri

    Hi!! The Raspberry Chocolate Cupcake recipe sounds great! I have paired raspberry with white chocolate, but never dark…need to make this soon. Question…how do you keep your pureed raspberries red? Mine always turn purple!! Thanks in advance!

    1. lifeloveandsugar@gmail.com

      Hmm, I’m not sure about the raspberries turning purple. I don’t remember that being a problem. I just pureed them and added the to the icing.

      1. Jeri

        I don’t use a food processor, I just mash them through a fine mesh strainer…would that make a difference?

  13. Sandra

    Your comment is awaiting moderation.
    This is my mom’s favorite combination! I’m going to attempt making them this week but I have one question that might seem silly…how do you purée the raspberries? Do they just go through the blender?

  14. Amy @ Amy's Healthy Baking

    Your cupcakes definitely look and sound fancy Lindsay! Even before I read through your post (a broken AC and the house temperature at 80°?? That’s insane!!), that was my first thought — how fancy and sophisticated do those swirls of frosting and adorable raspberries on top look! I definitely think of chocolate and raspberries as a fancy flavor combination, even more so than chocolate and strawberries. I bet the entire batch didn’t last very long at all! 🙂 Already pinned!

  15. Angie | Big Bear's Wife

    Oh my gosh, I felt that I could smell the raspberry frosting as I was scrolling through this post and gazing at all of the photos!

  16. Thalia @ butter and brioche

    these are too perfect.. i would give the recipe a go, but i doubt my cupcakes would turn out as good! i always ice them too early (i can be very impatient) and the icing slides off!

    1. lifeloveandsugar@gmail.com

      I’m sure they’d be great! This icing is less likely to melt with a little bit of shortening in it.

  17. Connie

    The chocolate cupcakes look amazing! And dark, which I love, especially paired with sweet and tart raspberries I can totally understand your AC drama…luckily we haven’t…not that the husband would allow because he’s in HVAC as his profession. But, yes, yearly maintenance is totally necessary to help your system run efficiently. Eventually equipment does wear out but hopefully not prematurely. Hope you find the leak soon!

  18. Jules

    You’re right, I always think of raspberry and chocolate combos as fancy! Except instead of hearing Iggy, I now hear that Weird Al parody “tacky”….hahah! Glad to hear you have your AC back! I wouldn’t wish that on anyone, especially in this heat!

  19. Alyssa {Cake, Crust, and Sugar Dust}

    So fancy and adorable! I love that you paired raspberries with chocolate instead of white chocolate…too often they are only paired with white chocolate and it’s not for everyone! Glad the frosting doesn’t melt off because they are beautiful!

  20. Michelle { A Latte Food }

    I love raspberry and chocolate together! It really does seem fancy–and now the song is stuck in my head! 🙂 Thanks for sharing and I hope the AC gets permanently fixed as well!

  21. Mir

    You are having so much AC drama! And the most amazing part is that your frosting is not melting! Hope things cool off soon. In the meantime, I’m sure these cupcakes will alleviate the stress! They’re beautiful.

  22. Jessica @ A Kitchen Addiction

    Glad to hear that your house is cool again! Love that raspberry frosting! Chocolate and raspberry are such a great combination!

  23. Ashley | Spoonful of Flavor

    I’m glad to hear that your house is cool again. Love these beautiful cupcakes! Chocolate and raspberry is one of my favorite combinations! Thanks for linking to my recipe too 🙂

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12