Welcome to our favorite chocolate cupcakes on the planet, a base recipe we enjoy topping with everything from chocolate ganache to peanut butter frosting. They’re moist, super soft, fluffy, sponge-like, and fudge-like all at the same time. This recipe is an example of how often I mix and match recipes to create new ones. And I encourage you to do the same! How about spreading this Nutella frosting on our homemade brownies? Or the swirled frosting from these marble cupcakes on our red velvet cupcakes? You can even find today’s exact raspberry frosting recipe on these lemon raspberry cupcakes, too.

Tell Me About These Chocolate Cupcakes with Raspberry Frosting

Flavor: These cupcakes are wonderfully chocolate-y and get all their flavor from natural unsweetened cocoa powder. This rich chocolate flavor pairs beautifully with the fresh tartness of raspberry frosting. If you love raspberries and chocolate together, you’ll enjoy how we decorated this flourless chocolate cake. Yum! Texture: The combination of oil, brown sugar, and buttermilk (or buttermilk substitute) makes these the moistest chocolate cupcakes we’ve ever made. The batter is thinner than you would expect and it helps create their spongey, yet rich texture. Ease: For the cupcakes you need 2 bowls, 1 whisk, and 1 spatula. That’s it! Since we aren’t creaming butter, you won’t need to break out your mixer—though you absolutely can (you will need it for the frosting). The frosting starts a similar way to this vanilla buttercream. Use your favorite raspberry preserves to add delicious fruity flavor—we use and recommend Bonne Maman brand.

By the way, this recipe transfers beautifully into cake pans to make a 6-inch cake.

Overview: How to Make Chocolate Cupcakes with Raspberry Frosting

The full printable recipe is below, but let’s walk through it quickly so you understand each step before we get started.  If it’s ever helpful, here are my 10 Tips for Baking the Best Cupcakes. Have fun!

More Raspberry Recipes

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