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Dark Chocolate Raspberry Cupcakes

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These Dark Chocolate Raspberry Cupcakes are rich, moist, and bakery-worthy with a decadent dark chocolate base and bursts of tart raspberry. Perfect for romantic occasions, holidays, or whenever you’re craving a luxurious treat, these cupcakes are easy to make at home and look just as beautiful as they taste.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk or buttermilk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup hot water or brewed coffee
  • 1/4 cup dark chocolate, melted (optional)
  • 1/2 cup fresh raspberries or raspberry jam
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup dark cocoa powder
  • 2–3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • 2 tbsp raspberry jam or puree (optional, for swirl)
  • Fresh raspberries (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, beat sugar, eggs, milk, oil, and vanilla until combined.
  4. Gradually add dry ingredients to wet, mixing just until smooth.
  5. Stir in hot water or coffee — the batter will be thin.
  6. Fill cupcake liners ¾ full, dropping in fresh raspberries or jam.
  7. Bake for 18–22 minutes, until a toothpick comes out with moist crumbs. Cool completely.
  8. For the frosting, beat butter until fluffy. Gradually add powdered sugar and cocoa powder.
  9. Mix in vanilla and cream until smooth. Swirl in raspberry jam if using.
  10. Frost cooled cupcakes and top with fresh raspberries.

Notes

  • Toss raspberries in flour to prevent sinking.
  • Substitute buttermilk with milk + 1 tsp vinegar if needed.
  • Add chopped dark chocolate to the batter for extra richness.
  • Use raspberry preserves for a gooey-filled center.
  • Can be made gluten-free with 1:1 gluten-free flour.
  • Store at room temp for 2 days or refrigerate for up to 5.

Nutrition

Find it online: https://cookedbymaya.com/dark-chocolate-raspberry-cupcakes/