Moist chocolate cupcakes topped with creamy raspberry frosting. Easy homemade recipe that’s rich, fluffy, and bakery-style.

Moist Chocolate Cupcakes with Raspberry Frosting

These moist chocolate cupcakes are rich, fluffy, and deeply chocolatey, topped with a smooth raspberry frosting that adds the perfect fruity contrast. Easy to make and bakery-style, they’re ideal for parties, birthdays, or whenever you crave a decadent dessert.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

18 minutes mins

Total Time 58 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: Américaine

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• Chocolate Cupcakes
• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs room temperature
• ½ cup vegetable oil
• ¾ cup whole milk
• 1 teaspoon vanilla extract
• ¾ cup hot water or hot coffee
• Raspberry Frosting
• 1 cup unsalted butter softened
• 3 cups powdered sugar sifted
• ½ cup raspberry puree fresh or frozen, strained
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment

• Mixing bowls
• Electric mixer or whisk
• Muffin tin
• Cupcake liners
• Measuring cups and spoons
• Cooling rack

Method

 

1. Make the Cupcakes
2. Preheat the oven to 180°C / 350°F and line a muffin tin with cupcake liners.
3. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
4. Add eggs, oil, milk, and vanilla extract. Mix until smooth.
5. Slowly pour in the hot water (or coffee) and mix until the batter is thin and well combined.
6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
7. Bake for 16–18 minutes, or until a toothpick inserted comes out clean.
8. Remove from oven and let cupcakes cool completely on a wire rack.
9. Make the Raspberry Frosting
10. Beat the softened butter until creamy and pale.
11. Gradually add powdered sugar, mixing on low speed.
12. Pour in the raspberry puree, vanilla extract, and salt.
13. Beat on medium-high speed for 2–3 minutes until fluffy.
14. Frost cooled cupcakes using a piping bag or spatula.

Notes

• You can replace raspberry puree with strawberry or cherry puree.
• For extra chocolate flavor, use hot coffee instead of water.
• Store cupcakes in an airtight container for up to 3 days at room temperature or 5 days refrigerated.
• These cupcakes freeze well (without frosting) for up to 2 months.