Raspberry Chocolate Cupcakes

Yield: 15 cupcakes

Prep Time: 30 minutes

Cook: 50 minutes

Spread the love this Valentine’s Day with Raspberry Chocolate Cupcakes topped with two layers of rich ganache and creamy raspberry cream cheese frosting.

Tessa's Recipe Rundown...

Taste: So so good!  Rich, chocolaty, refreshing…
Texture: Moist and tender cupcake with smooth creamy frosting and melt-in-your-mouth ganache.
Ease: Not too bad especially for how amazing they look.
Appearance: Drop dead gorgeous- my mouth is hanging open.
Pros: Chocolate + raspberries + more chocolate… so everything about it!
Cons: zero!
Would I make this again? You bet!

Rich chocolate cupcakes topped with chocolate ganache and raspberry cream cheese frosting

Please welcome again Melanie from Garnish and Glaze as she shares this beautiful cupcake recipe! Head over to her blog for even more deliciousness.

The combination of chocolate and raspberries is to die for!  In truffles, cake, ice cream…  It makes me weak at the knees!  I made these cupcakes a few times over the last month trying to find the perfect chocolate cupcake and frosting combo.  I wanted a cupcake that was rich, moist, held together well, and had a good rounded top (for looks)… and this is it!  The raspberry cream cheese frosting is divine and similar to this blackberry one.  It’s color is all natural from the pureed raspberries making it the most beautiful pale pink.  Doesn’t the color pink just make you smile?Rich chocolate cupcakes topped with chocolate ganache and raspberry cream cheese frosting

Um and let’s discuss that smooth, shinny ganache that’s making you drool.  “Ganache” is such a fancy word and can seem intimidating to make but it’s actually the easiest part of this recipe!  To make ganache you just throw your favorite chocolate in a bowl (I prefer dark chocolate for ganache) and then pour hot whipping cream over it and let it sit for 2 minutes.  After two minutes the chocolate has warmed up and melted so with a few seconds of whisking you have gorgeous ganache.  Add this stuff to anything and you’ve made your dessert 597 times better.  Rich chocolate cupcakes topped with chocolate ganache and raspberry cream cheese frosting

Okay, I just have to say that photographing food is hard to do with my husband home and my child awake.  Both kept stealing my raspberries!  I mean, I had plenty since I bought a big container at Costco but I needed them for decoration.  I like to think that I’m teaching them patience by making them wait to eat those perfect ruby red raspberries but it ends up just being torture for all of us.  At least we got to indulge in these cupcakes at the end of it all.Rich chocolate cupcakes topped with chocolate ganache and raspberry cream cheese frosting

Feel the love as you sink your teeth into these decadent Raspberry Chocolate Cupcakes!  Yum!

3.5 rating
1 reviews

Raspberry Chocolate Cupcakes

Yields 15 cupcakes
Prep Time 30 minutes Cook Time 50 minutes Total Time 1 hr 20 mins


    For the Cupcakes

    • 1 1/2 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 4 tablespoons butter, cut into cubes
    • 2 ounces semi-sweet baking chocolate, chopped
    • 1/4 cup cocoa powder
    • 1/2 cup boiling water
    • 1/2 cup buttermilk
    • 1/3 cup sour cream
    • 1 teaspoon vanilla
    • 2 large eggs

    For the Frosting

    • 1/2 cup fresh raspberries
    • 1/2 cup butter
    • 4 ounces cream cheese
    • 3 1/2 to 4 cups powdered sugar
    • 1/4 teaspoon vanilla

    For Ganache

    • 1/2 cup whipping cream
    • 4 ounces semi-sweet chocolate

    For Garnish

    • 15 raspberries


    1. For the Cupcakes:

      Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners.

      Mix flour, sugars, baking soda, and salt together and set aside.

      Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, vanilla, and eggs. Whisk the liquid ingredients into the dry until smooth.

      Pour 1/4 cup batter into each paper liner. Bake for 17-20 minutes or until toothpick comes out clean. Leave cupcakes in tin for 5 minutes before removing onto a cooling rack. Meanwhile, prepare the frosting and ganache.

      For the Frosting:

      Puree the 1/2 cup raspberries in a food process, blender, or with a hand blender. If you don’t want seeds in your frosting, press the puree through a strainer held over a bowl (this takes a few minutes). You should be left with 3-4 tablespoons seed free raspberry puree. I added some seeds back because I thought it looked pretty but you can just discard the seeds.

      Beat butter and cream cheese together until smooth. Add powdered sugar a little at a time while beating and cream for 2-3 minutes. Add raspberry puree and vanilla and beat until completely combined. Place frosting into a pastry bag fitted with a piping tip.

      For the Ganache:

      Heat whipping cream in the microwave for 40-60 seconds until hot.  Place chocolate in a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth.  Let the ganache come to room temperature (about 5-10 minutes) before applying to cupcakes.

      To Assemble:

      Once the cupcakes have cooled, spoon 1-2 teaspoons ganache onto each cupcake, spreading it to almost the edge of the cupcake. Pipe frosting on top of each cupcake and then spoon 1 teaspoon over the top and press a berry in. Serve immediately. Cupcakes with berries on that are not eaten within a few hours should be refrigerated. Another option is to store the cupcakes at room temperature in an air tight container and add the raspberries just before serving.


    Recipe Notes

    If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

    About Melanie...

    Hi! I'm Melanie, from Garnish and Glaze, momma of one (almost two). I love making delicious food and sharing it with others. Moderation is what I live by so you'll find both healthy and indulgent recipes on my blog (nutrition facts included for all!).

    Find Melanie on  

    31 Responses to “Raspberry Chocolate Cupcakes”

    1. #
      June Burns — February 11, 2015 at 3:51 am

      Melanie those look great! Love the use of fresh raspberries in the frosting, I’m sure that makes it extra good 🙂

    2. #
      Taylor @ Food Faith Fitness — February 11, 2015 at 5:40 am

      These cupcakes are GORGEOUS! And you can NEVER go wrong with raspberry and chocolate…and cake.
      So, these. Pinned!

    3. #
      Gaby — February 11, 2015 at 7:11 am

      These cupcakes are so pretty! Raspberry and chocolate always sounds delicious!

    4. #
      Yasmina — February 12, 2015 at 12:06 am

      Hi,I’m following all your posts and I really want to do this raspberry cupcakes but I’m in Belgium and I don’t know sour cream, and we don’t have buttermilk. Could you tell if I can substitute it with something else to have the same result. Thank you very much.

    5. #
      Angelyn @ Everyday Desserts — February 12, 2015 at 7:43 pm

      these are absolutely stunning and they look delicious! yum!!

    6. #
      Brielle @ Breezy Bakes — March 2, 2015 at 2:10 pm

      Well aren’t these just beautiful?! They look absolutely delicious. And those raspberries are the perfect color. Can’t wait to try these gems.

    7. #
      Niveau — March 31, 2015 at 3:18 pm

      Made these for the last day of class yesterday, and they were a huge hit! I found the frosting was getting too sweet as I was adding more icing sugar to get the right consistency, so I ended up leaving it a tad runny and using it as a filling instead. They were delicious, and looked absolutely gorgeous (I kept the raspberry on top!).

    8. #
      Sally Ludwig — April 1, 2015 at 9:38 am

      I love your blog! The things I have tried are wonderful. Is there a way to make the Raspberry Chocolate Cupcakes as a whole cake instead of cupcakes?
      Sally Ludwig

    9. #
      sheryl ogle — April 1, 2015 at 4:14 pm

      the frosting ended up really runny and went all over….very discouraging for my first time making fancy cupcakes…was a complete flop( no pun intended ). I added more powdered sugar but it didn’t make a difference. I will use it as a filling next time and do a vanilla buttercream frosting.

    10. #
      Erica — May 8, 2015 at 5:14 pm

      Hello! I want to make these for my mom, but don’t have a scale to weight the 2 ounces of chopped chocolate 🙁
      How else can I measure the amount of chocolate without using s weight scale? Thanks!

      • #
        Melanie Dueck — May 8, 2015 at 6:45 pm

        Erica, 1 cup of chocolate is about 6 ounces so you can go ahead and use 1/3 cup of chocolate. Enjoy! 🙂

    11. #
      Rema — June 21, 2015 at 1:48 pm

      I think I’m gonna use raspberry jam instead of the fresh in the frosting.

    12. #
      Gilda — August 12, 2015 at 7:15 am

      Have you ever filled the cupcake with the frosting or is that too much sweet?

    13. #
      Stan — February 1, 2016 at 9:19 am

      …when do I add the vanilla?…

    14. #
      Eli — February 21, 2016 at 3:22 am

      Wow they look absolutely gorgeous!

    15. #
      Malak — February 21, 2016 at 11:32 am

      I tried them too but again the frosting was too runny and created a mess .

    16. #
      Allison — March 5, 2016 at 7:36 pm

      I made these cupcakes just for fun and shared them with friends. They were a huge hit and sooooo good!

    17. #
      Lana — March 6, 2016 at 12:03 pm

      The frosting is runny. not good recipe

    18. #
      Audrey — March 6, 2016 at 6:45 pm

      I thought the frosting was really runny but when I added more cream cheese and powder sugar it thickened. My mom thought that these were the best cupcakes that I have ever made. Really great recipe!

    19. #
      Praise young — April 18, 2016 at 12:02 pm

      U have all that ingredients just for raspberry chcolate cupcakes

    20. #
      Kara — April 18, 2016 at 2:11 pm

      I made these cupcakes for my daughters 2nd birthday party yesterday and they were a hit! The cake it’s self is so moist and the raspberry frosting has amazing flavor! I added a bit more powder sugar and cream cheese than what it called for and it turned out perfect. Not to mention they were beautiful. Thanks for sharing!

    21. #
      Roberta — June 14, 2016 at 3:02 am

      I made these and they are by far the best cupcake I have ever had. I want to make them again but wondering if I substitute Greek yoghurt instead of sour cream, would they be as good…Anyone tried that?

    22. #
      RavenWhite — August 23, 2016 at 10:04 am

      The recipe does not state if the cook should use SALTED or UNSALTED butter. Unsalted is most common in baking … Please clarify 😉 Thanks

    23. #
      Amy — September 13, 2016 at 1:22 pm

      Really bad recipe for frosting, it is runny and not creamy. Tried everything to salvage the runny frosting but nothing helped

    24. #
      Joann — October 28, 2016 at 5:09 am

      I use raspberry preserves and it works fine. There is red raspberry, black raspberry, seeded and seedless.

    25. #
      Violet — January 20, 2017 at 12:32 pm

      Yes you can substitute plain yogurt for sour cream. Also, can use vinegar in milk to substitute for buttermilk. Check online for the correct ratio. It’s like 1-2Tbsp to 6oz milk. But don’t quote me. Good luck ladies.

    26. #
      Betsy — January 28, 2017 at 1:53 pm

      I used a King Arthur mix for the cupcake. Then used your recipe for the icing and ganache. Perfect! I added about 2 oz more cream cheese and only 3 cups of sugar. Then put it in the freezer for 15 minutes while I did the ganache. Icing firmed up and I was able to use it with no problems. A festive cupcake for a celebration dinner (my daughter started college this week and we are all so proud!)

    27. #
      Robyn — February 6, 2017 at 10:46 am

      I made these cupcakes last night and they were a hit! The cake part turned out fantastic..super moist and fluffy! I made some minor adjustments to the frosting and the ganache to address the runny frosting issue and they both turned out great. For the raspberry frosting, I did the minimum amount of raspberry puree called for and the maximum powdered sugar asked for (I believe the recipe calls for 3 to 4 tablespoons of puree…I did 3 tablespoons of puree. The powdered sugar was 3 1/2 to 4 cups and I did 4. I also added back in some of the seeds/pulp). The frosting turned out great!
      My first batch of ganache was too thin and didn’t look like the fudge consistency of the ganache in the photo, so I added a little bit less of the whipping cream (maybe 1/4 of an inch below the rim of my 1/2 cup measuring cup) with the same amount of chocolate and I got a great consistency.
      Such minor adjustments, but it made all the difference for me. Hope this helps and thanks for the awesome recipe!

    28. #
      Jennifer — March 18, 2017 at 1:08 pm

      Hi… I made the cupcakes and frosting but I notice that frosting didn’t stay thick, keep melting and I though I added more some icing sugar but it is still not work! How it is work??????

    29. #
      Jenna — June 12, 2017 at 6:24 pm

      I made this recipe probably around 10 times for banquets and events but every time the frosting gets so runny. I don’t know what to do. Someone starting asking me to make these for their catering business but when I made them the last time they were so runny I had to scrap a LOT! What would you suggest to do to make them less runny?

    30. #
      Amy — October 1, 2017 at 5:15 pm

      I made these yesterday for my daughter’s birthday. After reading reviews I used 2.5 Tbsp of raspberry puree and just shy of 4 cups of icing sugar to prevent runny icing. With only 2.5 Tbsp of puree it had a pretty mild flavour, but the frosting had a good consistency. Next time I think I’ll cook down the puree to concentrate it for more flavour, and still use about 2.5 Tbsp (maybe 3 Tbsp).

      The cupcake base had good texture (light, fluffy) but I’ve learned I like a denser cupcake to give fuller chocolate flavour and a more stable base for frosting.

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