This post may contain affiliate sales links. Please read my disclosure policy.
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
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.
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.
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.
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
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12-14 Cupcakes
- 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!
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
- 3–4 tbsp of pureed raspberries
Instructions
Nutrition
- Serving Size: 1 Cupcake
- Calories: 405
- Sugar: 42.8 g
- Sodium: 189.7 mg
- Fat: 22.6 g
- Carbohydrates: 51.2 g
- Protein: 2 g
- Cholesterol: 31.7 mg
Enjoy!
You might also like
Raspberry Cheesecake Ice Cream Cupcakes
Lemon Raspberry Cookie Sandwiches
More fun raspberry recipes:
No Bake Mini Cheesecake with Raspberry Sauce from Spoonful of Flavor
Raspberry Limeade Popsicles from Grandbaby Cakes
Peach Raspberry Pie from Beyond Frosting
Raspberry Smores Bars from Buns In My Oven
How many raspberries are needed?
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!
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.
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?
I’m so glad you were happy with them! I’m sorry but I don’t have an eggless chocolate cake.
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
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! 🙂
I will definitely try this tonight!
How many cupcakes does this recipe yield?
12-14 cupcakes.
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
I would keep the temperature the same and just adjust the baking time.
Hi! When you just say “butter” in your recipes, do you mean salted or unsalted? Thanks!
Unless otherwise specified, it’s salted.
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!
I haven’t tried them as minis, so I don’t know for sure. I’d guess around 10 minutes, give or take.
I baked them a few days ago.. 12 minutes and they were perfect! Everyone loved them! Looking forward to trying more of your recipes!
Do you strain your raspberry purée to remove the seeds? If not, do you find that the frosting has a lot of seeds?
I didn’t strain it and I didn’t notice a lot of seeds. But you definitely could.
Hello.. Can i sub. Bensdorp?
I have never heard of that cocoa (I googled), but I’m sure it’d be fine.
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
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.
alll purpose flour /no baking powder??
Yes, that’s correct. I know it seems strange, but I use this chocolate cake recipe all the time and it’s wonderful!
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
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!
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.
I don’t use a food processor, I just mash them through a fine mesh strainer…would that make a difference?
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?
I use a food processor.
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!
Thanks Amy! And thanks for the pin!