Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes |

This month’s We Should Cocoa challenge is hosted by Kerry and she picked cupcakes as our theme.  I have been on a campaign lately to clean out my freezer drawer, so the challenge was all the flimsy excuse I needed to make these Chocolate Raspberry Cupcakes.  Going through the freezer is a bit like a historical excavation and we’re nearly through the Christmas cookie layer.   There appears to be no actual food in there – mostly cookies, cake, chocolate, nuts, flour and frozen fruit.  I decided to defrost some raspberries and used the strained puree to flavor chocolate cupcakes and the accompanying buttercream.  The result was a lovely and tender chocolate cupcake with a hint of raspberry in the cake and a delicate raspberry flavor in the frosting that helped counter the sweetness of the buttercream.  I would definitely make these again, except that it means I’d end up with leftover raspberries (or cupcakes) in my freezer!


Chocolate Raspberry Cupcakes
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Tender chocolate cupcakes flavored with raspberry and topped with raspberry buttercream frosting.
  • For the Cupcakes:
  • 1 cup (130g/4.5oz) unbleached all purpose flour
  • ½ cup (50g/1.75oz) Dutch processed cocoa powder
  • ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ½ cup seedless raspberry puree
  • 1 tsp. vanilla
  • 10 Tbsp (140g/5oz/ 1¼ sticks) unsalted butter, softened
  • 1⅓ cups (265g/9oz) sugar
  • 3 large eggs at room temperature
  • For the buttercream:
  • 1 cup (227g/8oz) unsalted butter at room temperature
  • 1 tsp. vanilla
  • 3 cups (340g/12oz) powdered sugar (plus more as needed)
  • 2 Tbsp. meringue powder
  • ¼ cup seedless raspberry puree (plus more as needed)
  • 3 oz dark chocolate, melted and cooled, for decorating
  1. Preheat the oven to 350F/176C and position the rack in the lower third. Line a 12-cup cupcake pan with papers or grease the pan well.
  2. Whisk the flour, cocoa, baking powder, baking soda and salt together in a small bowl and set aside.
  3. In a large mixer bowl with the paddle attachment, beat the butter on medium speed for a few seconds until it is light and fluffy. Add the sugar and beat on high speed until the mixture is light and fluffy, 4-5 minutes.
  4. Beat the eggs together and add the vanilla to the eggs. Stream this mixture very slowly into the butter mixture while beating constantly to incorporate the eggs into the butter and sugar.
  5. Stop the mixer and scrape down the sides.
  6. Add ⅓ of flour mixture to the butter and sugar and beat slowly on low just until combined. Add half of the raspberry puree and beat again on low until combined. Repeat with another ⅓ of the flour mixture and raspberry puree and then the last third of the flour mixture. Scrape the bowl as needed during this process.
  7. Divide the batter into the pan, filling the wells about ⅔ full. Depending on the size of the wells of your cupcake pan, you may need to use a second pan.
  8. Bake for 15-20 minutes, until risen and a toothpick poked in the center of a cupcake comes out with moist crumbs.
  9. Let the cupcakes cool in the pan for a few minutes and then carefully remove them to a rack to cool completely.
  10. To make the buttercream, beat the butter well in a mixer bowl with the whisk attachment. Add the vanilla, powdered sugar and meringue powder and beat well. Add the raspberry puree and beat well. Check the texture and add more puree or more sugar to get the consistency you'd like. Pipe the buttercream on top of the cooled cupcakes and then drizzle with melted and cooled chocolate if desired.


Related posts:


Chocolate Raspberry Cupcakes — 5 Comments

  1. It seems as though we had a very similar idea, only I used roasted strawberries rather than raspberries and yours look a deal prettier than mine 😉 They sound delicious. I am now intrigued by your flour in the freezer – sounds like it might be a good idea if you buy a lot of flour in bulk?

    Thanks for your continued support of #WeShouldCocoa 🙂

    • Yes, I keep everything except my all-purpose white flour in the freezer. That one I go through fast enough that it’s not a problem. Whole wheat, in particular, seems to get rancid quickly. I live in a fairly warm climate though and so my house is rarely below 70. Keeping the flour in the freezer ensures that I can keep it for a up to a year, well wrapped, without it developing an “off” flavor from any oils in the flour going rancid. I do this with specialty baking chips too, like cinnamon chips, as those also can go bad on me. My husband would say that I just need to bake more!

Leave a Reply to Rebecca Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe: