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Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes – Indulgent chocolate cupcakes filled with a sweet raspberry jam and topped with a raspberry buttercream frosting. An elegant and delicious dessert!

Chocolate Raspberry Cupcakes

I think that chocolate and raspberry are meant to be together! These gorgeous cupcakes perfectly pair the two by using a chocolate cupcake base that I loaded with homemade raspberry jam and then topped with raspberry buttercream. The flavors work so perfectly together that it’s hard to just eat one!

Common Questions About Making Chocolate Raspberry Cupcakes

What are chocolate raspberry cupcakes?

Chocolate raspberry cupcakes are simple chocolate cupcakes that are baked and then filled with a homemade raspberry jam. The cupcakes are then topped with a raspberry buttercream frosting and fresh raspberries as garnish.

How many servings does this recipe make?

This recipe makes 12 cupcakes.

Can I use pre-made raspberry jam?

Yes! If there is a seedless raspberry jam that you love, feel free to use that instead.

How long do these cupcakes last?

Store any leftover cupcakes in an airtight container in the fridge for up to three days.

What can I garnish these cupcakes with?

I like to garnish these cupcakes with a fresh raspberries and chocolate sprinkles.

How can I make the perfect cupcakes?

  • Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work.  If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website.  Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
  • Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key.  Mix until just barely combined.
  • Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me).  Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes.  Wrong.  Your frosting will just slide off the cupcake and it’ll be really sad.  To be safe, I’d say give them 1-2 hours before frosting.
  • Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant.  Stick to filling each liner about 3/4 full.
  • Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.

Ingredient Notes –

  • Milk adds richness and moisture to the cupcakes. I’m using whole milk but feel free to use what you have on hand.
  • Vegetable oil also adds richness to the cupcakes and helps keep them from drying out.
  • Eggs bind the cupcake batter together.
  • Vanilla enhances the flavor of the chocolate in the cupcakes and the raspberry in the buttercream.
  • Granulated sugar sweetens the cupcakes and raspberry jam.
  • Flour gives the cupcakes structure so they aren’t too wet. Make sure to measure using the spoon and level method!
  • Cocoa powder makes the cupcakes chocolatey. Make sure to use unsweetened baking cocoa.
  • Baking powder helps the cupcakes rise.
  • Fresh raspberries make the best jam but you could use frozen if you prefer.
  • Cornstarch helps thicken the raspberry jam.
  • Butter is the base of the frosting– make sure it’s fully softened so you don’t end up with lumps in your frosting.
  • Powdered sugar sweetens the frosting and gives it structure.

Looking for more cupcake recipes? Check these out!

Yield: 12 Cupcakes

Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes – Indulgent chocolate cupcakes filled with a sweet raspberry jam and topped with a raspberry buttercream frosting. An elegant and delicious dessert!

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes


For the Chocolate Cupcakes

  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon baking powder

For the Raspberry Jam

  • 2 pints fresh raspberries
  • 1/2 cup granulated sugar
  • 2 teaspoons cornstarch

For the Raspberry Buttercream

  • 1/2 cup butter (softened)
  • 2 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Reserved raspberry jam (above)


For the Chocolate Cupcakes

  1. Preheat the oven to 350 degrees F and line 12 muffin tins with paper liners.
  2. In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla. Add the granulated sugar and whisk to combine.
  3. Add the flour, cocoa, and baking powder. Mix just until combined - you don't want to overmix.
  4. Divide the batter between the cupcakes tins, filling each one with about 1/4 cup of batter (they should be 3/4 of the way full).
  5. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the cupcakes to a wire rack and set them aside to cool completely before frosting.

For the Raspberry Jam

  1. Add the raspberries, sugar, and cornstarch to a medium saucepan set over medium-high heat. Bring the mixture to a boil and then reduce the heat to low and simmer until the jam has thickened - about 8 minutes. Make sure to stir often so the jam doesn't scorch on the bottom.
  2. When the jam has thickened, remove it from heat and transfer 1/3 cup of it to a small bowl. This jam will be used to fill the cupcakes.
  3. Place the remaining jam in a fine mesh sieve set over a bowl. Push the jam through the sieve, making sure to remove all of the seeds. Set the seedless jam aside to cool completely - this jam will be used in the raspberry frosting.

For the Raspberry Buttercream

  1. When the raspberry jam is completely cooled, add it to the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and beat on medium speed until they are well combined.
  2. With the mixer on low speed, slowly add the powdered sugar and vanilla. Scrape down the sides of the bowl as needed.
  3. Turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy - about 1 minute.
  4. Transfer the buttercream to a piping bag fitted with your choice of tip (I'm using a Wilton 2D).


  1. Cut a small hole (about 3/4") out of the center of each cupcake and fill it with 1-2 teaspoons of raspberry jam. Place the piece of cut out cake back on top to cover the jam.
  2. Pipe the raspberry buttercream on top and garnish with a fresh raspberry.
  3. Enjoy immediately or store any leftovers in an airtight container in the fridge for up to three days. Bring to room temperature before enjoying.

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