Chocolate Raspberry Cupcakes Recipe & Video
By Lisa Maliga copyright 2017-2025
Indulge in the perfect balance of rich dark chocolate and tart, sweet raspberries with these irresistible cupcakes. This upgraded recipe replaces standard granulated sugar with golden sugar and organic coconut sugar for a more natural, flavorful sweetness. A sparkling twist comes in the form of golden "tinker dust"—an edible glitter topping that adds a stunning, festive finish to each frosted cupcake. Whether you're baking for a special occasion or just treating yourself, these decadent cupcakes are a crowd-pleasing delight.
CHOCOLATE RASPBERRY CUPCAKES
CUPCAKE INGREDIENTS:
1/3 cup dark chocolate, finely chopped [3 oz] https://amzn.to/42Sy1a8
1/2 cup Dutch-processed cocoa powder https://amzn.to/3JQ25KU
3/4 cup hot water
3/4 cup all-purpose flour https://amzn.to/3nsTVAt
3/4 cup granulated sugar, https://amzn.to/3G0m3Bl
For more flavor and/or health benefits, try: 2 parts golden sugar https://amzn.to/3lV1MXb and one part organic palm sugar https://amzn.to/3TYTM47
1/2 teaspoon Himalayan pink salt https://amzn.to/3KmkzEn
1/2 teaspoon baking soda https://amzn.to/3nnx5Kz
6 tablespoons virgin coconut oil [3 oz] https://amzn.to/3ZCwXVe
2 eggs [room temperature]
2 teaspoons [fresh] lemon juice
1 teaspoon vanilla bean paste [or extract] https://amzn.to/3lYMGzZ
Makes 12 cupcakes
Oven temperature: 350 Fahrenheit/177 Celsius
CUPCAKE DIRECTIONS: Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes. Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners. Sift the flour, sugar, salt and baking soda in a medium bowl; set aside. In a small bowl, whisk the eggs thoroughly. Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. There will be small lumps from the raspberries in the dark chocolate. DON’T OVERMIX! Fill cupcake liners ¾ full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
ROCKIN’ RASPBERRY FROSTING
Close up of the Rockin’ Raspberry Frosting
INGREDIENTS:
3/4 cup unsalted butter, softened to room temperature [6 oz]
3 1/2 cups powdered sugar [confectioners’ sugar or icing sugar] https://amzn.to/3K3ype3
3 Tablespoons heavy cream
1 1/2 teaspoons vanilla extract or vanilla bean paste https://amzn.to/3lYMGzZ
1/4 cup seedless raspberry preserves https://amzn.to/3KngZtJ
3 drops neon pink https://amzn.to/3nx2Ot4
Bright Gold Tinker Dust [edible glitter] https://amzn.to/3ZuJ9Hr
FROSTING DIRECTIONS: Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 5 full minutes, so it’s very soft and fluffy. Pipe onto cooled cupcakes. I used a Wilton’s 1M piping tip.
Ready to Elevate Your Baking?
Don't wait to wow your guests with these show-stopping Chocolate Raspberry Cupcakes. With their rich flavor profile and beautiful presentation, they’re the perfect addition to any dessert table. Try them today and treat yourself to a glittery, indulgent experience that’s sure to impress!
Click image to learn more about the eBook and paperback editions of BAKING CHOCOLATE CUPCAKES AND BROWNIES: A BEGINNER’S GUIDE.
Subscribe to:
The Discerning Readers’ Newsletter
Win free books, gift cards and more!
http://eepurl.com/UZbE9