These chocolate raspberry cupcakes are so soft and tender! Topped with the best raspberry cream cheese frosting, drizzled with melted dark chocolate and decorated with fresh raspberries! These cupcakes are the sweetest way to celebrate spring and the start of warmer weather. Delicious, decadent and perfect for your next spring party! Fresh raspberry and rich chocolate combine to create an irresistible cupcake that's as sweet as it is pretty! These little treats will leave your taste buds wanting more!

WHY YOU WILL LOVE THESE CUPCAKES?

• Incredibly moist and decadent! These cupcakes are super soft and taste even better with the cream cheese frosting.
• Chocolate and raspberry makes an irresistible combo!
• The perfect indulgence for any occasion!
• Great for spring and summer parties or picnics but you can still make these any time of the year.

‍

‍

INGREDIENTS YOU'LL NEED!

For exact quantities, head to the recipe card at the end of this post!

FOR CHOCOLATE CUPCAKES

• Plain flour/all-purpose flour: Make sure to measure it correctly. The best way to measure plain flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Vegetable oil: Oil keeps them soft and moist even when cold. I used sunflower cooking oil, you can use any vegetable oil.
• Eggs: should be at room temperature. They give structure to them as they make them fluffy rather than crumbly.
• Granulated sugar and brown sugar: I used both granulated sugar and light brown sugar. Granulated sugar adds sweetness and light brown sugar adds softness and moisture. You can use brown sugar instead of light brown sugar.
• Vanilla extract: Adds flavour
• Baking powder & baking soda: Both are used as a leavening agent, which means they cause the cupcakes to rise.
• Cocoa powder: Always use good quality cocoa powder, it makes the difference. Be sure to use unsweetened cocoa powder. It gives a deep and rich chocolate flavour.
• Coffee: It is totally optional but it gives a rich, deep flavour and makes them intensely chocolatey.
• Buttermilk: An important part of baking. The acids in the buttermilk activate the baking soda and make the cupcakes light and fluffy. You can make it easily at home. It’s very simple to make with just two ingredients. Take 1/2 cup milk (at room temperature) and add 1 1/2 tsp of lemon juice. Set aside for 10 minutes before adding to the batter.
• Hot water: Hot water reacts with cocoa powder and brings out the chocolate cocoa flavour. It enhances the chocolatey flavour so you can enjoy a more intense flavour of chocolate.

‍

‍

FOR RASPBERRY CREAM CHEESE FROSTING

• Cream cheese: It should be COLD. Always use full-fat cream cheese as it gives the frosting a creamy consistency. I used the Philadelphia original here.
• Unsalted butter: Softened to room temperature.
• Icing sugar/powdered sugar (sifted): This sugar is great for frosting. It is light and fine, blends into the cream cheese easily and makes the frosting fluffy.
• Lemon juice: It is used to balance the sweetness.  
• Freeze-dried raspberries: I got them from Amazon. Raspberry powder adds a fruity and tangy flavour to this cream cheese frosting. Don’t forget to sift it before use.
• Fresh Raspberries: To decorate the cupcakes 
• Dark chocolate: To drizzle on top
• Coconut oil: A little bit of coconut oil is used to make chocolate thin and smooth.

EQUIPMENT REQUIRED 

• Electric hand mixer
• 12 cup muffin tin
• 12 cupcake liner

‍

‍

HOW TO MAKE CHOCOLATE CUPCAKES

Step 1: Preheat the oven and add cupcake liners to a 12 cup muffin tin.

Step 2: To make buttermilk, take 1/2 cup milk (at room temperature) and add 1 1/2 tsp of lemon juice. Set aside for 10 minutes before adding to the batter.

Step 3: Sift the flour, salt, cocoa powder, baking powder and baking soda into a large bowl then whisk together. Set aside.

Step 4: Add 1/2 tsp instant coffee into the hot water and mix well until completely dissolved. Set aside.

Step 5: In a large mixing bowl, add the eggs, and beat for a minute on medium. Add both sugar and vanilla extract then beat them for at least 2 minutes or until light in colour and fluffy. Add vegetable oil and beat again to mix it well. Scrape the sides of the bowl with a spatula as needed. 

Step 6: Add in dry ingredients and buttermilk, alternate these 2 ingredients, start with dry ingredients and end on dry ingredients, beat on low after each addition until just combined (avoid over mixing). Scrape down the sides of the bowl as needed.

‍

‍

Step 7: Add in the hot water + coffee mixture very slowly little by little and gently mix after each addition until combined. Avoid adding the hot water at once otherwise, you will end up with scrambled eggs.

Step 8: The batter will be thin, but don’t worry because it will bake into amazingly moist cupcakes. Pour this batter into a measuring jug and distribute the batter evenly into the cupcakes liners. Remember, fill the cupcakes liners 2/3 way full. You can also use an ice cream scoop to fill the cupcake liner. Tap the muffin tin on the kitchen counter to remove the bubbles.

Step 9: Bake in the preheated Fan oven at 155C/311F(for conventional oven 175C/347F). for 22-25 minutes or until a toothpick inserted in the centre comes out clean.

Step 10: Let the cupcakes cool inside the muffin tin for 5 minutes then transfer them to a wire rack to cool completely.

HOW TO MAKE THE RASPBERRY CREAM CHEESE FROSTING

Step 1: Cream the softened butter on medium speed (with a hand mixer or stand mixer) until smooth and light in colour (about 2-3 minutes).

Step 2: Add in 1 cup of icing sugar/powdered sugar (sifted). Mix with a spatula then beat on low speed until well combined, scrape the bottom and sides of the bowl as needed.

Step 3: Take out the COLD cream cheese straight from the fridge, shift to a small bowl, add in the lemon juice, give it a good mix using a spoon or a hand mixer and add in the above butter mixture. Beat it until combined and fluffy. 

Step 4: Then add the remaining icing sugar/powdered sugar and freeze-dried raspberry powder, beat until fluffy and well combined. Be careful, not to overbeat the frosting as it becomes runny. Use it right away.

‍

‍

ASSEMBLY

• Once the cupcakes have cooled completely, fill the piping bag with Raspberry cream cheese frosting, fitted with any nozzle of your choice. I used here 1 M piping nozzle. Make swirls of frosting onto the cupcakes. 
• Melt the dark chocolate along with coconut oil in the microwave. Fill in the piping bag. Snip the tip away and drizzle on top of each cupcake frosting. Decorate with fresh raspberries. 
•  Enjoy them right away or pop them in the fridge to chill.

RECIPE TIPS TO GET SUPER MOIST CUPCAKES

• Measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Don’t overfill the cupcake liners to get the proper top. Only fill 2/3 full otherwise they will overflow and make a muffin top.
• For the best cream cheese frosting, use softened butter (which means it should be softened enough, so when you press it with little pressure, your finger leaves a dent) and COLD cream cheese, straight out of the fridge. Just change the mixing order of the ingredients to get a stable cream cheese frosting. You don’t need to add tons of icing sugar to make it stable.

‍

‍

FAQ

Can I Make These Cupcakes In Advance?

Yes! You can make them a day ahead of frosting but keep them in an airtight container and pop them in the fridge. It’s better to make a day ahead of serving because it is easy to assemble when they are cold.

Can I Make This Cream Cheese Frosting In Advance?

To get the best results, use it right away after whipping. It will stay stable in the fridge for 2 days but keep it in an airtight container. If the frosting looks grainy or separated before you frost the cupcakes, give it a short whip and it will be good. 

How Can I Store These Cupcakes?

These cupcakes remain moist and fresh for up to 3-4 days in the fridge if you keep them in an airtight container. You can also freeze them without frosting for up to 1-2 months. Separately wrap them in cling wrap then keep them in a zip lock bag and freeze. Take them out to thaw for 1 hour to bring them to room temperature before decorating them.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊