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Chocolate Raspberry Cupcakes

Rich, decadent, and surprisingly simple to make, these cupcakes are sure to be a hit at your next gathering.
Prep Time 45 mins
Cooling time 2 hrs
Total Time 2 hrs 45 mins
Course Dessert
Cuisine American
Servings 24 cupcakes

Equipment

  • Cupcake tin
  • Stand or electric mixer

Ingredients
  

Chocolate Cupcakes

  • 1 box chocolate cake mix
  • 1 box instant chocolate pudding mix
  • cup butter melted
  • ½ cup strong coffee
  • 1 cup whole milk
  • 3 eggs

Raspberry Drizzle

  • 1 pint raspberries fresh or frozen
  • cup granulated sugar
  • 2 teaspoons lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Chocolate Buttercream Frosting

  • 1 ½ cups butter softened
  • 2 teaspoons vanilla bean paste
  • 4 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1-3 tablespoons whole milk

Instructions
 

Chocolate Cupcakes

  • Place cupcake wrappers in a cupcake tin and set aside. Preheat oven to 350 degrees F.
  • Combine chocolate cake mix and instant chocolate pudding mix in a large bowl. Stir in whole milk, melted butter, and coffee, mixing until all lumps have been eliminated.
  • Beat in eggs one at a time.
  • Fill each cupcake wrapper approximately ⅔ full. Bake at 350 for 15-20 minutes, until a toothpick comes out clean.
  • Allow cupcakes to cool completely.

Raspberry Drizzle

  • Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the raspberries have broken down completely and the sugar has dissolved.
  • Run the mixture through a mesh sieve to remove raspberry seeds, then return to saucepan.
  • In a separate bowl, combine cornstarch and water to make a slurry.
  • Mix slurry into de-seeded raspberry mixture. Bring to a boil and allow to simmer for 5-10 minutes, until somewhat thickened.
  • Transfer to a heat proof container and allow to cool completely.

Chocolate Buttercream Frosting

  • Cream together softened butter and vanilla bean paste.
  • Slowly beat in cocoa powder and powdered sugar, a few tablespoons at a time.
  • Gradually beat in whole milk, stopping once the frosting has reached your ideal texture and viscosity.
  • Assembly
  • Once the cupcakes and raspberry drizzle have cooled completely, pipe or spread frosting on top. Drizzle with raspberry sauce before serving.
Keyword chocolate, cupcakes, raspberry