These Dark Chocolate Cupcakes with Fresh Raspberry Frosting are a decadent treat that balances rich, velvety cocoa with a burst of tangy sweetness. The moist, tender crumb of the cupcakes pairs perfectly with the light, airy frosting, creating a harmony of textures that melts in your mouth.
In just over an hour, you can whip up a batch of these indulgent delights, making them ideal for impromptu gatherings or a cozy night in. Each bite is a celebration of bold chocolate and vibrant raspberry, a combination that’s as irresistible as it is elegant.
Packed with luscious flavors and a hint of natural fruitiness, these cupcakes are a feast for the senses. The deep, earthy notes of dark chocolate are beautifully complemented by the bright, fresh raspberry frosting, offering a delightful contrast that keeps you coming back for more.
With a prep time of 45 minutes and a bake time of just 18 minutes, this recipe is surprisingly simple yet feels luxurious. Perfect for sharing or savoring solo, these cupcakes are sure to become a favorite in your dessert repertoire.
Ingredients for Dark Chocolate Cupcakes with Fresh Raspberry Frosting
- For the Cupcakes:
- 1 cup + 3 tablespoons (236 + 44 ml) whole milk, divided
- 3.5 oz (99 g) quality dark chocolate, chopped (e.g., Ghirardelli 72% dark chocolate)
- ½ cup (50 g) dark cocoa powder
- ½ cup (118 ml) canola oil
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 1 large egg, preferably room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125 g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- For the Raspberry Frosting:
- 1 cup (113 g) raspberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 cup (226 g) butter, softened
- 3 cups (375 g) powdered sugar
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line cupcake trays with liners.
- Melt the chocolate: In a small saucepan over medium heat, combine 1 cup of milk and the dark chocolate. Stir until the chocolate is completely melted.
- Add cocoa powder: Increase the heat to medium-high, stir constantly until the mixture bubbles, then whisk in the cocoa powder. Remove from heat and set aside to cool slightly.
- Mix wet ingredients: In a stand mixer, combine canola oil, granulated sugar, and brown sugar. Beat on medium speed for 30 seconds, scrape the bowl, then beat for another 30 seconds until well combined (the mixture will be thick and grainy).
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix dry and wet ingredients: With the mixer on low-medium speed, gradually add the dry ingredients to the wet mixture, scraping the bowl occasionally.
- Add chocolate mixture: Pour the chocolate mixture into the batter and beat on medium speed until combined.
- Add remaining milk: Scrape the bowl and add the remaining 3 tablespoons of milk. Mix on medium speed until smooth.
- Fill and bake: Pour the batter into the cupcake liners, filling each ⅔ full. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely: Allow the cupcakes to cool completely before frosting.
- Make the raspberry reduction: In a small saucepan, combine raspberries and sugar. Cook over medium-low heat until the berries release their juices, then increase the heat to medium-high. Mash the berries with a spoon and boil for 6-8 minutes, stirring constantly, until reduced. Strain to remove seeds and pulp (optional: add 1 tablespoon of seeds back for texture). Let the reduction cool completely.
- Prepare the frosting: In a mixer, cream the butter until smooth. Gradually add powdered sugar and mix until combined. Stir in the cooled raspberry reduction.
- Frost the cupcakes: Spread or pipe the frosting onto the cooled cupcakes.
- Store: Keep uneaten cupcakes refrigerated in an airtight container.
Perfect Pairings: Serving Suggestions
These Dark Chocolate Cupcakes with Fresh Raspberry Frosting are a showstopper on their own, but you can elevate them further with a few thoughtful pairings. Serve with a side of fresh raspberries or a drizzle of melted dark chocolate for extra indulgence. For a beverage, pair with a cup of espresso or a glass of red wine to complement the rich chocolate flavors.
Storage Tips: Keeping Cupcakes Fresh
To maintain freshness, store the cupcakes in an airtight container in the refrigerator for up to 3 days. If you prefer them at room temperature, let them sit for 10-15 minutes before serving. For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 2 months—thaw and frost when ready to enjoy!
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-made cupcake liners and a stand mixer to speed up the process. For the frosting, you can prepare the raspberry reduction a day ahead and store it in the fridge. If you’re in a rush, swap the homemade frosting for a high-quality store-bought raspberry frosting—just add a few fresh raspberries for a homemade touch.
Recipe Variations: Mix It Up
Feel free to get creative with this recipe! Swap the raspberry frosting for a strawberry or blueberry reduction for a different fruity twist. For a nutty flavor, fold in chopped hazelnuts or almonds into the batter. If you’re a fan of spice, add a pinch of cayenne pepper to the chocolate mixture for a subtle kick.
Equipment Essentials: Tools You’ll Need
To make this recipe a breeze, ensure you have a stand mixer or hand mixer for the batter and frosting. A silicone spatula is handy for scraping down the bowl, and a fine mesh strainer is essential for the raspberry reduction. Don’t forget a piping bag if you want to frost the cupcakes with a professional touch!
Dark Chocolate Cupcakes with Fresh Raspberry Frosting
Ingredients
- 1 cup whole milk 236 + 44 ml +3 Tablespoons
- 3.5 oz quality dark chocolate chopped into small pieces (I always use a bar of Ghirardelli 72% dark chocolate)
- ½ cup dark cocoa powder 50 g
- ½ cup canola oil 118 ml
- ½ cup granulated sugar 100 g
- ½ cup packed brown sugar 100 g
- 1 large egg preferably room temperature
- 1 teaspoon pure vanilla extract
- 1 cup All-purpose flour 125 g
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Fresh Raspberry Frosting
- 1 cup raspberries fresh or frozen will work, 113 g
- 2 Tablespoons granulated sugar
- 1 cup butter softened, 226 g
- 3 cups powdered sugar 375 g
Instructions
- Preheat oven to 350F and prepare cupcake trays by lining with cupcake liners.
- In small saucepan over medium heat, combine 1 cup milk and dark chocolate, stirring until chocolate is completely melted.
- Increase heat to medium-high, stir constantly until mixture begins to bubble and stir in cocoa powder. Remove from heat and whisk until smooth. Set aside.
- In KitchenAid, combine canola oil and sugars, beat on medium speed for about 30 seconds, scrape sides of bowl, and stir again on medium-high speed for another 30 seconds — until ingredients are well-combined (mixture will be very thick and grainy).
- Add egg and vanilla, beat well.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- With mixer on low-medium speed, gradually stir in flour mixture to butter/sugar mixture, pausing to scrape down the sides of the bowl occasionally.
- Pour the cocoa/dark chocolate liquid into the mixer and beat on medium speed until combined.
- Scrape down sides of bowl and add 3 Tbsp milk, stir on medium speed again so all ingredients are combined.
- Pour batter into cupcake liners, filling cupcake liners ⅔ of the way full.
- Bake on 350F for 18 minutes (toothpick inserted into middle of cupcake should come out clean).
- Allow to cool completely before frosting.
- Raspberry Frosting
- First, prepare a raspberry reduction by combining raspberries and sugar in a small saucepan over medium-low heat.
- Once berries begin to release their juices, increase heat to medium-high and stir constantly, mashing the berries with the back of your spoon as you go. Bring to a boil (still stirring constantly) and cook 6-8 minutes until mixture has reduced.
- Run through a strainer to remove seeds and pulp (I add 1 Tbsp of seeds back in to the juices for a little bit of texture, this is optional) and allow to cool completely before using in frosting. Discard leftover seeds/pulp.
- Once raspberry juices have cooled completely, prepare the frosting by creaming butter until smooth.
- Gradually add powdered sugar and stir until combined.
- Add in raspberry juices and stir well.
- Spread or pipe frosting on top of cooled cupcakes.
- Keep uneaten cupcakes stored in the refrigerator in an airtight container.