Chocolate Raspberry Cupcakes with Cream Cheese Frosting

Chocolate raspberry cupcakes with cream cheese frosting are the cupcakes you need to make right now.
Moist, raspberry sauce filled chocolate cupcake, chocolate ganache, and creme cheese frosting. This is a winning flavor combination and a perfect cupcake for people like me that like more frosting than cake.

The best chocolate raspberry cupcakes

I know this is not the only raspberry chocolate cupcake recipe out there, but I think it’s the best. Why? Texture and taste!
I tested it a million time just to get it right in the ratios.

So what makes these cupcakes so good?

• Moist, chocolaty cupcake,
• sweet and tangy raspberry filling with lots of real raspberry flavor,
• a smooth and shiny chocolate ganache frosting for more chocolate taste and another texture element,
• tangy and creamy cream cheese frosting,
• chocolate decoration for crunch and raspberries for more fresh fruit taste.

Now imagine biting into this heaven of flavors and textures.

Possible modifications to the raspberry chocolate cupcakes

• For the sauce, I used fresh raspberries but you can also use frozen ones.
• The amount of sugar in the raspberry sauce depends on their sweetness, so you can adapt it.
• I decorated the cupcakes with raspberries and a piece of chocolate decoration. Please don’t skip that because I always use decorations that are an important element to the dessert. In this case, the chocolate piece adds a nice crunch and the raspberry add another element of freshness.
• In Slovenia, they don’t really sell blocks of Philadelphia cream cheese, only the one you spread on bread, so the consistency of my frosting is a bit looser. If you can, use the Philadelphia cheese in a block.

How to make moist cupcakes?

• Don’t over-mix the cupcake batter after adding flour.
• Don’t over-bake the cupcakes. They are done as soon an inserted toothpick or a clean knife in the center of the cupcake comes out with no wet batter (there can be moist crumbs).
• The buttermilk helps provide a moist cupcake.

I really hope these raspberry chocolate cupcakes with cream cheese frosting and chocolate ganache brighten up your day and make your summer even better :).

Check out more amazing summer recipes:

Mojito cupcakes

Meringue roulade with strawberry, rhubarb and mascarpone

Floating island

Peach cobbler

I know these cupcakes have a few more components than normal cupcakes but I promise it’s so worth it! And there is really nothing hard to do here :).

You can have so much fun piping and decorating these cupcakes. They make a great party food too! You could easily double the recipe if you need more for a crowd.

If you try making them send me a picture on my Instagram @freakyblond or tag me in it. Seeing your recreations always makes my day! Thank you <3

Print Recipe

Chocolate Raspberry Cupcakes with Cream Cheese Frosting

Moist, raspberry sauce filled chocolate cupcake, chocolate ganache, and creme cheese frosting. This is a winning flavor combination!

Prep Time40 mins

Cook Time20 mins

Chilling time20 mins

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American

Keyword: chocolate, cream cheese, cupcake, ganache, raspberry

Servings: 14 cupcakes

Author: Dea

Ingredients

Cupcakes

• 100 g flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 35 g cocoa powder
• 55 g butter room temperature
• 130 g sugar
• 1 egg
• 1 tsp vanilla extract
• 110 g buttermilk
• 1/2 tsp vinegar
• 1/2 tsp baking soda

Raspberry sauce

• 300 g raspberries fresh or frozen
• 40 g sugar

Chocolate Ganache

• 200 g semi-sweet chocolate
• 100 g whipping cream
• 15 g butter
• 1 tbsp orange liqueur optional

Cream cheese frosting

• 230 g cream cheese at room temperature
• 130 g butter at room temperature
• 100 powdered sugar
• 3/4 tsp vanilla extract

Decoration

• raspberries
• chocolate decorations

Instructions

Chocolate ganache

• Cut the chocolate into small pieces and place it into a bowl.
• Heat up the cream until simmer and pour over the chocolate.
• Wait for a minute then stir together with a whisk until the chocolate becomes uniform and shiny.
• Add the butter and the liqueur and stir until everything is well combined.
• Set aside to cool.

Raspberry sauce

• Place the raspberries and the sugar into a pan and place it on medium heat.
• Boil for about 4 minutes on medium-low heat, or until the sauce is thicker.
• Remove from the heat and let it cool.

Cupcakes

• Preheat the oven to 175°C and line your cupcake tray with 14 cupcake liners.
• In a bowl, stir together the flour, baking powder, salt, and cocoa powder. In another bowl cream together the butter and sugar for about 3 minutes on medium-high speed.
• Add the egg and beat for about a minute.
• Combine together the buttermilk, vinegar, baking soda, and vanilla.
• Add half of the flour and half of the buttermilk mixture to the butter mixture and mix just until combined.
• Now add the other halves and briefly mix in until everything is well distributed and combined.
• Distribute the cupcake batter to the prepared liners with an ice cream scooper or a spoon.
• Bake for around 15-17 minutes or until an inserted toothpick or a clean knife in the center of the cupcake comes out with no wet batter.
• Leave the cupcakes to cool completely.

Cream cheese frosting

• Place the butter in a bowl and mix it on medium speed for about 2 minutes, until it's fluffier and lighter in color.
• Add the cream cheese and mix it in on low speed for about half a minute, until well combined with butter.
• Add the sugar and vanilla.
• Mix on low speed or by hand until well combined, about 20 seconds.
• Take a piping bag and place a star nozzle inside.
• Take a tablespoon of the raspberry sauce and run it through a sieve to remove the seeds.
• To color the frosting, turn the piping bag inside out and brush on one or two stripes of the seedless raspberry sauce (with a toothpick or a knife).
• Carefully turn it back so that the stripes are on the inside and fill it with cream cheese frosting so it's packed in tightly.
• Place the frosting in the fridge until use.

Assemble

• Core the cooled cupcakes (with a cupcake corer, apple corer, or a spoon).
• Fill the cupcakes with raspberry sauce, eat the leftover cupcake caps.
• Fill a piping bag fitted with a round nozzle with the ganache.
• Pipe the ganache in a circle around the top of the cupcake.
• Pipe the cream cheese frosting on top.
• Decorate with some raspberries and chocolate decorations.

Notes

• You can use more sugar in your raspberry sauce if your raspberries are on the less sweet side.
• You can make your raspberry sauce seedless. After making the sauce just press it throught a sieve and discard the seeds. In this case you should almost double the amount of raspberries. I leave the seeds because they add to the texture and I prefer it this way.
• The butter and cream cheese have to be at room temperature (leave them on the counter for about an hour before making the frosting)
• Use the cream cheese Philadephia in a block if you can (I had to use the spread).
• Cupcakes are best eaten fresh.
• You can keep unfrosted and unfilled cupcakes on the counter in an airtight container for up to 2 days.
• Keep the cupcakes in the fridge in an airtight container for up to 3-4 days.