If you’re looking for a dessert that’s indulgent yet fruity, chocolate and raspberry cupcakes hit the sweet spot. This combination is timeless, bittersweet chocolate paired with the vibrant tartness of raspberries creates a flavor profile that’s both bold and refreshing.
The cupcake base is rich and moist, thanks to cocoa powder and a touch of sour cream or yogurt. These ingredients not only intensify the chocolate flavor but also keep the crumb soft and tender. Adding brewed coffee to the batter is a little trick that deepens the cocoa notes without making the cake taste like coffee, it simply enhances everything you love about chocolate.
Fresh or frozen raspberries can be folded into the batter, offering bright pockets of tartness in every bite. You can also drop a few berries right into the center of each cupcake before baking for a hidden surprise. Just be sure to coat them lightly in flour if using frozen raspberries to prevent them from sinking.
The real showstopper, though, is the raspberry buttercream. Made with fresh raspberry puree, it’s naturally pink, bursting with flavor, and perfectly smooth. It pairs beautifully with the dense chocolate base, providing a light, fruity contrast that’s as pretty as it is delicious. If you want the frosting to be extra silky, strain the seeds out of the raspberry puree before mixing it into the buttercream.
These cupcakes are ideal for birthdays, romantic occasions, or simply to treat yourself. Garnish with a fresh raspberry or a sprinkle of chocolate shavings for a bakery-style finish. They also travel well, making them a great option for potlucks or gifting.
Whether you’re baking for a special event or just a casual weekend treat, chocolate and raspberry cupcakes deliver every time. They’re rich, fluffy, fruity, and chocolatey—the kind of cupcake that makes people ask for the recipe.
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 eggs large,
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup raspberry jam
- 1 cup raspberries fresh
Instructions
- Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
- Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Dollop about 1 teaspoon of raspberry jam in the center of each cupcake and swirl it into the batter with a toothpick. Top each cupcake with a few fresh raspberries.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Frost the cupcakes with your favorite frosting and decorate with additional fresh raspberries, if desired.
- Enjoy!
Why would you put jam in cupcakes? Seems strange to me. Just stick with frosting.
I think the jam adds a unique twist! It gives a surprise in every bite. Can’t wait to try it!
Made these yesterday—so chocolatey and the raspberry swirl is legit. They stayed fluffy even after cooling. Will definitely bake again!
So glad they turned out fluffy! The jam swirl can be tricky, but “legit” is exactly what I hope for 😄
I can’t bake but this was easy to follow. My cupcakes raised fluffy and they’re delicious! Thanks for sharing. 5 stars!
They looked gorgeous and my friends asked for the recipe. I used store-bought frosting and it still felt fancy.
Too much steps, toothpick swirling is annoying 😅 but flavor was decent. Would make again maybe.
Totally get that—swirling with a toothpick is kinda fiddly. I’ve done it once and then just swirled gently with a knife tip. Still comes out pretty.
350°F for 20-25 minutes sounds right, but my toothpick never came out fully clean—maybe my oven runs hot. Ended up baking a few extra minutes and they were fine.
Okay, I followed the steps but my cupcakes sank in the middle a bit. I’m not sure if it was overmixing or my oven runs hot. Flavor is good, just the texture wasn’t perfect.
Cupcakes are not my thing, but I tried these and wow! Best cupcake I ever had! A+
I’m glad you liked them! I wasn’t expecting much from cupcakes either until I tried this recipe. Now I’m a fan!
The directions are clear, but 350°F for 20–25 minutes felt a little short for my oven. I had to add like 5 minutes more so the centers weren’t gooey. Still delicious though.
I’m not sure why yours needed extra time. Mine always checks at ~22 min and the centers are never gooey. Maybe your muffins were bigger than 2/3 full?
That makes sense—ovens run different. I’ve had “20–25” turn into “more like 28” with mine too. Glad they still came out delicious!
These turned out super rich and chocolatey. The raspberry jam center is such a good surprise—like a little cheesecake moment but easier. I used frozen raspberries on top and it still worked.
I tried this but I think I overbaked (toothpick “clean” looked too late 😬). Still good though—next time I’ll pull them a few minutes earlier. Did you do any change to baking time with the frozen raspberries?
Yes!! Mine came out exactly that—rich, almost brownie-like, and that jam swirl is such a fun surprise. I also love that the recipe is pretty forgiving. Great job adapting with frozen raspberries!
Yuck! Mine were so dry. I think I might have messed up the butter part. 😩
Oh no! I hate when that happens. Maybe you added too much flour? It can get dry real quick.
Dry cupcakes? That’s a bummer. You sure you creamed the butter enough? It’s key for moistness!
My niece helped me make these and we had a blast! Messy kitchen but worth it!
Is it real chocolate or just cocoa? I found it confusing.
I was skeptical about 1 tsp jam per cupcake, but wow. Flavor balance is on point. Also the crumb is soft, not dry at all.
Eh. Too sweet for me and the cocoa flavor got kinda lost. Raspberry was good, but I’d rather have more chocolate and less sugar.
I made these and they totally flopped. The batter was too thick and they didn’t rise 😩.
I followed everything exactly and they rose beautifully. But the cocoa tastes a bit intense—my kids weren’t fans of the “dark chocolate” vibe. Anyone have a sweeter frosting suggestion?
Not the best. The jam made the cupcakes too wet, and they fell apart. I think I prefer just chocolate cupcakes without the fruit.
I don’t like raspberries, can I use strawberries instead? Asking for a friend.
Yummy!!! Perfect for birthdays! I wanna eat them all!!
OMG! Just made these for my daughter’s birthday and they were a hit! Everyone loved them!
Like, wow! Totally blew my mind! So good! Who knew raspberries and chocolate were a match made in heaven? 5 stars!!
These cupcakes are the best! I added extra raspberries and they turned out amazing.
Baking these took longer than 25 minutes. Maybe my oven is off? Overall, okay.
They were okay, but I think the cocoa was too much. I prefer my chocolate desserts to be a bit more subtle, you know?
Easy and delicious! I used frozen raspberries and they still turned out great.
The batter was thick (not bad, just different than I expected). I added a tiny splash more buttermilk and it came out fine. Would make again.
Cupcake magic!
These cupcakes look amazing! I can’t wait to try making them myself. Thanks for sharing the recipe!
I dunno, what if the cupcakes don’t rise? I had a bad experience with cocoa before. Maybe too much jam?
Y’all, these cupcakes are so good! I made them for my daughter’s birthday party and they vanished in seconds! Everyone loved them!
These cupcakes were to die for! The chocolate and raspberry combo is a game changer. Definitely a 5 from me!
I thought cupcakes were supposed to be easy? This was too much work for me. 😩
Yeah, I get it! Some recipes feel like a complicated science project! 😅
I thought it was super easy! Just takes a lil practice. You got this! 💪
These are AMAZING. I used homemade raspberry jam and it tasted like bakery cupcakes. Also the crumb is so tender. 10/10 would bring to a party again.
Very good, but I don’t like raspberries. Could you replace that?
You could use strawberry jam instead of raspberry! It works great with chocolate. 😊
Why would you wanna take out the raspberries? They’re part of the recipe! Just try it as is, you might like it!
Are you supposed to freeze the butter? I think it’s too hard to mix.
I followed the recipe exactly but my centers came out a little dense. Still tasty though, just not as light as I hoped.
Cupcakes?? I thought this was a muffin recipe. Are they the same thing?
Looks good but what’s buttermilk? Can I just use regular milk instead?
I tried making these and they came out kinda dry… maybe I did something wrong? Anyone else have this issue?
Not gonna lie I mixed up baking soda and baking powder at first… I know, I know. The first batch was kinda weird and flat. Second batch with baking soda only came out great. So read carefully!
I only had salted butter, and I didn’t adjust the salt. They tasted fine, but could’ve been slightly too salty. Lesson learned—measure better.
Not gonna lie, I didn’t expect raspberry jam to work with chocolate like that, but it does. I used frozen raspberries and it still turned out fine. Great combo.
Raspberry jam? Is that really necessary? I used strawberry jam instead and still came out great! So I give it a 3.
Can I use frozen raspberries instead of fresh ones? Not sure if it will work…
The oven timing confused me—my toothpick came out clean but the centers were still a little gummy. Maybe my muffin liners are thicker? Anyway, flavor is worth it.
That sounds super familiar—“clean toothpick” is always a little misleading for cupcakes with jam in the center. I usually look for the tops to spring back and the edges to set, then let them finish a couple minutes out of the oven.
Just average. The raspberry jam made them too sweet for my taste.
I’m skeptical about the ‘toothpick swirl’ part—mine basically just mixed everything together. The look wasn’t as pretty, but they tasted delicious. Maybe I swirled too much.
Not bad, but I felt the frosting step was missing guidance. “Favorite frosting” is vague when you’re already investing time. I used cream cheese frosting and it saved it, but plain would’ve been too bitter.
Absolutely loved them! Swirling the jam was a fun touch.
Not gonna lie, 1 cup raspberries on top felt like overkill—my cupcakes got soggy where the berries were touching. Next time I’ll use fewer raspberries or pat them dry.
Yummy!
Sounds good, but aren’t cupcakes a little too sweet? I prefer cookies.
I can’t wait to try these! Chocolate and raspberry are the best combo. Yum!
These are sweet in a good way, but I wish there was a bit more cocoa punch. I added an extra tablespoon of cocoa and it fixed it for me.
These turned out super moist! The raspberry jam swirl is such a nice surprise with the cocoa. I used fresh raspberries like the recipe says—no regrets.
These came out super moist and chocolatey! The raspberry jam pockets are such a nice surprise. I didn’t even bother with fancy swirls—still tasted amazing.
I made these with my kids and they turned out great! They loved the jam surprise! Will definetly make again! 🙂
These cupcakes are delicious! I made them for a birthday party and everyone loved them. Totally worth the effort!
So good! I used homemade buttermilk and fresh raspberries, and the texture came out really moist. Next time I’ll add a little more jam—could barely taste it at first but maybe my swirl was too gentle.
This sounds complicated. Can’t you just buy chocolate cupcakes from the store?
They turned out a bit dry for me but tasted good. I think I overbaked them.
Too sweet for my liking. Maybe less sugar next time? 🤔
I totally agree! I found them too sugary too. A bit less sugar would be better for sure! 🍫🍰
Finished these in no time! My kids loved them! Definitely making again.
These cupcakes look so delicious! I can’t wait to try them this weekend. Thanks for the recipe!
I used whole wheat flour because that’s all I had and it worked fine.
I DONT HAVE RASPBERRY JAM, CAN I USE STRAWBERRY INSTEAD?
I tried this recipe but it didn’t turn out right. The batter was too thick.
Super easy to make and they look beautiful! I used a chocolate frosting and they vanished at the party!
I’m not really into raspberries, but my kids loved these! They were so cute! I’ll give it a 4 for their love.
Just OK, I’ve had better cupcakes. The jam got kinda weird in the baking.
These cupcakes are to die for! The combination of chocolate and raspberry is fantastic!
Made these last night and they turned out super moist—chocolate flavor is rich and the raspberry surprise in the middle is perfect. I used frozen raspberries in the topping and it still worked!
So sweet and delicious! I used a cream cheese frosting and it was perfect.
I’m skeptical about swirling jam into chocolate like that—mine kinda sank and the raspberries looked a little messy. Flavor was good, presentation was meh.
These came out super moist and the chocolate flavor is rich. The jam swirl is such a nice surprise in the middle—my kids literally ate them warm. Will make again!
The jam swirl step is genius. I only used frozen raspberries because that’s what I had, and it still worked. 10/10 for flavor.
So good! I didn’t have buttermilk so I used milk and vinegar. Still worked fine. Yum!
Glad to hear it worked out! I’ve done the same with milk and vinegar before. Baking is all about improvising sometimes! 😄
Yummy 😋! Everyone loved them at the party, going to make them again!
It was okay, but I think I added too much cocoa. They tasted kinda bitter. 🙁
These cupcakes are to die for! The choc and raspberry combo is sooo good!
Meh, didn’t meet my expectations. Thought chocolate and raspberry would be better. Too sweet for me. Sorry.
I followed the recipe but my cupcakes came out dry. Maybe I baked them too long? Not very happy with the outcome. 2 stars.
Dry cupcakes? U probably overbaked them. Also, did u use the right measurements? Always measure flour carefully!
I’m sorry to hear that! Maybe try checking your oven temperature next time. It can be tricky sometimes. Hope your next batch is better!
Simple and perfect! I added chocolate chips too, because why not?!
Made these with my kids, but we forgot the eggs. They were different but still edible! 😂
I tried making these but my cupcakes turned out super flat. What did I do wrong?
Awesome recipe! I didn’t have jam, so I just put more raspberries – still turned out great!
That’s awesome! I love when recipes can be customized. More raspberries sound delicious! 🍇
I’m skeptical about baking jam inside like that… but it actually tastes good. Next time I’ll use a bit less jam so it doesn’t get too gooey.
Honestly same—putting jam in the middle sounds messy. But chocolate + raspberry is such a good combo. I’ll try it though and watch the jam amount like you said.
This looks dangerously delicious 😅. The swirl method with a toothpick is genius—keeps it from sinking. I’d probably do smaller dollops too so they don’t go full lava.
Okay, I followed the steps pretty much exactly, but mine were a bit dry after cooling. Not awful, just not fluffy like I expected. Could be I overbaked or my cocoa was old.
That sounds really similar to what happens when they go 2–3 minutes too long. I’d try pulling them closer to 20 min and check with the toothpick—moist crumbs > totally clean.
My toothpick swirl turned into a jam puddle because I got impatient lol. Tasted amazing though—like chocolate-raspberry lava cupcakes. Maybe my oven runs hot?
Chocolate-raspberry lava cupcakes?! honestly that sounds like a win 😂 Maybe swirl less jam (like 1/2 tsp) so it doesn’t have room to spread.
I’ve had that exact “jam puddle” moment 😅 If your oven runs hot, it’ll set the swirl faster than the batter, so the jam kind of sinks/oozes. Next time try baking like 18–20 min and rotate the pan halfway!
Delicious! I used frozen raspberries instead of fresh ones and they turned out great!
I’m skeptical about the baking soda amount with that much cocoa and sugar… but I tried it anyway. Surprisingly it rose nicely. Flavor combo is legit, though mine sank slightly in the middle.
I’m also skeptical about 1 tsp baking soda with that much cocoa/sugar, but your “rose nicely” gives me hope. Maybe mine only sinks if I over-swirl the jam?
Dude that’s exactly what happens to mine when I bake too long or open the oven early 😅. Next time, try pulling them closer to 20 min and don’t mess with the center too much.
These cupcakes are heavenly! The chocolate and raspberry combo is to die for!
Hmm, sounds good but I’m not sure about the jam in the middle. Isn’t that messy?
Totally agree! Chocolate and raspberry is like a match made in heaven! 😍
Pretty good base recipe. Mine sank a tiny bit in the middle, but I think I over-swirl the jam. Next time I’ll swirl less and fill closer to 1/2 instead of 2/3 full.
Thanks for sharing! Over-swirl sounds totally plausible—too much mixing can mess with the crumb. I’ve had the “sank” problem when I swirled the jam aggressively. Next batch I’m filling a little less too.
Interesting—mine never sank, but I also only do like a gentle ribbon of jam. 2/3 full seems a bit much to me though. Did you check if your baking soda is fresh? (Mine gets weird when it’s old.)
My toothpick swirls turned into jam explosions 😅 but honestly it looked pretty and tasted amazing. I’ll lower the jam amount next time.
I love that it uses buttermilk—makes everything more tender. Also, the cocoa amount is perfect, not bitter at all.
Totally agree about the buttermilk—my cupcakes always turn out softer when I use it. Cocoa amount seems spot-on too!
Very easy to make, but I think the jam overpowers the chocolate a bit. Not my favorite, 4 stars.
I just made these and they are so good!!! My kids loved them too!
Not sure about the raspberry jam in the center. It sounded weird to me, but I gave it a go. They were okay, but not my fave.
I kinda messed up the recipe, forgot the baking soda. My cupcakes didn’t rise. 😩 3/5 for the taste tho.
Pretty easy recipe. Mine took closer to 28 minutes though, not 20-25. Also I totally forgot the “swirl with a toothpick” part at first 😅—still tasted great.
What’s buttermilk? Never heard of it before. Can I use normal milk?
The instructions were a bit confusing. I added the jam after baking. Oops!
These cupcakes are AMAZING! The chocolate and raspberry combo is just perfect. I added a little extra jam, and wow! Definitely a 5-star recipe.
wow so easy 😅 could use more raspberry though… next batch I’m addin extra berries on top inside too.
Made these for a birthday and they were a hit. The raspberry jam swirl makes them look fancy, and the chocolate flavor is super rich. Will definitely bake again!
Cupcakes. Nice.
Okay but 1 cup buttermilk—like do I really measure 236 ml? I just poured and hoped lol. They turned out pretty okay, so I guess it’s forgiving.
236 ml is right. I always get out the measuring cup for buttermilk though, since the batter can get too thick if you’re short.
Yeah, 1 cup buttermilk is supposed to be 236 ml (US cup). If you eyeballed it and they still came out okay, you’re good—baking soda + batter forgiveness helps a lot here.
These cupcakes are absolutely delicious! The combo of chocolate and raspberry is genius. Definitely a 5-star recipe!
I totally agree! These cupcakes are the best! I made them for a party and everyone loved them. Can’t believe how easy they were to make! 🎉
I don’t know… I think choclate and raspberry is too weird together. it just doesnt sound right, you know? I guess I will stick to vanilla.
Not sure about “toothpick swirl” because I just dumped the jam and stirred and it got like… marbled. Still delicious, but less pretty.
Yum yum! My kids loved them! They kept asking for more. Will be making these again for sure. 5/5! !
Can I use frozen raspberries instead? Fresh ones are too expensive right now.
I followed the instructions closely, but mine were a bit dry. Maybe I overbaked them at 25 minutes—next time I’ll start checking at 18-20.
Mine sunk a little in the middle. I’m blaming my oven temp (it runs hot). Anyone else see this? Still tasted good though.
Happened to me too—my center dipped when I baked slightly too long. I’d try pulling them at the low end (closer to 20 min) and make sure the toothpick is clean but not “overdone.” Also if your oven runs hot, 325–340°F might be safer.
Mine sunk a little as well. I think it’s the raspberry jam—those centers get heavy and sort of collapse if the batter isn’t set yet. Did you swirl a lot of jam? Next time I’ll do a smaller dollop.
Cupcakes were too sweet for my taste. I reduced the sugar but that didn’t help much. I’ll stick to brownies next time.
I used frozen raspberries instead and they came out soggy… not tryin that again.
I’ve had that happen too! Fresh raspberries are so much better. Don’t give up on the recipe though, it’s still delicious!
Soggy raspberries? Not cool, man. Just use fresh ones next time. Frozen ones always mess with the texture!
Why are you using buttermilk? Regular milk is fine! Don’t over complicate it!
Buttermilk adds moisture and flavor! Regular milk just doesn’t cut it for cupcakes, trust me.
I dunno, buttermilk sounds fancy but I think regular milk works just fine. Who needs buttermilk anyway?
my oven is weird so i baked like 18 min only. they were a bit dry tho :/ still good, but next time ill do 22-25
Yum! Made these for my kids birthday and they were a hit! So fluffy and tasty.
I liked it, but I think my batter was a little too thick—maybe my buttermilk was smaller? Still tasted great though. Next time I’ll measure more carefully and maybe add a splash of milk if needed.
These cupcakes are to die for! The chocolate and raspberry combo is divine! 🍫🍇
The flavor combo is legit. Tart raspberries + deep cocoa is the move. I used frozen raspberries in a pinch and it still worked.
I tried making these but they sunk in the middle. Not sure what I did wrong. Maybe my baking soda was old? Gonna give it another shot!
Pretty good, but mine domed a bit and the jam kinda sank. I might’ve overmixed or didn’t swirl enough. Still tasted like bakery cupcakes.
Good to hear! Doming usually means the batter is a touch too thick or overbaked—next time maybe bake 1–2 min less and don’t overmix after adding flour.
Eh, kinda basic. I’ve had better from a box mix. Maybe I’m just not a big raspberry fan? It just tasted off to me.
Why do you need buttermilk? Can’t you just use regular milk? 🤔 I dunno, but my cupcakes turned out fine. 3 stars.
Buttermilk adds moisture and helps the cupcakes rise better! It’s worth it for a fluffier texture. 😄
Bruh these are amazing. I didn’t even wait for them to cool fully and they still slapped 😅. 10/10 would eat again.
I followed it exactly and the centers didn’t come out clean with a toothpick at 25 minutes. Had to bake longer, like 8 more mins. Tasted great though.
Ugh, that’s annoying—25 min seems right on paper. But if you baked ~8 more mins, sounds like your oven runs a bit cool or the cupcakes were a little thicker. Glad they still tasted great!
Delicious. Easy. Love.
Kinda skeptical about the jam amount being only 1 teaspoon… but wow, it actually gives that fruity hit without messing up the texture.
Not gonna lie, 1/2 cup cocoa powder feels like a lot—mine were very chocolatey (almost too much). I also ran out of buttermilk and subbed yogurt, and it was ok but different.