Soft, moist and flavourful chocolate cupcakes that are super chocolate-y and so easy to make. Topped with a fresh raspberry buttercream, these cupcakes are a dream!

This is the flavour combination of summer 😉. I’ve always had a chocolate raspberry cupcake flavour combination on my ‘need to perfect’ list and finally managed to do it!
I had never tasted a chocolate and raspberry cake or cupcake before so when I made these I didn’t know what I was going to think.
Boy did I fall head over heels in love. It was truly love at first bite for me.
Favourite parts of this cupcake:
- Soft, moist chocolate fudge cupcakes that have a wonderfully dense crumb and a deep chocolate flavour.
- The cupcake is made with melted chocolate and cocoa powder. This combination makes these chocolate raspberry cupcakes wonderfully soft and chocolate-y.
- Raspberry frosting is made with fresh raspberries which I love because I don’t always find freeze dried raspberries in the store.
- The whole recipe is super easy to make and doesn’t even need a mixer.

I knew I wasn’t going to have any issues making the actual cupcakes since I already had my base recipes down. I used my favourite chocolate cupcake recipe and adapted my go-to buttercream to make raspberry buttercream. I used fresh raspberries, I mean why not when they’re in season and so utterly bright and delicious!
My chocolate cupcake base, well…. pictures speak louder than words.

Just look at that crumb. Buttery, moist and tender with a deep and rich chocolate flavour. Paired with the sweet raspberry frosting, oh my gosh it was a match made in heaven!


One of the best things about this frosting is that you can use any type of berry. Whether you like strawberries, blueberries or even a mix of berries, it’ll work.
Tips to make this frosting
- Prepare the buttercream before adding the concentrated berry puree. I like to make the entire buttercream and whip it until nice and fluffy.
- Make extra berry puree as you might need more than you think. I like a nice flavour and natural colour so I do like to add quite a bit of the puree.
- Both fresh raspberries and frozen raspberries work in this recipe. Just make sure to cook them down enough until thickened and reduced by half.
- You can thin the frosting a little using cream to make it lighter.

How to make raspberry puree
Making any fresh berry puree couldn’t be easier. All you need to do is blitz about 1 1/2 cups of fresh or frozen berries in a blender or food processor. Once done, we cook the puree in a saucepan over medium low heat until it has been reduced by half. Let the reduced puree cool completely before adding into the frosting.
If you guys are ever in need of impressing some guests or just want to make something that will make you feel good, then make these cupcakes! I promise you’ll be in for a pleasant treat.

Don’t forget to tag me with these and all your dutch baker bakes that you make @dutchbakerblog on Instagram, Facebook or Twitter ❤️
Other cupcake recipes to love:
- Double chocolate cupakes.
- Perfect vanilla cupcakes.
- Chocolate cupcakes with peanut butter frosting.
- Banana cupcakes with chocolate peanut butter frosting.

Raspberries. There are no words. 😍
I know right! 😊❤
Yummy😚
Thank you! 😊
I so want to bake these but my oven is playing up, and I don’t want to spoil them . But they really look so more-ish and divine, and yummy 🙂 Have a great weekend my friend. x
They are very special 😉 and oh so delicious! Hope your oven gets sorted 😯 I freaked when I couldn’t use mine 😳 God bless hun xx
These cupcakes look amazingly delicious, love the mix of chocolate and raspberries!
Thank you! Its a wonderful combination 😄
Going through your blog is such a treat for my sweet tooth!!😁
Aw thanks! 😊 that’s so sweet of you 💙
You’re welcome ♥️
I love the chocolate and raspberry combination! I am always looking for a good cupcake recipe, I am so excited to try this. Thanks!
Thank you! It really is an amazing combo right! 😉😍
This is a great idea and they look so scrumptious!
Thank you Diane!