Chocolate Cupcakes with Raspberry Buttercream and Chocolate Glaze

chocolate cupcakes with raspberry buttercream

These cupcakes are so fun to decorate, so pretty to look at, and so delicious to eat.

chocolate cupcakes with raspberry buttercream

You don’t have to add the chocolate glaze. They are already beautiful and delightful and tasty without it. But I want them to look even more sinful and more scrumptious. MORE EVIL!

chocolate cupcakes with raspberry buttercream

Ingredients (12 regular sized cupcakes):
Chocolate Cupcake
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
Raspberry Buttercream
2 sticks unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
2 to 3 tablespoons raspberry puree
Chocolate Glaze
100 gram dark chocolate, chopped into pieces
2 tablespoons unsalted butter
1/2 tablespoon corn syrup
12 fresh raspberries

To prepare cupcake, preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and raspberry puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To prepare chocolate glaze, melt chocolate and butter in microwave in 10-second intervals. Stir gently with a rubble spatula until smooth. Mix in corn syrup. Let cool to room temperature.
Frost the cupcakes with the buttercream and drizzle with chocolate glaze. Top with fresh raspberry.


  1. These are beautiful! Where do you find the brown cupcake liners? I think they make the cupcakes look so professional–instead of white or colored ones which get kind of discolored when the cupcakes are baked in them.

    1. I bought them via ebay. You look for brown cupcake liners on ebay, there are tons of choices. :)

  2. These are beautiful! Where do you find the brown cupcake liners? I think they make the cupcakes look so professional–instead of white or colored ones which get kind of discolored when the cupcakes are baked in them.

  3. Yumm!!! I made them and my family said they were the best cupcakes they had ever had! Love your recipes and your site! I recently really got into baking this week and already made five of your recipes! Keep on posting, so I can fatten up for winter (oh darn! its spring, oh well:)!

    1. Hi Jennifer, I’ve used the same recipe to make cake. You may have two layers of 8-inch chocolate cake. :)

  4. Oh wait, I’ve found you from your blog page, im following you xx
    Your pictures are gorgeous! ♡♡♡

  5. Oh thank you so much. Ive been looking for the perfect cupcake picture, and when I was looking for recipes to try out I found the most beautiful cupcake on your blog! To me it looks like a painting itself! I dabble in art, and my current obsession is cupcakes! When I get round to painting it how shall I send you a picture of it? Are you on instagram by any chance?
    Thank you, Asma xx

  6. Oh wow, those cupcakes look perfect!!!! Hoping to make these soon!
    Can I ask, if I can use the top photograph to paint? It would look perfect on a canvas!!
    Totally understand if you’re not keen. Thanks x

    1. Hi Asma, are you a painter? I would be honoured to have you to paint one of my photos. Please go ahead. I can’t wait to see the final product! :)

  7. My family just loved these cupcakes. They were so moist and delicious. I am definately going to be making these more often.

  8. The recipe sounds delicious. One question, do I make the puree out of fresh raspberries?
    If so, what is the easiest way to do this? Thanks, so much.

    1. Thanks, Sherie Judy. I use a tiny blender that I grind herb to puree the raspberries and strain it. An immersion blender should work too. However, if you are fine with the seeds, I think you can just use a spoon or fork to mash them like how you mash bananas. Or, just throw a handful of raspberries instead of puree raspberry and blend with the buttercream. Eventually the raspberries will be “crushed”, and the buttercream will look rustic but still elegant. You can see the effect here:
      Hope it helps! :)

  9. I am so going to try this! I love chocolate and love raspberry~ This look beyond delicious

Leave a Reply

Your email address will not be published. Required fields are marked *