Chocolate Raspberry Cupcakes (Gluten-Free & Vegan Option)

These easy chocolate raspberry cupcakes are decadently delicious and effortlessly easy to make. A rich and moist chocolate cupcake with homemade raspberry filling and the most incredible whipped raspberry buttercream frosting. Bonus: The recipe can be made gluten-free, dairy-free, and/or vegan.

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The Best Chocolate Raspberry Cupcakes

A rich chocolate cupcake baked to moist and fluffy perfection. Filled with homemade sweet and tart raspberry filling and finished with a light and oh-so-yummy whipped raspberry buttercream frosting, these one-bowl chocolate raspberry cupcakes are the perfect handheld celebration sweet treat for any and every occasion. Here’s why you’ll love them:

Easy Recipe – This cupcake batter whips up in one bowl.

Real Flavor – All real chocolate and raspberry flavor. No fake extracts or emulsions here.

Great Texture – So soft and moist.

Dietary/Lifestyle Friendly – Can be tailored to suit all dietary/lifestyle needs such as gluten-free, dairy-free, and/or vegan.

What Makes Up Raspberry Chocolate Cupcakes

Chocolate Cupcake – Rich chocolate cupcake base.

Raspberry Filling – Easy homemade raspberry filling made from fresh or frozen raspberries.

Raspberry Buttercream – Whipped raspberry buttercream made with 100% real raspberry flavor.

Chocolate Raspberry Cupcakes Ingredients

This recipe has been tested with both regular and gluten-free/vegan counterparts. The important ingredients used and what can be swapped to suit your dietary needs are listed below.

**Make sure you go to the bottom recipe card for the full list of ingredients needed.

Flour: I made these cupcakes with XO Baking gluten-free all-purpose flour blend. If you are not gluten-free, replace it with regular all-purpose flour.

Cocoa Powder: Unsweetened cocoa powder is my baking go-to but whatever kind is in your pantry will work.

Milk: I always bake with unsweetened almond milk but this recipe will work with any kind of milk. The higher the fat content the better.

Oil: For best results, use a neutral-tasting oil such as canola or vegetable oil. Coconut, avocado, and olive oil will work as would butter or ghee. You could even sub in yogurt, sour cream, or applesauce but note that this will change the texture and moisture level of the cupcakes.

Butter: Becel plant-based bricks are my personal favorite for baking but any brick-style butter will work. 

Raspberries: Use fresh or frozen.

How To Make Chocolate Cupcakes With Raspberry Frosting

Here’s how to make these decadent raspberry chocolate cupcakes. You’ll need a large mixing bowl, a stand mixer or handheld electric one, a heavy-bottomed pot, cupcake pan, a whisk, and a spatula.

Raspberry Filling

1. Combine all of the raspberry filling ingredients into a pot and bring to a boil on medium-high heat.
2. Once boiling, reduce the heat to medium and allow to simmer for 3 minutes while stirring occasionally.
3. Remove from the heat and pour into a shallow dish. Cover the surface with plastic wrap and allow to cool before using. **If you don’t like raspberry seeds, strain them out as you pour into the dish.

Chocolate Cupcakes

1. Preheat the oven to 350ºF and line a cupcake tray with 12 cupcake liners.
2. Combine all the cupcake dry ingredients into a large mixing bowl and whisk together. 
3. Add in the wet ingredients and again, whisk together until combined.
4. Divide the batter evenly between the cupcake liners and bake. Allow the cupcakes to fully cool while you prepare the frosting.

Raspberry Buttercream

1. Cream the butter with an electric or stand mixer until light and fluffy.
2. Add the powdered sugar and salt and mix until combined.
3. Measure in the fully cooled raspberry filling and mix on low until combined. Turn the mixer up to high and mix for 5 minutes.

Cupcake Assembly

1. Fill the cupcakes with raspberry filling.
2. Top the filled cupcakes with a swirl of raspberry frosting.
3. Finished with a drizzle of melted chocolate, fresh raspberry, and chocolate square if desired.
4. Enjoy!

Chocolate & Raspberry Cupcake Options & Variations

A classic chocolate raspberry cupcake, in my opinion, is hard to beat. If, however, you are looking for a fun flavorful twist on this cupcake staple here are a few different ideas:

Use A Different Berry: Strawberries, blackberries, or blueberries would all work instead of raspberries.

Chocolate Filling: Go extra decadent and switch the raspberry filling for a rich chocolate ganache.

Vanilla Cupcake: Pair the raspberry filling and frosting with a classic vanilla cupcake. Here’s my go-to vanilla cupcake recipe.

Raspberry Frosted Chocolate Cupcake Tips & Tricks

Portion The Batter: I use a 3-tablespoon cookie scoop to measure the batter into each cupcake liner. This helps keep them uniform and prevents me from overfilling. You want each liner approximately ⅔ to ¾ full.

Let Them Cool: Always make sure the cupcakes and filling are both fully cooled before using.

Hot Milk: Most recipes will call for room-temperature ingredients, not this one. The milk should be hot when used in the chocolate cupcake batter. This is key to “blooming” the cocoa powder which increases and intensifies the deep rich chocolate flavor.

Frequently Asked Questions

How Do I Store Leftover Cupcakes

These cupcakes can be stored in an airtight container at room temperature or in the fridge for up to 5 days. Note that as each day passes, the cupcakes will further dry out.

If stored in the fridge, allow the cupcakes 20-30 minutes to sit at room temperature for the frosting to soften back up a bit before serving.

Can I Freeze Them?

Yes, you can bake and freeze the undecorated or decorated cupcakes in advance. Remove them from the freezer the night before and allow the cupcakes to thaw overnight in the fridge slowly.

And like above, I recommend letting the cupcakes sit at room temperature for 20-30 before serving.

Will The Recipe Double?

Double it, triple it, whatever. You’ll find this recipe translates beautifully into larger quantities. However, I advise baking cupcake trays one at a time in the oven to ensure even baking.

If you want to bake a double batch, which will give you 2 dozen chocolate cupcakes, I highly recommend using this large cupcake pan.

What’s The Secret To Moist Cupcakes?

To bake a moist cupcake, fat is key. This recipe calls for oil which is the main fat source and milk, the secondary fat source. Both are key to creating incredibly moist cupcakes that are gluten-free.

Is There A Difference Between Cupcakes And Muffins?

Yes, there is a difference between chocolate cupcakes and chocolate muffins. Muffins tend to be denser and more hearty in texture while cupcakes are fluffier. Cupcakes also tend to be sweeter.

The Best Chocolate Raspberry Cupcakes

Bring on all the decadent chocolate and raspberry yum! These easy and delicious chocolate raspberry cupcakes will have you and every guest, regardless of their dietary needs, enjoying a deeply rich and flavorful chocolate raspberry cupcake. 

I’d love to hear if you make these party-perfect raspberry chocolate cupcakes. If you do, tag me on social media @cakedbykatie and leave the recipe a rating and review below.

More Easy Cupcake Recipes

Need an easy cupcake to bring for your next party or event? I’ve got you covered:

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