Chocolate Raspberry Cupcakes

When it came to making chocolate cupcakes for a party I had to think about how I would like these to be. My answer was light yet moist – another pet hate of mine is dry cake. So here it is, my easy chocolate cupcake recipe with raspberry buttercream frosting. They are moist and light with a tender springy crumb.


I chose raspberry buttercream for the frosting. I think the slight tartness of the raspberries works well with the slight bitterness of the chocolate cake.

This recipe is really simple. I start by adding all the dry ingredients to my mixer and mix so that everything is evenly combined. Then go in the wet ingredients, except the water, and mix it again. When it comes to mixing in the water I use a spoon as I find the motion of the stand mixer doesn’t do a great job. If you are using a hand mixer this won’t be a problem as you can move the beaters how you like.
The mixture will be runny so it is easier to use a small scoop to pour the mix into the cases. Only fill the cases half way and expect them to rise with a domed top.

Easy Moist Chocolate Cupcakes with Raspberry Buttercream

Prep Time: 40 minutes

Cook Time: 24 minutes

Total Time: 1 hour, 4 minutes

Yield: 12

This easy chocolate cupcake recipe makes beautiful light yet moist cupcakes with a tender springy crumb. Topped with raspberry buttercream.


150g (1 cup) plain flour

38g (1/2 cup) cocoa powder

1/2 tsp bi-carb soda

1/2 tsp baking powder

100g (1/2 cup) white sugar

100g (1/2 cup) brown sugar

1 large egg

125ml (1/2 cup) milk

63ml (1/4 cup) vegetable oil

1 tsp vanilla

83ml (1/3 cup) boiling water

Raspberry Buttercream Frosting:

1 1/2 cups frozen or fresh raspberries (to make 1/3 cup of puree)

560g (4 1/2 cups) icing sugar, sifted

150g unsalted butter, softened

raspberry flavouring, optional

12 whole raspberries for decoration, optional


  1. Preheat oven to 170°C. Line a 12 hole muffin tray with paper cases.
  2. Add the dry ingredients into a stand mixer or large bowl and stir through to ensure well combined.
  3. Add the egg, milk, vanilla and oil to the dry ingredients and beat on medium speed for a couple of minutes until silky.
  4. Pour in the boiling water and mix with a spoon until just combined. Note: this is a runny mixture.
  5. Pour the mixture into the cases, filling them 1/2 way. Bake for 20-24 minutes, or until they bounce back when touched.
  6. Cool in the tray for a couple of minutes then place them onto a cooling rack until completely cool.
  7. Frosting: Wash the raspberries, pour off any excess water and then process them into a puree. Pour the puree into a fine sieve or cheesecloth and squeeze out the juice, leaving behind the seeds. You’ll need 1/3 cup of the puree for the recipe.
  8. Sift the icing sugar into a a stand mixer or large bowl and add the butter and raspberry puree. Mix on low speed until combined and then mix on high speed for 3-5 minutes, scraping down the sides occasionally. At this stage, taste if there is enough raspberry flavour for your liking. Depending on the season and quality of the raspberries they may not yield enough flavour. To boost the flavour you can add a few drops of raspberry flavouring and stir in. If the mixture is too firm, add a little water to soften it. If it is too soft add a bit more sifted icing sugar to thicken it up.
  9. Pipe or spread the frosting onto the cupcakes.


You can freeze the cupcakes without the frosting for up to 2 months.

Recipe by: Michelle McKinnon at




Leave a Comment