Ultimate Dark Chocolate Raspberry Cupcakes with Fresh Berry Glaze

There is no combination in the dessert world quite as romantic or indulgent as dark chocolate and fresh raspberries. This recipe for Dark Chocolate Raspberry Cupcakes features a moist, tender chocolate sponge cake, topped with a cloud of natural pink raspberry buttercream, and finished with a glossy, tart raspberry reduction. It is the perfect balance of rich cocoa depth and bright, fruity acidity.

Whether you are baking for a special occasion like Valentine’s Day, a birthday, or simply craving a bakery-style treat at home, these cupcakes deliver on both flavor and presentation. The secret lies in the fresh raspberry reduction, which flavors the frosting naturally without making it runny, while serving as a “liquid glass” drizzle that makes the final result absolutely mouth-watering.

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Why You Will Love This Recipe

• Real Fruit Flavor: We skip the artificial extracts and use real berries to create a potent reduction that packs a punch of flavor and vibrant natural color.
• Moist Chocolate Base: Using both oil and buttermilk ensures the cupcakes stay soft and tender for days.
• Texture Contrast: The crunch of dark chocolate shards against the creamy frosting and soft cake is pure bliss.
• Visual Appeal: The contrast between the deep brown cake and the bright pink frosting makes them look professionally made.

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Ingredients

For the Chocolate Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened dark cocoa powder
• 1 ½ tsp baking soda
• ¾ tsp baking powder
• ¾ tsp salt
• 2 large eggs, room temperature
• ¾ cup buttermilk, room temperature
• ¾ cup warm water
• ¼ cup vegetable oil
• 1 tsp vanilla extract

For the Raspberry Reduction & Drizzle

• 12 oz (approx. 2 cups) fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tsp lemon juice

For the Raspberry Buttercream

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3-4 cups powdered sugar, sifted
• ¼ cup of the prepared raspberry reduction (cooled)
• Pinch of salt
• 1 tsp vanilla extract

For Garnish

• Fresh raspberries
• Dark chocolate bar (chopped into shards)
• Remaining raspberry reduction for drizzling

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Instructions

Step 1: Make the Raspberry Reduction

1. In a small saucepan over medium heat, combine the raspberries, 2 tablespoons of sugar, and lemon juice.
2. Cook, stirring occasionally, until the berries break down and release their juices (about 5-8 minutes).
3. Press the mixture through a fine-mesh sieve to remove the seeds. You should be left with a smooth purée.
4. Return the purée to the saucepan and simmer on low for another 5-10 minutes until it reduces and thickens slightly (like a thin jam).
5. Remove from heat and let it cool completely. It will thicken more as it cools. Note: You need it cold before adding to buttercream.

Step 2: Bake the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, buttermilk, warm water, oil, and vanilla extract.
4. Mix on medium speed until the batter is smooth (about 2 minutes). The batter will be thin; this is normal.
5. Fill cupcake liners about ⅔ full.
6. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Raspberry Buttercream

1. In a stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed for about 5 minutes until it is very pale and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
3. Add the vanilla extract and salt.
4. Add about ¼ cup of the cooled raspberry reduction. Whip on high speed for 3-4 minutes until the frosting is light, fluffy, and a beautiful pink color.
5. If the frosting is too soft, add a little more powdered sugar. If it is too stiff, add a teaspoon of milk or cream.

Step 4: Assembly

1. Fit a piping bag with a large star tip (like a 1M or 2D) and fill with the raspberry buttercream.
2. Pipe generous swirls of frosting onto each cooled cupcake.
3. Take the remaining raspberry reduction and spoon a small drizzle over the top of the frosting to create a glossy, “bleeding” effect.
4. Insert a shard of dark chocolate into the side of the frosting swirl.
5. Top with a single fresh raspberry.

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Tips for Success

• Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This creates an emulsion that traps air, resulting in a fluffier cake.
• Don’t Rush the Reduction: The raspberry purée must be reduced to remove excess water. If it is too watery, it will separate your buttercream. It must also be completely cool before mixing with butter.
• Cocoa Quality: Use a high-quality Dutch-processed cocoa powder for a darker color and mellower flavor that pairs perfectly with the tart berries.
• Storage: These cupcakes are best eaten the day they are frosted but can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.

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Variations

Want to switch things up? Try these delicious twists on the classic recipe:

• White Chocolate Raspberry: Swap the dark chocolate shards for white chocolate curls and add melted white chocolate into the frosting for a sweeter finish.
• Filled Cupcakes: Use a paring knife or apple corer to remove the center of the cupcake and fill it with the raspberry reduction or chocolate ganache before frosting.
• Spiked Cordial Cupcakes: Add a tablespoon of raspberry liqueur (like Chambord) to the batter or the frosting for an adult version.

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Frequently Asked Questions

Can I use frozen raspberries?
Yes! Frozen raspberries actually work wonderfully for the reduction because they break down quickly. Just make sure to thaw them slightly or cook them a bit longer to evaporate the excess ice water.

Why is my buttercream separating?
This usually happens if the raspberry reduction was still warm when added to the butter. If this happens, put the bowl in the fridge for 10-15 minutes, then whip again on high speed.

Can I make these ahead of time?
You can bake the cupcakes and make the reduction 1-2 days in advance. Store the cupcakes at room temperature and the reduction in the fridge. Whip the frosting and assemble on the day of serving.