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Chocolate Cupcakes with Raspberry Buttercream

These Chocolate Raspberry Cupcakes feature a sour cream chocolate cupcake base and a bright raspberry buttercream frosting.

Photo collage showing chocolate raspberry cupcakes on a white dessert plate.

Creating This Chocolate Raspberry Cupcake Recipe

I’ve got one last Valentine’s Day recipe to share with you. Can you believe Cupid’s day is in just a couple days?

The kids and I have had so much fun making new recipes to share with you for this fun holiday. I just love hearts and treats and special meals.

Make sure you scroll all the way to the bottom of the post – I’ve got two sets of FREE Valentine printables for your downloading pleasure.

These Sour Cream Chocolate Cupcakes with Raspberry Buttercream (that’s a mouthful, isn’t it?) is our new favorite cupcake recipe. We’ve made them twice in the past couple of weeks and just had to share them with you.

Sour cream chocolate cupcakes topped with raspberry buttercream frosting on a white cake stand.

Ingredients for Chocolate Raspberry Cupcakes

This recipe has two parts: the sour cream chocolate cupcakes and the homemade raspberry buttercream. To make the cupcakes, you’ll need:

  • Semi-sweet chocolate
  • All-purpose flour
  • Cake flour
  • Unsweetened cocoa powder
  • Baking soda and baking powder
  • Salt
  • Eggs
  • Granulated sugar
  • Butter
  • Sour cream
  • Milk
  • Vanilla bean

And to make the raspberry buttercream, you’ll need:

  • Butter
  • Cream cheese
  • Powdered sugar
  • Raspberries (fresh or frozen)
  • Vanilla bean

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Chocolate Raspberry Cupcakes

This recipe comes together like your typical cupcake recipe. Here’s an overview of the process:

  1. For the sour cream chocolate cupcakes: Melt the chocolate in the microwave. Set aside to cool down for a bit. 
  2. Sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. 
  4. To the egg mixture, add the butter followed by the melted chocolate. 
  5. Now, add in the sour cream and vanilla. Beat until well incorporated.
  6. Add the flour mixture and milk in alternating increments and beat until smooth. 
  7. Divide batter between lined cupcake tins. Bake until a toothpick comes out clean. 
  8. For the raspberry buttercream: Cream butter and cream cheese in electric mixer until fluffy. 
  9. Slowly add 1 cup sugar and beat until smooth. 
  10. Add half of the raspberries and mix until combined. 
  11. Add remaining powdered sugar, 1/2 cup at a time, and beat until well incorporated.
  12. Add vanilla seeds and the remaining half of the raspberries and mix at medium-high speed until light and fluffy.
  13. Chill in the refrigerator for 30 minutes before frosting cupcakes if you’d like it to hold it’s shape. 

Read more: Kitchen Tip: Cupcake Piping Tricks

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

Chocolate raspberry cupcakes on a white cake stand.

How to Store Chocolate Raspberry Cupcakes

Once frosted, the cupcake should be stored in an airtight container in the fridge. They’ll last up to 3 days.

Can the Cupcakes Be Frozen?

Yes, they can be frozen with or without the frosting. If freezing just the cupcake bases, seal them in a freezer bag up to 3 months. Check out my How to Freeze Muffins tutorial because you can use similar methods and some of the tips apply as well!

If storing after being frosted, seal them inside an airtight, freezer-safe container (make sure the lid doesn’t smash down the frosting!).

What Readers Are Saying

LOVE THE FROSTING!!! It was so amazing!!! Tasted great, great texture, but you really do need to refrigerate it if you don’t want it to ‘melt’.” — Kayla

Made these yesterday for our family cookout + they were a huge hit!” — Amy

Made these today for my boyfriend and his family and they LOVED them! Followed the recipe exactly and they turned out perfect and delicious! Thanks so much!” — Kristin

Tips for Making Chocolate Raspberry Cupcakes

  • The sour cream chocolate cupcake recipe makes about 30 cupcakes. If you don’t want that many, use this handy tip for how to measure partial eggs to make less, or make the whole batch and freeze some for later.
  • If you don’t keep cake flour on hand, you can easily make your own in about 5 minutes.
  • The raspberry buttercream frosting would also pair nicely with my favorite vanilla cupcakes.

More Easy Cupcake Recipes:

Here a simple and moist chocolate cupcake recipe with a fail-proof cream cheese frosting colored pink for Valentine’s Day. These Valentine’s Cupcakes are a hit at parties!

Decadent Dark Chocolate Cupcakes are piped with a salted caramel buttercream and drizzled in homemade bourbon caramel sauce for a delicious sweet and salty dessert.

Chocolate Nutella Cupcakes made with three flavors of cream cheese frosting! Don’t worry, it’s an easy recipe with just a few extra steps required!

Celebrate warm weather with these easy Lemon Cupcakes. They’re topped with a fluffy blackberry frosting that’s tough to beat!

In this recipe, Lime Cupcakes are topped with a delicious strawberry lime buttercream. Great for birthdays, July 4th, and more!

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chocolate raspberry cheesecake cupcake

Chocolate Sour Cream Cupcakes with Raspberry Cheesecake Buttercream

Yield: 30 cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 3 minutes

These Chocolate Sour Cream Cupcakes are topped with a bright and delicious Raspberry Cheesecake Buttercream.

Ingredients

For the Chocolate Cupcakes

  • 1/2 cup semi-sweet chocolate
  • 1 cup all-purpose flour
  • 1 1/2 cups cake flour
  • 1 1/2 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup butter, softened
  • 1 cup sour cream
  • 1 1/2 cup milk
  • 1 vanilla bean, seeds only

Raspberry Cheesecake Buttercream

  • 3/4 cup (1 1/2 stick) butter, softened but not warm
  • 1/2 cup (4 ounces) cream cheese, softened but not warm
  • 5 cups powdered sugar, or until desired consistency is reached
  • 4 ounces frozen (or fresh) raspberries, thawed, drained, and divided
  • 1 vanilla bean (seeds only)

Instructions

For the Chocolate Cupcakes:

  1. Preheat oven to 350F.
  2. Line muffin tins with cupcake cups or grease using nonstick cooking spray.
  3. Melt the chocolate in the microwave, in 15 second intervals, making sure to stir in between.
  4. Set aside to cool down for a bit.
  5. Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  6. In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick.
  7. Add in the butter.
  8. Mix until combined.
  9. Add in the melted chocolate.
  10. Now, add in the sour cream and vanilla.
  11. Beat until well incorporated.
  12. Add the flour mixture and milk in alternating increments and beat until smooth.
  13. Divide batter into the cupcake tins. This batter made about 30 cupcakes for me.
  14. Bake for 18-25 minutes or until a toothpick comes out clean.
  15. Remove from oven and let cool.

For the Raspberry Cheesecake Buttercream:

  1. Cream butter and cream cheese in electric mixer for 1-2 minutes until fluffy.
  2. Slowly add 1 cup sugar and beat until smooth.
  3. Add half of the raspberries and mix until combined.
  4. Add remaining powdered sugar, 1/2 cup at a time, and beat until well incorporated.
  5. Add vanilla seeds and the remaining half of the raspberries and mix at medium-high speed until light and fluffy (2-3 minutes).
  6. If needed, add more sugar as necessary to achieve proper consistency.
  7. Chill in the refrigerator for 30 minutes before frosting cupcakes if you'd like it to hold it's shape.
  8. Pipe or spread onto cooled cupcakes.
Nutrition Information
Yield 30 Serving Size 1
Amount Per Serving Calories 267Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 41mgSodium 225mgCarbohydrates 43gFiber 1gSugar 30gProtein 4g

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Free Printable Valentines

I’ve got a couple fun, free printable Valentines that the kids can have fun with. Print these out on white card-stock to use as classroom Valentine gifts for Monday parties.

There are two sets: cards and bookmarks.

  • Click on each to open the high-res set.
  • Right Click > Save As to save to your computer and then print.

Valentine’s Day Cards

free printable valentine cards

Valentine’s Day Bookmarks

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