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Chocolate Cupcakes with Raspberry Butter Cream Frosting

Raspberry and chocolate are such a classic combination! Super moist chocolate cupcakes topped with a slightly tangy and sweet butter cream frosting.
Course Dessert
Cuisine American
Keyword Chocolate, cupcakes, Raspberry
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 24 servings
Author Amy Williams mynameissnickerdoodle.com
Cost $8



  • 1 Box Chocolate Cake Mix
  • 3 Large Eggs
  • 1/2 Cup Vegetable Oil
  • 1 Cup Milk
  • 1/4 Cup Water
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Pure Almond Extract
  • 3.5 oz Instant Chocolate Pudding Mix


  • 3/4 Cup Butter Softened
  • 1/4 Cup Shortening
  • 1/4 Cup Raspberry Preserves
  • 1 tsp Pure Vanilla Extract
  • 5-6 Cups Powdered Sugar
  • 2-3 TBSP Milk
  • 1/2 Cup Mini Chocolate Chips


  • Preheat oven to 350 degrees.
  • Line 24 muffin tins with paper liners.
  • In a large bowl, beat together all cake ingredients on medium speed for 2 minutes. Scrap down the bowl as needed.
  • Fill paper cups 2/3 full with cake batter.
  • Bake for 10 minutes then reduce heat to 325 and continue baking for 18-25 minutes or until center is cooked through.
  • Cool completely before frosting.
  • In a large bowl cream together butter, shortening raspberry preserves and vanilla extract.
  • Slowly add in powdered sugar until all combined.
  • If needed, use a little milk to thin it to desired consistency.
  • Using a large star tip, frost the cupcakes and immediately sprinkle with mini chocolate chips.