Decadent Chocolate Raspberry Cupcakes – Sweet Indulgence from In Bloom Bakery

If you’re craving a rich, indulgent dessert, these Decadent Chocolate Raspberry Cupcakes bring the perfect balance of deep chocolate flavor and fresh, tangy raspberries. Inspired by the signature desserts of In Bloom Bakery, these cupcakes are soft, moist, and elegantly topped with chocolate frosting and juicy raspberries for a luxurious finish.

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Why You’ll Love These Chocolate Raspberry Cupcakes

• Bakery-quality cupcakes at home
• Moist and rich chocolate cake with raspberry accents
• Perfect for parties, holidays, or special occasions
• Beautiful presentation with frosting swirls and fresh berries
• Flexible: can be adapted with different berries or chocolate variations

The combination of chocolate and raspberry is a timeless classic. The tart raspberries complement the sweet, rich chocolate, creating a sophisticated yet approachable dessert.

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Ingredients

Cupcakes:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup fresh raspberries (plus extra for garnish)

Chocolate Frosting:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

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2. Prepare Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

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3. Cream Butter and Sugar

In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.

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4. Combine Wet and Dry Ingredients

Gradually mix in the dry ingredients alternately with milk, starting and ending with dry ingredients. Fold in fresh raspberries gently.

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5. Bake the Cupcakes

Spoon the batter into cupcake liners, filling each about 2/3 full. Bake 18–20 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.

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6. Prepare Chocolate Frosting

Beat butter until creamy. Add powdered sugar and cocoa powder gradually, alternating with milk. Mix until smooth and fluffy.

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7. Frost and Garnish

Pipe or spread frosting onto cooled cupcakes. Top with fresh raspberries and optional drizzle of chocolate ganache.

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Tips for Perfect Cupcakes

• Do not overmix: Overmixing can make cupcakes dense.
• Fold raspberries carefully: Prevents breaking and coloring the batter.
• Cool completely: Frosting will melt if cupcakes are warm.
• Optional garnish: Chocolate shavings or edible flowers add a bakery-style touch.

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Flavor and Texture Profile

• Moist, tender chocolate cupcake base
• Tart raspberries that cut through the sweetness
• Silky, creamy chocolate frosting
• Visually stunning dessert with layered textures

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Variations

• White Chocolate Raspberry: Use white chocolate frosting instead of chocolate.
• Double Chocolate: Fold in mini chocolate chips into the batter.
• Mixed Berry: Replace raspberries with blueberries or blackberries.
• Chocolate Ganache Drizzle: Add melted chocolate over frosting for extra decadence.

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Make-Ahead and Storage

• Cupcakes can be baked and stored in an airtight container for 2–3 days.
• Frosted cupcakes are best consumed within 1 day for optimal freshness.
• Unfrosted cupcakes can be frozen for up to 1 month.

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Serving Suggestions

• Perfect for birthdays, bridal showers, or afternoon tea
• Pair with coffee, tea, or milk for a complete treat
• Elegant dessert table centerpiece with frosting and fresh berries

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Nutritional Information (Per Cupcake Estimate)

• Calories: 280
• Carbohydrates: 35g
• Protein: 3g
• Fat: 14g
• Sugar: 22g
• Fiber: 2g