Easy Black Raspberry Cupcakes

Black Raspberry Cupcakes are rich, cocoa-based treats filled with raspberry preserves and topped with a creamy cocoa buttercream.

Think of them like raspberry cupcakes with a deeper, darker twist thanks to black cocoa powder.

They’re moist, slightly tangy from kefir and white vinegar, and have a hidden surprise inside—sweet raspberry filling!

If you love cupcakes with bold flavor and a soft, rich texture, you’re going to love these Black Raspberry Cupcakes.

I made these for a summer picnic last year, and they were gone before I even finished setting everything out!

The deep chocolatey base, the hint of raspberry in the center, and the cocoa buttercream on top? It’s like a mashup of red velvet cupcakes and a fruity black forest cupcake version.

You don’t need fancy tools or any bakery experience—just your kitchen basics and a love for baking.

These cupcakes are one of my go-to black raspberry recipes, especially when I want to impress without stressing.

How To Make Black Raspberry Cupcakes?

Recipe Overview

Black Raspberry Cupcakes A soft cupcake base made with black cocoa, filled with raspberry jam, and topped with smooth cocoa frosting.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Cuisine: American
• Course: Dessert
• Difficulty: Easy
• Yield: 12 cupcakes
• Calories: About 370 per cupcake

Equipment You’ll Need

• 12-cup muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Ice cream scoop or spoon (for batter)
• Piping bag (optional, for frosting)

Ingredients

For the Cupcakes:

• 1 cup (125 g) all-purpose flour (weighed or spooned and leveled)
• 1/3 cup (42 g) black cocoa powder (or regular cocoa powder)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup (133.33 g) granulated sugar
• 1/3 cup (78.86 ml) vegetable oil
• 1 large egg (room temperature)
• 1/3 cup (78.86 ml) Lifeway Organic Plain Whole Milk Kefir (room temperature)
• 1/2 teaspoon white vinegar
• 1/4 teaspoon black food coloring (optional)
• 1/3 cup (78.86 ml) hot water
• 3 tablespoons (60 g) raspberry preserves (optional)

For the Frosting:

• 1 cup unsalted butter (room temperature)
• 3 cups powdered sugar
• 1/2 cup (64 g) black cocoa powder (or regular cocoa powder)
• 1/4 cup (59.15 ml) heavy whipping cream (adjust as needed)
• 1 tiny pinch salt (to taste)
• Sprinkles (optional)

Ingredient Notes

1. Black Cocoa Powder: Gives these cupcakes a deep, rich flavor. Regular cocoa works too but the color and taste will be lighter.

2. Kefir: Adds tang and helps keep the cupcakes moist.

3. White Vinegar: Reacts with baking soda for extra rise and tenderness.

4. Raspberry Preserves: Optional but adds a burst of fruity flavor right in the center.

5. Food Colouring: Just a touch gives a deeper black color but isn’t needed for taste.

Direction

1. Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

2. Mix the Dry Ingredients

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

3. Mix the Wet Ingredients

In another bowl, beat together sugar, vegetable oil, egg, kefir, vinegar, and black food coloring (if using) until well combined.

4. Combine Everything

Slowly add the dry ingredients to the wet mixture. Stir gently until just combined. Pour in the hot water and mix until smooth. The batter will be runny—totally normal!

5. Fill the Liners

Use a scoop or spoon to divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. Bake

Bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely.

7. Add Raspberry Filling (Optional)

Once cooled, use a small knife or piping tip to create a hole in the center of each cupcake. Spoon or pipe in about a teaspoon of raspberry preserves.

8. Make the Frosting

Beat butter until fluffy. Add powdered sugar, black cocoa powder, and salt. Mix until smooth, then pour in cream a little at a time until the frosting is soft and pipeable.

9. Frost and Decorate

Pipe or spread frosting on top. Add sprinkles if you like.

Nutrition (Per Cupcake)

• Calories: 370
• Carbs: 45g
• Fat: 21g
• Protein: 3g
• Sugar: 35g

Tips

1. No Kefir? Use buttermilk or a mix of milk and yogurt.

2. Raspberry Swap: You can use blackberry jam or skip the filling.

3. Make Ahead: Bake cupcakes a day ahead and store in an airtight container. Frost right before serving.

4. Storage: Keep in an airtight container for 3 days at room temp, or refrigerate up to 5 days.

Serving Suggestions

These are great on their own, but you can serve them with:

1. A scoop of vanilla or raspberry ice cream

2. A drizzle of melted chocolate

3. Fresh berries on the side

FAQ

Final Thoughts

I’d love for you to try these Black Raspberry Cupcakes. If you do, tell me how it went! Leave a comment or tag me on social.

I always enjoy seeing your creations and hearing your tweaks. Got questions? Drop them below—I’m happy to help!