Chocolate Raspberry Cupcakes
There’s something about the week leading up to Valentine’s Day that feels extra romantic — Chocolate Raspberry Cupcakes to start, yes please! With Valentine’s only seven days away, I wanted to start the countdown with a recipe that feels classic but elevated: rich chocolate cupcakes, fresh raspberries, and the prettiest naturally pink buttercream.
These cupcakes are my first Valentine’s recipe of this year, and honestly, they set the tone perfectly. Chocolate and raspberry is one of those combinations that never misses — indulgent, slightly tart, and undeniably romantic. They’re the kind of dessert you make for a cozy Valentine’s Eve at home, a Galentine’s night in, or just because you want something sweet and beautiful on a random winter afternoon.
What I love most about this recipe is how simple and light it actually is. The cupcakes themselves are completely vegan — no eggs, no butter — which keeps them soft, fluffy, and not overly rich. Using almond milk and coconut oil gives them structure without weighing them down, and the Eversio Mushroom Blend adds a subtle functional boost without altering the flavour at all. They feel indulgent, but still balanced, which is exactly how I like my baking.
What You’ll Need
This recipe is made with minimal, approachable ingredients you likely already have in your kitchen. The base is a simple chocolate cupcake made with almond milk and coconut oil instead of traditional dairy, keeping the crumb light and tender. Unsweetened cocoa powder gives the cupcakes their deep chocolate flavour, while baking powder and baking soda work together for lift.
For the buttercream, grass-fed butter creates that silky, whipped texture, while beetroot powder naturally gives the frosting its soft pink hue — no food colouring needed. Raspberry jam and fresh raspberries bring brightness and a little tart contrast, balancing the richness of the chocolate and buttercream beautifully. A dusting of powdered sugar and fresh thyme finish everything off with a subtle, romantic touch.
Chocolate Raspberry Cupcakes checklist
THE CUPCAKES
Almond milk
Apple cider vinegar
Coconut oil
Cane sugar or coconut sugar
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Sea salt
THE PINK BUTTERCREAM & FILLING & TOPPINGS
Grass-fed butter
Monk fruit sweetener or powdered sugar
Beetroot powder
Milk
Raspberry jam
Fresh raspberries
Fresh thyme
Powdered sugar
Making The Chocolate Raspberry Cupcakes & Pink Buttercream
Start by making your buttermilk. Combine the warm almond milk with apple cider vinegar and set it aside for about ten minutes. This creates a dairy-free buttermilk that helps the cupcakes rise and stay fluffy. In a large bowl, whisk together the sugar and melted coconut oil until smooth and slightly creamy. You’re not looking for volume here, just a cohesive, glossy mixture. Add the almond milk mixture and gently whisk to combine, followed by the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and Eversio Mushroom Blend. Slowly fold the dry ingredients into the wet in two additions, mixing just until combined. Be careful not to overmix — this keeps the cupcakes light and tender. Fill your cupcake liners about three-quarters full and bake at 350°F (175°C) for 18–22 minutes, until the tops spring back lightly when touched. Allow the cupcakes to cool completely before filling and frosting.
To make the buttercream, beat the softened butter until pale, fluffy, and whipped. Gradually add the powdered sweetener, mixing well between additions until smooth. Add beetroot powder, then beat again until fully incorporated. Adjust the consistency with a splash of milk if needed — you’re aiming for soft, spreadable, and airy. Once the cupcakes are cool, Pipe the pink buttercream generously around the rim of the cupcake leaving a circle in the centre to fill with the raspberry jam. Then finish with fresh raspberries, a light dusting of powdered sugar, and a few sprigs of thyme for an elevated, bakery-style finish.
These cupcakes are sweet, simple, and quietly romantic — the kind of treat that doesn’t need a special occasion but feels perfect for one. Whether you’re baking for someone you love, your friends, or just yourself, this recipe is such a beautiful way to kick off Valentine’s season.
And this is only the beginning — there are plenty more Valentine’s treats coming very soon 💗 Check out my most popular Valentines Recipes here!
Chocolate Raspberry Cupcake Recipe
Chocolate Raspberry Cupcakes
Soft vegan chocolate cupcakes filled with raspberry jam and finished with a naturally pink buttercream. Light, romantic, and perfect for Valentine’s Day baking.
Servings 16 cupcakes
Ingredients
WET INGREDIENTS
- 1¾ cup almond milk warm
- 2 tbsp apple cider vinegar
- ⅓ cup coconut oil, melted
- 1 cup cane sugar
- 1 tbsp vanilla
DRY INGREDIENTS
- 1¾ cup all purpose flour
- ⅓ cup cacao or cocoa powder
- 2 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
PINK BUTTERCREAM & RASPBERRY FILLING
- 1 cup grass fed butter
- 3 cups monk fruit powder or powder sugar
- 1 tsp beetroot powder for pink colour
- 2-3 tbsp milk for consistency
- raspberry jam for filling
Instructions
- Start by making your buttermilk. Combine the warm almond milk with apple cider vinegar and set it aside for about ten minutes. This creates a dairy-free buttermilk that helps the cupcakes rise and stay fluffy.
- In a large bowl, whisk together the sugar and melted coconut oil until smooth and slightly creamy. You’re not looking for volume here, just a cohesive, glossy mixture. Add the almond milk mixture and gently whisk to combine, followed by the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt. Slowly fold the dry ingredients into the wet in two additions, mixing just until combined. Be careful not to overmix — this keeps the cupcakes light and tender.
- Fill your cupcake liners about three-quarters full and bake at 350°F (175°C) for 18–22 minutes, until the tops spring back lightly when touched. Allow the cupcakes to cool completely before filling and frosting.
PINK BUTTERCREAM, FILLING & DECORATING
- To make the buttercream, beat the softened butter until pale, fluffy, and whipped. Gradually add the powdered sweetener, mixing well between additions until smooth. Add beetroot powder then beat again until fully incorporated. Adjust the consistency with a splash of milk if needed — you’re aiming for soft, spreadable, and airy.
- Once the cupcakes are cool, Pipe the pink buttercream generously around the rim of the cupcake leaving a circle in the centre to fill with the raspberry jam. Then finish with fresh raspberries, a light dusting of powdered sugar, and a few sprigs of thyme for an elevated, bakery-style finish.
