Easy Raspberry Chocolate Cupcakes

Easy Raspberry Chocolate Cupcakes, a simple recipe with the perfect balance of sweet and tangy in every bite.
15 minutes
20 minutes

About this recipe

Easy Raspberry Chocolate Cupcakes, a simple and delicious recipe that’s perfect for any occasion and the perfect combination of sweet and tangy. Made with pantry staples, this recipe is quick and easy to prepare, and the results are absolutely mouthwatering. The moist and fluffy cake base, paired with the tangy raspberry icing and chocolate chips, creates a delicious balance of flavours that will leave your taste buds wanting more. Whether you’re looking for a sweet treat for lunchboxes or hosting a party, these “Easy Raspberry Chocolate Cupcakes” are sure to be a hit with everyone who tries them. So why choose between raspberries and chocolate when you can have both? Try this “Easy Raspberry Chocolate Cupcakes” recipe today and enjoy. 

Easy Raspberry Chocolate Cupcakes


Main Ingredients

  • ¾ cup olive oil
  • ½ cup milk
  • 2 eggs
  • 2 cups self-raising flour
  • 1 teaspoon baking powder
  • 1 cup caster sugar
  • ½ cup choc chips
  • 1 ½ cups of raspberries + extras to garnish

Vanilla Icing

  • 115 grams of Philadelphia cream cheese (room temperature)
  • 100 grams of unsalted butter (softened)
  • 3 cups of icing sugar (sifted)
  • 1 teaspoon of vanilla bean paste
  • milk if required (up to 2 tablespoons)

Notes from Rouba

  • You can use a jumbo muffin pan if you want bigger cakes and fewer of them
  • I like to use milk chocolate chips, but white or dark chocolate chips work as well.
  • Frozen raspberries can be used (the muffins may be pink as frozen raspberries bleed colour).
  • Refrigerated ingredients are best used at room temperature so the batter mixes easily and evenly.


Step 1.

Heat the oven to 180° and grease a 12-cup cupcake tray with melted butter and dust over with sifted flour.

Whisk the olive oil, milk, and eggs together and add the remaining dry ingredients.

Step 2.

Mix well. Add the chocolate chips and raspberries and mix well.

Step 3.

Divide the cake mixture evenly and bake in the preheated oven for approximately 20 minutes or until cooked through.

Step 4.

To make the vanilla icing, beat the butter and cream until fluffy and smooth. Reduce the speed and add the icing sugar slowly until well blended. Beat in the vanilla bean paste. Milk can be added one tablespoon at a time if necessary. Add to the desired consistency.

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What do you think?

5/5 (1 Review)

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4 Responses

  1. Made these beauties for my girls and everyone loved them.recipe is simple & easy but outcome was superb. Thank you my master chef Rouba for sharing such an amazing recipe ❤️

  2. Made these today for afternoon tea and the family absolutely loved them. Super soft cupcakes that were quick and easy to make. Great recipe especially on busy days. I’ll now try the recipe using blueberries.

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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