Chocolate Raspberry Cupcakes
These moist and decadent Chocolate Raspberry Cupcakes are filled with a luscious raspberry ganache and topped with a tangy raspberry buttercream.
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Servings: 14 Cupcakes
Calories: 350kcal
Cost: $15
Equipment
- 1 Cupcake pan For baking the cupcakes.
- 1 Piping bag For filling with ganache and buttercream.
Ingredients
For the Chocolate Cupcakes
- 1 ¼ cups 155 g all-purpose flour Spoon and level to avoid excess flour
- ¼ cup + 1 tablespoon 25 g Dutch-process cocoa powder Gives the cupcakes a rich smooth chocolate flavor
- ½ teaspoon baking powder Leavening agent to help the cupcakes rise
- ½ teaspoon baking soda Helps with the texture and rise
- ¼ teaspoon salt Balances sweetness
- 1 teaspoon espresso powder Optional enhances chocolate flavor
- ¼ cup + 1 tablespoon 63 g unsalted butter softened For a rich tender crumb
- ¾ cup + 1 tablespoon 165 g granulated sugar For sweetness and moisture
- 1 large egg For binding and texture
- 1 egg yolk Adds moisture and richness
- 1 teaspoon vanilla extract For flavor depth
- ½ cup + 2 tablespoon 130 ml whole milk at room temperature For moisture and fluffiness
- ¼ cup + 1 tablespoon 67 g sour cream at room temperature For a tender crumb
For the Raspberry Chocolate Ganache
- 4 ½ oz 128 g semi-sweet chocolate chopped Forms the rich ganache)
- ⅓ cup + 1 tablespoon 95 ml heavy cream For a smooth consistency
- ¼ cup + 1 tablespoon 95 g raspberry preserves Adds sweet-tart flavor
For the Raspberry Buttercream
- ¾ cup + 1 tablespoon 175 g unsalted butter softened For creamy texture
- Pinch of salt Enhances flavor balance
- 1 ⅔ cups 210 g powdered sugar For sweetness and texture
- ½ cup + 1 tablespoon 18 g freeze-dried raspberries ground Provides natural raspberry flavor
- 1 teaspoon vanilla extract For aromatic sweetness
- ¼ cup + 1 tablespoon 90 g raspberry preserves For flavor and texture)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
- Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a small bowl. Set aside.
- Cream together the sugar and softened butter in a large mixing bowl using an electric mixer on high speed until light and fluffy, about 2 minutes.
- Add the egg, egg yolk, and vanilla extract, mixing at medium speed until well combined and fluffy, about 2 minutes.
- Gradually add the milk and sour cream, mixing on low speed until combined.
- Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Fill each cupcake liner ¾ full with batter. Bake for 18-20 minutes or until a toothpick comes out clean from the center.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Heat the heavy cream in a small saucepan over medium heat, just until it begins to steam.
- Place the chopped semi-sweet chocolate in a medium bowl.
- Pour the hot cream over the chocolate and let sit for 2 minutes to melt. Stir to combine.
- Stir in the raspberry preserves and combine well.
- Allow the ganache to cool for 15 minutes, then transfer to a piping bag.
- Beat the softened butter and pinch of salt in a large bowl with an electric mixer until smooth, pale, and fluffy, about 5 minutes.
- Add the powdered sugar and mix on low speed until fully incorporated.
- Crush the freeze-dried raspberries into a fine powder by placing them in a baggie and rolling them with a rolling pin.
- Add the crushed raspberries, raspberry preserves, and vanilla to the butter mixture. Beat on low to combine, then on medium-high speed until fluffy.
- Transfer the raspberry buttercream into a piping bag fitted with your desired decorative tip.
- Once the cupcakes have fully cooled, use a cupcake corer to remove a small portion from the center of each.
- Fill each cupcake with raspberry chocolate ganache.
- Pipe a generous amount of raspberry buttercream on top of each cupcake. Finish by adding a fresh raspberry on top for decoration.
Notes
These cupcakes combine rich chocolate with the sweet tartness of raspberry for a truly irresistible treat. Perfect for any occasion, especially Valentine's Day!
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 180mg | Fiber: 2g | Sugar: 30g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 2mg