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A delicious plate of Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

Indulge in these rich chocolate cupcakes, filled with a luscious raspberry chocolate ganache and topped with a fluffy raspberry buttercream. Perfect for any celebration!
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Prep Time 40 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cupcakes
  • 125 g all-purpose flour spooned and leveled for accurate measurement
  • 25 g Dutch process cocoa powder for a deep chocolate color and flavor
  • 0.5 tsp baking powder chemical leavener for rise
  • 0.5 tsp baking soda reacts with acidic ingredients for lift
  • 0.25 tsp salt enhances all the flavors
  • 1 tsp espresso powder optional, intensifies chocolate flavor without adding coffee taste
  • 56 g unsalted butter softened to room temperature for creaming
  • 150 g granulated white sugar provides sweetness and moisture
  • 1 egg at room temperature for better emulsion and texture
  • 1 egg yolk at room temperature, adds richness and tenderness
  • 1 tsp vanilla adds warmth and complexity to the flavor
  • 120 ml whole milk at room temperature, for a smoother batter
  • 61 g sour cream at room temperature, adds moisture and a slight tang
For the Raspberry Chocolate Ganache
  • 113 g semi-sweet chocolate chopped into small pieces for quick melting
  • 90 ml heavy cream heated until steaming, for melting chocolate
  • 85 g raspberry preserves adds fruity sweetness and tartness to the ganache
For the Raspberry Buttercream
  • 168 g unsalted butter softened to room temperature for a fluffy buttercream
  • 1 pinch salt a small amount to balance the sweetness
  • 195 g powdered sugar sifted, for a smooth and lump-free frosting
  • 16 g freeze dried raspberries ground into a fine powder for intense raspberry flavor
  • 1 tsp vanilla enhances the overall flavor profile
  • 85 g raspberry preserves for natural fruit flavor and a beautiful pink hue

Equipment

  • Cupcake Pan
  • Electric Mixer
  • Piping Bag
  • Cupcake Corer
  • Cooling Rack

Method
 

  1. Preheat the oven to 350 degrees F (175 C). Line a cupcake pan with 12 liners and set aside.
  2. In a small bowl sift together all purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt and espresso powder. Set aside.
  3. Add granulated sugar and softened butter to a large bowl. Cream together with an electric mixer on high speed for 1-2 minutes until fluffy. (You can also use a stand mixer fit with a paddle attachment.)
  4. Then add in the egg, egg yolk and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes.
  5. Next mix in the milk and sour cream on low speed.
  6. Add the dry ingredients to the wet ingredients and combine on low speed.
  7. Fill each cupcake liner 3/4 of the way full with batter. Bake the cupcakes for 17-20 minutes, or until a toothpick/cake tester comes out clean from the centers.
  8. Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  1. Heat the heavy cream over medium heat, just until steaming and about to boil.
  2. Add the chopped semi-sweet chocolate to a medium sized bowl.
  3. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt the chocolate. Stir to combine.
  4. Add in the raspberry preserves and combine.
  5. Let the ganache cool for 15 minutes, then transfer it to a piping bag.
  1. Add the softened butter and salt to a large bowl. Beat the butter on high speed with an electric mixer until it is smooth, pale in color and fluffy, about 5 minutes.
  2. Add in the powdered sugar and mix on low speed until combined.
  3. Add the freeze dried raspberries to a baggie and roll them with a rolling pin until they are crushed into a fine powder.
  4. Add the crushed freeze dried raspberries, raspberry preserves and vanilla to the frosting. Mix on low speed to combine, then medium-high speed until light and fluffy.
  5. Add the frosting to a piping bag fit with a decorative tip. (My favorite to use is my Wilton 1M tip.)
  1. Once the cupcakes are completely cooled remove a bit of the centers of each using a cupcake corer. Fill each with the raspberry chocolate ganache.
  2. Pipe a generous amount of raspberry buttercream on top of each cupcake. Add a fresh raspberry on top of each cupcake for decoration, then serve!

Notes

These decadent chocolate raspberry cupcakes are perfect for special occasions. For best results, ensure all dairy ingredients are at room temperature. Garnish with fresh raspberries for an elegant touch, or a sprinkle of extra freeze-dried raspberry powder.