Introduction

These Chocolate Raspberry Cupcakes combine rich chocolate with bright raspberry flavors for a delightful treat. Moist and fluffy cupcakes are filled with raspberry chocolate ganache and topped with raspberry buttercream, perfect for any occasion.

The image shows a group of seven dark chocolate cupcakes placed on a wooden round board and a wooden surface with scattered pieces of dark chocolate and fresh raspberries. Each cupcake has one layer of rich, dark chocolate cake base wrapped in a black paper liner. On top, there is a thick, swirled layer of bright pink raspberry frosting with a smooth but slightly textured finish. Each cupcake is topped with a whole, fresh red raspberry that adds a glossy, textured contrast. The background is blurred with warm brown tones, and the overall scene is cozy and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (125 g) all-purpose flour, spooned and leveled
1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp espresso powder (optional)
1/4 cup (56 g) softened, unsalted butter
3/4 cup (150 g) granulated white sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla
1/2 cup (120 ml) whole milk, at room temperature
1/4 cup (61 g) sour cream, at room temperature
4 oz (113 g) semi-sweet chocolate, chopped
1/4 cup + 2 tbsp (90 ml) heavy cream
1/4 cup (85 g) raspberry preserves (for ganache)
3/4 cup (168 g) unsalted butter, softened (for buttercream)
Pinch of salt
1 1/2 cups (195 g) powdered sugar
1/2 cup (16 g) freeze dried raspberries, measured then ground
1 tsp vanilla (for buttercream)
1/4 cup (85 g) raspberry preserves (for buttercream)
Fresh raspberries for decoration (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners and set aside.
Step 2: In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Set aside.
Step 3: In a large bowl, cream the granulated sugar and 1/4 cup softened butter with an electric mixer on high speed for 1-2 minutes until fluffy.
Step 4: Add the egg, egg yolk, and vanilla to the butter mixture. Mix on medium speed until light and fluffy, about 1-2 minutes.
Step 5: Mix in the milk and sour cream on low speed.
Step 6: Gradually add the dry ingredients to the wet ingredients and combine on low speed until just mixed.
Step 7: Fill each cupcake liner about 3/4 full with batter. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.
Step 9: For the raspberry chocolate ganache, heat the heavy cream over medium heat until steaming but not boiling.
Step 10: Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate and let stand for 2 minutes, then stir until smooth.
Step 11: Stir in 1/4 cup raspberry preserves. Allow ganache to cool for 15 minutes, then transfer to a piping bag.
Step 12: To make the raspberry buttercream, beat the softened butter with a pinch of salt on high speed until smooth, pale, and fluffy, about 5 minutes.
Step 13: Add powdered sugar and mix on low speed until combined.
Step 14: Crush the freeze dried raspberries into a fine powder using a bag and rolling pin. Add the crushed raspberries, 1/4 cup raspberry preserves, and vanilla to the frosting. Mix on low speed to combine, then increase to medium-high speed until light and fluffy.
Step 15: Transfer the frosting to a piping bag fitted with your favorite decorative tip (Wilton 1M works well).
Step 16: Once cupcakes are completely cooled, remove a small core from the center of each cupcake using a cupcake corer.
Step 17: Fill the hollowed centers with raspberry chocolate ganache using the piping bag.
Step 18: Pipe a generous amount of raspberry buttercream on top of each cupcake. Decorate with a fresh raspberry if desired, then serve.

Tips & Variations

For a richer chocolate flavor, omit the espresso powder if you prefer a milder chocolate taste.
Use freshly ground freeze dried raspberries for an intense raspberry flavor in the buttercream without extra moisture.
Try substituting sour cream with Greek yogurt for a tangier crumb and a slight protein boost.
For a vegan version, swap butter and milk for plant-based alternatives and use flax eggs instead of regular eggs.

Storage

Store these cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. You can also freeze them without ganache and frosting for up to 2 months; thaw in the refrigerator overnight and frost just before serving.

How to Serve

A group of rich, dark chocolate cupcakes sit on a wooden surface, each with one layer of moist chocolate cake topped by a thick swirl of bright pink raspberry frosting that has a smooth, creamy texture. One cupcake is open to show an inner layer of glossy, dark chocolate ganache and a dollop of pink frosting inside, with a fresh raspberry placed on top of the frosting inside the wrapper. Several fresh raspberries and small pieces of dark chocolate are scattered around the cupcakes. The contrast between the dark cake, the bright pink frosting, and the red raspberries is clear and vibrant. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes up to two days in advance and store them in an airtight container at room temperature. Prepare the ganache and buttercream separately and assemble just before serving for the freshest taste.

What can I use instead of freeze dried raspberries?

If you don’t have freeze dried raspberries, you can use a small amount of raspberry extract or finely chopped fresh raspberries. Keep in mind that fresh raspberries will add more moisture and may affect the frosting texture.