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Chocolate Raspberry Cupcakes Recipe

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4.9 from 124 reviews

Delight in these decadent Chocolate Raspberry Cupcakes featuring moist chocolate cake filled with luscious raspberry chocolate ganache and topped with a vibrant raspberry buttercream frosting, perfectly balanced with a hint of espresso and rich cocoa flavors.

Ingredients

Scale

Chocolate Cupcakes

  • 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 extract
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 1/4 cup (61 g) sour cream, at room temperature

Raspberry Chocolate Ganache

  • 4 oz (113 g) semi-sweet chocolate, chopped
  • 1/4 cup + 2 tbsp (90 ml) heavy cream
  • 1/4 cup (85 g) raspberry preserves

Raspberry Buttercream Frosting

  • 3/4 cup (168 g) unsalted butter, softened
  • pinch of salt
  • 1 1/2 cups (195 g) powdered sugar
  • 1/2 cup (16 g) freeze dried raspberries, ground
  • 1 tsp vanilla extract
  • 1/4 cup (85 g) raspberry preserves

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with liners to get ready for baking.
  2. Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and optional espresso powder. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter and granulated sugar together for 1-2 minutes until the mixture becomes fluffy and light.
  4. Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract on medium speed until the batter is light and fluffy, usually about 1-2 minutes.
  5. Incorporate Milk and Sour Cream: With the mixer on low speed, add the room temperature whole milk and sour cream, blending just until combined.
  6. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredient mix to the wet ingredients while mixing on low speed until just combined, ensuring no overmixing.
  7. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Prepare Raspberry Chocolate Ganache: Heat the heavy cream over medium heat until just steaming and nearly boiling. Place the chopped semi-sweet chocolate in a medium bowl, pour the hot cream over it, and let sit for 2 minutes to melt the chocolate. Stir until smooth, then mix in raspberry preserves. Let the ganache cool for 15 minutes and transfer it to a piping bag.
  10. Make Raspberry Buttercream: Beat the softened unsalted butter with a pinch of salt on high speed until smooth and pale, approximately 5 minutes. Add powdered sugar and mix on low until combined. Crush the freeze dried raspberries into a fine powder and add to the bowl along with raspberry preserves and vanilla extract. Beat the mixture on medium-high speed until light and fluffy. Transfer the frosting to a piping bag fitted with a decorative tip such as Wilton 1M.
  11. Assemble Cupcakes: Using a cupcake corer, remove a small portion from the centers of the cooled cupcakes. Fill these cavities with the raspberry chocolate ganache. Pipe a generous amount of raspberry buttercream atop each cupcake and garnish with a fresh raspberry before serving.

Notes

  • Allow the cupcakes to cool completely before filling and frosting to prevent melting the buttercream.
  • The espresso powder enhances the chocolate flavor but can be omitted if desired.
  • Freeze dried raspberries can be substituted with fresh raspberries crushed finely, though powder is preferred for smooth frosting.
  • Use high-quality semi-sweet chocolate for the ganache to achieve a richer flavor.
  • The use of sour cream adds moisture and tanginess to the cupcakes, enhancing texture and taste.
  • For best results, bring all refrigerated ingredients to room temperature before mixing to ensure even blending.

Keywords: chocolate cupcakes, raspberry cupcakes, chocolate ganache, raspberry buttercream, dessert, baked cupcakes, chocolate raspberry dessert

Find it online: https://yumwithmia.com/chocolate-raspberry-cupcakes-recipe/