Description
Delight in these rich and moist Chocolate Raspberry Cupcakes, perfect for Valentine’s Day or any special occasion. Featuring a luscious chocolate cupcake base filled with a smooth raspberry chocolate ganache and topped with a vibrant raspberry buttercream frosting, these cupcakes combine classic flavors with a fruity twist that will impress your guests.
Ingredients
Scale
For the 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
For the 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
For the Raspberry Buttercream
- 3/4 cup (168 g) unsalted butter, softened
- Pinch 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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C). Line a 12-cup cupcake pan with liners and set aside to prepare the batter.
- Combine 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 aside this dry mixture.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream the softened unsalted butter with granulated sugar for 1-2 minutes until the mixture is light and fluffy. Alternatively, use a stand mixer with paddle attachment.
- Add Eggs and Vanilla: Incorporate the egg, egg yolk, and vanilla extract into the creamed butter and sugar. Mix on medium speed until the batter is light and fluffy, about 1-2 minutes.
- Mix in Milk and Sour Cream: Lower the mixer speed and add the whole milk and sour cream, mixing to combine smoothly with the wet ingredients.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing until just combined to avoid overmixing.
- Fill Cupcake Liners and Bake: Spoon the batter into each cupcake liner, filling approximately 3/4 full. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before filling and decorating.
- Prepare Raspberry Chocolate Ganache: Heat the heavy cream over medium heat until steaming and nearly boiling. Place the chopped semi-sweet chocolate in a medium bowl, then pour the hot cream over it. Let sit for 2 minutes to melt the chocolate, then stir until smooth. Mix in the raspberry preserves until fully combined. Let ganache cool for 15 minutes before transferring it into a piping bag.
- Make Raspberry Buttercream: Beat the softened unsalted butter with a pinch of salt on high speed until smooth, pale, and fluffy (about 5 minutes). Add powdered sugar and mix on low speed until incorporated. Crush freeze-dried raspberries into a fine powder and add them along with raspberry preserves and vanilla extract to the frosting. Mix on low speed to combine, then increase speed to medium-high until light and fluffy. Transfer frosting to a piping bag fitted with a decorative tip such as Wilton 1M.
- Assemble Cupcakes: Using a cupcake corer, remove a small center from each cooled cupcake and fill with raspberry chocolate ganache. Pipe a generous swirl of raspberry buttercream on top of each cupcake. Garnish each with a fresh raspberry for a beautiful finishing touch. Serve and enjoy!
Notes
- Measure flour properly by spooning into the measuring cup and leveling with a knife or by weighing to avoid dense cupcakes.
- Using espresso powder enhances the chocolate flavor but is optional.
- Ensure all ingredients like eggs, milk, sour cream, and butter are at room temperature for best mixing and texture.
- Allow the ganache and cupcakes to cool completely before assembly to prevent frosting from melting.
- Freeze dried raspberries add natural color and flavor without extra moisture to the buttercream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 34 g
- Sodium: 140 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
