Description
Delight in these rich and moist Chocolate Raspberry Cupcakes, perfect for any special occasion. These cupcakes combine a tender chocolate base with a luscious raspberry chocolate ganache filling and a smooth, tangy raspberry buttercream frosting, all topped with a fresh raspberry for an elegant finish.
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, measured then ground
- 1 tsp vanilla extract
- 1/4 cup (85 g) raspberry preserves
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder if using. Set aside.
- Cream Butter and Sugar: In a large bowl, add softened butter and granulated sugar. Using an electric mixer on high speed, cream together until light and fluffy, about 1-2 minutes. A stand mixer with a paddle attachment also works well.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Mix on medium speed until the mixture is light and fluffy, approximately 1-2 minutes.
- Incorporate Milk and Sour Cream: On low speed, mix in the whole milk and sour cream until just combined.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture on low speed, mixing until combined but not overworked.
- Fill and Bake: Fill each cupcake liner about three-quarters full with the batter. Bake in the preheated oven 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 to a wire rack to cool completely.
- Prepare Raspberry Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to steam and is about to boil. Place chopped semi-sweet chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir until smooth, then mix in the raspberry preserves. Let the ganache cool for 15 minutes. Transfer to a piping bag.
- Make Raspberry Buttercream: In a large bowl, beat softened butter and a pinch of salt on high speed with an electric mixer until pale, smooth, and fluffy, about 5 minutes. Add powdered sugar and mix on low speed until combined. Grind freeze dried raspberries into a fine powder using a rolling pin inside a baggie, then add to the buttercream along with vanilla extract and raspberry preserves. Beat on low to combine, then increase to medium-high speed until the frosting is light and fluffy. Transfer to a piping bag fitted with a decorative tip, such as Wilton 1M.
- Assemble Cupcakes: Using a cupcake corer, remove the center of each cooled cupcake. Fill the hollow with raspberry chocolate ganache. Pipe a generous swirl of raspberry buttercream on top of each cupcake. Garnish each with a fresh raspberry and serve.
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling it off with a knife, or better yet, weigh it to 120-125 grams for accuracy.
- Room temperature ingredients ensure better batter mixing and cupcake texture.
- Optional espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Freeze dried raspberries add a natural raspberry flavor and vibrant color to the buttercream.
- For best results, allow ganache to cool before piping to avoid melting the cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
