Introduction

These Chocolate Raspberry Cupcakes combine rich, moist chocolate with a luscious raspberry filling and frosting. Perfect for any occasion, they offer a delightful balance of flavors and textures that will impress your guests and satisfy your sweet tooth.

A group of seven chocolate cupcakes with dark brown bases are arranged closely on a round wooden board, each topped with one thick swirl of bright pink frosting with a slightly speckled texture, and crowned with a fresh red raspberry. Additional fresh raspberries and small pieces of dark chocolate squares are scattered around the board. The background is a warm wooden color, and the surface is a white marbled texture. 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
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, measured then ground
1 tsp vanilla
1/4 cup (85 g) raspberry preserves
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 all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Set aside.
Step 3: In a large bowl, cream together the granulated sugar and 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 until just combined.
Step 6: Gradually add the dry ingredients to the wet ingredients and combine on low speed until smooth.
Step 7: Fill each cupcake liner about 3/4 full with batter. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 9: For the raspberry chocolate ganache, heat the heavy cream over medium heat until steaming and nearly boiling.
Step 10: Place the chopped semi-sweet chocolate in a bowl. Pour the hot cream over it and let sit for 2 minutes to melt. Stir until smooth.
Step 11: Stir in the raspberry preserves and set aside to cool for 15 minutes. Transfer to a piping bag.
Step 12: For the raspberry buttercream, beat the softened butter and a pinch of salt on high speed until pale and fluffy, about 5 minutes.
Step 13: Add the powdered sugar and mix on low speed until combined.
Step 14: Crush the freeze dried raspberries into a fine powder using a rolling pin and a baggie.
Step 15: Add the crushed raspberries, raspberry preserves, and vanilla to the buttercream. Mix on low, then increase to medium-high speed until light and fluffy.
Step 16: Transfer the frosting to a piping bag fitted with your favorite decorative tip.
Step 17: Once cupcakes are cooled, remove a small portion from the center of each using a cupcake corer and fill with the raspberry chocolate ganache.
Step 18: Pipe generous amounts of raspberry buttercream on top of each cupcake. Decorate with a fresh raspberry if desired, then serve.

Tips & Variations

You can substitute regular cocoa powder for Dutch process, but adjust the leavening slightly to maintain texture.
For a more intense chocolate flavor, add an extra egg yolk or use dark chocolate in the ganache.
Freeze dried raspberries add natural color and flavor to the frosting; if unavailable, use a small amount of raspberry jam.
Allow ganache to cool completely but remain pourable to avoid soggy cupcakes when filling.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cupcakes for up to 1 month and frost after thawing.

How to Serve

The image shows rich chocolate cupcakes with three layers: the bottom layer is dark, moist chocolate cake; the middle layer is a smooth, shiny dark chocolate filling hidden inside the cake; the top layer is thick, creamy raspberry pink frosting piped in swirls with a fresh bright red raspberry placed on top of each cupcake. The cupcakes are arranged on a wooden round board with some loose raspberries around them. The texture contrasts between the soft cake, glossy filling, and fluffy frosting are visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes vegan?

This recipe relies on eggs, butter, and dairy, so significant substitutions are needed for a vegan version. You might try plant-based butter, a flax egg substitute, and non-dairy milk, but results may vary.

Can I use fresh raspberries instead of freeze dried?

Fresh raspberries contain moisture, which can alter the consistency of the frosting. Freeze dried raspberries are preferable for a concentrated flavor and proper texture. If using fresh, consider reducing other liquids in the recipe.