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Chocolate Raspberry Cupcakes Recipe

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★★★★★

4.6 from 566 reviews

Delight in these rich and moist Chocolate Raspberry Cupcakes, perfectly balanced with a luscious raspberry chocolate ganache center and topped with a fluffy raspberry buttercream frosting. Combining the deep flavors of Dutch cocoa, espresso powder for depth, and fresh raspberry preserves, this recipe is a decadent treat for chocolate and berry lovers alike.

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

  • 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 extract
  • 1/4 cup (85 g) raspberry preserves

Decoration

  • Fresh raspberries (optional, for topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with liners and set aside.
  2. Mix Dry Ingredients: In a small bowl, sift together all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on high speed with an electric mixer until fluffy and light in color, about 1-2 minutes.
  4. Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until light and fluffy, around 1-2 minutes.
  5. Incorporate Milk and Sour Cream: Mix in the milk and sour cream on low speed until combined.
  6. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture. Mix on low speed until just combined, being careful not to overmix.
  7. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about three-quarters full.
  8. Bake Cupcakes: Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  10. Prepare Raspberry Chocolate Ganache – Heat Cream: In a small saucepan, heat the heavy cream over medium heat until just steaming and about to boil.
  11. Melt Chocolate: Place chopped semi-sweet chocolate in a medium bowl. Pour hot cream over it and let it sit for 2 minutes to melt the chocolate.
  12. Combine Ganache: Stir the mixture until smooth. Add raspberry preserves and stir until incorporated. Let the ganache cool for 15 minutes before transferring it to a piping bag.
  13. Make Raspberry Buttercream – Beat Butter: In a large bowl, beat the softened butter with a pinch of salt on high speed until smooth, pale, and fluffy, about 5 minutes.
  14. Add Powdered Sugar: Add powdered sugar and mix on low speed until just combined.
  15. Prepare Freeze Dried Raspberries: Crush freeze dried raspberries into a fine powder using a rolling pin inside a sealed bag.
  16. Mix in Raspberry Ingredients: Add the powdered freeze dried raspberries, raspberry preserves, and vanilla extract to the buttercream. Mix on low speed to combine, then increase to medium-high speed and beat until light and fluffy.
  17. Fill Piping Bag: Transfer the buttercream to a piping bag fitted with a decorative tip, such as the Wilton 1M.
  18. Core Cupcakes: Once cupcakes are completely cooled, use a cupcake corer or a small knife to remove a small portion from the center of each cupcake.
  19. Fill with Ganache: Pipe the raspberry chocolate ganache into the hollowed centers of each cupcake.
  20. Pipe Buttercream: Generously pipe the raspberry buttercream over the top of each cupcake.
  21. Decorate and Serve: Optionally, top each cupcake with a fresh raspberry for an elegant finishing touch. Serve and enjoy!

Notes

  • Room temperature ingredients ensure better mixing and fluffier cupcakes.
  • Espresso powder enhances the chocolate flavor but is optional.
  • Do not overmix the batter to keep cupcakes tender.
  • Freeze dried raspberries add natural raspberry flavor and color without extra moisture.
  • Ensure cupcakes are completely cool before frosting to prevent melting.
  • Use a cupcake corer or small knife to hollow cupcakes carefully to avoid breaking.
  • Fresh raspberries on top add a fresh burst and make a pretty presentation.

Keywords: Chocolate Cupcakes, Raspberry Cupcakes, Ganache, Buttercream, Dessert, Baking, Party Treat

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