Description
Delight in these decadent Chocolate Raspberry Cupcakes, perfect for Valentine’s Day or any special occasion. Moist chocolate cupcakes are filled with luscious raspberry chocolate ganache and topped with a vibrant raspberry buttercream, finished with a fresh raspberry for a gorgeous and delicious treat.
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 and Prepare: Preheat your oven to 350°F (177°C). Line a 12-cup cupcake pan with 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. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on high speed for 1-2 minutes until light and fluffy. A stand mixer with a paddle attachment works well here.
- Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract on medium speed until the mixture is light and fluffy, about 1-2 minutes.
- Incorporate Wet Ingredients: Mix in the whole milk and sour cream on low speed until fully combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
- Bake the Cupcakes: Divide the batter evenly by filling each cupcake liner about 3/4 full. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Raspberry Chocolate Ganache: Heat the heavy cream over medium heat until just steaming and nearly boiling. Pour the hot cream over chopped semi-sweet chocolate in a medium bowl. Let it sit for 2 minutes, then stir until smooth. Stir in the raspberry preserves until fully incorporated. Let the ganache cool for 15 minutes, then transfer to a piping bag.
- Make Raspberry Buttercream: Beat softened butter with a pinch of salt on high speed until pale, smooth, and fluffy, about 5 minutes. Add powdered sugar and mix on low speed until combined. Add ground freeze-dried raspberries, raspberry preserves, and vanilla extract. Mix on low speed to combine, then on 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: Once cooled, use a cupcake corer to remove the centers of each cupcake. Fill each cavity with raspberry chocolate ganache. Pipe a generous swirl of raspberry buttercream on top of each cupcake. Garnish with a fresh raspberry, then serve.
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling it off with a knife, or ideally weigh it for accuracy. Using too much flour can make cupcakes dry.
- Room temperature ingredients help to create a smoother batter and better texture.
- Using espresso powder enhances the cocoa flavor but is optional.
- Let the ganache cool enough to thicken before filling the cupcakes to avoid runny centers.
- Freeze dried raspberries add concentrated natural flavor and color to the buttercream without extra moisture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
