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Chocolate Raspberry Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 92 reviews
  • Author: Hannah
  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these rich and moist Chocolate Raspberry Cupcakes with a luscious raspberry chocolate ganache center and smooth raspberry buttercream frosting. Perfectly balanced with a hint of espresso in the chocolate base, these cupcakes combine the deep flavors of cocoa with fresh raspberries for a vibrant, irresistible dessert.

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 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

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper 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 (if using). Set aside.
  3. Cream Butter and Sugar: In a large bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer on high speed, cream them together for 1-2 minutes until the mixture is fluffy and light.
  4. Add Eggs and Vanilla: Add in the egg, egg yolk, and vanilla extract. Mix on medium speed for about 1-2 minutes until the batter becomes light and fluffy.
  5. Incorporate Milk and Sour Cream: Lower the mixer speed and blend in the whole milk and sour cream until fully combined.
  6. Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients into the wet mixture on low speed to avoid overmixing. Mix just until combined.
  7. Fill and Bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cupcakes: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  9. Prepare Raspberry Chocolate Ganache: Heat the heavy cream over medium heat until steaming and nearly boiling. Place chopped semi-sweet chocolate in a medium bowl. Pour the hot cream over the chocolate and let sit for 2 minutes to melt. Stir until smooth and glossy.
  10. Add Raspberry Preserves to Ganache: Stir in the raspberry preserves until fully incorporated. Allow ganache to cool for 15 minutes, then transfer it to a piping bag for filling.
  11. Make Raspberry Buttercream: In a large bowl, beat the softened butter with a pinch of salt on high speed until pale and fluffy, about 5 minutes.
  12. Add Powdered Sugar: Gradually mix in powdered sugar on low speed until combined.
  13. Prepare Freeze-Dried Raspberries: Place freeze-dried raspberries in a sealed bag and crush them into a fine powder using a rolling pin.
  14. Combine Raspberry Powder, Preserves, and Vanilla: Add crushed raspberries, raspberry preserves, and vanilla extract to the buttercream. Mix on low speed to combine, then increase to medium-high speed until light and fluffy.
  15. Assemble the Cupcakes: Once cupcakes are completely cooled, use a cupcake corer to remove a small center portion. Fill each cavity with the raspberry chocolate ganache.
  16. Pipe Buttercream and Decorate: Pipe raspberry buttercream generously over each cupcake using a decorative piping tip (Wilton 1M recommended). Garnish each with a fresh raspberry on top and serve.

Notes

  • Measure your flour properly by spooning it into your measuring cup and leveling it off with a knife, or better yet, weigh it for accuracy. Using too much flour results in dense cupcakes.
  • Allow all refrigerated ingredients (eggs, milk, sour cream, butter) to come to room temperature before mixing for better texture.
  • Espresso powder is optional but enhances the chocolate flavor depth.
  • Cool ganache before piping to avoid melting the cupcakes’ interiors.
  • Freeze dried raspberries add vibrant color and concentrated raspberry flavor to the buttercream.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 28g
  • Sodium: 140mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

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