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Chocolate Raspberry Cupcakes

Decadent Chocolate Raspberry Cupcakes You’ll Love to Bake

Indulge in moist Chocolate Raspberry Cupcakes with a ganache filling and raspberry buttercream, perfect for any event.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour Spoon and level to measure accurately.
  • 0.5 cups Dutch Process Cocoa Powder Rich cocoa flavor.
  • 1 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.25 tsp Salt Balances sweetness.
  • 1 tsp Espresso Powder Optional; enhances chocolate flavor.
  • 0.5 cups Unsalted Butter Softened.
  • 1 cups Granulated Sugar
  • 1 large Egg Room temperature.
  • 1 large Egg Yolk Room temperature.
  • 1 tsp Vanilla Extract
  • 0.5 cups Whole Milk Room temperature.
  • 0.5 cups Sour Cream Room temperature.
  • 4 oz Semi-Sweet Chocolate For ganache filling.
  • 0.5 cups Heavy Cream Heated until steaming.
  • 2 tbsp Raspberry Preserves For ganache and frosting.
For the Buttercream Frosting
  • 0.5 cups Unsalted Butter Softened.
  • 2 cups Powdered Sugar
  • 2 tbsp Raspberry Preserves
  • 0.25 cups Freeze-Dried Raspberries Ground into powder.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing Bowls
  • stand mixer
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with colorful liners.
  2. Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a large bowl.
  3. Cream together butter and sugar until light and fluffy, about 1-2 minutes.
  4. Add egg, egg yolk, and vanilla to the butter mixture and mix until fluffy.
  5. Combine milk and sour cream in a small bowl, then gradually add to wet ingredients.
  6. Incorporate dry ingredients into wet ingredients until no dry flour remains.
  7. Fill each cupcake liner about ¾ full with batter and bake for 17-20 minutes, until a toothpick comes out clean.
  8. While cupcakes cool, heat heavy cream and pour over chopped chocolate; let sit for 5 minutes, then stir in raspberry preserves.
  9. Beat butter for frosting until light, mix in powdered sugar, raspberry preserves, and freeze-dried raspberries until fluffy.
  10. Once cooled, remove centers of cupcakes and fill with ganache. Pipe buttercream on top and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best texture. Allow cooling completely before frosting.

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