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Chocolate Raspberry Cupcakes Recipe

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★★★★

3.8 from 85 reviews

Delight in these rich and moist Chocolate Raspberry Cupcakes featuring a luscious raspberry chocolate ganache filling and a fluffy raspberry buttercream frosting. Perfectly balanced with the deep flavor of Dutch cocoa and the brightness of fresh raspberries, these cupcakes make an indulgent treat for any occasion.

Ingredients

Scale

Cupcake Batter

  • 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 Frosting

  • 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, 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 cupcake pan with 12 liners and set aside to ensure an easy bake and cleanup.
  2. Sift 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 this dry mix.
  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 becomes fluffy and light.
  4. Add Eggs and Vanilla: Incorporate the egg, egg yolk, and vanilla extract into the creamed mixture. Mix on medium speed for about 1-2 minutes until the batter is light and fluffy.
  5. Mix in Milk and Sour Cream: Reduce the mixer speed to low and add the whole milk and sour cream. Blend until just combined to keep the batter smooth and creamy.
  6. Combine Wet and Dry Ingredients: Carefully add the sifted dry ingredients to the wet mixture. Blend on low speed until the batter is just incorporated; do not overmix.
  7. Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about three-quarters full to allow room for rising during baking.
  8. Bake the Cupcakes: Bake in the preheated oven for 17-20 minutes, or until a toothpick or cake tester inserted into the centers comes out clean.
  9. Cool the 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 the heavy cream over medium heat until it is steaming and about to boil. Put the chopped semi-sweet chocolate into a medium bowl. Pour the hot cream over the chocolate, letting it sit for 2 minutes to melt, then stir gently until smooth and combined. Stir in the raspberry preserves, then let the ganache cool for 15 minutes before transferring it to a piping bag.
  11. Make Raspberry Buttercream: Beat the softened unsalted butter with a pinch of salt on high speed with an electric mixer until pale, smooth, and fluffy, about 5 minutes. On low speed, add powdered sugar and mix until incorporated. Grind the freeze dried raspberries into a fine powder and add them along with raspberry preserves and vanilla extract to the frosting. Mix on low speed to combine, then increase to medium-high speed until light and fluffy. Transfer the buttercream to a piping bag fitted with a decorative tip such as Wilton 1M.
  12. Assemble the Cupcakes: Use a cupcake corer or small spoon to remove the center of each cupcake. Fill the hollowed centers with the raspberry chocolate ganache. Pipe a generous swirl of raspberry buttercream on top of each cupcake, then garnish with a fresh raspberry for a lovely finishing touch.
  13. Serve and Enjoy: Serve the cupcakes at room temperature and enjoy the decadent combination of chocolate and raspberry flavors.

Notes

  • You can omit the espresso powder if desired, but it enhances the chocolate flavor.
  • Ensure all dairy ingredients are at room temperature for better batter consistency.
  • Freeze dried raspberries provide a concentrated raspberry flavor without adding moisture to the frosting.
  • Use a piping bag with your favorite decorative tip for an elegant presentation.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

Keywords: chocolate cupcakes, raspberry cupcakes, raspberry buttercream, chocolate ganache, cupcakes recipe, chocolate raspberry dessert

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