Introduction
Embark on a culinary journey with Chocolate Raspberry Cupcakes, a delightful concoction that marries the deep, velvety richness of chocolate with the bright, tangy sweetness of raspberry. These cupcakes boast a moist chocolate base, enhanced by a heart of raspberry chocolate ganache, and are crowned with a vibrant, fluffy raspberry buttercream. Each bite offers a contrast of flavors and textures, creating a symphony of tastes that dance harmoniously on the palate. Topped with a fresh raspberry, these cupcakes are not only a feast for the taste buds but also a visual delight, making them a perfect addition to any celebration or an indulgent treat for those special moments.
Chocolate Raspberry Cupcakes Recipe
Ingredients
For the Chocolate Cupcakes:
- 1 cup (125g) all-purpose flour, spooned and leveled
- 1/4 cup + 1 tablespoon (25g) 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 (56g) softened, unsalted butter
- 3/4 cup (150g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
- 1/4 cup (61g) sour cream, at room temperature
For the Raspberry Chocolate Ganache:
- 4 oz (113g) semi-sweet chocolate, chopped
- 1/4 cup + 2 tablespoon (90ml) heavy cream
- 1/4 cup (85g) raspberry preserves
For the Raspberry Buttercream:
- 3/4 cup (168g) unsalted butter, softened
- A pinch of salt
- 1 1/2 cups (195g) powdered sugar
- 1/2 cup (16g) freeze-dried raspberries, measured then ground
- 1 tsp vanilla extract
- 1/4 cup (85g) raspberry preserves
Instructions
For the Chocolate Cupcakes:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- Sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
- Cream together the sugar and butter until fluffy. Incorporate the egg, egg yolk, and vanilla. Mix in the milk and sour cream on low speed, then fold in the dry ingredients.
- Divide the batter among the cupcake liners, filling each ¾ full. Bake for 17-20 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack.
For the Raspberry Chocolate Ganache:
- Heat the heavy cream until steaming. Pour over the chopped chocolate and let sit for 2 minutes, then stir until smooth. Mix in the raspberry preserves. Let cool slightly before using.
For the Raspberry Buttercream:
- Beat the butter with salt until smooth. Gradually add the powdered sugar, then the ground freeze-dried raspberries, raspberry preserves, and vanilla. Beat until fluffy.
Assembling the Cupcakes:
- Core each cooled cupcake and fill with the ganache. Pipe the raspberry buttercream on top and garnish with a fresh raspberry.
Prep and Cook Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 12 cupcakes
These Chocolate Raspberry Cupcakes offer a luxurious dessert experience, blending the comfort of chocolate with the freshness of raspberry in an unforgettable treat. Whether for a special occasion or a sweet everyday indulgence, these cupcakes are sure to enchant and delight anyone who tries them. Enjoy the process of bringing these beautiful cupcakes to life and the joy of sharing them with loved ones.