Chocolate Raspberry Cupcakes

If you’re looking for a treat that perfectly balances rich chocolate with the zesty sweetness of raspberries, then these Chocolate Raspberry Cupcakes are your dream come true. Whether it’s for a special occasion or a sweet weekend baking project, this recipe is sure to impress. Below, I’ll guide you through each step to create these deliciously luxurious cupcakes.

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 tablespoons (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

Chocolate Cupcakes:

1. Prep: Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners.
2. Dry Ingredients: Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
3. Creaming: Cream together granulated sugar and butter until fluffy. Add in the egg, egg yolk, and vanilla, mixing well.
4. Combining Wet and Dry: Incorporate the milk and sour cream on low speed, then blend in the dry ingredients.
5. Bake: Fill each cupcake liner ¾ full with batter and bake for 17-20 minutes. Allow to cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Raspberry Chocolate Ganache:

1. Heat Cream: Heat the heavy cream until steaming.
2. Combine: Pour over the chopped chocolate, let sit for 2 minutes, then stir. Mix in the raspberry preserves and let cool for 15 minutes before transferring to a piping bag.

Raspberry Buttercream:

1. Base: Beat the butter and salt until smooth and fluffy.
2. Add Sugar: Gradually add powdered sugar, then the ground freeze-dried raspberries, raspberry preserves, and vanilla. Beat until light and fluffy.

Assembling the Cupcakes:

1. Core: Core each cupcake and fill with ganache.
2. Decorate: Pipe raspberry buttercream on top and garnish with a fresh raspberry.

Baking Time!

Preparation time is about 30 minutes, and cooking time is 20 minutes. This recipe makes 12 delightful cupcakes.

Enjoy baking these exquisite Chocolate Raspberry Cupcakes that are as beautiful as they are delicious. Perfect for sharing with friends and family or savoring all by yourself. Happy baking!

Print