Description
Embark on a delightful journey with Chocolate Raspberry Cupcakes, where each component tells a story of contrast and harmony. The rich, moist chocolate base provides a deep foundation, perfectly complemented by the zesty sweetness of raspberry ganache, creating a symphony of flavors that dance on the palate. Topped with a light, airy raspberry buttercream that’s both vibrant in color and flavor, these cupcakes are a celebration of texture and taste, adorned with a fresh raspberry to crown the masterpiece.
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). Line a cupcake pan with 12 liners. Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
Cream together granulated sugar and butter until fluffy. Add in the egg, egg yolk, and vanilla, mixing well. Incorporate the milk and sour cream on low speed, then blend in the dry ingredients.
Fill each cupcake liner ¾ full with batter and bake for 17-20 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
For the Raspberry Chocolate Ganache: Heat the heavy cream until steaming. 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.
For the Raspberry Buttercream: Beat the butter and salt until smooth and fluffy. Gradually add powdered sugar, then the ground freeze-dried raspberries, raspberry preserves, and vanilla. Beat until light and fluffy.
Assembling the Cupcakes: Core each cupcake and fill with ganache. Pipe raspberry buttercream on top and garnish with a fresh raspberry.
- Prep Time: 30 minutes
- Cook Time: 20 minutes