Chocolate Raspberry Cupcakes Recipe

Introduction

These Chocolate Raspberry Cupcakes combine rich cocoa and tangy raspberry for an irresistible treat. Moist chocolate cupcakes are filled with raspberry ganache and topped with a fluffy raspberry buttercream, perfect for any special occasion or simply to satisfy your sweet tooth.

Ingredients

• 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
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/4 cup (61 g) sour cream, at room temperature
• 4 oz (113 g) semi-sweet chocolate, chopped
• 1/4 cup + 2 tbsp (90 ml) heavy cream
• 1/4 cup (85 g) raspberry preserves
• 3/4 cup (168 g) unsalted butter, softened (for buttercream)
• Pinch of salt (for buttercream)
• 1 1/2 cups (195 g) powdered sugar
• 1/2 cup (16 g) freeze dried raspberries, measured then ground
• 1 tsp vanilla (for buttercream)
• 1/4 cup (85 g) raspberry preserves (for buttercream)
• Fresh raspberries, for decoration (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners and set aside.
2. Step 2: In a small bowl, sift together the flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed for 1-2 minutes until fluffy.
4. Step 4: Add the egg, egg yolk, and vanilla to the butter mixture. Mix on medium speed until light and fluffy, about 1-2 minutes.
5. Step 5: Mix in the milk and sour cream on low speed until incorporated.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.
7. Step 7: Fill each cupcake liner about 3/4 full with batter. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the raspberry chocolate ganache, heat the heavy cream over medium heat until steaming and nearly boiling.
10. Step 10: Place chopped semi-sweet chocolate in a medium bowl. Pour hot cream over it and let sit for 2 minutes, then stir until smooth.
11. Step 11: Stir in raspberry preserves until fully combined. Let ganache cool for 15 minutes, then transfer to a piping bag.
12. Step 12: To make the raspberry buttercream, beat the softened butter and a pinch of salt on high speed until smooth and fluffy, about 5 minutes.
13. Step 13: Add powdered sugar and mix on low speed until combined.
14. Step 14: Grind the freeze dried raspberries into a fine powder. Add to the buttercream along with raspberry preserves and vanilla. Beat on low, then medium-high speed until light and fluffy.
15. Step 15: Transfer buttercream to a piping bag fitted with a decorative tip.
16. Step 16: Once cupcakes are cooled, core out centers using a cupcake corer or small knife. Fill each cavity with raspberry chocolate ganache.
17. Step 17: Pipe a generous swirl of raspberry buttercream on top of each cupcake. Garnish with a fresh raspberry if desired, then serve.

Tips & Variations

• For extra chocolate intensity, add 1-2 tablespoons of espresso powder to the dry ingredients.
• Use fresh raspberries in the buttercream for a more natural flavor boost.
• Substitute sour cream with Greek yogurt if preferred.
• If you don’t have a cupcake corer, use a small knife to hollow out centers carefully.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. You can also freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, you can substitute the butter with a dairy-free alternative and use a plant-based milk and sour cream substitute. Be aware the texture may vary slightly.

How do I prevent the cupcakes from sinking in the middle?

Make sure not to overmix the batter and bake immediately after preparing. Also, check your oven temperature with a thermometer to ensure it’s accurate.