Chocolate Raspberry Cupcakes Recipe

Introduction

These Chocolate Raspberry Cupcakes combine rich, moist chocolate cake with a luscious raspberry chocolate ganache and raspberry buttercream frosting. Perfect for any special occasion or whenever you’re craving a delightful, fruity twist on classic chocolate cupcakes.

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 (for ganache)
• 3/4 cup (168 g) unsalted butter, softened (for frosting)
• Pinch of salt
• 1 1/2 cups (195 g) powdered sugar
• 1/2 cup (16 g) freeze dried raspberries, ground
• 1 tsp vanilla (for frosting)
• 1/4 cup (85 g) raspberry preserves (for frosting)
• Fresh raspberries (for decoration, optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and set aside.
2. Step 2: In a small bowl, sift together the flour, 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 until fluffy, about 1-2 minutes.
4. Step 4: Add the egg, egg yolk, and vanilla to the butter mixture. Beat 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 combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just 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 the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the ganache, heat the heavy cream over medium heat until steaming and just about to boil. Place the chopped semi-sweet chocolate in a medium bowl.
10. Step 10: Pour the hot cream over the chocolate and let sit for 2 minutes. Stir gently until smooth, then mix in the 1/4 cup raspberry preserves. Allow to cool for 15 minutes, then transfer to a piping bag.
11. Step 11: For the buttercream, beat the softened butter and salt on high speed until pale and fluffy, about 5 minutes.
12. Step 12: Add the powdered sugar and mix on low speed until incorporated.
13. Step 13: Crush the freeze dried raspberries into a fine powder using a rolling pin in a sealed bag. Add the crushed raspberries, raspberry preserves, and vanilla to the frosting and mix on low speed to combine, then increase to medium-high speed until light and fluffy.
14. Step 14: Transfer the frosting to a piping bag fitted with a decorative tip, such as a Wilton 1M.
15. Step 15: Using a cupcake corer or small knife, remove a small portion from the center of each cooled cupcake. Fill the cavity with raspberry chocolate ganache.
16. Step 16: Pipe a generous swirl of raspberry buttercream on top of each cupcake. Garnish with a fresh raspberry if desired, then serve.

Tips & Variations

• Using espresso powder enhances the chocolate flavor but can be omitted if preferred.
• For a dairy-free version, substitute butter with vegan butter and use coconut cream instead of heavy cream for the ganache.
• If you can’t find freeze dried raspberries, you can use fresh raspberries blended into a puree and strained to remove seeds.
• Try different decorative piping tips to create a variety of frosting designs.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead. Store them cooled and unfrosted in an airtight container. Frost them just before serving to keep the frosting fresh.

What can I use instead of raspberry preserves?

If you don’t have raspberry preserves, you can substitute with strawberry or blackberry preserves, or use fresh raspberry jam for a similar fruity flavor.

Chocolate Raspberry Cupcakes Recipe

Print Recipe

★★★★★

5 from 137 reviews

Delight in these rich and moist Chocolate Raspberry Cupcakes featuring a tender cocoa-infused cake, luscious raspberry chocolate ganache center, and a smooth raspberry buttercream frosting topped with a fresh raspberry. Perfectly balanced with the tartness of raspberries and deep chocolate flavor, these cupcakes are an elegant treat for any occasion.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cupcakes

• 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

• 3/4 cup (168 g) unsalted butter, softened
• pinch of 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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners and set aside.
2. Combine 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 this mixture aside for now.
3. Cream Butter and Sugar: In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer or stand mixer with paddle attachment, beat on high speed for 1-2 minutes until the mixture is fluffy and light in color.
4. Add Eggs and Vanilla: Add the room temperature egg, egg yolk, and vanilla extract to the butter mixture. Mix on medium speed for 1-2 minutes until the batter is light and fluffy.
5. Incorporate Milk and Sour Cream: Pour in the whole milk and sour cream and mix on low speed just until combined.
6. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet ingredients and mix on low speed until just combined, being careful not to overmix.
7. Fill Cupcake Liners and Bake: Fill each cupcake liner about 3/4 full with the batter. Bake cupcakes in the preheated oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
9. Prepare Raspberry Chocolate Ganache: Heat the heavy cream over medium heat until it is steaming and just about to boil. Place the chopped semi-sweet chocolate into a medium bowl.
10. Melt Chocolate with Cream: Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to soften. Stir gently until the chocolate is fully melted and smooth.
11. Add Raspberry Preserves to Ganache: Mix in the raspberry preserves until fully incorporated. Let the ganache cool for 15 minutes, then transfer it to a piping bag.
12. Make Raspberry Buttercream: In a large bowl, beat the softened unsalted butter and pinch of salt on high speed until smooth, pale, and fluffy, about 5 minutes.
13. Add Powdered Sugar: Gradually add the powdered sugar and mix on low speed until combined.
14. Prepare Freeze-Dried Raspberries: Place freeze-dried raspberries in a plastic bag and crush into a fine powder using a rolling pin.
15. Mix in Rasperry Powder, Preserves, and Vanilla: Add the crushed freeze-dried raspberries, raspberry preserves, and vanilla extract to the buttercream. Mix on low, then increase to medium-high speed until the frosting is light and fluffy.
16. Fill Piping Bag with Buttercream: Transfer the buttercream to a piping bag fitted with a decorative tip, such as a Wilton 1M.
17. Core Cupcakes: Once the cupcakes are fully cooled, use a cupcake corer or a small knife to remove a portion from the center of each cupcake.
18. Fill Cupcakes with Ganache: Pipe the raspberry chocolate ganache into the hollowed centers of the cupcakes.
19. Frost Cupcakes: Pipe a generous swirl of raspberry buttercream on top of each cupcake.
20. Garnish and Serve: Decorate each cupcake with a fresh raspberry on top and serve immediately for best flavor and texture.

Notes

• For best results, ensure all dairy ingredients are at room temperature to help create a smooth batter and frosting.
• The espresso powder is optional but enhances the depth of chocolate flavor without making the cupcakes taste like coffee.
• Allow the ganache to cool properly before filling cupcakes to prevent it from leaking out.
• Freeze dried raspberries add intense raspberry flavor without extra moisture, which is ideal for buttercream.
• Leftover cupcakes should be stored in an airtight container in the refrigerator for up to 3 days.
• Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
• This recipe yields 12 standard-sized cupcakes.

Keywords: chocolate raspberry cupcakes, chocolate cupcakes, raspberry buttercream, chocolate ganache, raspberry preserves, party cupcakes, dessert