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Chocolate Raspberry Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/chocolate-raspberry-cupcakes-recipe/