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–+ servings
Chocolate Raspberry Cupcakes

Decadent Chocolate Raspberry Cupcakes You'll Absolutely Adore

Indulge in these Chocolate Raspberry Cupcakes, a delightful blend of rich chocolate and tart raspberries.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Spoon and level for accuracy.
  • 3/4 cup Dutch Process Cocoa Powder Substitute with regular cocoa powder if needed.
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Espresso Powder Optional.
  • 1/2 cup Unsalted Butter Room temperature.
  • 1 cup Granulated Sugar
  • 1 Eggs 1 whole + 1 yolk, room temperature.
  • 1 tsp Vanilla Extract
  • 1/2 cup Whole Milk Room temperature.
  • 1/2 cup Sour Cream Room temperature.
For the Ganache
  • 6 oz Semi-Sweet Chocolate Chopped.
  • 1/2 cup Heavy Cream
  • 1/4 cup Raspberry Preserves High-quality preserves recommended.
For the Buttercream
  • 1/2 cup Unsalted Butter for Frosting Softened.
  • 2 cups Powdered Sugar Add more based on taste.
  • 1/4 cup Freeze-Dried Raspberries Can substitute with raspberry powder.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing Bowls
  • electric mixer
  • Sifter
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a bowl. Set aside.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 1-2 minutes.
  4. Add the eggs and vanilla to the creamed mixture and mix until well combined, about 1 minute.
  5. Gradually mix in the milk and sour cream, then fold in the sifted dry ingredients until just combined.
  6. Fill each cupcake liner about ¾ full with batter and bake for 17-20 minutes. Cool for 10 minutes in the pan.
  7. Heat the heavy cream in a saucepan, pour over chopped chocolate, stir in raspberry preserves until smooth. Let cool.
  8. Beat the butter until fluffy, gradually add powdered sugar and raspberries; mix until well combined.
  9. Core each cupcake and fill with ganache. Frost the top with raspberry buttercream and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 210mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for the best results. Spoon and level flour for accurate measuring.

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