Go Back
–+ servings
Chocolate Raspberry Cupcakes

Irresistible Chocolate Raspberry Cupcakes for Every Celebration

These Chocolate Raspberry Cupcakes feature a rich chocolate cake and ganache, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup All-purpose flour This forms the base of our cupcakes, providing essential structure.
  • 1/4 cup Dutch process cocoa powder Use this for a deep, rich chocolate flavor.
  • 1/2 teaspoon Baking powder It helps the cupcakes rise and stay fluffy.
  • 1/2 teaspoon Baking soda Essential for leavening, it works with the acidic components.
  • 1/4 teaspoon Salt Just a pinch enhances the sweetness beautifully.
  • 1 teaspoon Espresso powder Optional but adds an extra layer of chocolate depth.
  • 1/4 cup Unsalted butter Softened, it enriches the cupcakes and makes them moist.
  • 3/4 cup Granulated sugar This sweetens our treat and contributes to its texture.
  • 1 whole Egg Provides structure and moisture; remember to use it at room temperature for best results.
  • 1 yolk Egg yolk Adds richness for a moist cupcake.
  • 1 teaspoon Vanilla extract A splash enhances the overall flavor beautifully.
  • 1/2 cup Whole milk Room temperature milk keeps our batter smooth and creamy.
  • 1/4 cup Sour cream This adds moisture and a slight tang that pairs perfectly with chocolate.
Ganache Ingredients
  • 4 ounces Semi-sweet chocolate Chop it finely for a silky smooth ganache filling.
  • 1/4 cup Heavy cream Heat it until steaming to melt the chocolate perfectly.
  • 1/4 cup Raspberry preserves Incorporate this for added raspberry flavor in the ganache.
Frosting Ingredients
  • 3/4 cup Unsalted butter Softened, this creates a creamy base for our buttercream.
  • 1 1/2 cups Powdered sugar Sweetens and thickens the frosting for the perfect texture.
  • 1/2 cup Freeze-dried raspberries Ground to add vibrant color and a burst of raspberry flavor.
  • 1 pinch Salt Balances the sweetness in the frosting for harmony in every bite.

Equipment

  • Oven
  • 12-cup muffin pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cupcake corer

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Sift together the dry ingredients in a small mixing bowl.
  3. Cream together the butter and sugar until light and fluffy.
  4. Mix in the egg, egg yolk, and vanilla extract until pale and fluffy.
  5. Gradually add in the milk and sour cream, then blend in the dry mixture.
  6. Fill the muffin cups about 3/4 full with batter and bake for 17-20 minutes.
  7. Cool the cupcakes in the pan for 10 minutes before transferring to a wire rack.
  8. Prepare the ganache by combining heated cream with chopped chocolate and raspberry preserves.
  9. Beat the butter for the frosting until pale and fluffy, then add powdered sugar.
  10. Mix in the freeze-dried raspberries, raspberry preserves, and vanilla to the frosting.
  11. Hollow out the centers of cooled cupcakes, fill with ganache, and frost with buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 1mgCalcium: 25mgIron: 1mg

Notes

Ensure to measure ingredients accurately and use room temperature components for best results.

Tried this recipe?

Let us know how it was!