why make this recipe
Chocolate Raspberry Cupcakes are a delicious treat that combines rich chocolate flavor with the tangy sweetness of raspberries. They are perfect for birthdays, celebrations, or just a special dessert at home. The layers of flavors make them irresistible, and they offer a delightful balance of sweetness and tartness.
how to make Chocolate Raspberry Cupcakes
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup + 1 tbsp 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 softened unsalted butter
- 3/4 cup granulated white sugar
- 1 egg (at room temperature)
- 1 egg yolk (at room temperature)
- 1 tsp vanilla
- 1/2 cup whole milk (at room temperature)
- 1/4 cup sour cream (at room temperature)
- 4 oz semi-sweet chocolate (chopped)
- 1/4 cup + 2 tbsp heavy cream
- 1/4 cup raspberry preserves
- 3/4 cup unsalted butter (softened)
- pinch of salt
- 1 1/2 cups powdered sugar
- 1/2 cup freeze-dried raspberries (measured then ground)
- 1 tsp vanilla
- 1/4 cup raspberry preserves
- Fresh raspberries (for decoration)
Directions:
- Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners and set aside.
- In a small bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
- In a large bowl, cream together the granulated sugar and softened butter with an electric mixer on high speed for 1 to 2 minutes until fluffy.
- Add the egg, egg yolk, and vanilla to the butter and mix on medium speed until light and fluffy (about 1 to 2 minutes).
- Mix in the milk and sour cream on low speed.
- Gradually add the dry ingredients to the wet ingredients and combine on low speed.
- Fill each cupcake liner 3/4 of the way full with batter. Bake for 17 to 20 minutes, or until a toothpick comes out clean from the centers.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- For the raspberry chocolate ganache: Heat the heavy cream over medium heat until steaming. Pour hot cream over the chopped semi-sweet chocolate and let it sit for 2 minutes to melt. Stir in the raspberry preserves.
- Let the ganache cool for 15 minutes, then transfer it to a piping bag.
- For the raspberry buttercream: Beat the softened butter and a pinch of salt with an electric mixer until smooth and fluffy (about 5 minutes).
- Gradually mix in the powdered sugar on low speed until combined.
- Crush the freeze-dried raspberries into a fine powder and add to the frosting along with raspberry preserves and vanilla. Mix until light and fluffy.
- Assemble the cupcakes: Once cooled, remove the centers of each cupcake using a cupcake corer. Fill each with raspberry chocolate ganache. Pipe raspberry buttercream on top and add a fresh raspberry for decoration. Serve.
how to serve Chocolate Raspberry Cupcakes
Serve the Chocolate Raspberry Cupcakes on a nice plate. They look great for any occasion, especially when topped with fresh raspberries. You can also arrange them in a dessert table for parties.
how to store Chocolate Raspberry Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you want them to last longer, keep them in the fridge for up to a week. Just make sure to let them come to room temperature before serving.
tips to make Chocolate Raspberry Cupcakes
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mix just until combined for fluffy cupcakes.
- For extra raspberry flavor, you can add fresh raspberries into the batter, but be careful not to add too many, or the cupcakes might sink.
variation
You can try using other fruit preserves, like strawberry or blueberry, instead of raspberry for a different flavor. For a chocolate twist, consider adding chocolate chips into the cupcake batter.
FAQs
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day in advance. Store them properly and frost them the day you plan to serve.
Q: Do I need to use espresso powder?
A: The espresso powder enhances the chocolate flavor, but it is optional. You can leave it out if you prefer.
Q: Can I freeze these cupcakes?
A: Yes, you can freeze the unfrosted cupcakes for up to three months. Thaw them in the fridge before frosting and serving.
Chocolate Raspberry Cupcakes
Delicious chocolate cupcakes filled with raspberry ganache and topped with raspberry buttercream, perfect for any celebration.
Ingredients
For the cupcakes
- 1 cup all-purpose flour
- 1/4 cup Dutch process cocoa powder
- 1 tbsp 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 unsalted butter softened
- 3/4 cup granulated white sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk at room temperature
- 1/4 cup sour cream at room temperature
- 4 oz semi-sweet chocolate chopped
- 1/4 cup heavy cream
For the raspberry buttercream
- 3/4 cup unsalted butter softened
- 1/4 tsp salt
- 1 1/2 cups powdered sugar
- 1/2 cup freeze-dried raspberries measured then ground
- 1 tsp vanilla extract
- 1/4 cup raspberry preserves
For decoration
- Fresh raspberries
For the raspberry chocolate ganache
- 1/4 cup heavy cream
- 4 oz semi-sweet chocolate chopped
- 1/4 cup raspberry preserves
Instructions
Preparation
- Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners and set aside.
- In a small bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
- In a large bowl, cream together the granulated sugar and softened butter with an electric mixer on high speed for 1 to 2 minutes until fluffy.
- Add the egg, egg yolk, and vanilla to the butter and mix on medium speed until light and fluffy (about 1 to 2 minutes).
- Mix in the milk and sour cream on low speed.
- Gradually add the dry ingredients to the wet ingredients and combine on low speed.
- Fill each cupcake liner 3/4 of the way full with batter.
Baking
- Bake for 17 to 20 minutes, or until a toothpick comes out clean from the centers.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Making Ganache & Buttercream
- For the raspberry chocolate ganache: Heat the heavy cream over medium heat until steaming. Pour hot cream over the chopped chocolate and let it sit for 2 minutes to melt. Stir in raspberry preserves.
- Let the ganache cool for 15 minutes, then transfer it to a piping bag.
- For the raspberry buttercream: Beat the softened butter and a pinch of salt until smooth and fluffy (about 5 minutes).
- Gradually mix in the powdered sugar until combined.
- Crush the freeze-dried raspberries into a fine powder and add the frosting along with raspberry preserves and vanilla. Mix until light and fluffy.
Assembly
- Once cooled, remove the centers of each cupcake using a cupcake corer.
- Fill each with raspberry chocolate ganache.
- Pipe raspberry buttercream on top and add a fresh raspberry for decoration.
Notes
Make sure all your ingredients are at room temperature for better mixing and don’t overmix the batter; mix just until combined for fluffy cupcakes. For extra raspberry flavor, you can add fresh raspberries into the batter, but be careful not to add too many.