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.