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Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes That Will Wow Your Taste Buds

Delicious Chocolate Raspberry Cupcakes that offer a perfect blend of rich chocolate and tart raspberry flavors, ideal for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-purpose flour Measure carefully to avoid excess.
  • 1/2 cup Dutch process cocoa powder Regular cocoa can be used if needed.
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Espresso powder Optional.
  • 1/2 cup Unsalted butter Softened.
  • 1 cup Granulated sugar
  • 2 large Eggs Room temperature.
  • 1 large Egg yolk Room temperature.
  • 1 teaspoon Vanilla extract
  • 1/2 cup Whole milk Room temperature.
  • 1/2 cup Sour cream Room temperature.
For the Ganache
  • 8 ounces Semi-sweet chocolate
  • 1 cup Heavy cream
  • 1/4 cup Raspberry preserves
For the Raspberry Buttercream
  • 1/2 cup Unsalted butter for frosting Softened.
  • 2 cups Powdered sugar
  • 1/4 cup Freeze-dried raspberries Crushed.

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • cupcake pan
  • spatula
  • Toothpick

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and prepare your cupcake pan with 12 paper liners.
  2. Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a small bowl.
  3. In a large mixing bowl, beat softened butter and sugar until light and fluffy. Add eggs and vanilla, mixing until pale.
  4. Gradually incorporate milk and sour cream into the mixture, mixing until smooth.
  5. Slowly add the dry mixture to the wet ingredients, mixing until just combined.
  6. Spoon the batter into lined cupcake pan, filling each about ¾ full. Bake for 17-20 minutes.
  7. Prepare ganache by heating cream until steaming and pouring over chocolate. Stir until smooth, then add raspberry preserves.
  8. Beat softened butter until fluffy, then add sugar and raspberry ingredients for the buttercream.
  9. Core cooled cupcakes and fill with ganache, then frost with buttercream and garnish with raspberries.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 8mg

Notes

Precise measurements and room temperature ingredients are key to success. Store cupcakes in an airtight container for up to three days or freeze for two weeks.

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