Chocolate Raspberry Cupcakes
Indulge in rich chocolate cupcakes filled with a glossy raspberry-chocolate ganache and topped with a tart, creamy raspberry buttercream.
Ingredients
For the Cupcakes
- 1 cup all-purpose flour, spooned and leveled
- 1/4 cup Dutch process cocoa powder Use a reputable brand for consistent flavor and color.
- 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 Cream until pale and slightly fluffy.
- 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
For the Ganache
- 4 oz semi-sweet chocolate, chopped Use a good-quality chocolate you enjoy.
- 1/4 cup + 2 tbsp heavy cream Heat until just simmering.
- 1/4 cup raspberry preserves (for ganache filling)
For the Buttercream
- 3/4 cup unsalted butter, softened
- 1/8 tsp salt For flavor.
- 1 tsp vanilla extract For buttercream.
- 1 1/2 cups powdered sugar
- 1/2 cup freeze dried raspberries, ground Measured then ground for vibrant flavor.
- 1/4 cup raspberry preserves (to finish cupcakes)
Instructions
Make the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk together flour, Dutch-process cocoa, baking powder, baking soda, salt, and espresso powder in a bowl.
- In a separate bowl, cream softened butter with granulated sugar until pale and slightly fluffy.
- Beat in the egg and egg yolk, then stir in the vanilla.
- Alternate adding the dry mix and the whole milk + sour cream, mixing just until combined.
- Divide batter into muffin liners, filling about two-thirds full.
- Bake for 16–18 minutes or until a toothpick comes out with a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Ganache
- Chop the semi-sweet chocolate finely and place in a heatproof bowl.
- Heat the heavy cream until it just simmers, then pour over the chocolate and let sit for one minute.
- Stir gently until smooth and glossy, then whisk in raspberry preserves until incorporated.
- Let the ganache cool until thickened but still pourable — about 15–20 minutes.
Make the Buttercream
- In a stand mixer, beat softened unsalted butter until creamy and pale.
- Add salt and vanilla. Gradually add powdered sugar and beat on low until incorporated.
- Add finely ground freeze-dried raspberries, then increase speed and beat until light and fluffy.
- If too thick, add a teaspoon of milk; if too thin, add a tablespoon more powdered sugar.
Assemble the Cupcakes
- Core each cooled cupcake and spoon about 1 teaspoon of ganache-raspberry filling into the cavity.
- Replace the top of the core if desired to level the surface.
- Pipe or spread raspberry buttercream over each cupcake.
- Optionally, drizzle ganache or add a dollop of raspberry preserves on top before serving.
Notes
Use room-temperature ingredients for better mixing. Chill buttercream briefly if too soft to pipe. Store unfrosted cupcakes at room temperature for 1-2 days.