Description
Chocolate Raspberry Cupcakes combine the richness of dark chocolate with the fresh sweetness of raspberries. These cupcakes are filled with smooth raspberry chocolate ganache and topped with raspberry buttercream frosting, making them the perfect treat for any occasion.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/4 cup + 1 tbsp (25 g) 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 (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk, room temperature
- 1/4 cup (61 g) sour cream, room temperature
- 4 oz (113 g) semi-sweet chocolate, chopped (for ganache)
- 1/4 cup + 2 tbsp (90 ml) heavy cream (for ganache)
- 1/4 cup (85 g) raspberry preserves (for ganache)
- 3/4 cup (168 g) unsalted butter, softened (for frosting)
- Pinch of salt (for frosting)
- 1 1/2 cups (195 g) powdered sugar (for frosting)
- 1/2 cup (16 g) freeze-dried raspberries, crushed (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1/4 cup (85 g) raspberry preserves (for frosting)
- Fresh raspberries (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a small bowl. Set aside.
- Cream the butter and sugar together with an electric mixer on high speed for 1-2 minutes until fluffy.
- Add the egg, egg yolk, and vanilla extract and mix on medium speed until pale and fluffy.
- Mix in the milk and sour cream until smooth.
- Gradually add the dry ingredients and mix until just combined.
- Fill each cupcake liner ¾ full and bake for 17-20 minutes. Check doneness with a toothpick.
- Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a saucepan until steaming. Pour it over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and add raspberry preserves. Let cool for 15 minutes, then transfer to a piping bag.
- For the frosting, beat the softened butter with a pinch of salt on high speed for 5 minutes until light and fluffy.
- Gradually add powdered sugar and mix until smooth.
- Crush the freeze-dried raspberries into a fine powder and add to the frosting with raspberry preserves and vanilla extract. Mix until light and fluffy.
- Remove the centers of the cooled cupcakes using a cupcake corer and fill them with the raspberry chocolate ganache.
- Top each cupcake with the raspberry buttercream and a fresh raspberry for decoration.
Notes
- Measure your flour properly to avoid using too much, which can affect the texture.
- Ensure all wet ingredients are at room temperature for best results.
- For a smoother frosting, make sure to whip the butter until pale before adding powdered sugar.
- Store leftover cupcakes in an airtight container for up to three days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg