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Chocolate Raspberry Cupcakes

Decadent Chocolate Raspberry Cupcakes to Wow Your Taste Buds

Indulge in rich Chocolate Raspberry Cupcakes, featuring a moist chocolate cake and tangy raspberry buttercream.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Substitute with gluten-free flour if necessary.
  • 0.75 cups Dutch process cocoa powder Regular cocoa powder can be used but may alter the depth.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt Enhances natural flavors.
  • 1 teaspoon espresso powder Optional, intensifies chocolate flavor.
  • 0.5 cups unsalted butter Can replace with coconut oil for dairy-free version.
  • 1 cups granulated white sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 0.5 cups whole milk Ensure at room temperature.
  • 0.5 cups sour cream Ensure at room temperature.
For the Ganache
  • 6 ounces semi-sweet chocolate Can use dark chocolate for deeper flavor.
  • 0.5 cups heavy cream
  • 2 tablespoons raspberry preserves Fresh raspberries should not be used.
For the Frosting
  • 0.5 cups unsalted butter Must be softened to room temperature.
  • 3-4 cups powdered sugar Finely sifted for the best results.
  • 2 tablespoons raspberry preserves
  • 0.25 cups freeze-dried raspberries Optional but recommended.

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • Hand Mixer
  • Sifter
  • Spatula
  • Cupcake corer

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Sift together dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
  3. Cream together unsalted butter and granulated sugar until light and fluffy, about 1-2 minutes.
  4. Add egg, egg yolk, and vanilla extract; mix on medium speed until fluffy.
  5. Mix in whole milk and sour cream until just combined.
  6. Gradually add dry ingredients to wet mixture, stirring until smooth without overmixing.
  7. Fill cupcake liners about ¾ full and bake for 17-20 minutes, or until a toothpick comes out clean.
  8. Cool cupcakes in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare ganache by heating heavy cream and mixing with chocolate, then cool and thicken.
  10. Beat softened butter for frosting until fluffy; gradually mix in powdered sugar, raspberry preserves, and freeze-dried raspberries.
  11. Core the cooled cupcakes, fill with ganache, frost with buttercream, and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These cupcakes are perfect for any occasion, especially Valentine's Day, and can be frozen for up to 3 months.

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