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–+ servings
Chocolate Raspberry Cupcakes

Irresistible Chocolate Raspberry Cupcakes for Sweet Moments

Bursting with moist chocolate and layered with raspberry ganache, these Chocolate Raspberry Cupcakes are perfect for any celebration.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour Whole wheat flour can be used but may alter texture.
  • 1/2 cup Dutch Process Cocoa Powder Regular cocoa powder is acceptable.
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt Enhances sweetness and balances flavors.
  • 1 tsp Espresso Powder (optional) Can be omitted without impact on the recipe.
  • 1/2 cup Unsalted Butter Should be softened for easy creaming.
  • 1 cup Granulated Sugar No substitutions recommended for best results.
  • 1 large Egg Should be at room temperature.
  • 1 large Egg Yolk Provides structure and moisture.
  • 1 tsp Vanilla Extract Optional but highly recommended.
  • 1/2 cup Whole Milk Use at room temperature.
  • 1/2 cup Sour Cream Use at room temperature.
For the Ganache Filling
  • 6 oz Semi-Sweet Chocolate Chocolate chips can also be used.
  • 1/2 cup Heavy Cream Must be hot to properly melt the chocolate.
  • 1/4 cup Raspberry Preserves Can substitute with any fruit jam if needed.
For the Frosting
  • 1/2 cup Unsalted Butter (for Frosting) Should be softened.
  • 2 cups Powdered Sugar
  • 1/2 cup Freeze-Dried Raspberries Fresh raspberries are not recommended.

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • electric mixer
  • Sifting tool
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (180°C) and line a standard cupcake pan with 12 cupcake liners.
  2. Sift together all-purpose flour, cocoa powder, baking powder, baking soda, salt, and optional espresso powder in a large mixing bowl.
  3. Cream together softened unsalted butter and granulated sugar until pale and fluffy.
  4. Add in one egg, egg yolk, and vanilla extract, mixing until combined.
  5. Pour in the whole milk and sour cream, stirring gently until fully blended.
  6. Gradually add the sifted dry ingredients into the wet mixture, folding until just combined.
  7. Fill the cupcake liners about ¾ full and bake for 17-20 minutes. Let them cool in the pan for about 10 minutes.
  8. Heat heavy cream in a small saucepan until steaming. Pour it over chopped semi-sweet chocolate and let sit for 2 minutes, then stir in raspberry preserves until smooth.
  9. Beat softened unsalted butter for frosting until fluffy, mix in powdered sugar, crushed freeze-dried raspberries, and additional raspberry preserves.
  10. Once cooled, remove the center of each cupcake, fill with ganache, and pipe frosting on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Don't forget to let the cupcakes cool completely before filling with ganache.

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