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Chocolate Raspberry Cupcakes

Irresistible Chocolate Raspberry Cupcakes You’ll Love!

Indulge in these Chocolate Raspberry Cupcakes, a decadent dessert with a chocolate base, raspberry ganache, and buttercream frosting.
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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 cup All-Purpose Flour Spoon and level for accuracy
  • 1/3 cup Dutch Process Cocoa Powder Or substitute with regular cocoa powder
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt Enhances flavor
  • 1 tsp Espresso Powder Optional, for intensity
  • 3/4 cup Unsalted Butter Softened
  • 1 cup Granulated Sugar
  • 2 large Eggs Room temperature
  • 1 tsp Vanilla Extract
  • 1/2 cup Whole Milk Room temperature
  • 1/2 cup Sour Cream Room temperature
For the Ganache Filling
  • 6 oz Semi-Sweet Chocolate Chopped
  • 1/2 cup Heavy Cream Heat until just steaming
For the Frosting
  • 1/2 cup Raspberry Preserves
  • 1/2 cup Unsalted Butter for Frosting Softened
  • 2 cups Powdered Sugar
  • 1/4 cup Freeze-Dried Raspberries Ground into powder

Equipment

  • Oven
  • Cupcake Pan
  • Mixing Bowls
  • electric mixer
  • Spoon
  • Cupcake corer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
  2. Sift together all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a medium bowl.
  3. Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  4. Add the eggs and vanilla extract, mixing until pale and fluffy, about 2 minutes.
  5. Mix in the whole milk and sour cream until fully combined.
  6. Gradually add the sifted dry mixture to the wet ingredients, mixing until just combined.
  7. Fill each cupcake liner ¾ full with batter and bake for 17-20 minutes.
  8. Heat heavy cream and pour it over chopped chocolate for ganache; stir in raspberry preserves until smooth.
  9. Beat the softened butter until fluffy, then mix in powdered sugar, raspberries, and preserves for frosting.
  10. Remove cupcake centers, fill with ganache, and frost with raspberry buttercream. Garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Use accurate measurements for perfect texture.

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