Description
Indulge in the decadent delight of Chocolate Raspberry Cupcakes, a perfect blend of rich dark chocolate and tangy raspberry flavors. These cupcakes are moist, filled with luscious raspberry chocolate ganache, and topped with a vibrant raspberry frosting, making them a showstopper for any occasion. Whether it’s a festive celebration or a sweet treat for yourself, these cupcakes are sure to impress with their irresistible flavor and stunning presentation. Easy to make and visually appealing, they are an ideal choice for birthdays, Valentine’s Day, or simply when you need a little indulgence in your life.
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) softened, unsalted butter
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/4 cup (61 g) sour cream, at room temperature
- 4 oz (113 g) semi-sweet chocolate, chopped
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) raspberry preserves
- 3/4 cup (168 g) unsalted butter, softened
- Pinch salt
- 1 1/2 cups (195 g) powdered sugar
- 1/2 cup (16 g) freeze dried raspberries, measured then ground
- 1 tsp vanilla
- 1/4 cup (85 g) raspberry preserves
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- In another bowl, cream together softened butter and sugar until fluffy. Add eggs and vanilla; mix well.
- Gradually combine the dry ingredients with the wet ingredients (milk and sour cream).
- Fill liners two-thirds full and bake for 18 minutes or until a toothpick comes out clean.
- For ganache filling: Melt semi-sweet chocolate with heavy cream over low heat; stir in raspberry preserves.
- Make frosting: Beat butter; gradually add powdered sugar, ground raspberries, vanilla, and more preserves.
- Cool cupcakes completely before filling them with ganache and frosting.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg