Description
Delight in these luscious Chocolate Raspberry Cupcakes, perfect for Valentine’s Day or any special occasion. Featuring moist chocolate cupcakes filled with a rich raspberry chocolate ganache and topped with a creamy raspberry buttercream frosting, these cupcakes combine classic flavors with a fresh, fruity twist. The addition of espresso powder enhances the chocolate depth, while the freeze-dried raspberries add vibrant color and flavor to the frosting. Decorated with fresh raspberries, these cupcakes are as beautiful as they are delicious.
Ingredients
Scale
For the Chocolate Cupcakes
- 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 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/4 cup (61 g) sour cream, at room temperature
For the Raspberry Chocolate Ganache
- 4 oz (113 g) semi-sweet chocolate, chopped
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) raspberry preserves
For the Raspberry Buttercream
- 3/4 cup (168 g) unsalted butter, softened
- Pinch of salt
- 1 1/2 cups (195 g) powdered sugar
- 1/2 cup (16 g) freeze-dried raspberries, ground into a powder
- 1 tsp vanilla extract
- 1/4 cup (85 g) raspberry preserves
Instructions
- Prepare the Chocolate Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with liners. In a small bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside. In a large bowl, beat the softened butter and granulated sugar together on high speed using an electric mixer until fluffy, about 1-2 minutes. Add the egg, egg yolk, and vanilla extract and continue mixing on medium speed until light and fluffy, approximately 1-2 minutes. Mix in the whole milk and sour cream on low speed until combined. Gradually add the dry ingredients to the wet ingredients and mix gently on low speed until just combined. Be careful not to overmix.
- Bake the Cupcakes: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Raspberry Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until just steaming and almost boiling. Place the chopped semi-sweet chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir the mixture until smooth and well combined. Add the raspberry preserves and blend thoroughly. Allow the ganache to cool for 15 minutes so it thickens slightly, then transfer it to a piping bag for filling.
- Prepare the Raspberry Buttercream: In a large bowl, beat the softened butter and a pinch of salt on high speed with an electric mixer for about 5 minutes until the mixture is smooth, pale, and fluffy. Lower the speed and gradually add the powdered sugar until fully combined. Grind the freeze-dried raspberries into a fine powder using a rolling pin and add them to the buttercream along with the raspberry preserves and vanilla extract. Beat on low speed to combine, then increase to medium-high speed and mix until the frosting is light and fluffy. Transfer the buttercream to a piping bag fitted with a decorative tip.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, use a cupcake corer or a small spoon to remove a portion of the center from each cupcake. Pipe the raspberry chocolate ganache into the hollowed centers. Then, pipe generous swirls of the raspberry buttercream on top of each cupcake. Garnish each cupcake with a fresh raspberry. Serve and enjoy!
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling it off with the back of a knife or preferably weigh it for accuracy; one cup is approximately 120-125 grams.
- Using espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
- Ensure all dairy ingredients like butter, eggs, milk, and sour cream are at room temperature for the best texture and blending.
- Allow cupcakes to cool completely before filling and frosting to prevent melting or sliding.
- The freeze-dried raspberries add natural color and flavor intensity to the buttercream without extra moisture.
- For easier ganache filling, chill slightly to thicken but not harden before piping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
