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–+ servings
Chocolate Raspberry Cupcakes

Irresistibly Moist Chocolate Raspberry Cupcakes to Delight

Delight in these Chocolate Raspberry Cupcakes, a perfect combination of rich chocolate and tart raspberry flavors for special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-purpose flour Spoon and level for measurement
  • 0.5 cups Dutch process cocoa powder Can be swapped with natural cocoa powder
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 1 teaspoon Espresso powder (optional)
  • 0.5 cups Unsalted butter Softened
  • 1 cups Granulated sugar
  • 1 large Egg Room temperature
  • 1 large Egg yolk Room temperature
  • 2 teaspoons Vanilla extract Can be substituted with almond extract
  • 0.5 cups Whole milk Room temperature
  • 0.5 cups Sour cream Can substitute with plain yogurt
For the Ganache
  • 6 oz Semi-sweet chocolate Chopped
  • 0.75 cups Heavy cream Do not substitute with lighter dairy
  • 2 tablespoons Raspberry preserves
For the Frosting
  • 0.5 cups Unsalted butter (for frosting) Softened
  • 2 cups Powdered sugar
  • 2 tablespoons Freeze-dried raspberries Optional

Equipment

  • Cupcake Pan
  • Mixing bowls
  • electric mixer
  • sifter
  • saucepan
  • Knife or cupcake corer

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and optional espresso powder.
  3. In a large bowl, beat together butter and sugar using an electric mixer until light and fluffy.
  4. Add eggs and vanilla to the creamed mixture and beat until smooth.
  5. Mix in milk and sour cream until combined.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
  7. Fill each cupcake liner ¾ full with batter and bake for 17-20 minutes.
  8. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack.
Ganache Preparation
  1. Heat heavy cream over medium heat until steaming, then pour over chocolate and let sit.
  2. Stir in raspberry preserves and let cool until slightly thickened.
Frosting Preparation
  1. Whip butter until fluffy, then gradually add powdered sugar.
  2. Mix in remaining raspberry preserves and freeze-dried raspberries until combined.
Assembly
  1. Remove centers of cooled cupcakes and fill with ganache.
  2. Pipe raspberry buttercream on top and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 180mgPotassium: 170mgFiber: 2gSugar: 28gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for best results. Use proper flour measurement for light cupcakes.

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