Go Back
–+ servings
Chocolate Raspberry Cupcakes

Irresistibly Moist Chocolate Raspberry Cupcakes to Delight

These delightful Chocolate Raspberry Cupcakes perfectly blend rich chocolate and tart raspberry flavors for an unforgettable dessert experience.
Print Recipe Pin Recipe
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
  • 1.5 cups all-purpose flour spooned and leveled
  • 0.5 cups Dutch process cocoa powder or 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
  • 0.5 cups whole milk room temperature
  • 0.5 cups sour cream or plain yogurt
For the Ganache
  • 6 oz semi-sweet chocolate chopped
  • 0.75 cups heavy cream
  • 2 tablespoons raspberry preserves
For the Frosting
  • 0.5 cups unsalted butter softened
  • 2 cups powdered sugar
  • 2 tablespoons freeze-dried raspberries optional

Equipment

  • Oven
  • Cupcake Pan
  • Mixing bowls
  • electric mixer
  • sifter
  • Measuring cups
  • measuring spoons
  • Cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a standard 12-cup cupcake pan by lining it with cupcake liners.
  2. Sift together all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder in a medium bowl.
  3. In a large mixing bowl, beat together softened unsalted butter and granulated sugar until light and fluffy.
  4. Add egg, egg yolk, and vanilla extract to the creamed mixture. Beat until smooth and fluffy.
  5. Incorporate whole milk and sour cream into the mixture and mix until fully combined.
  6. Gradually add the prepared dry ingredients to the wet mixture, stirring gently until just combined.
  7. Fill each cupcake liner about ¾ full with batter and bake for 17-20 minutes. Allow to cool for 10 minutes.
  8. Heat heavy cream in a saucepan until steaming and pour over semi-sweet chocolate. Stir in raspberry preserves until smooth. Let cool.
  9. Whip softened butter for frosting until fluffy. Gradually add powdered sugar, then raspberries and combine.
  10. Once cupcakes are cool, remove centers, fill with ganache, and pipe raspberry buttercream on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for best results, avoid overmixing, and allow ganache to cool before filling cupcakes.

Tried this recipe?

Let us know how it was!