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–+ servings
Chocolate Raspberry Cupcakes

Irresistible Chocolate Raspberry Cupcakes for Every Occasion

These Chocolate Raspberry Cupcakes combine moist cake and tart raspberry ganache, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour Cake flour for lighter texture
  • 3/4 cup Dutch Process Cocoa Powder Regular cocoa powder works in a pinch
  • 1 tsp Baking Powder Ensure it’s fresh for best results
  • 1 tsp Baking Soda Check the expiration date
  • 1/2 tsp Salt Balances sweetness and enhances flavor
  • 1 tsp Espresso Powder Optional, intensifies chocolate flavor
  • 1/2 cup Unsalted Butter Margarine can be substituted
  • 1 cup Granulated Sugar Brown sugar can offer a richer taste
  • 2 large Eggs Use room temperature eggs
  • 2 tsp Vanilla Extract Pure vanilla recommended
  • 1 cup Whole Milk Non-dairy options are great alternatives
  • 1/2 cup Sour Cream Greek yogurt can be used instead
For the Ganache
  • 8 oz Semi-Sweet Chocolate Dark chocolate for a bolder flavor
  • 1 cup Heavy Cream Substitute with half-and-half if needed
  • 1/2 cup Raspberry Preserves Any fruit preserve can work
For the Buttercream
  • 2 cups Powdered Sugar Adjust sweetness as desired
  • 1/2 cup Freeze Dried Raspberries Can be omitted but reduces raspberry intensity

Equipment

  • Muffin Pan
  • Mixing bowls
  • Electric mixer
  • Cookie scoop
  • Piping bag

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
  3. In another bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla.
  4. Whisk together milk and sour cream until smooth, then gradually add to the creamed mixture until combined.
  5. Slowly add the dry ingredients to the wet ingredients, folding gently until just combined.
  6. Fill each cupcake liner about ¾ full and bake for 17-20 minutes, or until a toothpick comes out clean.
  7. Make ganache by heating cream, pouring it over chopped chocolate, stirring in raspberry preserves, and allowing it to cool.
  8. Beat the butter for the buttercream, then gradually add powdered sugar, freeze-dried raspberries, and vanilla until fluffy.
  9. Once cooled, remove the center of each cupcake and fill with ganache. Pipe buttercream on top and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are room temperature for best results. Store cupcakes in an airtight container.

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