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–+ servings
Chocolate Raspberry Cupcakes

Irresistibly Moist Chocolate Raspberry Cupcakes Recipe

These Chocolate Raspberry Cupcakes are an experience of rich chocolate and tart raspberry, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-purpose flour Provides structure and texture for the cupcakes
  • 1/2 cup Dutch process cocoa powder Adds deep chocolate flavor
  • 1 tsp Baking powder Essential leavening agent
  • 1 tsp Baking soda Essential leavening agent
  • 1/4 tsp Salt Balances sweetness
  • 1 tsp Espresso powder Intensifies the chocolate flavor, optional
  • 1/2 cup Unsalted butter Softened and at room temperature
  • 1 cup Granulated white sugar Sweetens and aids texture
  • 1 large Egg Use at room temperature
  • 1 large Egg yolk Adds richness
  • 1 tsp Vanilla extract Infuses flavor
  • 1/2 cup Whole milk Use at room temperature
  • 1/2 cup Sour cream Use at room temperature
For the Ganache Filling
  • 6 oz Semi-sweet chocolate High-quality chocolate is preferred
  • 1/2 cup Heavy cream Creates smooth ganache
  • 1/4 cup Raspberry preserves Adds flavor and tartness
For the Raspberry Buttercream
  • 1/2 cup Unsalted butter Softened for easy mixing
  • 2 cups Powdered sugar Provides sweetness and structure
  • 1/2 cup Freeze-dried raspberries Imparts flavor and color

Equipment

  • Oven
  • Muffin Pan
  • Mixing bowls
  • hand mixer
  • cupcake liners
  • Scoop
  • Small Knife
  • mixing spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
  2. In a large mixing bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder.
  3. In a separate bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 1-2 minutes. Then mix in the egg, egg yolk, and vanilla extract until well-combined.
  4. Stir the whole milk and sour cream into the butter mixture, then gradually incorporate the sifted dry ingredients until just combined.
  5. Fill each cupcake liner about three-quarters full with the batter and bake for 17-20 minutes.
  6. While the cupcakes cool, prepare the ganache by heating the heavy cream and pouring it over chopped semi-sweet chocolate, then stirring in the raspberry preserves.
  7. Beat the softened unsalted butter until pale and fluffy, then gradually add powdered sugar and freeze-dried raspberries to create the raspberry buttercream.
  8. Remove the center from each cooled cupcake, fill with ganache, and pipe the raspberry buttercream on top.
  9. Decorate with fresh raspberries or a sprinkle of freeze-dried raspberry powder.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 40mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Experiment with garnishes for added visual appeal.

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