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Chocolate Raspberry Cupcakes

Decadent Chocolate Raspberry Cupcakes You'll Adore

These Chocolate Raspberry Cupcakes offer a delicious mix of rich chocolate and tart raspberry flavors, perfect for any occasion.
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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: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups All-Purpose Flour It provides the perfect structure.
  • 0.5 cups Dutch Process Cocoa Powder Adds rich chocolate flavor.
  • 1 tsp Baking Powder Ensure freshness for optimal results.
  • 0.5 tsp Baking Soda Works with baking powder for fluffiness.
  • 0.5 tsp Salt Balances sweetness.
  • 1 tsp Espresso Powder Optional, boosts chocolate flavor.
  • 0.5 cups Unsalted Butter Must be softened for mixing.
  • 1 cups Granulated Sugar Creates fluffy texture.
  • 1 large Egg Room temperature for better mixing.
  • 1 large Egg Yolk Adds richness.
  • 1 tsp Vanilla Extract Opt for pure extract.
  • 0.5 cups Whole Milk Room temperature.
  • 0.5 cups Sour Cream Greek yogurt can substitute.
For the Ganache
  • 8 oz Semi-Sweet Chocolate Chopped for easier melting.
  • 0.5 cups Heavy Cream Heat until steaming.
For the Filling and Frosting
  • 0.5 cups Raspberry Preserves For filling and frosting.
  • 2 cups Powdered Sugar Sift for smoother texture.
  • 0.5 cups Freeze-Dried Raspberries Grind to a fine powder.

Equipment

  • muffin pan
  • Electric Mixer
  • Mixing Bowls
  • spatula
  • Cupcake Liners
  • Cupcake corer
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
  3. Cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
  4. Blend in one whole egg, an additional egg yolk, and vanilla extract until well combined.
  5. Mix in the whole milk and sour cream until just combined.
  6. Gradually fold the sifted dry ingredients into the wet mixture until just blended.
  7. Spoon the batter into cupcake liners, filling each about ¾ full and bake for 17-20 minutes.
  8. Heat the heavy cream in a saucepan, pour over chopped chocolate, and stir until smooth, then mix in raspberry preserves.
  9. Beat softened butter until creamy and gradually add powdered sugar, mixing until smooth, then fold in freeze-dried raspberries and preserves.
  10. Once cooled, core the cupcakes, fill with ganache, and pipe raspberry buttercream on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1.5mg

Notes

For best results, ensure butter and eggs are at room temperature, and don't overmix the batter.

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