Go Back
–+ servings
Chocolate Raspberry Cupcakes

Irresistible Chocolate Raspberry Cupcakes for Every Occasion

These Chocolate Raspberry Cupcakes are a delightful treat blending decadent chocolate with zesty raspberry, perfect for any celebration.
Print Recipe Pin Recipe
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 Batter
  • 1 1/2 cups All-Purpose Flour Provides structure; measure carefully.
  • 1/2 cup Dutch Process Cocoa Powder Adds deep chocolate flavor.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 1 tsp Baking Soda Enhances the rise.
  • 1/2 tsp Salt Balances sweetness.
  • 1 tsp Espresso Powder Optional, enhances chocolate flavor.
  • 1/2 cup Unsalted Butter Softened for easy creaming.
  • 1 cup Granulated Sugar Sweetens and adds moisture.
  • 1 large Egg At room temperature.
  • 1 large Egg Yolk Adds richness.
  • 1 tsp Vanilla Extract Opt for pure extract.
  • 1/2 cup Whole Milk At room temperature.
  • 1/2 cup Sour Cream At room temperature.
For the Ganache Filling
  • 8 oz Semi-Sweet Chocolate Chopped into small pieces.
  • 1 cup Heavy Cream Heated until just steaming.
  • 1/4 cup Raspberry Preserves Can swap for other fruit preserves.
For the Frosting
  • 2 cups Powdered Sugar Sift before measuring.
  • 1/4 cup Freeze-Dried Raspberries Ground into a fine powder.

Equipment

  • oven
  • muffin pan
  • mixing bowl
  • Stand Mixer
  • Sieve
  • Saucepan

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
  3. Cream softened butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add egg, yolk, and vanilla, mixing until well combined.
  5. Mix in milk and sour cream until just incorporated.
  6. Fold dry ingredients into wet mixture until just combined.
  7. Spoon batter into liners, filling three-quarters full, and bake for 17-20 minutes.
Ganache and Frosting
  1. Heat heavy cream until steaming and pour over chopped chocolate; stir until smooth. Mix in raspberry preserves.
  2. Beat softened butter until fluffy; add powdered sugar gradually and mix until combined. Blend in freeze-dried raspberries.
Assembly
  1. After cooling, remove center of cupcakes and fill with ganache. Pipe raspberry buttercream on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature and avoid overmixing to maintain texture. Chill frosted cupcakes for better flavor melding.

Tried this recipe?

Let us know how it was!