Description
Rich chocolate cupcakes adorned with fresh raspberries offer a delightful Mediterranean-inspired dessert experience. Sweet raspberry frosting and dark chocolate ganache create an irresistible flavor combination you won’t be able to resist.
Ingredients
Scale
Chocolate Cupcakes:
Main Ingredients:
- 1 cup (125g) all-purpose flour
- ¼ cup + 1 tablespoon (25g) Dutch process cocoa powder
- ¾ cup (150g) granulated white sugar
- ½ cup (120ml) whole milk
Leavening Agents:
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon espresso powder (optional)
Additional Ingredients:
- ¼ cup (56g) unsalted butter
- ¼ teaspoon salt
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup (61g) sour cream
Raspberry Chocolate Ganache:
Main Ingredients:
- 4 ounces (113g) semi-sweet chocolate
- ¼ cup + 2 tablespoons (90ml) heavy cream
- ¼ cup (85g) raspberry preserves
Raspberry Buttercream:
Main Ingredients:
- ¾ cup (168g) unsalted butter
- 1 ½ cups (195g) powdered sugar
- ½ cup (16g) ground freeze-dried raspberries
Additional Ingredients:
- 1 pinch of salt
- 1 teaspoon vanilla extract
- ¼ cup (85g) raspberry preserves
Instructions
- Prepare the oven by warming it to 350°F (175°C) and arrange 12 cupcake liners in a standard muffin tin.
- Meticulously sift the dry ingredients – all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder – into a separate mixing bowl.
- Using an electric mixer, cream the granulated sugar and unsalted butter until the mixture becomes pale and airy.
- Introduce the whole egg, additional egg yolk, and pure vanilla extract to the butter mixture, blending thoroughly until fully incorporated.
- Gently fold in the whole milk and sour cream at low speed, then gradually integrate the prepared dry ingredient mixture until a smooth batter forms.
- Carefully distribute the chocolate batter, filling each cupcake liner approximately three-quarters full.
- Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted in the center emerges clean.
- Allow cupcakes to rest in the pan for 10 minutes, then transfer to a wire cooling rack to reach room temperature.
- For the ganache, heat heavy cream (240 milliliters) until it reaches a steaming point, then pour over finely chopped chocolate.
- Let the chocolate and cream mixture sit undisturbed for 2 minutes, then stir until a glossy consistency develops.
- Incorporate raspberry preserves into the ganache, allowing it to cool for 15 minutes before transferring to a piping bag.
- Prepare the buttercream by whipping unsalted butter and a pinch of salt until smooth and voluminous.
- Gradually add powdered sugar, ground freeze-dried raspberries, additional raspberry preserves, and vanilla extract.
- Beat the buttercream until it becomes light, fluffy, and holds its shape.
- Using a cupcake corer or sharp knife, create a small cavity in each cooled cupcake.
- Fill the cores with the prepared raspberry chocolate ganache.
- Pipe the raspberry buttercream generously on top of each cupcake using a decorative pastry tip.
- Garnish each cupcake with a fresh, ripe raspberry as the final elegant touch.
Notes
- Precise Baking Temperatures Matter: Maintain exact 350°F to ensure perfect cupcake texture and even baking.
- Espresso Powder Enhances Chocolate: A secret ingredient that deepens the rich chocolate flavor without adding coffee taste.
- Room Temperature Ingredients Are Critical: Soft butter, eggs, and milk blend smoother, creating a more consistent cupcake batter.
- Coring Technique Adds Delicious Surprise: Creating a center pocket allows maximum ganache filling for unexpected chocolate-raspberry burst.
- Freeze-Dried Raspberries Provide Intense Flavor: Grinding these adds concentrated fruit essence to buttercream without extra moisture.
- Cooling Process Impacts Final Texture: Allowing cupcakes to cool gradually prevents dense, heavy results and maintains delicate crumb structure.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg