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Chocolate Raspberry Cupcakes Recipe

Chocolate Raspberry Cupcakes Recipe


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4.8 from 29 reviews

  • Total Time: 50 minutes
  • Yield: 12 1x

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

  1. Prepare the oven by warming it to 350°F (175°C) and arrange 12 cupcake liners in a standard muffin tin.
  2. Meticulously sift the dry ingredients – all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder – into a separate mixing bowl.
  3. Using an electric mixer, cream the granulated sugar and unsalted butter until the mixture becomes pale and airy.
  4. Introduce the whole egg, additional egg yolk, and pure vanilla extract to the butter mixture, blending thoroughly until fully incorporated.
  5. 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.
  6. Carefully distribute the chocolate batter, filling each cupcake liner approximately three-quarters full.
  7. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted in the center emerges clean.
  8. Allow cupcakes to rest in the pan for 10 minutes, then transfer to a wire cooling rack to reach room temperature.
  9. For the ganache, heat heavy cream (240 milliliters) until it reaches a steaming point, then pour over finely chopped chocolate.
  10. Let the chocolate and cream mixture sit undisturbed for 2 minutes, then stir until a glossy consistency develops.
  11. Incorporate raspberry preserves into the ganache, allowing it to cool for 15 minutes before transferring to a piping bag.
  12. Prepare the buttercream by whipping unsalted butter and a pinch of salt until smooth and voluminous.
  13. Gradually add powdered sugar, ground freeze-dried raspberries, additional raspberry preserves, and vanilla extract.
  14. Beat the buttercream until it becomes light, fluffy, and holds its shape.
  15. Using a cupcake corer or sharp knife, create a small cavity in each cooled cupcake.
  16. Fill the cores with the prepared raspberry chocolate ganache.
  17. Pipe the raspberry buttercream generously on top of each cupcake using a decorative pastry tip.
  18. 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