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–+ servings
Chocolate Raspberry Cupcakes

Decadent Chocolate Raspberry Cupcakes for Any Celebration

Indulge in these Chocolate Raspberry Cupcakes, a perfect dessert experience for any celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1 1/2 cups All-purpose flour Spoon and level for accuracy.
  • 3/4 cups Dutch process cocoa powder Regular cocoa powder can be used as a substitute.
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Espresso powder Optional for richer chocolate taste.
  • 1/2 cup Unsalted butter Softened to room temperature.
  • 1 cup Granulated sugar Can swap with a suitable sugar alternative.
  • 1 large Egg Use room temperature.
  • 1 large Egg yolk Use room temperature.
  • 1 teaspoon Vanilla extract
  • 1/2 cup Whole milk Room temperature.
  • 1/2 cup Sour cream Room temperature.
For the Ganache
  • 8 ounces Semi-sweet chocolate Chopped.
  • 1/2 cup Heavy cream Steamed but not boiled.
  • 1/4 cup Raspberry preserves Can use other fruit preserves.
For the Frosting
  • 1/2 cup Unsalted butter (for frosting) Softened.
  • 2 cups Powdered sugar
  • 1/4 cup Freeze-dried raspberries Fresh raspberries can be substituted.

Equipment

  • Cupcake Pan
  • mixing bowls
  • electric mixer
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
  2. Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a medium bowl.
  3. Beat the softened butter and sugar until fluffy, then add the egg, egg yolk, and vanilla until combined.
  4. Gradually mix in the whole milk and sour cream to achieve a smooth batter, then fold in the dry ingredients.
  5. Fill each liner ¾ full with batter and bake for 17-20 minutes until a toothpick comes out clean.
  6. Heat the heavy cream until steaming, then pour it over chocolate, stirring until smooth and mix in raspberry preserves.
  7. Beat softened butter, salt, and powdered sugar until fluffy, then add freeze-dried raspberries and beat until fluffy.
  8. Remove cupcake centers and fill with ganache. Pipe raspberry frosting on top and decorate with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

Use room temperature ingredients for best results and avoid overmixing the batter to keep cupcakes light and fluffy.

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