Go Back
–+ servings
chocolate raspberry cupcakes

Decadent Chocolate Raspberry Cupcakes for Sweet Moments

These chocolate raspberry cupcakes are a delicious blend of rich chocolate and tart raspberry, featuring a luscious ganache filling that makes them perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour Measure carefully to avoid excess.
  • 3/4 cup Dutch Process Cocoa Powder Can substitute with regular cocoa powder.
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt Reduce if lowering sodium intake.
  • 1 tsp Espresso Powder Optional, to intensify chocolate flavor.
  • 1/2 cup Unsalted Butter Can substitute with margarine for a dairy-free option.
  • 1 cup Granulated White Sugar Consider using a natural sweetener.
  • 1 whole Egg
  • 1 yolk Egg Yolk
  • 1 tsp Vanilla Extract Homemade is a fantastic choice.
  • 1/2 cup Whole Milk Can substitute with yogurt.
  • 1/2 cup Sour Cream Can substitute with yogurt.
For the Ganache
  • 8 oz Semi-Sweet Chocolate Can use dark chocolate for deeper taste.
  • 1/2 cup Heavy Cream Coconut cream can be a non-dairy alternative.
  • 1/4 cup Raspberry Preserves Fresh raspberries can be used, will change texture.
For the Buttercream
  • 3 cups Powdered Sugar A sugar substitute can be used.
  • 1/4 cup Freeze Dried Raspberries Fresh raspberries will alter frosting's consistency.

Equipment

  • Oven
  • Cupcake pans
  • mixing bowls
  • Hand mixer
  • Cupcake corer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
  2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
  3. Cream butter and sugar until light and fluffy in a large mixing bowl.
  4. Beat in egg, yolk, and vanilla extract until pale and fluffy.
  5. Gradually mix in milk and sour cream until just combined.
  6. Fold in dry ingredients to the wet mixture until just combined.
  7. Spoon batter into liners filling each about 3/4 full. Bake for 17-20 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. For ganache, heat cream until steaming, pour over chocolate, let it sit, then stir in raspberry preserves.
  10. Beat softened butter until pale, then mix in powdered sugar, freeze-dried raspberries, raspberry preserves, and vanilla.
  11. Hollow out centers of cooled cupcakes, fill with ganache, and frost with raspberry buttercream. Decorate with raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 3IUVitamin C: 1mgCalcium: 2mgIron: 8mg

Notes

Store cupcakes in an airtight container for up to 3 days at room temperature. Refrigerate for up to a week, or freeze unfrosted for 3 months.

Tried this recipe?

Let us know how it was!