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Chocolate Raspberry Cupcakes

Irresistible Chocolate Raspberry Cupcakes for Your Sweet Cravings

Chocolate Raspberry Cupcakes are decadent, easy to make, and visually stunning, perfect for any festive occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour Spoon and level for accuracy.
  • 0.5 cups Dutch Process Cocoa Powder Can substitute with regular cocoa powder.
  • 1 teaspoon Baking Powder Key leavening agent.
  • 0.5 teaspoon Baking Soda Key leavening agent.
  • 0.5 teaspoon Salt Enhances flavor.
  • 1 teaspoon Espresso Powder Optional.
  • 0.5 cups Unsalted Butter Softened.
  • 1 cups Granulated Sugar For sweetness.
  • 2 large Eggs Room temperature.
  • 2 teaspoons Vanilla Extract Essential ingredient.
  • 0.5 cups Whole Milk Room temperature.
  • 0.5 cups Sour Cream Room temperature.
For the Ganache
  • 6 ounces Semi-Sweet Chocolate Quality chocolate is key.
  • 0.5 cups Heavy Cream Heated to near boiling.
  • 0.25 cups Raspberry Preserves For sweetness and tartness.
For the Frosting
  • 0.5 cups Unsalted Butter Softened.
  • 2 cups Powdered Sugar For sweetness.
  • 0.25 cups Freeze-Dried Raspberries Ground.

Equipment

  • Oven
  • Cupcake Pan
  • mixing bowls
  • Hand mixer
  • Sifting sieve
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
  2. Sift together all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and optional espresso powder.
  3. Cream together softened unsalted butter and granulated sugar until light and fluffy; add eggs and vanilla, mixing until creamy.
  4. Combine wet and dry ingredients, then add whole milk and sour cream. Mix until just incorporated.
  5. Fill cupcake liners about ¾ full with batter and bake for 17-20 minutes.
  6. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack.
Ganache and Frosting Preparation
  1. Heat heavy cream until steaming and pour over chopped semi-sweet chocolate; let rest, stir in raspberry preserves, and allow to cool.
  2. Beat softened unsalted butter until fluffy, then gradually mix in powdered sugar, raspberry preserves, and ground freeze-dried raspberries.
Assembly
  1. Remove the centers of the cooled cupcakes, fill with ganache, and pipe the frosting on top.
  2. Garnish with fresh raspberries and serve.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use a kitchen scale for precise measurements, ensure ingredients are at room temperature, and allow cupcakes to cool completely before frosting to maintain structure and aesthetics.

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