Chocolate Raspberry Cupcakes
Moist chocolate cupcakes filled with a rich raspberry-chocolate ganache and topped with vibrant raspberry buttercream.
- Prep Time: 45 min
- Cook Time: 20 min
- Total Time: 1 hr 30 min (includes cooling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
1 cup (125 g) all-purpose flour, spooned and leveled
1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp espresso powder (optional)
1/4 cup (56 g) softened, unsalted butter
3/4 cup (150 g) granulated white sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tsp vanilla extract
1/2 cup (120 ml) whole milk, at room temperature
1/4 cup (61 g) sour cream, at room temperature
4 oz (113 g) semi-sweet chocolate, finely chopped
1/4 cup + 2 tbsp (90 ml) heavy cream or alternative
1/2 cup (170 g) raspberry preserves, divided
3/4 cup (168 g) unsalted butter, softened
Pinch of salt
1 1/2 cups (195 g) powdered sugar, sifted
1/2 cup (16 g) freeze-dried raspberries, measured then ground
1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
- Whisk dry ingredients (flour through espresso powder). Cream butter and sugar until fluffy. Beat in egg, yolk, and vanilla.
- Whisk milk and sour cream. Alternately add dry ingredients and milk mixture to butter mixture, starting and ending with dry. Mix until just combined.
- Divide batter and bake for 18-20 minutes. Cool completely.
- Make ganache: Pour hot cream over chocolate. Let sit, then whisk smooth. Stir in 1/4 cup raspberry preserves. Cool until thickened.
- Make buttercream: Beat butter and salt until pale. Gradually add powdered sugar. Add ground raspberries and vanilla; beat until fluffy.
- Core cooled cupcakes and fill with ganache. Pipe raspberry buttercream on top.
Notes
- Use room temperature ingredients for a smooth batter.
- Dutch-process cocoa gives a deeper color and flavor.
- Ganache must be cool and thick to fill cupcakes neatly.
- Store in an airtight container; best served at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 85mg
Find it online: https://bakingrecipeideas.com/chocolate-raspberry-cupcakes/