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Chocolate Raspberry Cupcakes and a fresh raspberry on top, with a bite taken out showing the moist cake inside.

Chocolate Raspberry Cupcakes

5 from 1 vote
These moist and decadent Chocolate Raspberry Cupcakes are filled with a luscious raspberry ganache and topped with a tangy raspberry buttercream.
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Prep Time 45 minutes
Cook Time 18 minutes
Decorating Time 20 minutes
Total Time 1 hour 23 minutes
Servings: 14 Cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cupcakes
  • 1 ¼ cups 155 g all-purpose flour Spoon and level to avoid excess flour
  • ¼ cup + 1 tablespoon 25 g Dutch-process cocoa powder Gives the cupcakes a rich smooth chocolate flavor
  • ½ teaspoon baking powder Leavening agent to help the cupcakes rise
  • ½ teaspoon baking soda Helps with the texture and rise
  • ¼ teaspoon salt Balances sweetness
  • 1 teaspoon espresso powder Optional enhances chocolate flavor
  • ¼ cup + 1 tablespoon 63 g unsalted butter softened For a rich tender crumb
  • ¾ cup + 1 tablespoon 165 g granulated sugar For sweetness and moisture
  • 1 large egg For binding and texture
  • 1 egg yolk Adds moisture and richness
  • 1 teaspoon vanilla extract For flavor depth
  • ½ cup + 2 tablespoon 130 ml whole milk at room temperature For moisture and fluffiness
  • ¼ cup + 1 tablespoon 67 g sour cream at room temperature For a tender crumb
For the Raspberry Chocolate Ganache
  • 4 ½ oz 128 g semi-sweet chocolate chopped Forms the rich ganache)
  • ⅓ cup + 1 tablespoon 95 ml heavy cream For a smooth consistency
  • ¼ cup + 1 tablespoon 95 g raspberry preserves Adds sweet-tart flavor
For the Raspberry Buttercream
  • ¾ cup + 1 tablespoon 175 g unsalted butter softened For creamy texture
  • Pinch of salt Enhances flavor balance
  • 1 ⅔ cups 210 g powdered sugar For sweetness and texture
  • ½ cup + 1 tablespoon 18 g freeze-dried raspberries ground Provides natural raspberry flavor
  • 1 teaspoon vanilla extract For aromatic sweetness
  • ¼ cup + 1 tablespoon 90 g raspberry preserves For flavor and texture)

Equipment

  • 1 Cupcake pan For baking the cupcakes.
  • 1 Piping bag For filling with ganache and buttercream.

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
  2. Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a small bowl. Set aside.
  3. Cream together the sugar and softened butter in a large mixing bowl using an electric mixer on high speed until light and fluffy, about 2 minutes.
  4. Add the egg, egg yolk, and vanilla extract, mixing at medium speed until well combined and fluffy, about 2 minutes.
  5. Gradually add the milk and sour cream, mixing on low speed until combined.
  6. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined.
  7. Fill each cupcake liner ¾ full with batter. Bake for 18-20 minutes or until a toothpick comes out clean from the center.
  8. Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Heat the heavy cream in a small saucepan over medium heat, just until it begins to steam.
  10. Place the chopped semi-sweet chocolate in a medium bowl.
  11. Pour the hot cream over the chocolate and let sit for 2 minutes to melt. Stir to combine.
  12. Stir in the raspberry preserves and combine well.
  13. Allow the ganache to cool for 15 minutes, then transfer to a piping bag.
  14. Beat the softened butter and pinch of salt in a large bowl with an electric mixer until smooth, pale, and fluffy, about 5 minutes.
  15. Add the powdered sugar and mix on low speed until fully incorporated.
  16. Crush the freeze-dried raspberries into a fine powder by placing them in a baggie and rolling them with a rolling pin.
  17. Add the crushed raspberries, raspberry preserves, and vanilla to the butter mixture. Beat on low to combine, then on medium-high speed until fluffy.
  18. Transfer the raspberry buttercream into a piping bag fitted with your desired decorative tip.
  19. Once the cupcakes have fully cooled, use a cupcake corer to remove a small portion from the center of each.
  20. Fill each cupcake with raspberry chocolate ganache.
  21. Pipe a generous amount of raspberry buttercream on top of each cupcake. Finish by adding a fresh raspberry on top for decoration.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 42gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

These cupcakes combine rich chocolate with the sweet tartness of raspberry for a truly irresistible treat. Perfect for any occasion, especially Valentine's Day!

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