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Chocolate Raspberry Cupcakes – Step-by-Step Homemade Perfection

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These are the best chocolate raspberry cupcakes! They are moist dark chocolate cupcakes filled with raspberry chocolate ganache and topped with raspberry frosting.

Ingredients

Scale

For the Chocolate Cupcakes

  • 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 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tsp vanilla
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 1/4 cup (61 g) sour cream, at room temperature

For the Raspberry Chocolate Ganache

  • 4 oz (113 g) semi-sweet chocolate, chopped
  • 1/4 cup + 2 tbsp (90 ml) heavy cream
  • 1/4 cup (85 g) raspberry preserves

For the Raspberry Buttercream

  • 3/4 cup (168 g) unsalted butter, softened
  • pinch salt
  • 1 1/2 cups (195 g) powdered sugar
  • 1/2 cup (16 g) freeze dried raspberries, measured then ground
  • 1 tsp vanilla
  • 1/4 cup (85 g) raspberry preserves

Instructions

1. Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.

2. In a small bowl sift together all purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.

3. Add granulated sugar and softened butter to a large bowl. Cream together with an electric mixer on high speed for 1-2 minutes until fluffy.

4. Add in the egg, egg yolk and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes.

5. Mix in the milk and sour cream on low speed until just combined.

6. Add the dry ingredients to the wet ingredients and combine on low speed until smooth.

7. Fill each cupcake liner 3/4 of the way full with batter. Bake for 17-20 minutes, or until a toothpick comes out clean.

8. Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

9. To make the ganache, heat heavy cream over medium heat until steaming but not boiling.

10. Add chopped chocolate to a bowl, pour hot cream over it, and let sit for 2 minutes. Stir until smooth.

11. Add raspberry preserves to the ganache and stir to combine. Let cool for 15 minutes, then transfer to a piping bag.

12. To make the frosting, beat softened butter and salt on high speed for about 5 minutes until pale and fluffy.

13. Add powdered sugar and mix on low until combined.

14. Crush freeze dried raspberries into powder and add to the frosting along with raspberry preserves and vanilla.

15. Mix on low to combine, then beat on medium-high until light and fluffy. Transfer to a piping bag with a decorative tip.

16. Once cupcakes are fully cooled, use a cupcake corer to remove centers and fill with raspberry chocolate ganache.

17. Pipe raspberry buttercream on top of each cupcake. Garnish with a fresh raspberry and serve.

Notes

Measure your flour properly using the spoon and level method or by weight to avoid dense cupcakes.

Store leftovers in an airtight container for up to three days.

Use room temperature ingredients for best results when baking and mixing.

Make sure cupcakes are fully cooled before filling and frosting.

Nutrition

Find it online: https://paulakitchen.com/chocolate-raspberry-cupcakes/