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–+ servings
Chocolate Raspberry Cupcakes

Decadent Chocolate Raspberry Cupcakes for Your Sweet Cravings

Delightful Chocolate Raspberry Cupcakes filled with ganache and topped with buttercream, perfect for celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups All-Purpose Flour use a kitchen scale for accuracy
  • ½ cup Dutch Process Cocoa Powder or regular cocoa as substitute
  • 1 teaspoon Baking Powder ensure it's fresh
  • ½ teaspoon Baking Soda ensure it's fresh
  • ½ teaspoon Salt essential for flavor balance
  • 1 teaspoon Espresso Powder optional
  • ¾ cup Unsalted Butter softened
  • 1 ½ cups Granulated Sugar can swap with coconut sugar
  • 2 large Egg room temperature
  • 1 teaspoon Vanilla Extract
  • ½ cup Whole Milk room temperature
  • ½ cup Sour Cream room temperature
For the Ganache
  • 8 oz Semi-Sweet Chocolate chopped
  • ½ cup Heavy Cream or coconut cream for dairy-free
  • ¼ cup Raspberry Preserves fresh raspberries can be substituted
For the Frosting
  • ½ cup Unsalted Butter (for frosting) softened
  • 2-3 cups Powdered Sugar sifted to reduce clumps
  • 1 cup Freeze-Dried Raspberries for color and tartness

Equipment

  • Oven
  • Cupcake pan
  • Mixing bowls
  • hand mixer
  • sifter
  • measuring cups
  • Measuring Spoons
  • wire rack
  • Cupcake liners
  • Spoon or Cookie Scoop

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
  2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
  3. Cream together unsalted butter and sugar until light and fluffy; add eggs and vanilla, mixing well.
  4. Add milk and sour cream, mixing gently, then gradually incorporate the dry ingredients.
  5. Fill cupcake liners 3/4 full with batter and bake for 17-20 minutes.
  6. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack.
  7. For the ganache, heat heavy cream and pour over chopped chocolate. Stir with raspberry preserves.
  8. Beat butter for the frosting until light and fluffy. Gradually mix in powdered sugar and raspberries.
  9. Once the cupcakes are cool, fill each with ganache and pipe frosting on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days, or freeze for up to 2 weeks.

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