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Chocolate Raspberry Cupcakes

Decadent Chocolate Raspberry Cupcakes with Creamy Ganache

Experience irresistible Chocolate Raspberry Cupcakes—a perfect blend of rich chocolate and tangy raspberry for any 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: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-purpose Flour For gluten-free, use a gluten-free flour blend.
  • 0.75 cups Dutch Process Cocoa Powder Regular cocoa powder can be substituted.
  • 1 tsp Baking Powder Ensure freshness for best results.
  • 0.5 tsp Baking Soda Ensure freshness for best results.
  • 0.5 tsp Salt Enhances sweetness.
  • 1 tsp Espresso Powder Optional; adds depth to flavor.
  • 0.5 cups Unsalted Butter At room temperature.
  • 1 cups Granulated Sugar Sweetens and tenderizes.
  • 1 whole Egg At room temperature.
  • 1 yolk Egg Yolk At room temperature.
  • 1 tsp Vanilla Extract Enhances flavor.
  • 0.5 cups Whole Milk At room temperature.
  • 0.5 cups Sour Cream At room temperature.
For the Ganache Filling
  • 8 oz Semi-Sweet Chocolate Chopped, chocolate chips can be used.
  • 0.5 cups Heavy Cream Creates silky texture.
  • 0.25 cups Raspberry Preserves Adds fruit flavor.
For the Frosting
  • 0.5 cups Unsalted Butter (for frosting) At room temperature.
  • 2 cups Powdered Sugar Adjust for sweetness.
  • 0.5 cups Freeze-Dried Raspberries For color and tartness.

Equipment

  • Oven
  • Mixing bowls
  • Cupcake pan
  • hand mixer
  • sifter
  • Saucepan
  • Cupcake Corer
  • piping bag

Method
 

Cupcake Instructions
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a bowl.
  3. Cream butter and sugar until light and fluffy, then add egg, yolk, and vanilla.
  4. Mix in milk and sour cream, then fold in dry ingredients until just combined.
  5. Spoon batter into liners and bake for 17-20 minutes. Cool for 10 minutes.
  6. Make ganache by heating cream and pouring it over chocolate; stir in raspberry preserves.
  7. Beat butter for frosting, then gradually mix in sugar and raspberries until smooth.
  8. Create holes in cooled cupcakes and fill with ganache, then frost with raspberry buttercream.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 3mgCalcium: 2mgIron: 8mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Freeze for up to 3 months wrapped individually.

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