There is something truly magical about the blend of rich chocolate and vibrant raspberry flavors, and this Chocolate Raspberry Cupcakes Recipe captures that enchantment beautifully. These moist, tender cupcakes boast a deep cocoa taste perfectly balanced with the bright tartness of raspberry preserves, making every bite a delightful celebration of flavors. Whether you’re baking for a special occasion or just to brighten up your day, this recipe is an easy way to bring a bakery-level treat right into your kitchen with an irresistible homemade touch.
Ingredients You’ll Need
The magic behind the Chocolate Raspberry Cupcakes Recipe relies on straightforward ingredients that come together effortlessly. Each element contributes to the moist texture, luscious chocolate taste, and vibrant raspberry notes, making this classic duo shine in every cupcake.
- 1 cup all-purpose flour: Provides structure and a tender crumb to the cupcakes.
- 1/4 cup Dutch process cocoa powder: Adds deep, rich chocolate flavor and dark color.
- 1/2 tsp baking powder: Helps the cupcakes rise, keeping them light and fluffy.
- 1/2 tsp baking soda: Works with baking powder for perfect texture and lift.
- 1/4 tsp salt: Enhances the chocolate flavor and balances sweetness.
- 1 tsp espresso powder (optional): Intensifies the chocolate without adding coffee flavor.
- 1/4 cup unsalted butter, softened: Adds richness and tenderness.
- 3/4 cup granulated sugar: Sweetens and creates a light crumb when creamed with butter.
- 1 egg, at room temperature: Provides structure and moisture.
- 1 egg yolk, at room temperature: Adds extra richness and keeps cupcakes moist.
- 1 tsp vanilla extract: Brings warmth and enhances all the flavors.
- 1/2 cup whole milk, at room temperature: Moisturizes the batter for softness.
- 1/4 cup sour cream, at room temperature: Adds tang and tenderizes the crumb.
- 4 oz semi-sweet chocolate, chopped (for ganache): Creates a glossy, luscious topping.
- 1/4 cup heavy cream (for ganache): Makes the ganache smooth and creamy.
- 1/4 cup raspberry preserves (for ganache): Infuses fresh fruity sweetness right into the ganache.
- 3/4 cup unsalted butter, softened (for frosting): Forms a rich, buttery base for the frosting.
- Pinch salt (for frosting): Balances sweetness and enhances flavor.
- 1 1/2 cups powdered sugar (for frosting): Sweetens and thickens the frosting for perfect piping.
- 1/2 cup freeze-dried raspberries, ground (for frosting): Adds intense raspberry flavor and pretty specks of color.
- 1 tsp vanilla (for frosting): Deepens the flavor complexity in the frosting.
- 1/4 cup raspberry preserves (for frosting): Adds moisture and fruity brightness to the frosting.
How to Make Chocolate Raspberry Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Before diving into the batter, preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to keep your cupcakes perfectly shaped and easier to remove after baking. This simple step sets the foundation for baking success.
Step 2: Mix the Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder if using. Whisking is essential here because it evenly distributes the cocoa and leavening agents, ensuring every cupcake is just right.
Step 3: Cream Butter and Sugar, then Add Eggs and Vanilla
In another mixing bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 2-3 minutes. Adding the egg and egg yolk one at a time helps incorporate them evenly without deflating the batter. Finally, stir in the vanilla extract to infuse warmth and balance.
Step 4: Combine Wet and Dry Ingredients
Slowly incorporate the dry ingredients into the wet mixture. Alternate adding the whole milk and sour cream in portions between the dry ingredients, mixing just until everything is combined. This alternating technique keeps the batter smooth without overmixing, which can lead to tough cupcakes.
Step 5: Bake to Perfection
Fill each cupcake liner about two-thirds full with the batter. This amount allows the cupcakes room to rise beautifully without spilling over. Bake for approximately 18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool briefly in the pan, then transfer them to wire racks to cool completely before frosting.
How to Serve Chocolate Raspberry Cupcakes Recipe
Garnishes
Elevate your cupcakes by topping them with a few fresh raspberries or a gentle dusting of cocoa or powdered sugar. The handcrafted ganache and frosting layers already deliver luscious flavor, and a simple garnish adds a polished look perfect for celebrations or an everyday treat.
Side Dishes
Serve these cupcakes alongside a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich chocolate and slightly tart raspberry notes. For a beverage pairing, hot tea or freshly brewed coffee work wonderfully to round out the indulgence.
Creative Ways to Present
For a fun twist, pipe the frosting in a swirl using a star tip and drizzle the chocolate raspberry ganache over the top. Layer cupcakes on a tiered stand for an elegant display or place them in pretty cupcake boxes for gifting. Presentation is part of the joy when sharing this Chocolate Raspberry Cupcakes Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes fresh by storing them in an airtight container at room temperature for up to two days. If your kitchen is warm, placing them in the fridge is a good option, but bring cupcakes back to room temperature before serving for the best flavor and texture.
Freezing
Chocolate Raspberry Cupcakes Recipe leftovers freeze very well. Wrap each cupcake individually in plastic wrap, then place them in an airtight container or freezer-safe bag. Freeze for up to three months. Thaw at room temperature when you’re ready to enjoy a quick chocolate-raspberry fix.
Reheating
If you want that just-baked warmth, gently warm your thawed cupcakes in the microwave for 10-15 seconds. Be careful not to overheat, or the frosting may melt. This quick step revives the cupcake’s softness and intensifies the chocolate aroma.
FAQs
Can I use fresh raspberries instead of freeze-dried in the frosting?
While fresh raspberries add great flavor, they contain more moisture, which may alter the frosting’s texture. Freeze-dried raspberries give a concentrated flavor without extra moisture, keeping the frosting firm and easy to pipe.
Is the espresso powder necessary in this recipe?
The espresso powder is optional but highly recommended—it doesn’t add a coffee taste but intensifies the chocolate flavor, making the cupcakes richer and more complex.
Can I make these cupcakes vegan or dairy-free?
This recipe as is contains dairy and eggs, but you can experiment with dairy substitutes like plant-based milk and vegan butter and use egg replacements like flax eggs. Keep in mind these swaps may slightly affect texture and taste.
How long do these cupcakes stay fresh after frosting?
Once frosted, these cupcakes taste best within 1-2 days if stored in an airtight container at room temperature. Refrigerate them for longer storage, but let them come back to room temperature before serving.
Can I double this Chocolate Raspberry Cupcakes Recipe?
Absolutely! The recipe scales well for larger batches. Just be sure to adjust your baking time slightly if you’re using larger pans or more cupcakes in a single oven load.
Final Thoughts
If you’re craving a dessert that’s both cozy and impressive, you really can’t go wrong with this Chocolate Raspberry Cupcakes Recipe. Its irresistible flavor combo and satisfying texture make it a delightful bake for all occasions. So grab your mixing bowls and dive into creating these sweet moments—you won’t regret it.
Print
Chocolate Raspberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Raspberry Cupcakes combine rich, moist chocolate cake with a luscious raspberry-infused buttercream frosting. Topped with a smooth chocolate-raspberry ganache, these cupcakes are a perfect balance of deep cocoa flavor and sweet, tangy fruit, ideal for any celebration or indulgent treat.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/4 cup 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 unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk, at room temperature
- 1/4 cup sour cream, at room temperature
Chocolate Raspberry Ganache
- 4 oz semi-sweet chocolate, chopped
- 1/4 cup heavy cream
- 1/4 cup raspberry preserves
Raspberry Buttercream Frosting
- 3/4 cup unsalted butter, softened
- Pinch of salt
- 1 1/2 cups powdered sugar
- 1/2 cup freeze dried raspberries, measured then ground
- 1 tsp vanilla extract
- 1/4 cup raspberry preserves
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal of cupcakes after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder until combined and aerated.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and smooth. This will help create a tender crumb in the cupcakes.
- Add Eggs and Vanilla: Add the egg followed by the egg yolk one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract to infuse the batter with aromatic flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, alternating with adding the whole milk and sour cream. Begin and end with the dry ingredients. Mix gently until just combined to keep cupcakes moist and tender.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for approximately 18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool in the pan for a few minutes.
- Cool Completely: Transfer cupcakes to wire racks and allow them to cool completely before frosting, which prevents the frosting from melting.
- Prepare Ganache: Heat heavy cream until just simmering and pour over chopped semi-sweet chocolate and raspberry preserves in a bowl. Let sit for a minute, then stir until smooth and glossy. Set aside to thicken slightly for easy drizzling.
- Make Raspberry Buttercream: In a mixing bowl, beat the softened butter with a pinch of salt until creamy. Gradually add powdered sugar, ground freeze-dried raspberries, and vanilla extract. Mix in raspberry preserves until the frosting is smooth and spreadable.
- Assemble Cupcakes: Frost the cooled cupcakes with the raspberry buttercream. Drizzle the chocolate raspberry ganache on top or pipe it decoratively. Optionally, garnish with fresh or freeze-dried raspberries for an extra burst of flavor and presentation.
Notes
- For best results, use ingredients at room temperature, especially eggs, butter, milk, and sour cream to ensure even mixing and texture.
- The espresso powder is optional but enhances the chocolate flavor without adding coffee taste.
- Freeze-dried raspberries should be ground finely to prevent large chunks in the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
- You can substitute Greek yogurt for sour cream if preferred, adjusting moisture slightly.
