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
Scale
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.
