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Chocolate Raspberry Cupcakes

Irresistible Chocolate Raspberry Cupcakes for Sweet Moments

These Chocolate Raspberry Cupcakes are a delightful combination of rich chocolate and bright raspberry flavors, perfect for any special occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Use a kitchen scale for accuracy.
  • 0.5 cups Dutch process cocoa powder Regular cocoa powder can be substituted.
  • 1 teaspoon baking powder Ensure it is fresh.
  • 0.5 teaspoon baking soda Ensure it is fresh.
  • 0.25 teaspoon salt Do not omit.
  • 1 teaspoon espresso powder Optional.
  • 0.5 cups unsalted butter Softened to room temperature.
  • 1 cups granulated sugar Brown sugar can be used for a different flavor.
  • 1 large egg Use at room temperature.
  • 1 large egg yolk Use at room temperature.
  • 1 teaspoon vanilla extract
  • 0.5 cups whole milk At room temperature.
  • 0.5 cups sour cream At room temperature.
For the Ganache
  • 8 ounces semi-sweet chocolate Chopped.
  • 0.5 cups heavy cream Heated to simmer.
  • 2 tablespoons raspberry preserves
For the Frosting
  • 0.5 cups unsalted butter Softened.
  • 2 cups powdered sugar
  • 1 cups freeze-dried raspberries Crushed.
  • 2 tablespoons raspberry preserves

Equipment

  • Muffin Pan
  • Mixing bowls
  • electric mixer
  • Measuring cups
  • Measuring spoons
  • Microwave
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a large bowl.
  3. In another bowl, beat the butter and sugar until light and fluffy.
  4. Add the egg, egg yolk, and vanilla to the butter-sugar mixture, then mix well. Gradually add milk and sour cream, mixing until smooth.
  5. Combine wet and dry ingredients until just mixed.
  6. Fill cupcake liners ¾ full and bake for 17-20 minutes, or until a toothpick comes out clean.
  7. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack.
  8. To prepare ganache, heat heavy cream and pour over chocolate, stirring until smooth, then mix in raspberry preserves.
  9. Whip butter for frosting until fluffy, then gradually mix in powdered sugar, raspberries, and preserves, blending until creamy.
  10. Core the center of each cooled cupcake, fill with ganache, and pipe raspberry frosting on top.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

These cupcakes can be customized with different jams or frostings for a unique twist.

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