Description
Delight in these luscious Chocolate Raspberry Cupcakes perfect for Valentine’s Day. Moist chocolate cupcakes are filled with a rich raspberry chocolate ganache and topped with a creamy raspberry buttercream, combining deep chocolate flavor with the tartness of fresh raspberries for an irresistible treat.
Ingredients
Scale
For the Chocolate Cupcakes
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/4 cup + 1 tbsp (25 g) 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 (56 g) softened, unsalted butter
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/4 cup (61 g) sour cream, at room temperature
For the Raspberry Chocolate Ganache
- 4 oz (113 g) semi-sweet chocolate, chopped
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) raspberry preserves
For the Raspberry Buttercream
- 3/4 cup (168 g) unsalted butter, softened
- pinch salt
- 1 1/2 cups (195 g) powdered sugar
- 1/2 cup (16 g) freeze dried raspberries, ground into powder
- 1 tsp vanilla extract
- 1/4 cup (85 g) raspberry preserves
Instructions
- Prepare Dry Ingredients: In a small bowl, sift together all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Set aside to ensure an even distribution of leavening agents and cocoa.
- Cream Butter and Sugar: In a large bowl, add softened unsalted butter and granulated sugar. Using an electric mixer on high speed, cream together for 1-2 minutes until fluffy and light in texture, which will help incorporate air into the batter for a tender crumb.
- Add Eggs and Vanilla: Add the room temperature egg, egg yolk, and vanilla extract to the creamed butter mixture. Mix on medium speed for 1-2 minutes until the mixture is light, fluffy and well combined.
- Mix in Milk and Sour Cream: Pour in the whole milk and sour cream. Mix on low speed just until incorporated. These ingredients add moisture and richness to the cupcakes.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture on low speed. Mix until just combined to avoid overmixing which can make the cupcakes tough.
- Fill Cupcake Liners and Bake: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Fill each liner about 3/4 full with batter. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely, which will prevent the frosting from melting.
- Make Raspberry Chocolate Ganache: Heat heavy cream over medium heat until steaming and just about to boil. Place chopped semi-sweet chocolate in a medium bowl and pour the hot cream over it. Let sit for 2 minutes to melt, then stir gently until smooth. Stir in raspberry preserves until fully combined. Allow ganache to cool for 15 minutes before transferring to a piping bag.
- Prepare Raspberry Buttercream: In a large bowl, beat softened unsalted butter with a pinch of salt on high speed until pale and fluffy, about 5 minutes. On low speed, add powdered sugar until incorporated. Add ground freeze dried raspberries, raspberry preserves, and vanilla extract; mix on low to combine, then increase speed to medium-high and beat until light and fluffy. Transfer frosting to a piping bag fitted with a decorative tip like Wilton 1M.
- Assemble Cupcakes: Once cupcakes have cooled completely, use a cupcake corer to remove a small portion from the center of each cupcake. Fill the hollow with raspberry chocolate ganache from the piping bag. Pipe a generous swirl of raspberry buttercream on top. Garnish each cupcake with a fresh raspberry for a decorative finish. Serve immediately.
Notes
- Measure flour properly using the spoon and level method or by weighing to avoid dense cupcakes.
- Room temperature ingredients help ensure a smooth batter and even baking.
- Freeze dried raspberries powder adds intense raspberry flavor without adding moisture to the buttercream.
- You can substitute espresso powder with instant coffee granules if desired to enhance the chocolate flavor.
- If fresh raspberries are unavailable for topping, dried raspberry pieces or chocolate shavings make excellent alternatives.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
