Description
Delight in these luscious Chocolate Raspberry Cupcakes, perfect for Valentine’s Day. Moist, rich chocolate cupcakes are filled with a smooth raspberry chocolate ganache and topped with a vibrant raspberry buttercream frosting. Finished with a fresh raspberry on top, these cupcakes combine decadent chocolate and fruity raspberry flavors for a truly indulgent 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, measured then ground
- 1 tsp vanilla extract
- 1/4 cup (85 g) raspberry preserves
Instructions
- Prepare the cupcake batter: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and set aside. In a small bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder (if using) to combine the dry ingredients.
- Cream butter and sugar: In a large bowl, use an electric mixer on high speed to cream together the softened butter and granulated sugar until the mixture becomes fluffy and light, about 1-2 minutes. This can also be done with a stand mixer fitted with a paddle attachment.
- Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract on medium speed until the mixture is light and fluffy, approximately 1-2 minutes.
- Incorporate milk and sour cream: On low speed, add the whole milk and sour cream to the batter and mix until just combined, ensuring a smooth batter without overmixing.
- Combine dry and wet ingredients: Gradually add the sifted dry ingredients to the wet mixture and mix on low speed just until incorporated, taking care not to overmix which can affect texture.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes: Remove cupcakes from the oven, let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before filling and frosting.
- Make the raspberry chocolate ganache: Heat the heavy cream in a small saucepan over medium heat until it starts to steam and just before boiling. Place chopped semi-sweet chocolate in a bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir gently until smooth and glossy, then stir in the raspberry preserves. Allow the ganache to cool for about 15 minutes before transferring it to a piping bag.
- Prepare the raspberry buttercream: In a large bowl, beat the softened butter and a pinch of salt on high speed with an electric mixer for about 5 minutes until pale and fluffy. Add powdered sugar and combine on low speed. Crush freeze-dried raspberries into a fine powder and add to the bowl along with raspberry preserves and vanilla extract. Beat on low to combine, then increase speed to medium-high and whip until light and fluffy.
- Assemble the cupcakes: Once cooled, remove cores from the center of each cupcake using a cupcake corer or small knife. Fill the cavities with the raspberry chocolate ganache using the piping bag. Pipe a generous swirl of raspberry buttercream on top of each cupcake. Garnish each with a fresh raspberry for decoration, then serve.
Notes
- Measure flour properly by spooning it into your measuring cup and leveling off with a knife, or ideally weigh it to avoid dense cupcakes.
- Allow all refrigerated ingredients like eggs, milk, and sour cream to come to room temperature for better mixing and texture.
- Use good quality cocoa powder and chocolate for optimal rich chocolate flavor.
- The espresso powder is optional but enhances the chocolate depth without adding coffee flavor.
- Let cupcakes cool completely before filling and frosting to prevent melting or sliding icing.
- Freeze dried raspberries provide vibrant color and intense raspberry flavor without added moisture in the buttercream.
- Storing cupcakes in an airtight container at room temperature for up to 2 days is best; refrigerate if longer storage is needed, but bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 30g
- Sodium: 130mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
