Description
Indulge in these decadent Chocolate Raspberry Cupcakes, perfect for Valentine’s Day celebrations. Moist chocolate cupcakes are filled with a luscious raspberry chocolate ganache and topped with a vibrant raspberry buttercream frosting. This delicious treat combines rich cocoa with fresh raspberry flavors for an unforgettable dessert experience.
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
- 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
- 1/4 cup (85 g) raspberry preserves
Instructions
- Prepare Dry Ingredients: Sift together all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder in a small bowl. Set aside to ensure even distribution of leavening and flavor.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream softened butter and granulated sugar for 1-2 minutes until light and fluffy. This step incorporates air, giving the cupcakes a tender crumb.
- Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla on medium speed until the batter is light and fluffy, about 1-2 minutes. This helps create structure and richness.
- Incorporate Milk and Sour Cream: On low speed, blend in the whole milk and sour cream to add moisture and tenderness to the batter.
- Combine Wet and Dry Ingredients: Add the sifted dry ingredients to the wet mixture and mix on low speed just until combined. Overmixing can lead to dense cupcakes.
- Fill Cupcake Liners and Bake: Line a cupcake pan with 12 liners. Fill each liner about 3/4 full with batter. Bake at 350°F (175°C) for 17-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make Raspberry Chocolate Ganache: Heat heavy cream over medium heat until steaming and almost boiling. Place chopped semi-sweet chocolate in a medium bowl, pour hot cream over it, and let sit for 2 minutes. Stir until smooth, then mix in raspberry preserves. Allow ganache to cool for 15 minutes before transferring to a piping bag.
- Prepare Raspberry Buttercream: Beat softened butter and pinch of salt on high speed until pale, smooth, and fluffy, about 5 minutes. Add powdered sugar and mix on low speed to combine. Grind freeze-dried raspberries into a fine powder and add along with raspberry preserves and vanilla. Beat on medium-high speed until the frosting is light and fluffy. Transfer to a piping bag fitted with a decorative tip (Wilton 1M recommended).
- Assemble the Cupcakes: Once cupcakes are fully cooled, use a cupcake corer to remove centers. Fill each cavity with raspberry chocolate ganache. Pipe a generous swirl of raspberry buttercream on top. Garnish with a fresh raspberry and serve.
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling it off, or better yet, weigh it to prevent dense cupcakes.
- If espresso powder is unavailable, it can be omitted, but it enhances the chocolate flavor.
- Ensure all refrigerated ingredients like eggs, milk, and sour cream are at room temperature for optimal batter consistency.
- Use fresh raspberries to garnish for visual appeal and a burst of freshness.
- Allow ganache to cool properly before filling to avoid melting the cupcakes’ centers.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
