Chocolate Raspberry Cupcakes

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Chocolate Raspberry Cupcakes are a timeless dessert that blends rich chocolate flavor with bright, fruity raspberry notes. These bakery-style cupcakes feature moist chocolate cake, a smooth raspberry chocolate ganache filling, and a light raspberry buttercream frosting. Perfect for celebrations, holidays, or anytime you want an impressive homemade dessert, this recipe delivers elegant flavor with approachable steps.

Ingredients

For the Chocolate Cupcakes

• All-purpose flour
• Dutch-process cocoa powder
• Baking powder
• Baking soda
• Salt
• Espresso powder (optional)
• Unsalted butter, softened
• Granulated sugar
• Eggs, room temperature
• Vanilla extract
• Whole milk
• Sour cream

For the Raspberry Chocolate Ganache

• Semi-sweet chocolate
• Heavy cream
• Raspberry preserves

For the Raspberry Buttercream

• Unsalted butter, softened
• Powdered sugar
• Freeze-dried raspberries (finely ground)
• Raspberry preserves
• Vanilla extract
• Pinch of salt

Instructions for Chocolate Raspberry Cupcakes

1. Prepare the Chocolate Cupcakes

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
3. In a separate large bowl, cream butter and sugar until light and fluffy.
4. Add eggs and vanilla, mixing until smooth.
5. Mix in milk and sour cream until combined.
6. Gradually add dry ingredients and mix just until incorporated.
7. Fill liners about ¾ full and bake for 17–20 minutes.
8. Cool completely before filling.

2. Make the Raspberry Chocolate Ganache

1. Heat heavy cream until steaming.
2. Pour over chopped chocolate and let sit for 2 minutes.
3. Stir until smooth, then mix in raspberry preserves.
4. Let thicken slightly before piping.

3. Prepare the Raspberry Buttercream

1. Beat butter and salt until pale and fluffy.
2. Add powdered sugar gradually, mixing until smooth.
3. Stir in raspberry powder, raspberry preserves, and vanilla.
4. Beat until light and airy.

4. Assemble the Cupcakes

1. Core the center of each cupcake.
2. Fill with raspberry chocolate ganache.
3. Pipe raspberry buttercream on top and garnish as desired.

Pro Tips

• Use room-temperature ingredients for the best cupcake texture
• Do not overmix the batter to keep cupcakes tender
• Finely grind freeze-dried raspberries for smooth frosting
• Let ganache cool slightly so it stays inside the cupcake

Why This Recipe Works

• Deep chocolate flavor balanced by bright raspberry
• Moist crumb thanks to sour cream and milk
• Filled center adds a bakery-style surprise
• Perfect balance of sweet and tart

Substitutions & Variations

• Use strawberry preserves instead of raspberry
• Swap semi-sweet chocolate for dark chocolate
• Make it into a cake using two 8-inch pans
• Add chocolate chips to the batter for extra richness

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Bake cupcakes one day in advance
• Storage: Store in an airtight container for up to 3 days
• Freezing: Freeze unfrosted cupcakes up to 2 weeks
• Reheating: Bring to room temperature before serving

Serving Ideas for Chocolate Raspberry Cupcakes

• Serve with fresh raspberries on the side
• Pair with coffee or hot chocolate
• Add shaved chocolate for an elegant finish
• Perfect for Valentine’s Day, birthdays, and celebrations

Nutrition (Per Serving Estimate)

• Calories: ~390
• Fat: ~22g
• Carbohydrates: ~45g
• Sugar: ~32g
• Protein: ~5g

Frequently Asked Questions

Can I use regular cocoa powder?

Yes, natural cocoa powder works, though flavor will be slightly lighter.

Is espresso powder required?

No, but it enhances the chocolate flavor without tasting like coffee.

Can these cupcakes be frozen?

Yes, freeze unfrosted cupcakes for best results.

Can I make this recipe as a cake?

Yes, adjust baking time and use round cake pans.

Chocolate Raspberry Cupcakes are a show-stopping dessert that combines rich chocolate, fruity raspberry, and creamy textures in every bite. Whether for a special occasion or a weekend baking project, this recipe guarantees impressive results and unforgettable flavor.

Chocolate Raspberry Cupcakes

Olivia taling

Chocolate Raspberry Cupcakes combine rich, moist chocolate cake with a smooth raspberry chocolate ganache filling and a light, fruity raspberry buttercream frosting. These bakery-style cupcakes are elegant yet approachable, making them perfect for celebrations, holidays, or any special occasion.

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Prep Time 45 minutes mins

Cook Time 18 minutes mins

Total Time 1 hour hr 3 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 390 kcal

Equipment

• cupcake pan
• cupcake liners
• Mixing bowls
• hand or stand mixer
• sifter
• piping bag

Ingredients

  

• 1 1/4 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp espresso powder (optional)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/3 cup sour cream
• 4 oz semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup raspberry preserves
• 3/4 cup unsalted butter, softened (for buttercream)
• 2 1/2 cups powdered sugar
• 1/3 cup freeze-dried raspberries, finely ground
• 2 tbsp raspberry preserves (for buttercream)
• 1 tsp vanilla extract (for buttercream)
• 1 pinch salt

Instructions

 

• Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
• Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a bowl.
• Cream the butter and granulated sugar until light and fluffy.
• Add eggs and vanilla extract, mixing until smooth.
• Mix in the milk and sour cream until fully combined.
• Gradually add the dry ingredients and mix just until incorporated.
• Fill cupcake liners about 3/4 full and bake for 17–20 minutes. Cool completely.
• Heat heavy cream until steaming, then pour over chopped chocolate. Let sit for 2 minutes, stir until smooth, and mix in raspberry preserves.
• Beat butter and salt until pale and fluffy. Gradually add powdered sugar, then mix in raspberry powder, raspberry preserves, and vanilla.
• Core the cupcakes, fill with ganache, and pipe raspberry buttercream on top.

Notes

Use room-temperature ingredients for best results and avoid overmixing the batter to keep cupcakes tender. Let the ganache cool slightly before filling so it stays inside the cupcakes. Finely grind freeze-dried raspberries for a smooth buttercream texture.

Keyword bakery style cupcakes, chocolate raspberry cupcakes, filled cupcakes, raspberry chocolate dessert

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