Chocolate Raspberry Cupcakes
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.
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.