Description
These Chocolate Raspberry Cupcakes are a perfect Valentine’s Day treat, combining rich chocolate cupcakes with a luscious raspberry chocolate ganache center and a fluffy raspberry buttercream frosting. Each cupcake is delicately topped with a fresh raspberry, making them as beautiful as they are delicious.
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 the Cupcake Batter: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 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; set aside.
- Cream Butter and Sugar: In a large mixing bowl, add the softened butter and granulated sugar. Using an electric mixer on high speed, cream them together for 1-2 minutes until the mixture is fluffy and light.
- Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract on medium speed until the mixture is light and fluffy, which will take about 1-2 minutes.
- Incorporate Milk and Sour Cream: Reduce the mixer speed to low and add the whole milk and sour cream to the batter. Mix just until combined.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet ingredients on low speed and mix until everything is just combined, being careful not to overmix.
- Bake the Cupcakes: Fill each cupcake liner about 3/4 full with batter. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Raspberry Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it just starts to steam and is close to boiling. Place chopped semi-sweet chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir until smooth, then fold in raspberry preserves. Allow ganache to cool for 15 minutes and then transfer to a piping bag.
- Prepare Raspberry Buttercream Frosting: In a large bowl, beat softened butter and a pinch of salt on high speed with an electric mixer until smooth, pale, and fluffy, about 5 minutes. Lower speed and mix in powdered sugar until combined. Crush freeze-dried raspberries into a fine powder and add to the frosting along with raspberry preserves and vanilla. Mix on low to combine and then increase to medium-high speed until frosting is light and fluffy. Transfer the frosting to a piping bag fitted with a decorative tip.
- Assemble the Cupcakes: Once cupcakes are completely cool, use a cupcake corer to remove a small portion from the center of each cupcake. 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 cupcake with a fresh raspberry and serve.
Notes
- Measure your flour properly to ensure the best texture: spoon the flour into your measuring cup and level it off rather than scooping directly, or better yet, weigh your flour for accuracy (1 cup = 120-125 grams).
- Use room temperature ingredients for best mixing results and texture.
- Espresso powder is optional but enhances chocolate flavor.
- Allow ganache to cool enough before piping to prevent melting the cupcakes’ centers.
- Freeze-dried raspberries ground to a powder provide intense raspberry flavor without added moisture in the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 32g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
