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Chocolate Raspberry Cupcakes

Decadent Chocolate Raspberry Cupcakes for Any Celebration

These Chocolate Raspberry Cupcakes combine rich chocolate cake with tart raspberry ganache, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 1/2 cups All-purpose flour Use cake flour for a lighter texture.
  • 3/4 cup Dutch process cocoa powder Substitute regular cocoa if unavailable.
  • 1 1/2 teaspoons Baking powder Ensure freshness for optimal results.
  • 1 teaspoon Baking soda Adds extra leavening and contributes to browning.
  • 1/2 teaspoon Salt Enhances the overall flavor.
  • 1 teaspoon Espresso powder Skip if you prefer no coffee notes.
  • 1/2 cup Unsalted butter Can be replaced with vegan butter for a dairy-free option.
  • 1 cup Granulated sugar Sweetens the cake beautifully.
  • 1 large Egg Use flaxseed meal mixed with water for a vegan alternative.
  • 1 large Egg yolk
  • 2 teaspoons Vanilla extract
  • 1 cup Whole milk Substitute almond or oat milk for a dairy-free version.
  • 1/2 cup Sour cream Greek yogurt can serve as a substitute.
For the Ganache
  • 6 ounces Semi-sweet chocolate Swap for bittersweet for deeper flavor.
  • 1/2 cup Heavy cream Coconut cream can be used as a dairy-free alternative.
  • 1/4 cup Raspberry preserves Fresh raspberries can be used for a more natural taste.
For the Buttercream
  • 1/2 cup Unsalted butter Should be softened for best results.
  • 2 cups Powdered sugar
  • 1/4 cup Freeze-dried raspberries Can be omitted but will change flavor.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing bowls
  • Hand or Stand Mixer

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
  3. Beat the softened butter and sugar until light and fluffy.
  4. Add the egg, egg yolk, and vanilla, then mix in the milk and sour cream until smooth.
  5. Mix the dry ingredients into the wet ingredients gently until just combined.
  6. Fill each cupcake liner about three-quarters full with the batter.
  7. Bake for 17-20 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
  8. Heat the cream until steaming, pour over chopped chocolate, let sit for 2 minutes, then stir in raspberry preserves.
  9. Beat the butter and sugar until fluffy, then mix in raspberry powder and preserves.
  10. Core the cooled cupcakes, fill with ganache, and pipe the raspberry buttercream on top. Decorate with a fresh raspberry.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Accurate measuring and room temperature ingredients lead to the best results. Store leftovers properly.

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