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Chocolate Raspberry Cupcakes

Delicious Chocolate Raspberry Cupcakes for Your Sweet Moments

Indulge in these Chocolate Raspberry Cupcakes, a perfect blend of rich chocolate and tantalizing raspberries for unforgettable sweet moments.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour spoon and level for accuracy
  • 0.5 cup Dutch process cocoa powder or regular cocoa if preferred
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon espresso powder optional
  • 0.5 cup unsalted butter softened
  • 1 cup granulated white sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup whole milk room temperature
  • 0.25 cup sour cream room temperature
For the Raspberry Ganache
  • 6 ounces semi-sweet chocolate chopped
  • 0.5 cup heavy cream
  • 2 tablespoons raspberry preserves
For the Raspberry Buttercream Frosting
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tablespoons raspberry preserves
  • 1 tablespoon freeze-dried raspberries can be omitted

Equipment

  • Cupcake Pan
  • Mixing bowls
  • hand mixer
  • Sifter
  • spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a medium bowl.
  3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
  4. Add the egg, egg yolk, and vanilla extract to the mixture and mix until smooth.
  5. In a separate bowl, combine the whole milk and sour cream, then add to the batter.
  6. Gradually mix the dry ingredients into the wet ingredients until just combined.
  7. Fill cupcake liners ¾ full with the batter and bake for 17-20 minutes.
  8. Heat heavy cream and pour over chopped chocolate; let sit then stir in raspberry preserves.
  9. Beat softened butter until fluffy, then mix in powdered sugar, raspberry preserves, and crushed freeze-dried raspberries.
  10. Core the cooled cupcakes, fill with ganache, and frost with raspberry buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Ensure ingredients are at room temperature for optimal mixing and texture.

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