Go Back
–+ servings
Chocolate Raspberry Cupcakes

Deliciously Moist Chocolate Raspberry Cupcakes for Any Occasion

Indulge in rich and moist Chocolate Raspberry Cupcakes, featuring a decadent ganache and velvety raspberry frosting that's perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour
  • 1/2 cup Dutch Process Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Espresso Powder Optional
  • 1/2 cup Unsalted Butter Softened
  • 1 cup Granulated Sugar
  • 1 large Egg Room temperature
  • 1 large Egg Yolk Room temperature
  • 1 tsp Vanilla Extract Use pure for best flavor
  • 1/2 cup Whole Milk Room temperature
  • 1/2 cup Sour Cream Room temperature
For the Ganache Filling
  • 6 oz Semi-Sweet Chocolate Chopped
  • 1/2 cup Heavy Cream
  • 1/4 cup Raspberry Preserves
For the Frosting
  • 1/2 cup Unsalted Butter Softened and beaten
  • 2 cups Powdered Sugar Adjust for texture
  • 1/2 cup Freeze-Dried Raspberries Crushed

Equipment

  • Cupcake Pan
  • Mixing bowls
  • Electric mixer
  • whisk
  • Cupcake corer
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
  3. Cream the butter and sugar in a large bowl until light and fluffy, about 1-2 minutes.
  4. Add in the egg, egg yolk, and vanilla extract, mixing until pale and fluffy.
  5. Mix in the milk and sour cream until fully combined, then fold in the dry ingredients until just combined.
  6. Fill cupcake liners ¾ full and bake for 17-20 minutes until a toothpick comes out clean.
  7. Cool cupcakes in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  8. To make the ganache, heat heavy cream until simmering, pour over chocolate, and let sit to melt.
  9. Stir in raspberry preserves until smooth, then let cool and thicken.
  10. For the frosting, beat butter until fluffy, gradually add powdered sugar, and mix in freeze-dried raspberries.
  11. Use a cupcake corer to remove the center of each cupcake and fill with ganache, then top with frosting and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Use room temperature ingredients for best results and avoid overmixing for fluffy cupcakes.

Tried this recipe?

Let us know how it was!