Description
Delight in these luscious Chocolate Raspberry Cupcakes, perfectly crafted for Valentine’s Day. Moist chocolate cupcakes are filled with rich raspberry chocolate ganache and topped with a fluffy raspberry buttercream frosting, creating a harmonious blend of chocolate and tart raspberry flavors in every bite.
Ingredients
Scale
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 extract
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/4 cup (61 g) sour cream, at room temperature
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
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, ground into powder
- 1 tsp vanilla extract
- 1/4 cup (85 g) raspberry preserves
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. Set aside to prepare the batter.
- Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and optional espresso powder. Set this dry mix aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together on high speed for 1-2 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the creamed mixture. Beat on medium speed for 1-2 minutes until light and fluffy.
- Incorporate Milk and Sour Cream: Slowly mix in the whole milk and sour cream on low speed until combined.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and blend on low speed just until combined, careful not to overmix.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before decorating.
- Prepare Raspberry Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it is steaming but not boiling. Place chopped semi-sweet chocolate in a bowl and pour the hot cream over it. Let it sit for 2 minutes to melt, then stir to combine until smooth. Stir in raspberry preserves. Let ganache cool for 15 minutes before transferring to a piping bag.
- Make Raspberry Buttercream: Beat softened butter and a pinch of salt on high speed for about 5 minutes until pale and fluffy. Gradually add powdered sugar and mix on low until combined. Add the ground freeze-dried raspberries, raspberry preserves, and vanilla extract. Beat on medium-high speed until light and fluffy. Transfer frosting to a piping bag fitted with a decorative tip.
- Assemble Cupcakes: Once cupcakes are fully cooled, use a cupcake corer to remove the center of each cupcake. Fill each cavity with raspberry chocolate ganache. Pipe a generous swirl of the raspberry buttercream on top and garnish with a fresh raspberry.
- Serve: Serve immediately or refrigerate and bring to room temperature before serving for best flavor and texture.
Notes
- Measure your flour properly by spooning into the measuring cup and leveling off the excess or weigh it to ensure accurate results; 1 cup equals 120-125 grams.
- The espresso powder is optional but enhances the chocolate flavor depth.
- Allow cupcakes to cool thoroughly before adding ganache and frosting to prevent melting or sliding.
- Freeze dried raspberries must be crushed into a fine powder to avoid texture issues in the buttercream.
- Use fresh raspberries as decoration for an elegant finish, but ensure they are dry to prevent frosting from sliding.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
