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Chocolate Raspberry Cupcakes

Irresistibly Indulgent Chocolate Raspberry Cupcakes Recipe

Delight in these Chocolate Raspberry Cupcakes, combining rich chocolate and tart raspberry flavors in a visually stunning dessert.
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • Cupcake Pan
  • Mixing bowls
  • Hand Mixer
  • Sifter
  • Saucepan
  • Cupcake liners

Ingredients
  

For the Cupcake Batter

  • 1 1/2 cups All-Purpose Flour Substitute with a gluten-free flour blend for gluten-free cupcakes.
  • 3/4 cup Dutch Process Cocoa Powder Regular cocoa powder can also be used.
  • 1 tsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Baking Soda Ensure it's fresh for best results.
  • 1/2 tsp Salt Enhances sweetness and balances flavors.
  • 1 tsp Espresso Powder Optional; feel free to omit.
  • 1/2 cup Unsalted Butter Use room temperature butter.
  • 1 cup Granulated Sugar Sweetens cupcakes.
  • 1 whole + 1 Eggs Can substitute with flax eggs for vegan.
  • 2 tsp Vanilla Extract Essential depth of flavor.
  • 1/2 cup Whole Milk Replace with almond or oat milk for dairy-free.
  • 1/2 cup Sour Cream Can be swapped for dairy-free yogurt.

For the Ganache

  • 8 oz Semi-Sweet Chocolate Use high-quality chocolate.
  • 1/2 cup Heavy Cream Creates a smooth ganache.
  • 1/4 cup Raspberry Preserves Choose high-quality preserves.

For the Buttercream Frosting

  • 1/2 cup Unsalted Butter Beat until fluffy.
  • 2 cups Powdered Sugar Sweetens the buttercream.
  • 1/4 cup Freeze-Dried Raspberries Can be substituted with raspberry powder.

Instructions
 

Instructions

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  • Sift together all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder in a bowl.
  • Beat unsalted butter and granulated sugar until light and fluffy, about 1-2 minutes.
  • Mix in eggs and vanilla extract until fully combined.
  • Gradually add milk and sour cream, then fold in sifted dry ingredients until just combined.
  • Fill each cupcake liner ¾ full with batter. Bake for 17-20 minutes.
  • Cool cupcakes in the pan for 10 minutes before transferring to a wire rack.
  • Heat heavy cream in a saucepan, then pour over semi-sweet chocolate. Stir in raspberry preserves.
  • Beat unsalted butter until fluffy, then gradually add powdered sugar and freeze-dried raspberries to make the buttercream.
  • Core cooled cupcakes and fill with ganache, frost with buttercream, and top with fresh raspberries.

Notes

Optional: Garnish with chocolate shavings for an extra touch of elegance.
Keyword baking, Chocolate, Chocolate Raspberry Cupcakes, cupcakes, Dessert, Raspberry