Irresistibly Indulgent Chocolate Raspberry Cupcakes Recipe
Delight in these Chocolate Raspberry Cupcakes, combining rich chocolate and tart raspberry flavors in a visually stunning dessert.
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.