Chocolate Raspberry Cupcakes

If you’ve ever dreamed of a dessert that balances rich chocolate with bright, tangy raspberries, you’re about to fall in love. These Chocolate Raspberry Cupcakes are indulgent yet refined, perfect for both a cozy treat at home or a show-stopping dessert for special occasions. Moist dark chocolate cupcakes are filled with a luscious raspberry chocolate ganache and topped with smooth raspberry buttercream for the ultimate flavor combination.

Whether it’s for a birthday, Valentine’s Day, or a weekend baking adventure, these cupcakes are sure to impress your friends, family, and even yourself.

Why You’ll Love This Recipe

There are a few reasons why these cupcakes are a cut above the rest:

• Perfect balance of flavors: Rich chocolate cupcakes paired with tangy raspberry ganache and frosting create a flavor harmony.
• Moist and tender cupcakes: The combination of sour cream, milk, and eggs ensures soft, melt-in-your-mouth texture.
• Show-stopping presentation: Raspberry buttercream piped elegantly makes these cupcakes beautiful enough to gift.
• Customizable: You can adjust the filling or frosting to suit taste preferences.
• Crowd-pleaser: Ideal for parties, holidays, or simply as an indulgent treat.

Ingredients Breakdown

Here’s the exact ingredient list, grouped by components. This recipe yields 12 cupcakes.

For the 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
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/4 cup (61 g) sour cream, at room temperature

For the 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

For the Raspberry Buttercream

• 3/4 cup (168 g) unsalted butter, softened
• Pinch of salt
• 1 1/2 cups (195 g) powdered sugar
• 1/2 cup (16 g) freeze-dried raspberries, measured then ground
• 1 tsp vanilla
• 1/4 cup (85 g) raspberry preserves

Tools & Equipment Needed

To make these cupcakes perfectly, you’ll need:

• Cupcake or muffin pan (12-cup capacity)
• Cupcake liners
• Medium and large mixing bowls
• Electric mixer or stand mixer with paddle attachment
• Measuring cups and spoons
• Digital kitchen scale (optional, for precise flour measurement)
• Small sifter
• Whisk or spatula
• Saucepan for ganache
• Piping bags with decorative tips (Wilton 1M recommended)
• Cupcake corer or small spoon for filling

Step-by-Step Instructions

Follow these steps carefully to ensure your cupcakes are flawless.

Step 1: Prepare the Chocolate Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
2. In a small bowl, sift together all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
3. In a large bowl, cream softened butter and granulated sugar with an electric mixer on high speed for 1–2 minutes until fluffy.
4. Add egg, egg yolk, and vanilla to the mixture. Beat on medium speed until light and fluffy (1–2 minutes).
5. Mix in milk and sour cream on low speed until fully incorporated.
6. Gradually add dry ingredients to wet ingredients on low speed. Mix until combined; do not overmix.
7. Fill cupcake liners 3/4 full with batter. Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Raspberry Chocolate Ganache

1. Heat heavy cream in a small saucepan over medium heat until steaming (just about to boil).
2. Place chopped semi-sweet chocolate in a medium bowl.
3. Pour hot cream over chocolate and let sit for 2 minutes to melt. Stir until smooth.
4. Stir in raspberry preserves until fully combined.
5. Let ganache cool for 15 minutes, then transfer to a piping bag for filling cupcakes.

Step 3: Prepare the Raspberry Buttercream

1. Beat softened butter and pinch of salt on high speed for about 5 minutes until pale and fluffy.
2. Gradually mix in powdered sugar on low speed until combined.
3. Grind freeze-dried raspberries in a baggie with a rolling pin until powdered.
4. Add crushed raspberries, raspberry preserves, and vanilla to frosting. Beat on medium-high speed until light and fluffy.
5. Transfer frosting to a piping bag with your preferred decorative tip.

Step 4: Assemble the Cupcakes

1. Using a cupcake corer, remove a small portion from the center of each cooled cupcake.
2. Fill each cavity with raspberry chocolate ganache.
3. Pipe generous amounts of raspberry buttercream on top.
4. Optionally, garnish with fresh raspberries for a professional finish. Serve immediately.

Tips & Variations

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Vegan Option: Use dairy-free butter, plant-based milk, and a flax egg instead of chicken egg.
• Adjusting Sweetness: Reduce sugar slightly in buttercream if you prefer a less sweet topping.
• Seasonal Twist: Top cupcakes with white chocolate shavings or freeze-dried strawberries for variation.

Flavor Profile & Pairings

• Taste: Deep chocolate flavor combined with bright, tangy raspberry notes.
• Texture: Moist, tender cupcakes with creamy ganache filling and fluffy buttercream topping.
• Best Sides: Fresh berries, light cookies, or a simple fruit salad complement these cupcakes perfectly.

Nutritional Overview (Per Cupcake)

Nutrient	Amount
Calories	~330 kcal
Protein	4 g
Carbohydrates	38 g
Fat	18 g
Fiber	2 g

Dietary Notes: Vegetarian-friendly; contains dairy, eggs, and gluten.

Make-Ahead & Meal Prep Tips

• Ganache & Buttercream: Can be made 1–2 days in advance. Store in airtight containers in the fridge.
• Cupcakes: Bake in advance and keep unfilled; fill and frost just before serving.
• Storage: Store finished cupcakes in an airtight container for up to 3 days. Avoid freezing once frosted for best texture.

FAQs

Q1: Can I use frozen raspberries for the ganache?
A: Yes, thaw them first and strain out excess liquid to avoid a runny ganache.

Q2: Can I make cupcakes larger or smaller?
A: Adjust baking time slightly; larger cupcakes need 25–30 minutes, smaller ones 12–15 minutes.

Q3: Can I skip the espresso powder?
A: Absolutely! It’s optional and only enhances the chocolate flavor.

Q4: How do I store cupcakes for longer than 3 days?
A: Freeze unfilled cupcakes individually, then thaw and fill before serving.

Q5: Can I substitute milk with a non-dairy alternative?
A: Yes, almond, oat, or soy milk works perfectly.

Cooking Timeline (At a Glance)

Task	Time
Prep Ingredients	10 min
Make Cupcake Batter	10 min
Bake Cupcakes	17–20 min
Cool Cupcakes	30 min
Make Ganache & Buttercream	20–25 min
Assemble & Decorate	20 min
Total	~2 hours

Serving Suggestions

• Pipe frosting generously for a bakery-style look.
• Use a fresh raspberry or edible flowers for a pop of color.
• Serve on a decorative plate or tiered cupcake stand for special occasions.

Recipe Variations

1. Chocolate Raspberry Swirl Cupcakes: Mix raspberry preserves into the batter for a marbled effect.
2. Mini Cupcakes: Perfect for parties or bite-sized desserts; reduce baking time to 12 minutes.
3. Chocolate Raspberry Tartlets: Use cupcake recipe as tartlet filling with pastry shells.
4. Double Chocolate Raspberry: Mix chocolate chips into batter for added texture.

Ingredient Spotlight

Dark Chocolate

• Choose high-quality semi-sweet chocolate for ganache. Avoid chocolate chips with stabilizers—they don’t melt as smoothly.

Freeze-Dried Raspberries

• These provide intense raspberry flavor without extra moisture. Crush finely for even buttercream distribution.

Pro Cooking Tips

• Always measure flour correctly—spoon and level or weigh for accuracy.
• Don’t overmix batter; overmixing makes cupcakes dense.
• Allow ganache to cool slightly before filling; too hot will leak into cupcake structure.
• Use room-temperature eggs and butter for smooth batter and frosting.

Storage & Freezing Guide

• Cupcakes: Freeze unfilled, unfrosted cupcakes individually. Wrap tightly in plastic and store in freezer for up to 1 month.
• Ganache & Buttercream: Can be frozen in airtight containers, thaw overnight in the fridge, then re-whip before using.
• Finished Cupcakes: Best consumed within 3 days. Freezing after frosting may slightly alter texture.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	330 kcal	Moderate indulgence
Protein	4 g	From milk, eggs, butter
Carbs	38 g	Includes sugar from frosting
Fat	18 g	Butter and chocolate contribute
Fiber	2 g	From cocoa and raspberries
Sugar	27 g	Includes powdered sugar and preserves

Expanded Conclusion

These Chocolate Raspberry Cupcakes are the ultimate blend of chocolate richness and raspberry brightness. Each bite delivers a balance of moist cupcake, creamy ganache, and fluffy buttercream, making them irresistible. Perfect for sharing—or keeping all to yourself—they are a treat that will impress friends and family alike.

Give this recipe a try, follow the steps carefully, and you’ll have a bakery-worthy dessert right in your own kitchen. Don’t forget to share your creations and experiment with variations for fun new twists on this classic favorite!

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