Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 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) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 tsp vanilla
- 1/2 cup (120 ml) whole milk
- 1/4 cup (61 g) sour cream
- 4 oz (113 g) semi-sweet chocolate, chopped
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) raspberry preserves
- 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
- 1 tsp vanilla
- 1/4 cup (85 g) raspberry preserves
Instructions
- Preheat oven to 350°F. Line cupcake pan with 12 liners.
- Sift together flour, cocoa, baking powder, baking soda, salt, and espresso powder.
- Cream butter and sugar until fluffy. Add egg, yolk, and vanilla. Mix until light.
- Add milk and sour cream on low speed. Combine dry ingredients with wet ingredients.
- Fill liners 3/4 full, bake 17-20 min. Cool completely.
- For ganache: heat cream until steaming, pour over chocolate, let sit 2 min, stir. Add raspberry preserves, cool, transfer to piping bag.
- For frosting: beat butter and salt until pale and fluffy. Add powdered sugar, then crushed freeze-dried raspberries, raspberry preserves, and vanilla. Beat until fluffy, transfer to piping bag.
- Core cupcakes, fill with ganache. Pipe frosting on top and garnish with fresh raspberries.
Notes
- Measure flour properly—spoon and level or weigh 1 cup = 125 g.
- Store leftovers in airtight container up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian