Introduction

These Chocolate Raspberry Cupcakes combine rich cocoa flavor with a burst of raspberry sweetness in every bite. Moist chocolate cupcakes are filled with a luscious raspberry chocolate ganache and topped with a creamy raspberry buttercream frosting. Perfect for any special occasion or just a delightful treat.

The image shows seven chocolate cupcakes arranged on and around a round wooden board. Each cupcake has two layers: the bottom dark brown chocolate cake layer with a textured surface, and a top layer of bright pink swirled raspberry frosting with a creamy texture. On top of the frosting sits a single fresh red raspberry with a bumpy surface. Around the cupcakes are scattered pieces of dark chocolate and more fresh raspberries. The background has a warm brown tone and the surface is wooden. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 of salt
1 1/2 cups (195 g) powdered sugar
1/2 cup (16 g) freeze dried raspberries, measured then ground
1 tsp vanilla extract
1/4 cup (85 g) raspberry preserves (for frosting)
Fresh raspberries for decoration (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners and set aside.
Step 2: In a small bowl, sift together the flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
Step 3: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on high speed for 1-2 minutes until fluffy.
Step 4: Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix on medium speed until light and fluffy, about 1-2 minutes.
Step 5: Mix in the milk and sour cream on low speed until just combined.
Step 6: Add the dry ingredients to the wet ingredients and combine on low speed until smooth.
Step 7: Fill each cupcake liner about 3/4 full with batter. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: For the raspberry chocolate ganache, heat the heavy cream over medium heat just until steaming and about to boil.
Step 10: Place the chopped semi-sweet chocolate in a medium bowl. Pour the hot cream over the chocolate and let sit for 2 minutes, then stir until smooth.
Step 11: Stir in the raspberry preserves and mix until combined. Let the ganache cool for 15 minutes, then transfer to a piping bag.
Step 12: To make the raspberry buttercream, beat the softened butter and salt on high speed until smooth, pale, and fluffy, about 5 minutes.
Step 13: Add the powdered sugar on low speed until combined.
Step 14: Crush the freeze dried raspberries into a fine powder using a rolling pin inside a baggie. Add the crushed raspberries, raspberry preserves, and vanilla extract to the frosting. Mix on low speed until combined, then increase to medium-high speed until light and fluffy.
Step 15: Transfer the frosting to a piping bag fitted with a decorative tip (such as Wilton 1M).
Step 16: Once the cupcakes are cool, remove a small portion from the center of each using a cupcake corer. Fill each cavity with raspberry chocolate ganache.
Step 17: Pipe a generous swirl of raspberry buttercream on top of each cupcake. Garnish with a fresh raspberry, if desired, and serve.

Tips & Variations

Using espresso powder enhances the chocolate flavor but can be omitted if you prefer a milder taste.
For a smoother ganache, chop the chocolate finely before adding the hot cream.
If freeze dried raspberries aren’t available, substitute with 2 tablespoons of fresh raspberry puree, but reduce other liquid slightly.
Try adding a sprinkle of chopped nuts on top for added texture.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. The cupcakes also freeze well—wrap individually and thaw overnight in the fridge. Reheat gently if desired but avoid microwaving to keep the frosting intact.

How to Serve

The image shows several chocolate cupcakes with two main layers; the cupcake base is dark brown and textured, topped with a thick swirl of pink raspberry frosting that is smooth with small specks. Each cupcake is crowned with a single bright red raspberry that adds a fresh and juicy look. The cupcakes are arranged on a round wooden board with a few scattered raspberries and small dark chocolate chunks around them, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes dairy-free?

Yes, substitute the butter with a dairy-free alternative, use a plant-based milk, and choose dairy-free chocolate to make this recipe dairy-free.

How do I prevent the cupcakes from sinking?

Make sure not to overmix the batter once you add the dry ingredients and bake immediately after preparing the batter. Overmixing and delays can cause cupcakes to sink in the center.