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Chocolate Raspberry Cupcakes Recipe

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★★★★★

4.5 from 131 reviews

Delight in these rich and moist Chocolate Raspberry Cupcakes, featuring a tender chocolate base infused with espresso powder for depth, filled with luscious raspberry chocolate ganache, and topped with a vibrant raspberry buttercream. Perfectly balanced with the tartness of raspberries and the smoothness of creamy chocolate, these cupcakes are a decadent treat for any occasion.

Ingredients

Scale

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

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

Raspberry Buttercream

  • 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, measured then ground
  • 1 tsp vanilla extract
  • 1/4 cup (85 g) raspberry preserves

Instructions

  1. Prepare the Chocolate Cupcake Batter: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. In a small bowl, sift together the flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside. In a large bowl, cream softened butter and granulated sugar with an electric mixer on high speed for 1-2 minutes until fluffy. Add the egg, egg yolk, and vanilla extract, mixing on medium speed until light and fluffy, approximately 1-2 minutes. Lower mixer speed and incorporate the milk and sour cream until just combined. Gradually add dry ingredients and mix on low speed until just combined.
  2. Bake the Cupcakes: Fill each cupcake liner about 3/4 full with batter. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  3. Make the Raspberry Chocolate Ganache: Heat the heavy cream over medium heat until just steaming and about to boil. Place chopped semi-sweet chocolate in a medium bowl, then pour the hot cream over it. Let sit for 2 minutes to melt the chocolate, then stir until smooth. Mix in raspberry preserves until well blended. Allow to cool for 15 minutes, then transfer to a piping bag.
  4. Prepare the Raspberry Buttercream: In a large bowl, beat softened butter and a pinch of salt on high speed with an electric mixer until pale, smooth, and fluffy (around 5 minutes). Add powdered sugar and mix on low speed until fully incorporated. Crush 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 to combine, then increase to medium-high speed until light and fluffy. Transfer to a piping bag fitted with a decorative tip such as Wilton 1M.
  5. Assemble the Cupcakes: Once cupcakes are completely cooled, use a cupcake corer or a small spoon to remove the centers. Fill each cavity with a generous amount of raspberry chocolate ganache from the piping bag. Pipe a generous swirl of raspberry buttercream on top of each cupcake. Garnish with a fresh raspberry on top for a finishing touch. Serve and enjoy!

Notes

  • Allow the cupcakes to cool completely before filling and frosting to prevent melting or sliding.
  • If espresso powder is unavailable, omit it or substitute with instant coffee granules to enhance the chocolate flavor.
  • Use high-quality semi-sweet chocolate for the ganache to achieve a rich taste and smooth texture.
  • Freeze-dried raspberries add a vibrant color and concentrated flavor; however, fresh raspberry puree can be used as an alternative.
  • For best results, bring all dairy ingredients to room temperature before mixing to ensure even incorporation.

Keywords: chocolate raspberry cupcakes, chocolate cupcakes, raspberry buttercream, raspberry ganache, chocolate cupcakes recipe, dessert cupcakes, homemade cupcakes

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