Recipe for chocolate raspberry cupcakes: dark chocolate cupcakes filled with raspberry chocolate ganache and topped with raspberry buttercream frosting.
About Chocolate Raspberry Cupcakes:
These cupcakes are an extension of my Small Batch Dark Chocolate Cupcakes. They're the most chocolatey, super moist cupcakes made with Dutch process cocoa powder for an irresistible chocolate flavor. A combination of hot coffee and buttermilk give these cupcakes a moist, tender texture. They're filled with raspberry chocolate ganache and finished with a piping of raspberry buttercream frosting.
Ingredients for Chocolate Raspberry Cupcakes:
- Flour- all purpose flour is used for the best crumb
- Sugar– granulated sugar goes in the cupcake batter and powdered sugar is used in the raspberry buttercream frosting
- Butter– make sure it is softened
- Buttermilk– helps to keep the cupcakes moist
- Dutch process cocoa powder– gives the cupcakes the best, deep chocolate flavor
- Coffee– hot coffee helps to bring out the chocolate flavor in these cupcakes
- Vanilla– I recommend vanilla bean paste for the best flavor
- Eggs– one whole egg is used in these cupcakes
- Baking soda & powder– leavens the cupcakes to make them fluffy
- Salt– brings out all the flavors in these cupcakes
- Raspberry preserves- used in the raspberry ganache and raspberry buttercream
- Semi-sweet chocolate chips- used to make the raspberry chocolate ganache
- Heavy cream- used to make the ganache super smooth and creamy
How to Make Chocolate Raspberry Cupcakes:
For the Chocolate Cupcakes:
Start by creaming ¾ cup of granulated sugar together with ¼ cup of softened butter.
Then add in 1 egg, 1 egg yolk and 1 teaspoon of vanilla and mix until light and fluffy, about 1-2 minutes.
Next mix in ½ cup of milk and ¼ cup of sour cream.
In a small bowl sift together 1 cup of all purpose flour, ¼ cup + 1 tablespoon of Dutch process cocoa powder, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Add the dry ingredients to the wet ingredients and combine.
Lastly mix in 2 teaspoon of instant coffee dissolved in 1 teaspoon of water.
Line a cupcake pan with cupcake 12 liners and fill each cup ¾ of the way full. Bake the cupcakes at 350 degrees for 17-19 minutes, or until a toothpick/cake tester comes out clean from the centers.
Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
For the Raspberry Chocolate Ganache:
Heat ¼ cup + 2 tablespoon of heavy cream, just until about boiling. Measure ¾ cup of semi-sweet chocolate chips or chopped dark chocolate in a medium sized bowl. Pour the hot cream over the chocolate and let it sit for a few minutes to melt the chocolate. Stir to combine. Add in 4 tablespoon of raspberry preserves and a pinch of salt and combine. Let the ganache cool and thicken before filling the cupcakes with it.
For the Raspberry Buttercream:
While the cupcakes are cooling make the frosting by adding 1 ¼ cups (2 ½ sticks) of softened, unsalted butter to a medium sized bowl. Mix the butter with an electric mixer until it is smooth, pale in color and fluffy.
Add in 1 ½ cups of powdered sugar a little at a time until it is all combined.
Mix in ½ cup of raspberry preserves and ¼ teaspoon of salt. Mix until the frosting is light and fluffy.
Assembling the Cupcakes:
Once the cupcakes are completely cooled remove a bit of the centers of each. Fill each with the raspberry chocolate ganache.
Transfer the raspberry buttercream to a piping bag fitted with a decorative tip. (My favorite to use is always my Wilton 1M tip). Pipe a generous amount of raspberry bean buttercream on top of each cupcake. Add a raspberry on top of each cupcake for decoration if you'd like!
Serve! Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).
If you make these cupcakes please tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try:
Small Batch Dark Chocolate Cupcakes
Chocolate Cookie Dough Stuffed Cupcakes
Chocolate Raspberry Cupcakes
Ingredients
For the Chocolate Cupcakes
- 1 cup all purpose flour, sifted spooned and leveled
- ¼ cup + 1 tablespoon cocoa powder Dutch process
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup softened, unsalted butter
- ¾ cup granulated sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla
- ½ cup whole milk, at room temperature
- ¼ cup sour cream, at room temperature
- 2 teaspoon instant coffee dissolved in 1 teaspoon water optional
For the Raspberry Chocolate Ganache
- ¾ cup semi-sweet chocolate chips
- ¼ cup + 2 tablespoon heavy cream
- ¼ cup raspberry preserves
- pinch salt
For the Raspberry Buttercream
- 1 ¼ cups softened, unsalted butter
- 1 ½ cups powdered sugar
- ½ cup raspberry preserves
- ¼ teaspoon salt
Instructions
For the Chocolate Cupcakes
- Preheat oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
- In a small bowl sift together all purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set aside.
- Add granulated sugar and softened butter to a large bowl. Cream together with an electric mixer for 1-2 minutes until fluffy.
- Then add in the egg, egg yolk and vanilla and mix until light and fluffy, about 1-2 minutes.
- Next mix in the milk and sour cream.
- Add the dry ingredients to the wet ingredients and combine.
- Lastly mix in the dissolved instant coffee (optional.)
- Fill each cupcake well ¾ of the way full with batter. Bake the cupcakes for 17-19 minutes, or until a toothpick/cake tester comes out clean from the centers.
- Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
For the Raspberry Chocolate Ganache
- Heat ¼ cup + 2 tablespoon of heavy cream, just until about boiling.
- Measure ¾ cup of semi-sweet chocolate chips or chopped dark chocolate into a medium sized bowl.
- Pour the hot cream over the chocolate and let it sit for a few minutes to melt the chocolate. Stir to combine.
- Add in ¼ cup of raspberry preserves and a pinch of salt and combine.
- Let the ganache cool and thicken before filling the cupcakes with it.
For the Raspberry Buttercream
- Add 1 ¼ cups (2 ½ sticks) of softened, unsalted butter to a medium sized bowl. Mix the butter with an electric mixer until it is smooth, pale in color and fluffy.
- Add in 1 ½ cups of powdered sugar a little at a time until it is all combined.
- Mix in ½ cup of raspberry preserves and ¼ teaspoon of salt. Mix until the frosting is light and fluffy.
Assembling the Cupcakes
- Once the cupcakes are completely cooled remove a bit of the centers of each. Fill each with the raspberry chocolate ganache.
- Transfer the raspberry buttercream to a piping bag fitted with a decorative tip. (My favorite to use is always my Wilton 1M tip). Pipe a generous amount of raspberry bean buttercream on top of each cupcake. Add a raspberry on top of each cupcake for decoration if you'd like!
Hi! These sound delicious. i was wondering if you can freeze these? Thank you!
Hi Lynne, yes you can absolutely freeze them! I'd say they'd be good in the freezer for about two weeks!
Has anyone tried substituting strawberry for the raspberry? My mom is not a big raspberry fan but loves strawberry so I am wanting to make these for Mother’s Day. Any input would be great!
Hi Kayla! So sorry I didn’t see this sooner but for future reference, absolutely. You can substitute strawberry jam for the raspberry!