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chocolate raspberry cupcakes on a wood platter with raspberries and chocolate around
4.94 from 46 ratings

Chocolate Raspberry Cupcakes

Yield: 12 cupcakes
Prep: 45 minutes
Cook: 18 minutes
Decorating Time: 20 minutes
These are the best chocolate raspberry cupcakes! They are moist dark chocolate cupcakes filled with raspberry chocolate ganache and topped with raspberry frosting.
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Ingredients

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 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

Instructions
 

For the Chocolate Cupcakes

  • Preheat the 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, salt and espresso powder. Set aside.
    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
  • Add granulated sugar and softened butter to a large bowl. Cream together with an electric mixer on high speed for 1-2 minutes until fluffy.
    (You can also use a stand mixer fit with a paddle attachment.)
    1/4 cup (56 g) softened, unsalted butter, 3/4 cup (150 g) granulated white sugar
  • Then add in the egg, egg yolk and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes.
    1 egg, at room temperature, 1 egg yolk, at room temperature, 1 tsp vanilla
  • Next mix in the milk and sour cream on low speed.
    1/2 cup (120 ml) whole milk, at room temperature, 1/4 cup (61 g) sour cream, at room temperature
  • Add the dry ingredients to the wet ingredients and combine on low speed. 
  • Fill each cupcake liner 3/4 of the way full with batter. Bake the cupcakes for 17-20 minutes, or until a toothpick/cake tester comes out clean from the centers.
  • Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. 

For the Raspberry Chocolate Ganache

  • Heat the heavy cream over medium heat, just until steaming and about to boil.
    1/4 cup + 2 tbsp (90 ml) heavy cream
  • Add the chopped semi-sweet chocolate to a medium sized bowl.
    4 oz (113 g) semi-sweet chocolate, chopped
  • Pour the hot cream over the chocolate and let it sit for 2 minutes to melt the chocolate. Stir to combine.
  • Add in the raspberry preserves and combine.
    1/4 cup (85 g) raspberry preserves
  • Let the ganache cool for 15 minutes, then transfer it to a piping bag.

For the Raspberry Buttercream

  • Add the softened butter and salt to a large bowl. Beat the butter on high speed with an electric mixer until it is smooth, pale in color and fluffy, about 5 minutes.
    3/4 cup (168 g) unsalted butter, softened, pinch salt
  • Add in the powdered sugar and mix on low speed until combined.
    1 1/2 cups (195 g) powdered sugar
  • Add the freeze dried raspberries to a baggie and roll them with a rolling pin until they are crushed into a fine powder.
    1/2 cup (16 g) freeze dried raspberries, measured then ground
  • Add the crushed freeze dried raspberries, raspberry preserves and vanilla to the frosting. Mix on low speed to combine, then medium-high speed until light and fluffy.
    1/4 cup (85 g) raspberry preserves, 1 tsp vanilla
  • Add the frosting to a piping bag fit with a decorative tip. (My favorite to use is my Wilton 1M tip.)

Assembling the Cupcakes

  • Once the cupcakes are completely cooled remove a bit of the centers of each using a cupcake corer. Fill each with the raspberry chocolate ganache.
  • Pipe a generous amount of raspberry buttercream on top of each cupcake. Add a fresh raspberry on top of each cupcake for decoration, then serve!

Notes

Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
 
Store leftovers in an airtight container for up to three days. 
Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate cupcakes, chocolate raspberry cupcakes, raspberry, raspberry cupcakes, Valentine's Day
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