Description
Delight in these luscious Chocolate Raspberry Cupcakes, perfect for a romantic Valentine’s Day treat. Rich chocolate cupcakes are filled with a silky raspberry chocolate ganache and crowned with a bright, tangy raspberry buttercream, making each bite a harmonious blend of sweet and tart flavors.
Ingredients
Scale
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 extract
- 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 of salt
- 1 1/2 cups (195 g) powdered sugar
- 1/2 cup (16 g) freeze dried raspberries, crushed into powder
- 1 tsp vanilla extract
- 1/4 cup (85 g) raspberry preserves
Instructions
- Prepare the 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 (if using). Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter and granulated sugar for 1-2 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract on medium speed until the mixture becomes light and fluffy, about 1-2 minutes.
- Incorporate Milk and Sour Cream: Reduce the mixer speed to low and mix in the whole milk and sour cream until just combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Bake: Fill each cupcake liner about three-quarters full with batter. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Raspberry Chocolate Ganache: Heat the heavy cream over medium heat until steaming and nearly boiling. 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. Stir in the raspberry preserves until combined. Allow ganache to cool for 15 minutes, then transfer to a piping bag.
- Prepare the Raspberry Buttercream: Beat the softened butter and pinch of salt on high speed with an electric mixer for about 5 minutes until pale and fluffy. Add the powdered sugar and mix on low speed until incorporated. Add crushed freeze dried raspberries, raspberry preserves, and vanilla extract. 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 (Wilton 1M recommended).
- Assemble the Cupcakes: Once cooled, use a cupcake corer or a small spoon to remove a bit of each cupcake’s center. Fill the cavity with raspberry chocolate ganache. Pipe a generous swirl of raspberry buttercream on top of each cupcake. Garnish with a fresh raspberry for decoration and serve.
Notes
- Measure your flour properly to avoid dense cupcakes; spoon flour into the measuring cup and level with a knife, or weigh your flour for accuracy (1 cup = 120-125 grams).
- Room temperature ingredients (eggs, milk, sour cream, butter) ensure better mixing and texture in cupcakes.
- If espresso powder is not available, it can be omitted, though it enhances the chocolate flavor.
- Freeze dried raspberries add natural raspberry flavor and color without adding liquid to the buttercream.
- Allow cupcakes to cool completely before filling and frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
