Description
Indulge in the delightful harmony of rich chocolate and tart raspberry with these Chocolate Raspberry Cupcakes. Perfect for any occasion, these moist and visually stunning treats combine decadent chocolate ganache filling with luscious raspberry frosting, ensuring they impress at birthday parties, anniversaries, or just as a sweet indulgence. With straightforward steps, even novice bakers can create this exquisite dessert that promises to satisfy every sweet tooth.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup Dutch process cocoa powder
- 1/4 cup butter (softened)
- 3/4 cup granulated sugar
- 1 egg + 1 egg yolk (room temperature)
- 1/2 cup whole milk (room temperature)
- 1/4 cup raspberry preserves
- 3/4 cup unsalted butter (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time followed by vanilla extract.
- Incorporate milk and sour cream into the butter mixture until smooth.
- Gradually fold in dry ingredients until just combined.
- Fill liners two-thirds full with batter and bake for about 18 minutes or until a toothpick comes out clean.
- Prepare the ganache by heating heavy cream and pouring it over chopped chocolate; stir in raspberry preserves once smooth.
- Once cooled, fill each cupcake with the ganache using a piping bag or spoon.
- For the frosting, beat softened butter until creamy; gradually add powdered sugar along with ground freeze-dried raspberries and vanilla until smooth.
- Frost each filled cupcake generously.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg