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These chocolate raspberry cupcakes bring together rich dark chocolate and bright raspberry flavors in a way that feels both indulgent and fresh. Moist chocolate cupcakes are filled with a luscious raspberry chocolate ganache and finished off with a creamy raspberry buttercream frosting that’s vibrant and full of berry goodness.
I first baked these during a weekend gathering, and they quickly became a favorite that everyone looks forward to whenever I bring them out.
Ingredients
- All-purpose flour: provides structure spoon and level or weigh for accuracy to avoid dense cupcakes
- Dutch process cocoa powder: gives a deep chocolate flavor that is smooth and less acidic
- Baking powder and baking soda: help the cupcakes rise perfectly fluffy
- Espresso powder: optional but it enhances the chocolate notes without making it taste like coffee
- Unsalted butter: softened for a creamy batter and better control over salt levels
- Granulated sugar: balances the bitterness of cocoa and creates tenderness
- Egg and egg yolk: add richness and moisture
- Vanilla extract: adds warmth and depth
- Whole milk: contributes to moistness and tenderness
- Sour cream: keeps cupcakes soft and adds a slight tang
- Semi-sweet chocolate: melts into the ganache giving a smooth chocolate filling
- Heavy cream: makes the ganache glossy and creamy
- Raspberry preserves: infuse the ganache and frosting with natural fruit sweetness
- Unsalted butter for frosting: whipped until fluffy for a silky texture
- Powdered sugar: sweetens and structures the buttercream
- Freeze dried raspberries: ground to infuse a concentrated raspberry flavor without extra moisture
Step-by-Step Instructions
- Sift the Dry Ingredients:
- Sift together the flour Dutch cocoa powder baking powder baking soda salt and espresso powder in a small bowl. This ensures an even distribution and prevents lumps which helps with an even crumb.
- Cream Butter and Sugar:
- In a large mixing bowl beat the softened unsalted butter and granulated sugar on high speed with an electric mixer until fluffy and pale about 1 to 2 minutes. This traps air for a light cupcake texture.
- Incorporate Eggs and Vanilla:
- Add the room temperature egg and egg yolk individually to the creamed mixture. Mix on medium speed until the batter looks light and fluffy about 1 to 2 minutes. This step builds the batter’s structure.
- Add Milk and Sour Cream:
- Pour in the whole milk and sour cream mixing on low speed until just combined. This adds moisture and richness to the cupcakes.
- Combine Dry and Wet Ingredients:
- Slowly add the sifted dry ingredients to the wet ingredients in batches. Mix on low speed until just combined to avoid overworking the batter which can make cupcakes tough.
- Fill and Bake:
- Line a cupcake pan with liners and fill each one about three quarters full with batter. Bake in a preheated 350 degree oven for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely:
- Let cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Cooling prevents the ganache and frosting from melting.
- Prepare the Raspberry Chocolate Ganache:
- Heat the heavy cream over medium heat until just steaming and nearly boiling. Pour over chopped semi-sweet chocolate and let sit for 2 minutes to allow the chocolate to soften. Stir gently until smooth then stir in the raspberry preserves. Let it cool 15 minutes before piping.
- Make the Raspberry Buttercream:
- Beat softened unsalted butter with a pinch of salt on high speed for about 5 minutes until light and fluffy. Add powdered sugar and mix on low speed until incorporated. Crush freeze dried raspberries to a powder and add them along with raspberry preserves and vanilla to the frosting. Beat on medium-high speed until the frosting is light and airy.
- Assemble the Cupcakes:
- Core out the center of each cooled cupcake and pipe in the raspberry chocolate ganache. Pipe the raspberry buttercream over the top using a decorative tip and finish by placing a fresh raspberry for decoration.
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My favorite ingredient is the espresso powder – it magically enhances the depth of the chocolate without making it taste like coffee. Making these cupcakes always reminds me of family celebrations where this combination of chocolate and raspberry feels like a special treat everyone enjoys together.
Storage Tips
Store the cupcakes in an airtight container in the refrigerator for up to three days. Let the cupcakes come to room temperature before serving to best enjoy the frosting texture. You can freeze the cooled cupcakes without filling for up to two months; thaw overnight and fill just before serving.
Ingredient Substitutions
Swap Dutch process cocoa powder with natural cocoa powder but omit the espresso powder and add an extra 1/4 teaspoon baking soda to balance acidity. For a dairy-free version use plant-based milk and butter substitutes and coconut cream instead of heavy cream for the ganache. Raspberry preserves can be replaced with fresh raspberry puree if you prefer a less sweet filling.
Serving Suggestions
These cupcakes pair delightfully with a glass of cold milk or a cup of black coffee. They are beautiful for dessert tables at parties or afternoon tea. A dusting of powdered sugar or a drizzle of melted chocolate across the frosting can add an extra elegant touch.
Cultural Notes
Chocolate and raspberry make an iconic pairing in many European desserts prized for balancing rich and tart flavors. This combination is especially popular in French patisserie where vibrant raspberry coulis often accompanies decadent chocolate cakes.
Pro Tips
- Measure your flour carefully by spooning into the cup and leveling off to avoid dry cupcakes
- Do not skip cooling the cupcakes completely before filling or frosting to prevent melting
- Toast the freeze dried raspberries gently in a dry pan for a moment before grinding to release more flavor
Recipe FAQs
- → What gives these cupcakes their moist texture?
The combination of sour cream and whole milk in the batter helps keep the cupcakes tender and moist while baking.
- → How is the raspberry chocolate ganache made?
Warm heavy cream is poured over chopped semi-sweet chocolate and raspberry preserves, then stirred until smooth and allowed to cool before filling the cupcakes.
- → Can I use fresh raspberries instead of freeze-dried for the buttercream?
Freeze-dried raspberries provide concentrated flavor and a dry texture ideal for buttercream, while fresh raspberries might add moisture and affect consistency.
- → What is the purpose of espresso powder in the batter?
Espresso powder enhances the depth of chocolate flavor without imparting a strong coffee taste.
- → How should I store these cupcakes to keep them fresh?
Store them in an airtight container at room temperature for up to three days to maintain freshness and flavor.