Moist Chocolate Raspberry Treats (Printable Version)
Rich chocolate cupcakes filled with raspberry ganache and topped with creamy raspberry buttercream frosting.
# Everything You’ll Need:
→ Chocolate Cupcakes
01 -
1 cup all-purpose flour, spooned and leveled (125 g)
02 -
1/4 cup plus 1 tablespoon Dutch process cocoa powder (25 g)
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
1 teaspoon espresso powder (optional)
07 -
1/4 cup unsalted butter, softened (56 g)
08 -
3/4 cup granulated white sugar (150 g)
09 -
1 large egg, at room temperature
10 -
1 large egg yolk, at room temperature
11 -
1 teaspoon vanilla extract
12 -
1/2 cup whole milk, at room temperature (120 ml)
13 -
1/4 cup sour cream, at room temperature (61 g)
→ Raspberry Chocolate Ganache
14 -
4 ounces semi-sweet chocolate, chopped (113 g)
15 -
1/4 cup plus 2 tablespoons heavy cream (90 ml)
16 -
1/4 cup raspberry preserves (85 g)
→ Raspberry Buttercream
17 -
3/4 cup unsalted butter, softened (168 g)
18 -
Pinch of salt
19 -
1 1/2 cups powdered sugar (195 g)
20 -
1/2 cup freeze-dried raspberries, ground to powder (16 g)
21 -
1 teaspoon vanilla extract
22 -
1/4 cup raspberry preserves (85 g)
# Steps to Cook:
01 -
Preheat oven to 350°F and line 12-cup cupcake pan with liners. In a small bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. In a large bowl, cream sugar and butter on high speed until fluffy, 1-2 minutes. Add egg, egg yolk, and vanilla; beat on medium until light and fluffy, 1-2 minutes. Mix in milk and sour cream on low speed. Gradually combine dry ingredients with wet on low speed.
02 -
Fill cupcake liners three-quarters full with batter. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
03 -
Heat heavy cream over medium heat until steaming and nearly boiling. Place chopped semi-sweet chocolate in a medium bowl. Pour hot cream over chocolate and let sit for 2 minutes, then stir until smooth. Stir in raspberry preserves. Cool ganache for 15 minutes, then transfer to a piping bag.
04 -
Beat softened butter and salt on high speed with electric mixer until smooth, pale, and fluffy, about 5 minutes. Add powdered sugar and mix on low until combined. Add powdered freeze-dried raspberries, raspberry preserves, and vanilla; mix on low then increase to medium-high speed until light and fluffy. Transfer frosting to a piping bag fitted with desired tip.
05 -
Once cupcakes are fully cooled, core out centers using a cupcake corer. Fill each cavity with raspberry chocolate ganache. Pipe a generous amount of raspberry buttercream on top of each cupcake. Optionally top with fresh raspberries before serving.
# Extra Suggestions:
01 -
Measure flour by spooning into the measuring cup and leveling with a knife or weigh it (120-125 grams per cup) to avoid dense cupcakes.
02 -
Store leftover cupcakes in an airtight container for up to three days.