Description
Indulge in these luxurious Chocolate Raspberry Cupcakes filled with tangy raspberry preserves and topped with rich ganache and fluffy raspberry buttercream.
Ingredients
Scale
- 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
- 4 oz (113 g) semi-sweet chocolate, chopped
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) raspberry preserves
- 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 extract
- 1/4 cup (85 g) raspberry preserves
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using).
- In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Mix in the egg, egg yolk, and vanilla extract until well blended.
- Alternately add the dry mixture and wet ingredients (whole milk and sour cream) into the butter mixture, starting and ending with dry ingredients.
- In a microwave-safe bowl, heat chopped semi-sweet chocolate and heavy cream in 30-second intervals until melted; stir until smooth and cool slightly before folding into the batter.
- Divide the cupcake batter evenly into the liners, filling them about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes before transferring to a cooling rack.
- For the ganache: Heat heavy cream in a small saucepan until it starts to simmer; remove from heat and pour over chopped chocolate. Let sit for a few minutes before whisking until smooth.
- For the buttercream: Beat softened butter until creamy, then gradually add powdered sugar, ground freeze-dried raspberries, and a pinch of salt. Mix until combined, then add vanilla extract.
- Once the cupcakes are cooled, remove a small portion from the center of each cupcake, fill with raspberry preserves, top with ganache, and pipe the raspberry buttercream on top.
Notes
Store leftovers in an airtight container for 2-3 days at room temperature. Freezing is also an option for up to two months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg