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🍫 Chocolate Raspberry Cupcakes 🍓

These decadent Chocolate Raspberry Cupcakes are the perfect combination of rich chocolate and tart raspberry, finished with a creamy raspberry buttercream and raspberry chocolate ganache. A sweet treat for any occasion, these cupcakes are sure to impress with their delicious flavors and beautiful presentation.

Ingredients

For the Chocolate Cupcakes:

    • 1 cup (125g) all-purpose flour, spooned and leveled

    • 1/4 cup + 1 tablespoon (25g) 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 (56g) softened, unsalted butter

    • 3/4 cup (150g) granulated white sugar

    • 1 egg, at room temperature

    • 1 egg yolk, at room temperature

    • 1 tsp vanilla extract

    • 1/2 cup (120ml) whole milk, at room temperature

    • 1/4 cup (61g) sour cream, at room temperature

For the Raspberry Chocolate Ganache:

    • 4 oz (113g) semi-sweet chocolate, chopped

    • 1/4 cup + 2 tablespoon (90ml) heavy cream

    • 1/4 cup (85g) raspberry preserves

For the Raspberry Buttercream:

    • 3/4 cup (168g) unsalted butter, softened

    • A pinch of salt

    • 1 1/2 cups (195g) powdered sugar

    • 1/2 cup (16g) freeze-dried raspberries, measured then ground

    • 1 tsp vanilla extract

    • 1/4 cup (85g) raspberry preserves

Instructions

    1. For the Chocolate Cupcakes:
      Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners. Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
      Cream together granulated sugar and butter until fluffy. Add the egg, egg yolk, and vanilla, mixing well.
      Incorporate the milk and sour cream on low speed, then gradually blend in the dry ingredients.
      Fill each cupcake liner about 3/4 full with batter and bake for 17-20 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

    1. For the Raspberry Chocolate Ganache:
      Heat the heavy cream until steaming. Pour it over the chopped chocolate and let sit for 2 minutes, then stir until smooth.
      Mix in the raspberry preserves and let cool for 15 minutes before transferring to a piping bag.

    1. For the Raspberry Buttercream:
      Beat the butter and salt until smooth and fluffy. Gradually add powdered sugar, followed by the ground freeze-dried raspberries, raspberry preserves, and vanilla.
      Continue beating until the buttercream is light and fluffy.

    1. Assembling the Cupcakes:
      Core each cupcake and fill with the raspberry chocolate ganache.
      Pipe a generous amount of raspberry buttercream on top and garnish with a fresh raspberry.

Notes

    • Prep Time: 30 minutes

    • Cooking Time: 20 minutes

    • Total Time: 50 minutes

    • Servings: 12 cupcakes

These Chocolate Raspberry Cupcakes are the perfect blend of rich chocolate, tangy raspberry, and creamy textures. They make a delightful dessert for any celebration or as a sweet treat for yourself! 🍓🍫

  • Author: niold.com