These indulgent chocolate cupcakes filled with raspberry ganache and topped with creamy raspberry buttercream are the perfect treat for any occasion. A rich combination of flavors that will leave everyone craving more!
Why You Will Love This Recipe:
Chocolate and raspberry are a match made in dessert heaven. The deep, rich flavor of chocolate pairs beautifully with the tartness of fresh raspberries, creating a delightful balance that is both satisfying and refreshing. These cupcakes are not just visually appealing; they offer a multi-layered experience of taste and texture. The moist chocolate cake, the luscious raspberry ganache, and the silky raspberry buttercream come together to create an unforgettable dessert that is perfect for birthdays, anniversaries, or just a cozy night in. Plus, they are surprisingly easy to make, so you can impress your friends and family without spending all day in the kitchen!
Introduction:
If you’re looking to elevate your baking game, these Chocolate Raspberry Cupcakes are the way to go. They are sure to impress anyone with their stunning appearance and mouthwatering flavors. Imagine biting into a fluffy chocolate cupcake, only to discover a gooey raspberry ganache center that oozes with flavor, topped off with a swirl of vibrant raspberry buttercream. Each bite is a delightful experience that combines the richness of chocolate with the tartness of raspberry, making these cupcakes a crowd-pleaser. Whether you’re baking for a special occasion or just because, these cupcakes are sure to become a favorite in your household.
Ingredients:
For the Chocolate Cupcakes:
- 1 cup (125 g) all-purpose flour
- 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) unsalted butter, softened
- 3/4 cup (150 g) granulated 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
For the Raspberry Chocolate Ganache:
- 4 oz (113 g) semi-sweet chocolate, chopped
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) raspberry preserves
For the Raspberry Buttercream:
- 3/4 cup (168 g) unsalted butter, softened
- Pinch of salt
- 1 1/2 cups (195 g) powdered sugar
- 1/2 cup (16 g) freeze-dried raspberries, crushed into powder
- 1/4 cup (85 g) raspberry preserves
- 1 tsp vanilla extract
Preparation:
Step 1:
Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners to prepare for baking.
Step 2:
In a small bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). This step ensures that all dry ingredients are well combined and free of lumps, leading to a smoother batter.
Step 3:
In a large mixing bowl, cream the softened unsalted butter and granulated sugar on high speed for 1-2 minutes until the mixture is light and fluffy. This aeration is crucial for creating a tender cupcake. Add in the egg, egg yolk, and vanilla extract, mixing until well combined and fluffy.
Step 4:
Pour in the whole milk and sour cream, mixing on low speed until just combined. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth. Be careful not to overmix, as this can lead to dense cupcakes.
Step 5:
Fill each cupcake liner about 3/4 full with the batter. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
These Chocolate Raspberry Cupcakes are delightful on their own, but you can elevate their presentation by serving them on a decorative cake stand. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. They also make a fantastic dessert for a tea party or a casual gathering with friends.
Tips:
- Make sure all your ingredients are at room temperature for the best mixing results.
- If you don’t have freeze-dried raspberries, you can substitute with additional raspberry preserves, but the texture may differ slightly.
- To make the ganache filling easier to pipe, allow it to cool to room temperature until it thickens but is still pourable.
- For a fun twist, try adding a splash of raspberry liqueur to the ganache for an adult version of this treat.
Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
1 hour 5 minutes
Nutritional Information:
- Calories: 350 per cupcake
- Protein: 4 g
- Sodium: 150 mg
Conclusion:
These Chocolate Raspberry Cupcakes are a delightful treat that combines the richness of chocolate with the tartness of raspberry in a way that is sure to please any palate. With their decadent ganache filling and fluffy buttercream topping, they are perfect for any celebration or simply as a sweet indulgence for yourself. Once you try this recipe, you’ll find it hard to resist making them again and again!
Questions and Answers:
1. Can I make these cupcakes ahead of time?
Yes, you can prepare the cupcakes a day in advance. Store them in an airtight container at room temperature. Frost them on the day you plan to serve for the best texture.
2. How do I store leftovers?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor.
3. Can I use fresh raspberries instead of preserves?
While you can use fresh raspberries, the preserves add sweetness and a thicker consistency to the ganache and buttercream. If using fresh raspberries, consider adding a bit of sugar to balance the tartness.
4. What can I substitute for sour cream?
You can substitute sour cream with plain Greek yogurt or buttermilk, which will provide a similar texture and moisture to the cupcakes.
5. Can I freeze these cupcakes?
Yes, you can freeze the un-frosted cupcakes for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw them in the refrigerator overnight before frosting.
