These Chocolate Raspberry Cupcakes are rich, moist, and filled with a hidden pocket of raspberry chocolate ganache that oozes out when you bite in. The raspberry buttercream on top is fluffy, tangy, and dotted with specks of freeze dried raspberries that add a pop of color and flavor. I first made these for Valentine's Day a few years back when I wanted something fancier than regular Chocolate Raspberry Cupcakes, and they've been my go-to for special occasions ever since.
If you love chocolate desserts with a fruity twist, these pair beautifully with Chocolate Orange Cheesecake or make a stunning addition to a dessert table alongside Raspberry Tiramisu.
Why You will Love This Chocolate Raspberry Cupcakes
These cupcakes are moist without being dense. The sour cream in the batter keeps them tender, and the combination of baking powder and baking soda gives them a nice, light crumb. The cocoa powder and espresso powder add a deep Chocolate Raspberry Cupcakes flavor that's not too sweet.
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ingrediants Chocolate Raspberry Cupcakes
Here's everything to make these moist Chocolate Raspberry Cupcakes ganache and butter cream.
See Recipe Card Below This Post For Ingredient Quantities
For the Chocolate Raspberry Cupcakes:
- All-purpose flour, spooned and leveled : Forms the structure of the cupcakes. Spooning and leveling the flour prevents the cupcakes from turning out dry.
- Dutch process cocoa powder : Gives the cupcakes a rich, dark Chocolate Raspberry Cupcakes flavor. Dutch process cocoa is less acidic than natural cocoa and creates a smoother taste.
- Baking powder : Helps the cupcakes rise and creates a light texture.
- Baking soda : Works with the baking powder to give the cupcakes lift.
- Salt : Balances the sweetness and enhances the Chocolate Raspberry Cupcakes flavor.
- Espresso powder : Deepens the Chocolate Raspberry Cupcakes flavor without making the cupcakes taste like coffee. It's optional, but it really does make a difference.
- Unsalted butter, softened : Adds richness and helps create a tender crumb. Make sure it's softened to room temperature so it creams properly.
- Granulated white sugar : Sweetens the cupcakes and helps them stay moist.
- Egg, at room temperature : Adds structure and richness.
- Egg yolk, at room temperature : Adds extra richness and helps keep the cupcakes moist.
- Vanilla extract : Enhances the Chocolate Raspberry Cupcakes flavor and adds warmth.
- Whole milk, at room temperature : Adds moisture and helps create a tender crumb. Room temperature milk blends more smoothly into the batter.
- Sour cream, at room temperature : Adds tanginess and keeps the cupcakes incredibly moist.
For the Raspberry Chocolate Ganache:
- Semi-sweet chocolate, chopped: Melts into a smooth, rich ganache. Chopping it helps it melt evenly.
- Heavy cream: Combines with the Chocolate Raspberry Cupcakes to create a silky ganache.
- Raspberry preserves: Adds fruity flavor and a bit of tartness to the ganache.
For the Raspberry Buttercream:
- Unsalted butter, softened: Forms the base of the frosting. Make sure it's fully softened so it whips up light and fluffy.
- Pinch salt: Balances the sweetness.
- Powdered sugar: Sweetens the frosting and gives it structure.
- Freeze-dried raspberries, measured then ground: Adds intense raspberry flavor and a natural pink color. Grind them into a fine powder for the best texture.
- Vanilla extract: Adds warmth and rounds out the raspberry flavor.
- Raspberry preserves: Adds extra raspberry flavor and a bit of tanginess.
How to Make Chocolate Raspberry Cupcakes
Follow these steps to create your Chocolate Raspberry Cupcakes ganache filling and buttercream.
- Preheat the oven: Set your oven to 350°F and line a cupcake pan with 12 cupcake liners.
- Prepare dry ingredients: In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using. Sifting helps remove any lumps and makes the batter smoother. Set the bowl aside.
- Cream butter and sugar: In a large bowl, beat the granulated sugar and softened butter with an electric mixer on high for 1 to 2 minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract. Beat on medium speed until the mixture is light and fluffy, about 1 to 2 minutes.
- Incorporate milk and sour cream: Mix in the milk and sour cream on low speed until everything is well combined. The batter will look a bit thin, and that's fine.
- Add dry ingredients: Gradually add the sifted dry ingredients into the wet mixture and mix on low speed until just combined. Don't over-mix or the cupcakes will be tough.
- Bake the cupcakes: Fill each cupcake liner about ¾ full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it's steaming and just about to boil. Watch it carefully so it doesn't boil over.
- Melt the chocolate: Add the chopped semi-sweet Chocolate Raspberry Cupcakes to a medium bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes without stirring. This allows the chocolate to melt evenly.
- Add raspberry preserves: Stir the chocolate and cream together until smooth and glossy. Stir in the raspberry preserves until fully combined. Let the ganache cool for about 15 minutes, then transfer it to a piping bag.
- Cream the butter: Beat the softened butter and a pinch of salt in a large bowl on high speed for about 5 minutes until the butter is smooth, pale, and fluffy.
- Mix in powdered sugar: Gradually add the powdered sugar, mixing on low speed until it's fully incorporated.
- Prepare the freeze-dried raspberries: Place the freeze-dried raspberries in a baggie and crush them into a fine powder using a rolling pin. This helps them blend smoothly into the frosting.
- Combine the ingredients: Add the crushed raspberries, raspberry preserves, and vanilla extract to the frosting. Beat on medium-high speed until the frosting is light, fluffy, and has a beautiful pink color.
- Prepare the frosting for piping: Transfer the frosting to a piping bag fitted with a decorative tip.
- Core the cupcakes: Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove a small section from the center of each cupcake. Don't core all the way to the bottom, just create a little pocket.
- Fill with ganache: Pipe the raspberry chocolate ganache into the center of each cupcake, filling the hole you just made.
- Pipe frosting: Pipe a generous swirl of raspberry buttercream on top of each cupcake.
- Decorate: Top each cupcake with a fresh raspberry for a pop of color and a finished look. Serve and enjoy.
Substitutions and Variations
Cocoa powder: If you don't have Dutch process cocoa, you can use natural cocoa powder, but the flavor will be slightly more acidic.
Sour cream: Plain Greek yogurt works as a substitute and will give you a similar tangy flavor and moist texture.
Freeze-dried raspberries: If you can't find freeze-dried raspberries, you can use raspberry powder or leave them out and just use the raspberry preserves in the frosting.
Chocolate: You can use dark chocolate or milk chocolate instead of semi-sweet. Dark chocolate will make the ganache more intense, while milk chocolate will make it sweeter.
Espresso powder: You can skip it if you don't have any, but it really does enhance the Chocolate Raspberry Cupcakes flavor.
Make them mini: You can make mini cupcakes instead by using a mini cupcake pan and reducing the baking time to about 10 to 12 minutes.
EQUIPMENT
Cupcake pan: A standard 12-cup cupcake pan works perfectly for this recipe.
Cupcake liners: Makes cleanup easy and gives the cupcakes a finished look.
Electric mixer or stand mixer with paddle attachment: Helps cream the butter and sugar and whip the frosting. You can use a hand mixer or even mix by hand, but it'll take longer.
Sifter: Removes lumps from the dry ingredients and helps create a smooth batter.
Piping bags: You'll need at least two, one for the ganache and one for the frosting.
How to Store Chocolate Raspberry Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The buttercream will firm up in the fridge, so let the cupcakes sit at room temperature for about 20 minutes before serving.
Serving Suggestions
Serve these cupcakes at room temperature or slightly chilled. The ganache filling is richest when the cupcakes are at room temperature, but some people love them cold from the fridge.
For a full dessert recipe spread, serve these alongside lighter options like Lemon Meringue Cheesecake or Mango Tres Leches Cake. The variety keeps things interesting and gives everyone something to enjoy.
Expert Tips
Room temperature ingredients: Make sure your butter, eggs, milk, and sour cream are all at room temperature before you start. Cold ingredients won't blend smoothly and can make the batter lumpy.
Don't over-mix: Once you add the dry ingredients to the wet ingredients, mix only until just combined. Over-mixing develops the gluten in the flour and makes the cupcakes tough.
Cool completely before filling: If you try to fill the cupcakes while they're still warm, the ganache will melt and run everywhere. Be patient and let them cool completely.
FAQ
Do chocolate and raspberries go together?
Absolutely. Chocolate and raspberries are a classic flavor combination that's been loved for generations. The richness of chocolate pairs beautifully with the tart, fruity flavor of raspberries, creating a balance that's neither too sweet nor too rich. My family loves this combo, and these Chocolate Raspberry Cupcakes are proof that it works perfectly in baked goods.
What is the secret to a good chocolate cupcake?
The secret is using quality cocoa powder, not over-mixing the batter, and adding a bit of espresso powder to deepen the chocolate flavor. Also, make sure all your ingredients are at room temperature so they blend smoothly. The sour cream in this recipe is key too, it keeps the cupcakes incredibly moist and tender.
What is the secret to a moist cupcake?
The secret to moist cupcakes is using fat (like butter and sour cream), not over-baking them, and not over-mixing the batter. The sour cream in these cupcakes adds moisture and tanginess, and the combination of butter and oil-based ingredients keeps them soft. Also, don't bake them longer than needed. As soon as a toothpick comes out clean, they're done.
What flavors go well with raspberry in a cake?
Raspberry pairs beautifully with chocolate, lemon, vanilla, almond, white chocolate, and even pistachio. In these cupcakes, the raspberry works perfectly with the dark chocolate to create a balanced, indulgent flavor. If you want to experiment, you could add a hint of almond extract to the frosting or use white chocolate in the ganache for a different twist.
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Chocolate Raspberry Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
- In a large mixing bowl, cream together the sugar and softened butter using an electric mixer on high speed for 1–2 minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix on medium speed until smooth and light, about 1–2 minutes.
- Add the milk and sour cream. Mix on low speed until combined.
- Gradually add the dry ingredients into the wet ingredients and mix on low speed until fully incorporated.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. finish
- In a small saucepan, heat the heavy cream over medium heat until it is steaming and just about to boil.
- Place the chopped semi-sweet chocolate in a bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir until smooth and combined.
- Stir in the raspberry preserves until well incorporated.
- Allow the ganache to cool for 15 minutes before transferring it to a piping bag.
- In a large bowl, beat the softened butter with a pinch of salt on high speed for about 5 minutes until it is smooth, pale, and fluffy.
- Gradually add powdered sugar and mix on low speed until fully combined.
- Place the freeze-dried raspberries in a plastic bag and crush them into a fine powder with a rolling pin.
- Add the crushed raspberries, raspberry preserves, and vanilla extract to the frosting mixture. Beat on low speed to combine, then increase the speed to medium-high and beat until the frosting is light and fluffy.
- Transfer the frosting to a piping bag fitted with a decorative tip.
- Once the cupcakes are fully cooled, use a cupcake corer to remove a small portion from the center of each cupcake.
- Pipe the raspberry chocolate ganache into each cupcake.
- Pipe a generous swirl of raspberry buttercream on top of each filled cupcake.
- Garnish each cupcake with a fresh raspberry.
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