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–+ servings
A Chocolate Raspberry Cupcakes filling in the middle, topped with pink raspberry frosting and a fresh raspberry on top, with additional raspberries placed beside the cupcake.

Chocolate Raspberry Cupcakes

Indulge in these decadent chocolate raspberry cupcakes with a smooth ganache center and a sweet raspberry buttercream topping.
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Prep Time 45 minutes
Cook Time 18 minutes
Decorating Time 20 minutes
Total Time 1 hour 23 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Chocolate Cupcakes:
  • 1 cup all-purpose flour spooned and leveled
  • ¼ cup + 1 tablespoon Dutch process cocoa powder for rich chocolate flavor
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon espresso powder optional, enhances chocolate flavor
  • ¼ cup unsalted butter softened (for moisture)
  • ¾ cup granulated sugar sweetener
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1 teaspoon vanilla extract flavor enhancer
  • ½ cup whole milk at room temperature (adds moisture)
  • ¼ cup sour cream at room temperature (for richness)
For the Raspberry Chocolate Ganache:
  • 4 oz semi-sweet chocolate chopped (smooth texture)
  • ¼ cup + 2 tablespoon heavy cream for creaminess
  • ¼ cup raspberry preserves for raspberry flavor
  • For the Raspberry Buttercream:
  • ¾ cup unsalted butter softened (for a creamy texture)
Pinch of salt
  • 1 ½ cups powdered sugar for sweetness and structure
  • ½ cup freeze-dried raspberries ground into powder (for intense raspberry flavor)
  • 1 teaspoon vanilla extract
  • ¼ cup raspberry preserves for a fruity touch

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
  3. 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.
  4. Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix on medium speed until smooth and light, about 1–2 minutes.
  5. Add the milk and sour cream. Mix on low speed until combined.
  6. Gradually add the dry ingredients into the wet ingredients and mix on low speed until fully incorporated.
  7. 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.
  8. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. finish
  9. In a small saucepan, heat the heavy cream over medium heat until it is steaming and just about to boil.
  10. 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.
  11. Stir in the raspberry preserves until well incorporated.
  12. Allow the ganache to cool for 15 minutes before transferring it to a piping bag.
  13. 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.
  14. Gradually add powdered sugar and mix on low speed until fully combined.
  15. Place the freeze-dried raspberries in a plastic bag and crush them into a fine powder with a rolling pin.
  16. 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.
  17. Transfer the frosting to a piping bag fitted with a decorative tip.
  18. Once the cupcakes are fully cooled, use a cupcake corer to remove a small portion from the center of each cupcake.
  19. Pipe the raspberry chocolate ganache into each cupcake.
  20. Pipe a generous swirl of raspberry buttercream on top of each filled cupcake.
  21. Garnish each cupcake with a fresh raspberry.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 90mgPotassium: 120mgFiber: 2gSugar: 28gVitamin A: 350IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

A perfect treat for special occasions like Valentine’s Day, these cupcakes bring together rich chocolate and tart raspberry in every bite.

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