Chocolate Raspberry Cupcakes
Moist chocolate cupcakes filled with raspberry ganache and topped with raspberry buttercream and a fresh raspberry.
Ingredients
For the Chocolate Cupcakes
- 1 cup all-purpose flour 125 g, spooned and leveled
- 1/4 cup Dutch process cocoa powder 25 g, plus 1 tbsp
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder optional
- 1/4 cup unsalted butter 56 g, softened
- 3/4 cup granulated white sugar 150 g
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk 120 ml, at room temperature
- 1/4 cup sour cream 61 g, at room temperature
For the Raspberry Chocolate Ganache
- 4 oz semi-sweet chocolate 113 g, chopped
- 1/4 cup heavy cream 90 ml, plus 2 tbsp
- 1/4 cup raspberry preserves 85 g
For the Raspberry Buttercream
- 3/4 cup unsalted butter 168 g, softened
- salt pinch
- 1 1/2 cups powdered sugar 195 g
- 1/2 cup freeze-dried raspberries 16 g, measured then ground
- 1 tsp vanilla extract
- 1/4 cup raspberry preserves 85 g
Assembling the Cupcakes
- 12 fresh raspberries for decoration
Instructions
For the Chocolate Cupcakes
Preheat Oven and Prep Pan:
Set oven to 350°F (175°C). Place liners in a 12-cup muffin pan.Sift Dry Ingredients:
In a small bowl, sift flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using. Reserve.Cream Butter and Sugar:
In a large bowl, beat sugar and softened butter with an electric mixer on high until fluffy, 1-2 minutes. A stand mixer with paddle attachment also works.Beat in Eggs and Vanilla:
Add egg, egg yolk, and vanilla; beat on medium until light and airy, about 1-2 minutes.Mix in Milk and Sour Cream:
On low speed, mix in milk and sour cream.Combine Wet and Dry Mixtures:
Add dry mixture to wet mixture; blend on low just until incorporated.Fill Liners and Bake:
Fill each liner to 3/4 capacity. Bake 17-20 minutes, until a toothpick inserted into the center emerges clean.Cool Cupcakes in Pan:
Cool in pan for 10 minutes, then move to a wire rack to cool fully.
For the Raspberry Chocolate Ganache
Warm Heavy Cream:
In a small saucepan over medium heat, warm heavy cream until steaming and nearly boiling.Make Chocolate Ganache:
Put chopped chocolate in a medium bowl. Pour hot cream over it; let sit 2 minutes, then stir until smooth.Add Raspberry Preserves:
Mix in 1/4 cup (85 g) raspberry preserves until uniform.Cool and Pipe Ganache:
Allow ganache to cool for 15 minutes, then transfer to a piping bag.
For the Raspberry Buttercream
Beat Butter and Salt:
In a large bowl, beat softened butter and salt with an electric mixer on high until smooth, pale, and fluffy, about 5 minutes.Add Powdered Sugar:
Add powdered sugar; mix on low until incorporated.Crush Freeze-Dried Raspberries:
Place freeze-dried raspberries in a bag and crush with a rolling pin to a fine powder.Make Raspberry Buttercream:
Add crushed raspberries, remaining 1/4 cup (85 g) raspberry preserves, and vanilla to the butter mixture. Mix on low to combine, then on medium-high until light and fluffy.Prepare Piping Bag:
Transfer frosting to a piping bag fitted with a decorative tip such as Wilton 1M.
Assembling the Cupcakes
Core Cupcakes and Fill:
Once cupcakes are fully cool, use a cupcake corer to extract a small center from each. Fill each cavity with raspberry chocolate ganache.Pipe Frosting and Garnish:
Pipe a generous swirl of raspberry buttercream onto each cupcake. Top with a fresh raspberry. Serve.