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Overhead shot of a chocolate cupcake topped with raspberry buttercream and a freeze-dried raspberry.

Chocolate Raspberry Cupcakes

Moist chocolate cupcakes filled with raspberry ganache and topped with raspberry buttercream and a fresh raspberry.
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

For the Chocolate Cupcakes

  1. Preheat Oven and Prep Pan:

    Set oven to 350°F (175°C). Place liners in a 12-cup muffin pan.

  2. Sift Dry Ingredients:

    In a small bowl, sift flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using. Reserve.

  3. 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.

  4. Beat in Eggs and Vanilla:

    Add egg, egg yolk, and vanilla; beat on medium until light and airy, about 1-2 minutes.

  5. Mix in Milk and Sour Cream:

    On low speed, mix in milk and sour cream.

  6. Combine Wet and Dry Mixtures:

    Add dry mixture to wet mixture; blend on low just until incorporated.

  7. Fill Liners and Bake:

    Fill each liner to 3/4 capacity. Bake 17-20 minutes, until a toothpick inserted into the center emerges clean.

  8. Cool Cupcakes in Pan:

    Cool in pan for 10 minutes, then move to a wire rack to cool fully.
For the Raspberry Chocolate Ganache

  1. Warm Heavy Cream:

    In a small saucepan over medium heat, warm heavy cream until steaming and nearly boiling.

  2. Make Chocolate Ganache:

    Put chopped chocolate in a medium bowl. Pour hot cream over it; let sit 2 minutes, then stir until smooth.

  3. Add Raspberry Preserves:

    Mix in 1/4 cup (85 g) raspberry preserves until uniform.

  4. Cool and Pipe Ganache:

    Allow ganache to cool for 15 minutes, then transfer to a piping bag.
For the Raspberry Buttercream

  1. 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.

  2. Add Powdered Sugar:

    Add powdered sugar; mix on low until incorporated.

  3. Crush Freeze-Dried Raspberries:

    Place freeze-dried raspberries in a bag and crush with a rolling pin to a fine powder.

  4. 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.

  5. Prepare Piping Bag:

    Transfer frosting to a piping bag fitted with a decorative tip such as Wilton 1M.
Assembling the Cupcakes

  1. 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.

  2. Pipe Frosting and Garnish:

    Pipe a generous swirl of raspberry buttercream onto each cupcake. Top with a fresh raspberry. Serve.