Description

Delight in these luscious Chocolate Raspberry Cupcakes, a perfect treat for any celebration. Moist chocolate cupcakes are filled with a rich raspberry-infused ganache and topped with a smooth raspberry buttercream frosting. Enhanced by the subtle depth of espresso powder and the fresh burst of freeze-dried raspberries, these cupcakes combine rich cocoa flavor with fruity freshness to wow your guests.

Ingredients

Scale

Cupcake Batter

1 cup all-purpose flour (spooned and leveled)
1/2 cup Dutch process cocoa powder (or regular cocoa powder)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp espresso powder (optional)
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tsp vanilla extract
1/2 cup whole milk, room temperature
1/2 cup sour cream, room temperature

Ganache Filling

4 oz semi-sweet chocolate, chopped
1/2 cup heavy cream
1/4 cup raspberry preserves

Raspberry Buttercream Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup freeze-dried raspberries, powdered
2 tbsp raspberry preserves
1 tsp vanilla extract (a splash)

Garnish

Fresh raspberries

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Instructions

Preparation: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners to prepare for baking.
Mix Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder to ensure a smooth, clump-free dry mix.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar for about 1-2 minutes until the mixture is fluffy and pale, indicating proper aeration.
Add Eggs and Flavoring: Incorporate the large egg, egg yolk, and vanilla extract into the butter-sugar mixture, beating until pale and fluffy, then add in the whole milk and sour cream for moisture and richness.
Combine Wet and Dry Ingredients: Gradually fold the sifted dry ingredients into the wet batter, mixing gently until just combined to avoid overmixing which can toughen the cupcakes.
Bake the Cupcakes: Fill the cupcake liners about three-quarters full with batter. Bake in the preheated oven for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before filling and frosting.
Prepare Ganache Filling: Heat the heavy cream until steaming (not boiling), pour it over chopped semi-sweet chocolate, and let it sit for 2 minutes. Stir until smooth, then blend in the raspberry preserves and let the ganache cool until it thickens to a spreadable consistency.
Make Raspberry Buttercream: Beat the softened butter until fluffy, then gradually add powdered sugar and mix thoroughly. Incorporate the powdered freeze-dried raspberries, raspberry preserves, and splash of vanilla extract, beating until smooth and well combined.
Assemble Cupcakes: Core out the centers of cooled cupcakes using a cupcake corer or a small knife. Fill each cavity with the raspberry chocolate ganache filling.
Frost and Garnish: Pipe or spread the raspberry buttercream frosting over the filled cupcakes. Decorate with fresh raspberries on top for a beautiful finish and added tartness.

Notes

Espresso powder is optional but enhances the chocolate flavor without tasting like coffee.
Make sure all dairy ingredients are at room temperature for best batter consistency.
When mixing dry and wet ingredients, be careful not to overmix to keep cupcakes tender.
Freeze-dried raspberries can be found in specialty stores or online and add natural raspberry flavor and color to the frosting.
Let ganache cool properly to avoid it running out of the cupcakes.
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.