Chocolate Raspberry Cupcakes with Ganache and Buttercream Recipe

If you’re like me and adore rich, luscious desserts that also look as stunning as they taste, you’re going to flip for my Chocolate Raspberry Cupcakes with Ganache and Buttercream Recipe. These cupcakes are a divine combination of deep chocolate flavor, tangy raspberry filling, and creamy frosting that will make every bite feel like a mini celebration. Trust me, once you try this recipe, it’ll quickly become your go-to treat for birthdays, special occasions, or just when you need a little indulgence. Let’s dive into the magic!

this Recipe

Ingredients You’ll Need

Every ingredient in this Chocolate Raspberry Cupcakes with Ganache and Buttercream Recipe plays a role in enhancing flavor and texture. I love using Dutch process cocoa because it’s smoother and richer, and freeze-dried raspberries crushed into powder give the frosting a natural burst of color and tang. Plus, the espresso powder is optional but trust me—it amplifies the chocolate in a subtle, delicious way.

• All-purpose flour: Measuring flour properly is key; I always spoon and level or better yet, weigh it to avoid dense cupcakes.
• Dutch process cocoa powder: Adds a deep chocolate flavor and gorgeous dark color.
• Baking powder and baking soda: Both work together to give the cupcakes a nice rise and tender crumb.
• Espresso powder: Optional, but I highly recommend it to boost the chocolate notes without an overpowering coffee taste.
• Unsalted butter: Softened, not melted, for creaming with sugar to create flaky, light batter.
• Granulated white sugar: Sweetens and helps with the tender structure.
• Egg and egg yolk: Bring richness and structure to your cupcakes.
• Vanilla extract: Classic flavor enhancer—don’t skip it.
• Whole milk and sour cream: Both at room temperature to blend smoothly and add moistness.
• Semi-sweet chocolate: Chopped finely for the ganache; good-quality chocolate elevates the taste.
• Heavy cream: Heated just to steaming for that perfect creamy ganache texture.
• Raspberry preserves: In both ganache and buttercream for authentic fruity flavor.
• Powdered sugar: For silky smooth frosting.
• Freeze-dried raspberries: Ground into powder to intensely flavor and color the buttercream naturally.
• Salt: Just a pinch in the frosting to balance sweetness.

Variations

I love making this recipe my own depending on the season or mood. Whether you want to dial up the raspberry or add a little extra chocolate, this recipe gives you the flexibility. These cupcakes are forgiving too, so it’s a great base to tweak.

• Chocolate types: I’ve swapped semi-sweet chocolate for dark or milk chocolate in the ganache depending on how rich or sweet I want it. Dark chocolate adds intensity, while milk chocolate makes it creamier.
• Frosting flavor: Sometimes, I add a touch of lemon zest to the buttercream for a citrusy twist that surprises everyone.
• Raspberry alternatives: If fresh raspberries aren’t available, I use frozen thawed raspberries in the filling for an equally delicious result.
• Dietary swap: You can try dairy-free substitutions like plant-based butter and coconut cream for the ganache—just adjust consistency as needed.

How to Make Chocolate Raspberry Cupcakes with Ganache and Buttercream Recipe

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with 12 paper liners. It makes all the difference to have everything ready to go because cupcake batter waits for no one! Also, room temperature eggs, milk, and sour cream blend much better—so don’t skip bringing those out early.

Step 2: Sift and Mix Dry Ingredients

In a small bowl, sift together the flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder if using. I love this step because it ensures no lumps and that your cupcakes stay light. Set this aside while you get the wet ingredients ready.

Step 3: Cream Butter and Sugar

Using an electric mixer, cream together the softened butter and granulated sugar on high speed for about 1-2 minutes until fluffy and pale. This step traps air, which helps give your cupcakes that perfect rise and tender texture.

Step 4: Add Eggs and Vanilla

Mix in the egg, egg yolk, and vanilla extract on medium speed until the mixture is light and fluffy—about 1-2 minutes. This builds a stable base for your cupcakes and adds richness, making every bite utterly satisfying.

Step 5: Incorporate Milk and Sour Cream

Slowly mix in the milk and sour cream on low speed. Adding these ingredients at room temperature helps prevent the batter from curdling, and the sour cream keeps your cupcakes moist and tender in the best way.

Step 6: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet mixture and gently combine on low speed just until incorporated. Overmixing here is the enemy of fluffiness, so keep it light and stop as soon as you see the batter come together.

Step 7: Bake the Cupcakes

Spoon the batter into cupcake liners, filling each about 3/4 full—this helps them rise nicely without spilling over. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. After baking, let them cool for 10 minutes in the pan before moving to a rack to cool completely. Patience here pays off—I always find cupcakes easier to fill and frost when fully cooled.

Step 8: Make the Raspberry Chocolate Ganache

Heat your heavy cream over medium heat until it’s steaming but not boiling. Pour it over the chopped semi-sweet chocolate and let it sit for a couple of minutes to melt. Then stir gently until smooth. The final touch is folding in the raspberry preserves which gives the ganache a delightful fruity surprise. Let it cool for about 15 minutes, then spoon it into a piping bag.

Step 9: Prepare the Raspberry Buttercream

Beat your softened butter with a pinch of salt on high speed until it’s pale and fluffy—it takes about 5 minutes and makes all the difference. Then add powdered sugar on low speed until combined. Crush freeze-dried raspberries into a fine powder using a rolling pin in a baggie (this is a trick I discovered that really brightens the frosting naturally). Add the raspberry powder, preserves, and vanilla; then mix on medium-high until light and fluffy. Pipe it into a bag fitted with a Wilton 1M tip or your favorite for prettiness.

Step 10: Assemble Your Cupcakes

Use a cupcake corer or a small knife to hollow out centers of cooled cupcakes. Pipe the raspberry chocolate ganache filling inside. Then top generously with the raspberry buttercream. Finish with a fresh raspberry on top for the wow factor. Serve immediately and watch your friends go crazy over them!

How to Serve Chocolate Raspberry Cupcakes with Ganache and Buttercream Recipe

Garnishes

I always top these cupcakes with a fresh raspberry, but sometimes I also add a light dusting of powdered sugar or a few tiny edible flowers on top for special occasions. It’s such a simple touch that makes the cupcakes look super elegant and inviting.

Side Dishes

These cupcakes shine as a dessert star on their own, but if you want to create a party spread, serve them alongside a freshly brewed cup of coffee or raspberry sorbet. A crisp green salad with a light vinaigrette also balances the indulgence beautifully.

Creative Ways to Present

For birthdays, I’ve arranged these cupcakes on a tiered stand and surrounded them with extra fresh raspberries and sprigs of mint for a little garden party vibe. Wrapped individually in pretty cupcake boxes, they make stunning gifts too. I even tried adding edible gold leaf for a luxe touch once, and it was a total hit!

Make Ahead and Storage

Storing Leftovers

Leftover cupcakes can be stored in an airtight container in the fridge for up to 4 days. I like to bring them to room temperature before serving so the buttercream and ganache soften just right and the flavors really shine.

Freezing

I’ve had great success freezing these cupcakes (without the fresh raspberry garnish). Wrap them individually in plastic wrap and place in a zip-top bag or airtight container. They freeze well for up to 3 months. When ready to eat, thaw overnight in the fridge and add fresh raspberries on top for serving.

Reheating

To enjoy leftovers fresh, let them sit at room temperature for 30 minutes before eating. If you want a slightly warm cupcake, microwave one for about 10 seconds—just enough to soften without melting the frosting or ganache.

FAQs

Final Thoughts

I absolutely love how this Chocolate Raspberry Cupcakes with Ganache and Buttercream Recipe turns out every time. It’s one of those recipes I keep in my back pocket for when I want to wow friends or treat myself. You’ll find that the rich chocolate combined with raspberry layers is pure magic that never gets old. I can’t wait for you to try it—these cupcakes truly bring a little sparkle to any day!

Print