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Chocolate Raspberry Cupcakes with Ganache and Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 124 reviews
  • Author: Jessica
  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 18 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these rich Chocolate Raspberry Cupcakes featuring moist chocolate cake filled with a luscious raspberry chocolate ganache, topped with a creamy raspberry buttercream and garnished with fresh raspberries. Perfect for indulgent treats or special occasions, these cupcakes combine deep cocoa flavors and vibrant raspberry notes for a truly irresistible dessert.

Ingredients

Scale

For the Chocolate Cupcakes

  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp espresso powder, optional
  • 1/4 cup (56 g) softened, unsalted butter
  • 3/4 cup (150 g) granulated white sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 1/4 cup (61 g) sour cream, at room temperature

For the Raspberry Chocolate Ganache

  • 4 oz (113 g) semi-sweet chocolate, chopped
  • 1/4 cup + 2 tbsp (90 ml) heavy cream
  • 1/4 cup (85 g) raspberry preserves

For the Raspberry Buttercream

  • 3/4 cup (168 g) unsalted butter, softened
  • Pinch of salt
  • 1 1/2 cups (195 g) powdered sugar
  • 1/2 cup (16 g) freeze dried raspberries, ground to a fine powder
  • 1 tsp vanilla extract
  • 1/4 cup (85 g) raspberry preserves

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set aside.
  2. Mix dry ingredients: In a small bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Set aside.
  3. Cream butter and sugar: In a large bowl, use an electric mixer on high speed to cream together softened butter and granulated sugar until the mixture is light and fluffy, about 1 to 2 minutes. A stand mixer with paddle attachment works well.
  4. Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract on medium speed until the batter is light and fluffy, approximately 1 to 2 minutes.
  5. Incorporate wet ingredients: On low speed, blend in the whole milk and sour cream until fully combined.
  6. Combine dry and wet ingredients: Gradually add the sifted dry ingredients into the wet mixture on low speed, mixing until just combined. Avoid overmixing to ensure tender cupcakes.
  7. Fill and bake: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before decorating.
  9. Prepare the raspberry chocolate ganache: Heat heavy cream over medium heat until steaming and nearly boiling. Place chopped semi-sweet chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir gently until smooth.
  10. Add raspberry preserves to ganache: Stir in raspberry preserves into the melted chocolate mixture until fully combined. Let the ganache cool for 15 minutes, then transfer to a piping bag for filling.
  11. Make the raspberry buttercream: Beat softened unsalted butter with a pinch of salt on high speed until pale, smooth, and fluffy—about 5 minutes.
  12. Add powdered sugar: Gradually mix in powdered sugar on low speed until combined.
  13. Incorporate raspberry powder and preserves: Add finely ground freeze-dried raspberries, raspberry preserves, and vanilla extract to the frosting. Mix initially on low speed to combine, then increase to medium-high speed until the buttercream is light and fluffy.
  14. Pipe the buttercream: Transfer the raspberry buttercream to a piping bag fitted with a decorative tip, such as a Wilton 1M.
  15. Assemble cupcakes: Using a cupcake corer or small spoon, remove a small portion from the center of each cooled cupcake. Fill each hollow with raspberry chocolate ganache using the piping bag.
  16. Decorate and serve: Pipe a generous swirl of raspberry buttercream over each cupcake and top with a fresh raspberry. Serve immediately or store cooled.

Notes

  • Measure your flour properly by spooning it into the measuring cup and leveling with a knife to avoid using too much flour, which can make cupcakes dense.
  • For best results, use ingredients at room temperature to ensure even mixing and good texture.
  • Espresso powder enhances the chocolate flavor but is optional.
  • Freeze-dried raspberries can be ground easily by placing them in a sealed bag and crushing with a rolling pin.
  • Once decorated, cupcakes are best enjoyed the same day but can be stored covered in the refrigerator for up to 2 days.
  • Allow ganache to cool to avoid melting the cupcakes while filling.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 140 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 70 mg

Find it online: https://jessicasrecipes.com/chocolate-raspberry-cupcakes-with-ganache-and-buttercream-recipe/