Description
Indulge in the ultimate dessert experience with these Chocolate Raspberry Cupcakes. Each bite features a moist chocolate cake filled with rich raspberry ganache and topped with a vibrant raspberry frosting that perfectly balances sweet and tart flavors. Ideal for any celebration, from birthdays to romantic evenings, these cupcakes are sure to impress with their delightful presentation and decadent taste. Whether you’re an experienced baker or a novice in the kitchen, this easy-to-follow recipe will help you create stunning cupcakes that not only look beautiful but also taste heavenly.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup Dutch process cocoa powder
- 1/4 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 4 oz semi-sweet chocolate
- 3/4 cup unsalted butter for frosting
- Freeze-dried raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, mix flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. In another bowl, cream together butter and sugar until fluffy. Add eggs and vanilla, mixing well.
- Alternate adding dry ingredients with milk and sour cream until combined.
- Fill liners two-thirds full with the batter and bake for approximately 18 minutes or until a toothpick comes out clean.
- For the ganache, heat heavy cream until boiling, pour over chopped chocolate, stir until smooth, then mix in raspberry preserves.
- For the frosting, beat softened butter until creamy, gradually add powdered sugar and ground freeze-dried raspberries until smooth.
- Once cooled, fill each cupcake with ganache and frost generously.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 320
- Sugar: 24g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: <0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg