Chocolate Raspberry Cupcakes: The Perfect Sweet & Tart Combination

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If you’re in the mood for a decadent dessert that blends rich chocolate with a burst of fresh raspberry flavor, these Chocolate Raspberry Cupcakes are the ideal choice. This delicious treat features moist chocolate cupcakes, raspberry-infused chocolate ganache, and a sweet yet tangy raspberry buttercream frosting. Perfect for Valentine’s Day or any special occasion, these cupcakes are sure to impress your guests with their deep chocolate flavor and vibrant raspberry notes.

Why You’ll Love Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes are the perfect balance of sweet and tart, making them a delightful indulgence for any occasion. These cupcakes are not only moist and fluffy, but they are also filled with a decadent raspberry chocolate ganache, adding an extra layer of flavor. Topped with raspberry buttercream frosting and garnished with fresh raspberries, they offer a visually stunning and mouthwatering dessert experience.

Ingredients for Chocolate Raspberry Cupcakes

• All-Purpose Flour: Provides structure and texture for the cupcakes.
• Granulated Sugar: Adds sweetness to the cupcake batter.
• Unsalted Butter: Creates a tender and moist cupcake crumb.
• Whole Milk: Helps to achieve the ideal cupcake texture.
• Sour Cream: Ensures the cupcakes stay moist and fluffy.
• Dutch Process Cocoa Powder: Gives the cupcakes their rich, deep chocolate flavor.
• Espresso Powder: Enhances the chocolate flavor without being detectable.
• Vanilla Extract: Adds warmth and sweetness to the cupcakes.
• Eggs: Bind the ingredients and provide moisture to the batter.
• Baking Soda & Baking Powder: Leaven the cupcakes and make them light and fluffy.
• Salt: Balances the sweetness and enhances all flavors.
• Raspberry Preserves: Adds a fruity element to both the ganache and frosting.
• Semi-Sweet Chocolate: Forms the smooth and creamy ganache.
• Heavy Cream: Combines with the chocolate to create a silky ganache.
• Fresh Raspberries: Used for garnishing the cupcakes and enhancing the raspberry flavor.

Alternative Ingredient Suggestions

If you’re looking for ingredient swaps to suit dietary needs, here are a few suggestions:

Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of these cupcakes.

Dairy-Free Option: Use dairy-free butter and a plant-based milk like almond milk for the cupcakes and frosting.
Sugar-Free Option: Substitute granulated sugar with a sugar alternative like erythritol or stevia, and use a sugar-free raspberry preserve in both the ganache and frosting.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners.

In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
In a large bowl, cream the butter and sugar together using an electric mixer on high speed for 1-2 minutes until light and fluffy.
Add the eggs, egg yolk, and vanilla extract, mixing until the batter is pale and fluffy.

Add the milk and sour cream to the mixture, combining until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fill each cupcake liner about three-quarters full with the batter and bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
To make the ganache, heat the heavy cream over medium heat until steaming. Pour the hot cream over the chopped chocolate and let sit for 2 minutes, then stir until smooth. Stir in raspberry preserves and let the ganache cool for 15 minutes.
For the raspberry buttercream, beat the softened butter with salt until light and fluffy. Add powdered sugar and mix on low.

Add crushed freeze-dried raspberries, raspberry preserves, and vanilla to the buttercream, beating until light and fluffy.
Once the cupcakes are completely cooled, use a cupcake corer to remove a portion from the center. Fill each cupcake with raspberry chocolate ganache and pipe on the raspberry buttercream frosting. Top each with a fresh raspberry.

Tips & Tricks

Always measure your flour properly to avoid using too much, which could result in dense cupcakes.

Ensure all wet ingredients are at room temperature before mixing to achieve the best texture.
Use a cookie scoop to fill the cupcake liners evenly and minimize mess.
Whip the butter for the frosting until it’s pale and fluffy before adding any other ingredients to create a light and smooth buttercream.

For a richer chocolate flavor, you can replace the espresso powder with a tablespoon of brewed coffee.

Pairing Ideas and Variations

These Chocolate Raspberry Cupcakes are perfect on their own, but they can be even more delightful when paired with a glass of rich red wine or a cup of dark roast coffee. For a twist, you could also add a splash of raspberry liqueur to the ganache for an adult-only version. If you’re hosting a gathering, consider pairing them with a side of vanilla ice cream or a simple fruit salad to balance the sweetness.

For those who enjoy experimenting, try making these cupcakes in a mini version for bite-sized treats, or use different fruits like strawberries or blackberries for a twist on the classic raspberry flavor.

Storing and Make-Ahead Tips

Store any leftover Chocolate Raspberry Cupcakes in an airtight container at room temperature for up to three days. If you need to prepare these in advance, both the cupcakes and frosting can be made ahead of time and stored separately. Frost the cupcakes just before serving to maintain the freshness of the buttercream.

Whether you’re baking for a holiday, a celebration, or just because, these Chocolate Raspberry Cupcakes are sure to become a favorite treat. Enjoy the perfect marriage of chocolate and raspberry in every bite!

Conclusion

Chocolate Raspberry Cupcakes are the perfect treat for anyone who loves the combination of rich chocolate and tangy raspberries. These cupcakes are not only delicious but also a visual delight with their vibrant raspberry buttercream and fresh raspberry topping. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this recipe is sure to impress. The moist cupcakes, filled with luscious raspberry chocolate ganache, and topped with a fluffy raspberry buttercream create a dessert that is both indulgent and unforgettable. Try this recipe today and enjoy a delightful, flavorful experience that will leave everyone asking for seconds!

FAQs

1. How do I store Chocolate Raspberry Cupcakes?

Store your cupcakes in an airtight container at room temperature for up to three days. If you need to store them for longer, you can freeze the cupcakes without the frosting for up to a month. Simply thaw them and then add the fresh frosting before serving.

2. Can I make these cupcakes in advance?

Yes! You can bake the cupcakes and prepare the ganache and buttercream ahead of time. Store the cupcakes at room temperature, and keep the ganache and buttercream in the fridge until you’re ready to assemble and serve them.

3. Can I use frozen raspberries in the frosting?

While fresh raspberries are ideal for decoration, you can use frozen raspberries in the frosting. However, be sure to thaw and drain the raspberries thoroughly to avoid excess moisture in the buttercream.

More Relevant Recipes

Chocolate Raspberry Cupcakes

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Author: Anna
Total Time: 1 hour 23 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Chocolate Raspberry Cupcakes are a perfect treat that combines the richness of chocolate with the tartness of raspberry. These cupcakes are filled with a luscious raspberry chocolate ganache and topped with a light, fluffy raspberry buttercream frosting, making them an indulgent dessert for any special occasion.

Ingredients

Scale

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
1/2 cup (120 ml) whole milk, at room temperature
1/4 cup (61 g) sour cream, at room temperature
4 oz (113 g) semi-sweet chocolate, chopped
1/4 cup + 2 tbsp (90 ml) heavy cream
1/4 cup (85 g) raspberry preserves
3/4 cup (168 g) unsalted butter, softened
1 1/2 cups (195 g) powdered sugar
1/2 cup (16 g) freeze-dried raspberries, measured then ground
1 tsp vanilla
Fresh raspberries for garnish

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Instructions

Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
Cream the butter and sugar together in a large bowl with an electric mixer on high speed for 1-2 minutes until fluffy.

Add the eggs, egg yolk, and vanilla. Mix on medium speed until pale and fluffy.
Add the milk and sour cream to the mixture, combining until smooth.
Gradually add the dry ingredients to the wet mixture and mix until just combined.

Fill each cupcake liner three-quarters full with the batter and bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the ganache, heat the heavy cream over medium heat until steaming. Pour the cream over the chopped chocolate and let sit for 2 minutes, then stir until smooth. Add in the raspberry preserves and stir to combine. Let the ganache cool for 15 minutes.
For the buttercream, beat the softened butter and salt on high speed for 5 minutes until pale and fluffy. Add the powdered sugar and mix on low speed until combined.

Add the freeze-dried raspberries, raspberry preserves, and vanilla to the frosting, then mix until light and fluffy.
Once the cupcakes are completely cooled, use a cupcake corer to remove a portion from the center. Fill each cupcake with raspberry chocolate ganache and top with raspberry buttercream. Garnish with fresh raspberries.

Notes

For best results, ensure all wet ingredients are at room temperature.

Use a cookie scoop to fill the cupcake liners evenly.
Be sure to measure your flour correctly to avoid dense cupcakes.
You can make the cupcakes ahead of time and store them in an airtight container for up to three days.

Prep Time: 45 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American