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Chocolate Raspberry Cupcakes

Irresistible Chocolate Raspberry Cupcakes for Sweet Moments

Indulge in these Chocolate Raspberry Cupcakes, a perfect treat for any occasion, marrying rich chocolate with fresh raspberries.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups All-Purpose Flour Can substitute with cake flour.
  • ¾ cups Dutch Process Cocoa Powder Rich chocolate flavor.
  • 1 ½ teaspoons Baking Powder Check for freshness.
  • 1 teaspoon Baking Soda Check for freshness.
  • ½ teaspoon Salt Balances sweetness.
  • 1 teaspoon Espresso Powder Optional; intensifies chocolate flavor.
  • ½ cups Unsalted Butter Softened.
  • 1 cups Granulated Sugar Can substitute with coconut sugar.
  • 2 large Eggs Room temperature.
  • 1 teaspoon Vanilla Extract Adds aroma.
  • ½ cups Whole Milk Can substitute with buttermilk.
  • ½ cups Sour Cream Contributes to moisture.
For the Ganache
  • 8 ounces Semi-Sweet Chocolate High quality recommended.
  • ½ cups Heavy Cream Can substitute with coconut cream.
  • 2 tablespoons Raspberry Preserves For flavor.
For the Frosting
  • ½ cups Unsalted Butter Softened.
  • 3-4 cups Powdered Sugar For sweetness and texture.
  • 1 tablespoon Raspberry Preserves
  • ¼ cups Freeze-Dried Raspberries For flavor and color.

Equipment

  • Cupcake pan
  • Mixing Bowls
  • electric mixer
  • sifter
  • Measuring cups
  • Measuring spoons
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
  2. Sift together the dry ingredients in a large bowl.
  3. Cream together the butter and sugar, then mix in the eggs and vanilla.
  4. Gradually incorporate the milk and sour cream.
  5. Add the dry ingredients to the wet mixture until just combined.
  6. Fill the cupcake liners and bake for 17-20 minutes.
  7. Prepare the ganache and mix in the raspberry preserves.
  8. Make the frosting with butter, powdered sugar, and raspberry preserves.
  9. Fill the cooled cupcakes with ganache and frost with buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 250IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Store the cupcakes in an airtight container to maintain moistness.

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