Description
Indulge in the delightful union of rich chocolate and tart raspberry with these Chocolate Raspberry Cupcakes. Each bite reveals a moist dark chocolate base filled with luscious raspberry chocolate ganache, topped with a vibrant raspberry frosting that adds both color and flavor. Perfect for celebrations or a sweet treat any day, these cupcakes are sure to impress your guests and satisfy your cravings. With straightforward steps, even novice bakers can whip up this gourmet dessert with ease!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup 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 unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla
- 1/2 cup whole milk, at room temperature
- 1/4 cup sour cream, at room temperature
- 4 oz semi-sweet chocolate, chopped (for ganache)
- 1/4 cup heavy cream (for ganache)
- 1/4 cup raspberry preserves (for ganache)
- 3/4 cup unsalted butter, softened (for frosting)
- Pinch salt (for frosting)
- 1 1/2 cups powdered sugar (for frosting)
- 1/2 cup freeze dried raspberries, measured then ground (for frosting)
- 1 tsp vanilla (for frosting)
- 1/4 cup raspberry preserves (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk until well blended.
- In another bowl, cream together softened butter and sugar using an electric mixer until light and fluffy. Add in the egg and egg yolk one at a time; mix well after each addition. Stir in vanilla extract.
- Gradually add the dry mixture into the wet mixture, alternating adding whole milk and sour cream until fully incorporated.
- Fill each cupcake liner about two-thirds full with batter. Bake for about 18 minutes or until a toothpick inserted into the center comes out clean. Allow cooling in the pan for a few minutes before transferring them to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 285
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg