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–+ servings
chocolate raspberry cupcakes

Chocolate Raspberry Cupcakes

Chocolate cupcakes with a chocolate raspberry ganache center and delicious raspberry buttercream
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Course Dessert
Servings 12 cupcakes

Ingredients
  

For the cupcakes:

  • 1 cup AP flour
  • 1/4 cup plus 1 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp espresso powder
  • 1/4 cup unsalted butter softened
  • 3/4 cup sugar
  • 1 egg room temp
  • 1 egg yolk room temp
  • 1 tsp vanilla
  • 1/2 cup whole milk room temp
  • 1/4 cup sour cream room temp

For the ganache:

  • 4 oz semi sweet chocolate chopped
  • 1/4 cup plus 2 tbsp heavy cream
  • 1/4 cup raspberry jam seedless

For the buttercream:

  • 3/4 cup unsalted butter room temp
  • 1 1/2 cup powdered sugar
  • 1/4 cup freeze dried rasp powder
  • 1/4 cup raspberry jam
  • pinch of salt

Instructions
 

For the cupcakes:

  • Preheat the oven to 350 and line your muffin pan with cupcake liners. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, alt and espresso powder.
  • In a stand mixer, add the butter and sugar and mix until fluffy on medium speed. Add the vanilla and mix until combined. Then add the egg and yolk and mix again until well mixed and fluffy, scraping the bowl as needed.
  • Add in the milk and sour cream and mix. Add the dry ingredients with the mixer on low and mix until just combined. Spoon into muffin cups until they are about 3/4 full. Bake for 17-20 minutes, until a toothpick in the center comes out clean. Allow to fully cool.

To make the ganache:

  • Place the chopped chocolate in a heat proof bowl. Heat the cream in the microwave until steaming and pour over the chocolate. Allow to rest for a minute or 2 until the chocolate melts and then whisk until smooth. Add the raspberry jam and mix again until smooth. Allow the mixture to cool until it thickens. You can place in the fridge to speed this up. Once it has thickened enough to hold its shape, spoon into a piping bag.
  • Using a cupcake corer or a small knife, cut out the center of each cupcake, not going all the way to the bottom. Using the piping bag, fill each hole with ganache up to the level of the top of the cupcake.

For the buttercream:

  • Place butter in a stand mixer and mix on medium until fluffy. Add the powdered sugar and mix on low until combined. Add in the raspberry powder, jam, and vanilla and whip until smooth. Place in a piping bag and use to decorate the cupcakes.
Keyword Cake, Dessert
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