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Chocolate Raspberry Cupcakes Recipe

Chocolate Raspberry Cupcakes Recipe
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★★★★★

4.7 from 6 reviews

Delicious chocolate raspberry cupcakes featuring moist cocoa-infused cake, a luscious raspberry filling, and a smooth chocolate ganache frosting, perfect for any special occasion or treat.

Ingredients

Scale

For the Cupcakes:

  • 1 cup (125g) all-purpose flour
  • ½ cup (60g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk

For the Raspberry Filling:

  • 1 cup (240g) raspberry preserves or seedless raspberry jam

For the Ganache Frosting:

  • 1 cup (170g) semisweet chocolate chips
  • ½ cup (120ml) heavy cream

For Garnish:

  • Fresh raspberries (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal of cupcakes later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to evenly distribute all the leavening agents and cocoa.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which creates a tender crumb in your cupcakes.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition, then mix in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the milk to the wet mixture in three additions, starting and ending with the dry ingredients. Mix just until combined to avoid over-mixing.
  6. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before filling and frosting.
  8. Prepare Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes to melt, then stir gently until smooth and glossy. Allow to cool until spreadable.
  9. Core and Fill: Using a knife or cupcake corer, carefully hollow out the center of each cooled cupcake. Fill the hollowed centers with raspberry preserves or jam.
  10. Frost and Garnish: Spread or pipe the ganache over each filled cupcake. Optionally, garnish with fresh raspberries for a fresh fruity touch.
  11. Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week to maintain freshness.

Notes

  • For best results, use room temperature eggs and butter to ensure a smooth batter.
  • You can substitute the whole milk with buttermilk for extra moisture and tang.
  • Ensure the ganache is cooled to a spreadable consistency to avoid melting the cupcakes when frosting.
  • Fresh raspberries as garnish are optional but add a nice visual and flavor contrast.
  • These cupcakes can be made a day ahead and refrigerated; bring to room temperature before serving for best taste.

Nutrition

Keywords: chocolate cupcakes, raspberry filling, chocolate ganache, dessert, cupcakes recipe, baked goods, sweet treats

Find it online: https://www.sanacooks.com/chocolate-raspberry-cupcakes-recipe/