Description
Delightful chocolate raspberry cupcakes deliver rich cocoa flavors paired with tart berry notes. Silky ganache and fresh raspberries crown these elegant desserts that let bakers showcase culinary creativity.
Ingredients
Scale
- ¾ cup (168g) unsalted butter, softened
- 1 ½ cups (195g) powdered sugar
- ½ cup (16g) freeze-dried raspberries, ground
- ¼ cup (85g) raspberry preserves
- 1 tsp vanilla extract
- 1 pinch salt
- 4 oz (113g) semi-sweet chocolate, chopped
- ¼ cup + 2 tbsps (90 ml) heavy cream
- ¼ cup (85g) raspberry preserves
- 1 cup (125g) all-purpose flour
- ¼ cup + 1 tbsp (25g) Dutch process cocoa powder
- ¾ cup (150g) granulated white sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp espresso powder
- ¼ cup (56g) unsalted butter, softened
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- ½ cup (120 ml) whole milk, at room temperature
- ¼ cup (61g) sour cream, at room temperature
- 1 tsp vanilla extract
Instructions
- Preparation: Preheat oven to 350°F (175°C) and line a cupcake tin with 12 paper liners.
- Dry Ingredients: Sift flour, cocoa powder, baking powder, baking soda, salt, and espresso powder into a bowl, setting aside for later use.
- Creaming: Utilize an electric mixer to blend sugar and butter until light, airy, and smooth, creating an ideal base for the cupcake batter.
- Wet Ingredients Integration: Incorporate egg, additional egg yolk, and vanilla extract into the butter mixture, mixing thoroughly until well combined, then gently fold in milk and sour cream on low speed.
- Batter Composition: Carefully fold dry ingredients into the wet mixture, stirring until just combined to preserve a tender cupcake texture, then distribute evenly among cupcake liners, filling each approximately three-quarters full.
- Baking Process: Bake for 17-20 minutes until a toothpick inserted into the center comes out clean, then cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Ganache Creation: Heat heavy cream until steaming, pour over chopped chocolate, allow to sit for 2 minutes, then stir until achieving a silky smooth consistency, folding in raspberry preserves to create a rich, fruity filling.
- Buttercream Preparation: Cream butter with a pinch of salt, gradually add powdered sugar, ground freeze-dried raspberries, additional raspberry preserves, and vanilla extract, beating until light, fluffy, and vibrant with raspberry flavor.
- Cupcake Assembly: Once cooled, carefully core the center of each cupcake, fill with chocolate-raspberry ganache, pipe raspberry buttercream generously on top, and garnish with a fresh raspberry for an elegant finish.
Notes
- Prevent Overmixing: Stir dry and wet ingredients just until combined to keep cupcakes tender and light, avoiding a tough, dense texture.
- Temperature Matters: Ensure butter and eggs are at room temperature for smoother blending and better incorporation of ingredients.
- Check Doneness Carefully: Use the toothpick test to confirm cupcakes are fully baked, inserting it into the center and looking for a clean removal.
- Cooling is Crucial: Allow cupcakes to cool completely before filling and frosting to prevent melting and maintain structural integrity.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 290
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg