Chocolate Raspberry Cupcakes

Craving a delightful blend of rich chocolate and tangy raspberry? Look no further than these delectable Chocolate Raspberry Cupcakes. Perfect for special occasions or whenever your sweet tooth calls, this recipe combines moist chocolate cupcakes with a luscious raspberry chocolate ganache filling and a fluffy raspberry buttercream frosting. Let’s dive into the culinary adventure!


For the Chocolate Cupcakes:

  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/4 cup + 1 tablespoon (25g) 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 (56g) softened, unsalted butter
  • 3/4 cup (150g) granulated white sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1/4 cup (61g) sour cream, at room temperature

For the Raspberry Chocolate Ganache:

  • 4 oz (113g) semi-sweet chocolate, chopped
  • 1/4 cup + 2 tablespoon (90ml) heavy cream
  • 1/4 cup (85g) raspberry preserves

For the Raspberry Buttercream:

  • 3/4 cup (168g) unsalted butter, softened
  • A pinch of salt
  • 1 1/2 cups (195g) powdered sugar
  • 1/2 cup (16g) freeze-dried raspberries, measured then ground
  • 1 tsp vanilla extract
  • 1/4 cup (85g) raspberry preserves


For the Chocolate Cupcakes:

  1. Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners.
  2. Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
  3. Cream together granulated sugar and butter until fluffy. Add in the egg, egg yolk, and vanilla, mixing well.
  4. Incorporate the milk and sour cream on low speed, then blend in the dry ingredients.
  5. Fill each cupcake liner ¾ full with batter and bake for 17-20 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

For the Raspberry Chocolate Ganache:

  1. Heat the heavy cream until steaming. Pour over the chopped chocolate, let sit for 2 minutes, then stir.
  2. Mix in the raspberry preserves and let cool for 15 minutes before transferring to a piping bag.

For the Raspberry Buttercream:

  1. Beat the butter and salt until smooth and fluffy.
  2. Gradually add powdered sugar, then the ground freeze-dried raspberries, raspberry preserves, and vanilla. Beat until light and fluffy.

Assembling the Cupcakes:

  1. Core each cupcake and fill with ganache.
  2. Pipe raspberry buttercream on top and garnish with a fresh raspberry.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes


Serving and Storage Tips:

  1. Presentation is Key: When serving these Chocolate Raspberry Cupcakes, consider placing them on a decorative platter or cake stand to enhance their visual appeal. A sprinkle of cocoa powder or a drizzle of melted chocolate over the raspberry buttercream adds a final touch of elegance.
  2. Ideal Serving Conditions: For the best taste and texture, serve the cupcakes at room temperature. This allows the flavors to fully develop and the frosting to reach its perfect creamy consistency.
  3. Perfect Pairings: Complement the richness of the cupcakes with a cup of freshly brewed coffee or a glass of cold milk. The contrast between the chocolate and raspberry flavors creates a harmonious taste experience.
  4. Storage Guidelines: Store any leftover cupcakes in an airtight container at room temperature for up to 2-3 days. If you need to store them for longer, place them in the refrigerator for up to one week. Just remember to bring them back to room temperature before serving to restore their softness and flavor.
  5. Freezing Option: If you want to enjoy these cupcakes later, they can be frozen. Wrap each cupcake individually in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to three months. Thaw them in the refrigerator overnight and bring them to room temperature before serving.
  6. Reviving Leftovers: If the cupcakes have lost some of their moisture after storage, revive them by lightly brushing the tops with simple syrup before serving. This will add moisture and freshness back into the cupcakes, making them as delicious as when they were first baked.

By following these serving and storage tips, you can ensure that your Chocolate Raspberry Cupcakes maintain their delightful taste and texture, whether enjoyed immediately or savored over time.


Variations :

  1. White Chocolate Drizzle: For an extra touch of sweetness, drizzle melted white chocolate over the raspberry buttercream. This adds a beautiful contrast to the rich chocolate flavor and complements the tartness of the raspberries.
  2. Nutty Crunch: Sprinkle chopped nuts such as almonds, walnuts, or hazelnuts on top of the raspberry buttercream before serving. The added crunch and nutty flavor provide a delightful textural contrast to the smooth frosting.
  3. Mocha Twist: Enhance the chocolate flavor by adding a teaspoon of instant coffee granules to the chocolate cupcake batter. This creates a mocha-infused cupcake that pairs wonderfully with the raspberry ganache and buttercream.
  4. Fruit Swirls: Experiment with different fruit preserves in the ganache and buttercream. Try strawberry, cherry, or even orange marmalade for unique flavor combinations. Adjust the sweetness according to your preference.
  5. Chocolate Raspberry Truffle: Turn these cupcakes into indulgent truffles by crumbling leftover cupcakes and mixing them with ganache. Roll the mixture into bite-sized balls, coat them in cocoa powder or melted chocolate, and chill until set. Perfect for gifting or enjoying as a decadent treat.
  6. Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes suitable for those with gluten sensitivities. Ensure all other ingredients are gluten-free as well, and adjust baking time if necessary.
  7. Vegan Alternative: Replace the eggs, milk, and butter with vegan-friendly substitutes such as flaxseed eggs, almond milk, and vegan butter. The result is a cruelty-free version of these delectable cupcakes that everyone can enjoy.
  8. Mini Cupcake Bites: Instead of traditional-sized cupcakes, bake mini cupcakes for bite-sized treats that are perfect for parties or gatherings. Reduce the baking time accordingly and adjust frosting quantities as needed.

Get creative and tailor these Chocolate Raspberry Cupcakes to suit your preferences or dietary needs. Whether you’re craving a classic combination or looking to experiment with new flavors, there’s a variation to satisfy every sweet tooth.

Frequently Asked Questions (FAQs) :
  1. Can I use frozen raspberries instead of raspberry preserves? Yes, you can use frozen raspberries, but you’ll need to cook them down with sugar to make a thick preserve-like consistency before incorporating them into the ganache and buttercream.
  2. Can I use a different type of chocolate for the ganache? Certainly! While semi-sweet chocolate is commonly used, you can experiment with milk chocolate or even dark chocolate to alter the flavor profile of the cupcakes.
  3. What can I substitute for freeze-dried raspberries in the buttercream? If you can’t find freeze-dried raspberries, you can use raspberry extract or raspberry liqueur for flavoring. Alternatively, you can omit them or add a little extra raspberry preserves for a burst of raspberry flavor.
  4. How do I prevent the cupcakes from sticking to the liners? To prevent sticking, ensure your cupcake liners are of good quality, and consider lightly greasing them with non-stick cooking spray. Also, make sure the cupcakes are completely cooled before removing them from the liners.
  5. Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes a day in advance. Store them unfrosted in an airtight container at room temperature. Wait to frost them until just before serving to maintain freshness.
  6. How do I store leftover cupcakes? Leftover cupcakes can be stored in an airtight container at room temperature for up to 2-3 days. If you need to store them longer, refrigerate them for up to one week.
  7. Can I freeze these cupcakes? Yes, you can freeze the cupcakes for up to three months. Wrap them individually in plastic wrap and place them in a freezer-safe container. Thaw them in the refrigerator overnight before serving.

Indulge in the divine combination of chocolate and raspberry with these tantalizing cupcakes. Whether shared with loved ones or enjoyed as a personal treat, they are sure to leave taste buds longing for more. Happy baking!