Chocolate Raspberry Cupcakes
User Reviews
5.0
147 reviews
Excellent
Chocolate Raspberry Cupcakes
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RIch chocolate cupcakes filled with an indulgent ganache and topped with Italian buttercream flavored with a raspberry reduction.
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Ingredients
For the Cupcakes
- 1 1/3 cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 1/8 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cup sugar
- 8 tbsp (1 stick) unsalted butter room temperature
- 2 large eggs
- 1/3 cup sour cream
- 1 cup milk
- 3/4 tsp vanilla extract
For the Chocolate Ganache
- 1 cup semisweet chocolate chopped finely
- 1 1/4 cup cream
For the Raspberry Reduction
- 6 oz raspberries
- 2 tbsp sugar
- Juice of 1/2 lemon
- 1 tbsp water
For the Buttercream
- 4 large egg whites room temperature
- 1 1/2 cup sugar divided
- 1/3 cup water
- 1/8 tsp salt
- 16 oz unsalted butter room temperature
Instructions
- In a large bowl whisk together the flour, cocoa, salt, baking powder and baking soda.
- Cream the butter and sugar together in a medium bowl. Add the eggs one at a time making sure to mix thouroughly. Mix in the sour cream, vanilla and milk.
- While mixing on low speed add the wet ingredients to teh dry and mix until just combined.
- Scoop the batter into cupcake papers filling 2/3 the way up.
- Bake at 350 for 20-25 minutes or until the centers are springy to the touch.
For the Reduction
- Place the ingredients in a small sauce pan on medium low heat.
- Mash the berries with the back of a spoon or muddler and stir occasionally.
- You want to reduce the amount of liquid, intensify the flavor, and thicken the liquid so aim to cook until the mixture is reduced at least by half.
- Strain the reduction and set aside to cool.
For the Buttercream
- Beat the egg whites, salt, and 1/3 cup of sugar until soft peaks form. At the same time in a medium saucepan add the remaining sugar and 1/3 cup water and place on medium-high heat. Stir until sugar melts and becomes clear. Maintain a medium high heat until temperature reads 235-240F.
- Drizzle the sugar into the mixer (remembering the egg whites should be at the soft peak stage). Run mixer until meringue is body temperature. 10-15 minutes.
- Add room temperature butter into running mixer one tablespoon at a time. Beat until butter is combined and mixture has reached a silky consistency
- Mix in the cooled berry reduction and pipe onto cupcakes using an 869 tip. Top with a whole raspberry.
Nutrition Information
Show Details
Serving
1cupcake
Calories
250kcal
(13%)
Carbohydrates
35g
(12%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
10mg
(3%)
Sodium
144mg
(6%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Calcium
20mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 15cupcakes
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 250kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 10mg | 3% |
| Sodium | 144mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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