Chocolate Raspberry Cupcakes
User Reviews
5
Chocolate Raspberry Cupcakes
Description
The Chocolate Raspberry Cupcakes recipe produces moist cupcakes with a richly chocolatey base thanks to cocoa powder and flour mixed with sugar, butter, and eggs. The raspberry reduction brings a sharp, fruity tang by cooking down fresh raspberries with sugar, lemon juice, and water, intensifying their flavor and thickening the mixture. Finishing with a luscious chocolate ganache and whipped buttercream frosting creates a creamy, decadent topping. The method involves baking cupcakes until the centers spring back, preparing a smooth buttercream from egg whites and butter, and assembling with the raspberry reduction for a balance of tart and sweet.
Texture plays an important role, from the tender cake crumb to the smooth frosting and silky ganache layered with the fresh raspberry flavor in the reduction. The result is a dessert that combines fruity brightness with chocolate richness.
These cupcakes suit occasions where a more sophisticated chocolate dessert is desired, providing visual appeal and flavor complexity. Preparing the raspberry reduction ahead allows the flavors to meld and makes assembly easier.
Ingredients
For the Cupcakes
- 1 1/3 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/8 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cup sugar
- 8 tbsp unsalted butter room temperature, 1 stick
- 2 egg large
- 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 raspberry
- 2 tbsp sugar
- lemon juice of half
- 1 tbsp water
For the Buttercream
- 4 egg room temperature, large, whites
- 1 1/2 cup sugar divided
- 1/3 cup water
- 1/8 tsp salt
- 16 oz butter room temperature, unsalted
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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