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5.0 from 147 votes

Chocolate Raspberry Cupcakes

RIch chocolate cupcakes filled with an indulgent ganache and topped with Italian buttercream flavored with a raspberry reduction. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 15 cupcakes
Calories: 250 kcal
Course: Dessert
Cuisine: American , British

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

    Cup of Yum
  1. In a large bowl whisk together the flour, cocoa, salt, baking powder and baking soda. 
  2. 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. 
  3. While mixing on low speed add the wet ingredients to teh dry and mix until just combined. 
  4. Scoop the batter into cupcake papers filling 2/3 the way up.
  5. Bake at 350 for 20-25 minutes or until the centers are springy to the touch.
For the Reduction
  1. Place the ingredients in a small sauce pan on medium low heat.
  2. Mash the berries with the back of a spoon or muddler and stir occasionally.
  3. 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.
  4. Strain the reduction and set aside to cool.
For the Buttercream
  1. 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.
  2.  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.
  3. Add room temperature butter into running mixer one tablespoon at a time. Beat until butter is combined and mixture has reached a silky consistency
  4. Mix in the cooled berry reduction and pipe onto cupcakes using an 869 tip. Top with a whole raspberry.

Nutrition Information

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

% 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.