Easy Chocolate Raspberry Cupcakes with Raspberry Frosting
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5.0
33 reviews
Excellent
Easy Chocolate Raspberry Cupcakes with Raspberry Frosting
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Make these easy Chocolate Raspberry cupcakes filled with a fudgy chocolate ganache and topped with real raspberry buttercream.
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Ingredients
Chocolate Cupcake Ingredients
- 1 1/4 cups unbleached all-purpose flour I used organic, add 2 tablespoons for high altitude
- 1/2 cup Dutch-processed cocoa powder
- 2 teaspoons baking powder decrease to 1 ½ for high altitude
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar decrease to ¾ cup for high altitude
- 1/2 cup vegetable oil I like Avocado oil, may also use equal amounts melted butter
- 2 large eggs room temperature
- 1/2 cup sour cream full fat or replace with Greek Yogurt
- 1/2 cup whole milk other % milks may be used, or plant based, but won't be as rich.
Chocolate ganache
- 1 cup milk chocolate chips or swap out with semi-sweet or dark chocolate
- 1/3 cup heavy whipping cream
Raspberry Buttercream
- 1 cup butter softened to room temperature
- 3 1/2 cups powdered sugar
- 1/3 cup freeze-dried raspberries powdered in food processor or blender
- 1/4 cup raspberry preserves use quality preserves, I love Bonne Maman
- fresh raspberries for garnish
Instructions
How to make chocolate cupcakes
- Preheat the oven to 350° F (175° C) {375° F (190° C) High altitude} and line a 12-count cupcake pan with paper liners. Set aside.
- In a medium mixing bowl, combine the flour (1 ¼ cups), cocoa powder (½ cup), baking powder (2 tsp), and salt (½ tsp) with a whisk. Set aside.
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, beat the sugar (1 cup) and oil (½ cup) until light and fluffy. Add the eggs (2 eggs) and sour cream (½ cup), and mix until combined.
- While mixing on low speed, add the dry ingredients alternating with the milk (½ cup) until completely combined. Scrape down sides if needed.
- Fill each cupcake liner about 2⁄3 of the way full. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely on a cooling rack.
How to make chocolate ganache filling
- Add the chocolate chips (1 cup) to a microwave-safe bowl and pour the cream (⅓ cup) over the top. Microwave in 30-second bursts, stirring well between each heating, it should only take 30-45 seconds or so. Whisk until smooth and combined. Allow to cool for about 10-15 minutes until thickened.
- Once the cupcakes are cooled, use a piping tip, cupcake corer or knife to remove the center of each cupcake, be careful not to remove the bottom.
- Add the ganache to a piping bag and fill the center of each cupcake.
How to make raspberry buttercream
- Add the freeze-dried raspberries (⅓ cup) to a food processor or blender and pulse until they become a fine powder. Set aside.
- In a large mixing bowl with a hand mixer, beat the softened butter (1 cup/2 sticks) until light and fluffy. Gradually add the powdered sugar (3 ½ cups) until completely combined.
- Add the raspberry powder and raspberry preserves (¼ cup). Mix until combined. If desired, you can save some of the raspberry powder to sprinkle on top.
- Add the buttercream to a piping bag and pipe onto each cupcake. Garnish with a raspberry and enjoy!
Equipments used:
Notes
- High Altitude Instructions
- Variations
- Store the leftover cupcakes in an airtight container at room temperature for up to three days. Or, refrigerate the cupcakes in an airtight container for up to five days.
- How to Freeze Raspberry Chocolate Cupcakes - Freeze the unfrosted cupcakes in an airtight container for up to three months. You can freeze filled and frosted cupcakes, but place on a baking sheet and flash freeze in a single layer for 1 hour until firm, then place in a single layer in a container.
- These are great to make ahead for entertaining, bake cupcakes and cool completely -- do not core them. Flash freeze in a single layer on a baking sheet for 1 hour, then place in an airtight container. Freeze up to 2 months. Thaw, core, fill and frost!
- Increase flour by 2 tablespoons
- Decrease baking powder to 1 ½ teaspoons
- Decrease sugar to ¾ cups
- If needed, add 2 additional tsp of milk
- Increase oven temperature to 375° F (190° C) and reduce baking time by a few minutes.
- White Chocolate Raspberry Cupcakes | Instead of the cocoa powder, replace with 4 ounces finely chopped white chocolate bar.
- Chocolate Cupcakes with Raspberry Filling | Do not make the chocolate ganache, instead you will pipe raspberry preserves.
- Try dark or semi-sweet chocolate chips for the ganache.
- Use quality raspberry preserves such as Bonne Maman for the best flavor.
Nutrition Information
Show Details
Serving
11 serving
Calories
626kcal
(31%)
Carbohydrates
79g
(26%)
Protein
4g
(8%)
Fat
35g
(54%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
314mg
(13%)
Potassium
167mg
(5%)
Fiber
2g
(8%)
Sugar
64g
(128%)
Vitamin A
691IU
(14%)
Vitamin C
1mg
(1%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 626kcal | 31% |
| Carbohydrates | 79g | 26% |
| Protein | 4g | 8% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 314mg | 13% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 64g | 128% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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