Easy Chocolate Raspberry Cupcakes with Raspberry Frosting
User Reviews
5
33 reviews
Excellent
Easy Chocolate Raspberry Cupcakes with Raspberry Frosting
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These chocolate raspberry cupcakes combine cocoa-flavored cupcakes with a raspberry buttercream frosting laced with freeze-dried raspberries and preserves. The cupcakes are made with a mix of cocoa, flour, sour cream, and milk, producing a moist, tender crumb. They are filled with a creamy ganache or raspberry preserves and topped with a bright, fruity frosting that contrasts with the chocolate base.
Description
Preparation involves mixing Dutch-process cocoa powder with flour, baking powder, and salt to create a chocolate cupcake batter featuring oil, eggs, sour cream, and milk for moisture and richness. The batter bakes into tender cupcakes with a balanced chocolate flavor. The filling is a simple ganache made by melting milk chocolate with heavy cream, adding a creamy texture inside the cupcakes.
The raspberry buttercream frosting incorporates softened butter, sifted powdered sugar, freeze-dried raspberries ground to powder, and high-quality raspberry preserves, resulting in a vibrant pink frosting with natural raspberry flavor. Fresh raspberries serve as garnish, adding a fresh fruit element.
The cupcakes can be stored at room temperature for several days or frozen unfrosted for longer storage. Adjustments are suggested for high altitude baking, and variations include white chocolate or different raspberry filling options to suit preferences.
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Ingredients
Chocolate Cupcake Ingredients
- 1 1/4 cups all-purpose flour I used organic, add 2 tablespoons for high altitude, unbleached
- 1/2 cup cocoa powder Dutch-processed
- 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 egg room temperature
- 1/2 cup sour cream full fat or replace with Greek Yogurt
- 1/2 cup milk other % milks may be used, or plant based, but won't be as rich, whole
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
- raspberries for garnish, fresh
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
- At high altitudes, increase flour by 2 tbsp, decrease baking powder to 1½ tsp, decrease sugar to ¾ cup, increase oven temperature to 375°F, and reduce baking time slightly.
- Store leftover cupcakes in an airtight container at room temperature up to 3 days or refrigerated up to 5 days.
- Freeze unfrosted cupcakes airtight for up to 3 months; freeze filled and frosted cupcakes by flash freezing on a tray before storing to prevent sticking.
- For variation, substitute cocoa with finely chopped white chocolate for a white chocolate raspberry version.
- Instead of ganache filling, pipe raspberry preserves inside for a different texture and 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
(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%)
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
33 reviews
Excellent
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