Raspberry Chocolate Cupcakes

Name: Raspberry Chocolate Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 15 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 4 tablespoons unsalted butter; 2 ounces semisweet baking chocolate; 1/4 cup cocoa powder; 1/2 cup water; 1/2 cup buttermilk; 1/3 cup sour cream; 1 teaspoon vanilla; 2 egg; 1/2 cup raspberries; 1/2 cup unsalted butter; 4 ounces cream cheese; 3 1/2 to 4 cups powdered sugar; 1/4 teaspoon vanilla; 1/2 cup whipping cream; 4 ounces semisweet chocolate; 15 raspberry

User Reviews

4.4

16 reviews

Good

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings
15 cupcakes
Course
Dessert
Cuisine
American

Raspberry Chocolate Cupcakes

Ryan Dominguez

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Spread the love this Valentine's Day with Raspberry Chocolate Cupcakes topped with two layers of rich ganache and creamy raspberry cream cheese frosting.

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Ingredients

Servings

For the Cupcakes:

1 1/2 cups all-purpose flour 191 grams
1/2 cup granulated sugar 100 grams
1/2 cup brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter cut into cubes, 57 grams
2 ounces semisweet baking chocolate chopped, 57 grams
1/4 cup cocoa powder 21 grams
1/2 cup water 119 grams), boiling
1/2 cup buttermilk 119 grams
1/3 cup sour cream 76 grams
1 teaspoon vanilla
2 egg large

For the Frosting

1/2 cup raspberries fresh
1/2 cup unsalted butter
4 ounces cream cheese
3 1/2 to 4 cups powdered sugar sifted, 375-500 grams
1/4 teaspoon vanilla

For Ganache:

1/2 cup whipping cream 119 grams
4 ounces semisweet chocolate

For Garnish:

15 raspberry

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Instructions

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For the Cupcakes:

Preheat oven to 350°F. Line a muffin tin with 15 cupcake liners.
Mix flour, sugars, baking soda, and salt together and set aside.
Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, vanilla, and eggs. Whisk the liquid ingredients into the dry until smooth.
Pour 1/4 cup batter into each paper liner. Bake for 17-20 minutes or until toothpick comes out clean. Leave cupcakes in tin for 5 minutes before removing onto a cooling rack. Meanwhile, prepare the frosting and ganache.

For the Frosting:

Puree the 1/2 cup raspberries in a food process, blender, or with a hand blender. If you don't want seeds in your frosting, press the puree through a strainer held over a bowl (this takes a few minutes). You should be left with 3-4 tablespoons seed free raspberry puree. I added some seeds back because I thought it looked pretty but you can just discard the seeds.
Beat butter and cream cheese together until smooth. Add powdered sugar a little at a time while beating and cream for 2-3 minutes. Add raspberry puree and vanilla and beat until completely combined. Place frosting into a pastry bag fitted with a piping tip.

For the Ganache:

Heat whipping cream in the microwave for 40-60 seconds until hot. Place chocolate in a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before applying to cupcakes.

To Assemble:

Once the cupcakes have cooled, spoon 1-2 teaspoons ganache onto each cupcake, spreading it to almost the edge of the cupcake. Pipe frosting on top of each cupcake and then spoon 1 teaspoon ganache over the top and press a berry in. Serve immediately. Cupcakes with berries on that are not eaten within a few hours should be refrigerated. Another option is to store the cupcakes at room temperature in an air tight container and add the raspberries just before serving.