Chocolate Raspberry Cupcakes
Moist dark chocolate cupcakes filled with raspberry chocolate ganache and topped with raspberry frosting.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1/4 cup Dutch process cocoa powder
- 1 tablespoon Dutch process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon espresso powder
- 1/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla bean paste
- 1/2 cup whole milk room temperature
- 1/4 cup sour cream room temperature
- 4 ounces semi-sweet chocolate chopped
- 1/4 cup heavy cream
- 2 tablespoons heavy cream
- 1/4 cup raspberry preserves plus more for frosting
- 3/4 cup unsalted butter softened
- 1 pinch salt
- 1 1/2 cups powdered sugar
- 1/2 cup freeze dried raspberries ground to a powder
- 1 teaspoon vanilla bean paste for frosting
- 12 fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F. Line a 12 cup muffin pan with paper liners and set aside.
- In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder until well combined.
- In a large bowl add 1/4 cup softened butter and the granulated sugar. Beat with an electric mixer on medium high speed for 1 to 2 minutes until pale and fluffy.
- Add the egg, egg yolk, and 1 teaspoon vanilla to the butter mixture. Beat on medium speed for 1 to 2 minutes until light and well combined.
- Add the milk and sour cream to the bowl and mix on low speed until just combined; the mixture may look slightly curdled.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined and no dry streaks remain; do not overmix.
- Divide the batter evenly among the 12 liners, filling each about three quarters full.
- Bake for 17 to 20 minutes, until the tops spring back when lightly touched and a toothpick inserted in the centers comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, heat the heavy cream in a small saucepan over medium heat until steaming and just starting to simmer at the edges.
- Place the chopped semi-sweet chocolate in a medium heatproof bowl, then pour the hot cream over the chocolate and let stand for 2 minutes.
- Stir the chocolate and cream together until smooth and glossy, then stir in 1/4 cup raspberry preserves until fully combined. Let the ganache cool for 15 minutes until thickened but still spoonable, then transfer to a piping bag if desired.
- When the cupcakes are completely cool, use a small paring knife or cupcake corer to cut a shallow cone from the center of each cupcake.
- Spoon or pipe some raspberry chocolate ganache into the center of each cupcake, then trim the point off each removed cone and place the flat cap back over the filling.
- For the frosting, place 3/4 cup softened butter and a pinch of salt in a large bowl. Beat on high speed for about 5 minutes until very pale and fluffy.
- Add the powdered sugar and mix on low speed until combined, then increase to medium high speed and beat until light and fluffy.
- Add the freeze dried raspberry powder, 2 tablespoons raspberry preserves, and 1 teaspoon vanilla to the frosting. Mix on low until incorporated, then on medium high until smooth and fluffy.
- Transfer the frosting to a piping bag fitted with a decorative tip and pipe a generous swirl of raspberry frosting on top of each filled cupcake.
- Garnish each cupcake with a fresh raspberry on top and serve.
Notes
- Make sure all refrigerated ingredients are at room temperature so the batter mixes smoothly and the cupcakes bake evenly.
- Let the cupcakes cool completely before filling and frosting so the ganache does not melt and the frosting holds its shape.
- Let the cupcakes cool completely before filling and frosting so the ganache does not melt and the frosting holds its shape.