Easy Chocolate Raspberry Cupcakes
Rich chocolate raspberry cupcakes filled with jam, topped with pink raspberry frosting and glossy ganache.
Ingredients
Ingredients
- 3/4 cup warm water
- 1/3 cup chocolate chips melted
- 1/3 cup unsweetened cocoa powder
- 2 large eggs room temperature
- 1/3 cup vegetable oil
- 1 tsp vanilla bean paste
- 1 tsp white vinegar
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup unsalted butter room temperature
- 3 1/2 cups powdered sugar
- 1 tbsp heavy whipping cream
- 1/4 cup raspberry jam
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- 1 cup raspberry jam for filling
- Fresh raspberries for garnish (optional)
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the warm water, melted chocolate chips, and cocoa powder until smooth and glossy.
- Whisk in the eggs, vegetable oil, vanilla bean paste, and white vinegar until the mixture is smooth.
- Add the flour, granulated sugar, baking soda, and fine salt to the bowl and whisk just until the batter is combined and no dry streaks remain.
- Divide the batter evenly among the 12 liners, filling each about 3/4 full.
- Bake for 18 to 20 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the room-temperature butter in a mixing bowl until smooth and creamy.
- Add the powdered sugar gradually, mixing on low speed until combined, then increase to medium speed and beat until fluffy.
- Add the 1 tbsp heavy whipping cream and 1/4 cup raspberry jam to the frosting and beat until smooth and pink, suitable for piping.
- For the ganache, place the 1/2 cup semi-sweet chocolate chips in a heatproof bowl.
- Heat the 1/3 cup heavy cream in a small saucepan or microwave until steaming but not boiling, then pour over the chocolate chips.
- Let stand for 1 to 2 minutes, then stir until the mixture becomes smooth and glossy; set aside to cool slightly until pourable but not hot.
- Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove a small cone of cake from the center of each cupcake.
- Fill each cavity with about 1 to 2 teaspoons of the remaining 1 cup raspberry jam, then replace a piece of the removed cake to cover the jam.
- Pipe or spread the raspberry frosting on top of each filled cupcake.
- Drizzle the slightly cooled ganache over the frosted cupcakes.
- Garnish each cupcake with a fresh raspberry if desired, then serve or chill briefly to set the ganache.
Notes
- Make sure the cupcakes are completely cool before filling and frosting to prevent the frosting and ganache from melting.
- If the ganache thickens too much to drizzle, warm it briefly in the microwave for a few seconds and stir until smooth again.
- If the ganache thickens too much to drizzle, warm it briefly in the microwave for a few seconds and stir until smooth again.