Chocolate Raspberry Cupcakes
Indulge in the rich combination of chocolate and raspberry with our delicious Chocolate Raspberry Cupcakes recipe. Moist chocolate cupcakes filled with a fresh raspberry filling and topped with a luscious chocolate ganache, these cupcakes are a delightful treat for any occasion.
Ingredients
For the cupcakes:
- 1⅓ cup all-purpose flour
- ¾ cup unsweetened cocoa
- ⅛ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
- 1½ cup sugar
- 8 tbsp (1 stick) unsalted butter room temperature
- 2 large eggs
- ⅓ cup sour cream
- 1 cup milk
- ¾ tsp vanilla extract
For the Chocolate Ganache:
- 1 cup semisweet chocolate chopped finely
- 1¼ cup cream
For the Raspberry Reduction:
- 6 oz raspberries
- 2 tbsp sugar
- juice of ½ lemon
- 1 tbsp water
For the Buttercream:
- 4 large egg whites room temperature
- 1½ cup sugar divided
- ⅓ cup water
- ⅛ tsp salt
- 16 oz unsalted butter room temperature
- Prep Time - 20 min.
- Cook Time - 25 min.
- Total Time - 45 min.
- Servings 15 cupcakes
- Author John Kanell
How to make chocolate raspberry cupcakes?
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1. To prepare the batter, start by whisking together the flour, cocoa, salt, baking powder, and baking soda in a large bowl.
2. In a separate medium bowl, cream together the butter and sugar.
3. Add the eggs one at a time, ensuring that each is thoroughly mixed in. Then mix in the sour cream, vanilla, and milk.
4. While mixing on low speed, gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. Fill cupcake papers two-thirds of the way full with the batter. Bake the cupcakes at 350 degrees Fahrenheit for 20-25 minutes, or until the centers are springy to the touch.
For the Reduction
1. Begin by placing all the ingredients in a small saucepan on medium-low heat.
2. Mash the berries using the back of a spoon or a muddler, and stir occasionally.
3. The objective is to decrease the amount of liquid, enhance the flavor, and thicken the mixture, so aim to cook until the mixture is reduced by at least half.
4. Once reduced, strain the mixture and set aside to cool.
For the Buttercream
1. Start by beating the egg whites, salt, and 1/3 cup of sugar until soft peaks form. Meanwhile, in a medium saucepan, add the remaining sugar and 1/3 cup of water and place it on medium-high heat. Stir the mixture until the sugar melts and becomes clear. Maintain the heat at medium-high until the temperature reads 235-240F.
2. Next, drizzle the sugar mixture into the mixer, while making sure that the egg whites have reached the soft peak stage. Run the mixer until the meringue reaches body temperature, which should take approximately 10-15 minutes.
3. Add the room temperature butter into the running mixer, one tablespoon at a time. Beat the mixture until the butter is combined and the mixture has reached a silky consistency.
4. Mix in the cooled berry reduction, and pipe the mixture onto cupcakes using an 869 tip. Top the cupcakes with a whole raspberry.
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Chocolate Raspberry Cupcakes video recipe
Author of video content: Preppy Kitchen
Decadent Chocolate Raspberry Cupcakes Recipe
Indulge in the rich and decadent flavors of our Chocolate Raspberry Cupcakes! These sweet treats are inspired by the classic Hostess Dark Chocolate Raspberry Cupcakes and are sure to satisfy your sweet tooth.
Our recipe features moist and fluffy chocolate cupcakes with a delicious raspberry filling, perfect for those who love the combination of chocolate and fruit. For an extra touch of indulgence, we’ve topped our cupcakes with a silky smooth chocolate frosting infused with raspberry flavor.
Whether you’re a fan of dark chocolate raspberry cupcakes or just looking for a new and exciting dessert recipe, our Chocolate Raspberry Cupcakes are sure to impress. They’re the perfect treat to share with friends and family, or to simply indulge in on your own.
So why not try making these irresistible chocolate cupcakes with raspberry frosting today? You won’t be disappointed with their rich and delicious flavor!
Looking for more cupcakes recipes?
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