Chocolate Raspberry Cupcakes Treats (Print View)

Moist chocolate cupcakes with raspberry ganache and creamy raspberry buttercream frosting.

# What You'll Need:

→ Chocolate Cupcake Base

01 - 1 cup all-purpose flour, spooned and leveled
02 - 1/4 cup plus 1 tablespoon Dutch process cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon espresso powder (optional)
07 - 1/4 cup unsalted butter, softened
08 - 3/4 cup granulated white sugar
09 - 1 large egg, at room temperature
10 - 1 large egg yolk, at room temperature
11 - 1 teaspoon vanilla extract
12 - 1/2 cup whole milk, at room temperature
13 - 1/4 cup sour cream, at room temperature

→ Raspberry Chocolate Ganache

14 - 4 ounces semi-sweet chocolate, chopped
15 - 1/4 cup plus 2 tablespoons heavy cream
16 - 1/4 cup raspberry preserves

→ Raspberry Buttercream

17 - 3/4 cup unsalted butter, softened
18 - Pinch salt
19 - 1 1/2 cups powdered sugar
20 - 1/2 cup freeze dried raspberries, ground to a powder
21 - 1 teaspoon vanilla extract
22 - 1/4 cup raspberry preserves

→ Decoration

23 - Fresh raspberries (for garnish, optional)

# Directions:

01 - Preheat oven to 350°F (177°C). Line a standard cupcake pan with 12 paper liners and set aside.
02 - In a small bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar on high speed until light and fluffy, 1 to 2 minutes.
04 - Add egg, egg yolk, and vanilla to the butter mixture. Mix on medium speed until creamy and combined, about 1 to 2 minutes.
05 - With mixer on low, add milk and sour cream. Blend until just combined.
06 - Gradually add sifted dry ingredients to the wet mixture, mixing on low speed until fully combined and smooth.
07 - Spoon batter into liners, filling each about 3/4 full. Bake for 17 to 20 minutes until a toothpick comes out clean.
08 - Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before filling or frosting.
09 - Heat heavy cream in a small saucepan over medium heat until just steaming. Pour over chopped chocolate in a bowl and let sit 2 minutes. Stir until smooth. Add raspberry preserves and combine. Allow to cool for 15 minutes, then transfer to a piping bag.
10 - In a large bowl, beat softened butter and pinch of salt on high speed until pale and fluffy, about 5 minutes. Add powdered sugar and mix on low until combined. Add ground freeze dried raspberries, raspberry preserves, and vanilla; mix on low, then beat on high until light and fluffy. Transfer to a piping bag fitted with a decorative tip.
11 - Once cupcakes are fully cool, use a cupcake corer or knife to remove a small portion of the center. Pipe raspberry chocolate ganache into each cavity.
12 - Pipe raspberry buttercream over each cupcake. Garnish with a fresh raspberry if desired. Serve and enjoy.

# Notes:

01 - For best results, use ingredients at room temperature and ensure cupcakes are completely cool before filling or frosting.

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