Chocolate Raspberry Cupcakes Recipe

Raspberry chocolate cupcakes served on a plate.

5 from 1 vote

Chocolate Raspberry Cupcakes Recipe

A soft, chocolatey Chocolate Raspberry Cupcakes dipped in ganache and topped with a swirl of raspberry frosting. The cake stays fluffy and moist, and the topping gives it that perfect finish.

Prep Time35

Cook Time25

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 541kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

Cupcake Batter

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 cup warm water
1/8 tsp. espresso powder
3/4 cup buttermilk
3 Tbsp. canola oil
1 tsp. vanilla

Chocolate Ganache

1/2 cup heavy cream
3 oz. bittersweet chocolate
3/4 Tbsp. corn syrup
1/4 tsp. vanilla

Raspberry Buttercream Frosting

16 Tbsp. unsalted butter room temperature
2 1/2 Tbsp. heavy whipping cream
3 Tbsp. seedless raspberry puree (from 6 oz. of fresh raspberries)
1 1/2 tsp. vanilla extract
2 1/4 cups powdered sugar
1/4 tsp. salt

Garnish

12 raspberries

Instructions

Cupcakes

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line one cupcake pan with the cupcake liners; set aside.
In a medium-sized mixing bowl, whisk or sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In the bowl of a stand mixer, add the eggs, warm water with espresso powder, buttermilk, oil, and vanilla. Mix on medium speed until smooth. Turn the speed down to low and slowly add the dry ingredients to the wet mixture. Mix until smooth (no flour/cocoa pockets remain), about 3 minutes.
Divide the chocolate cupcake batter evenly among the cups, filling ⅔ of the way full. Place in the oven and bake for 20–21 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to overbake!
Remove from the oven, allow them to sit for 3–4 minutes in the pan, and then transfer to a wire rack to cool. Prepare the ganache and frosting. Dip in ganache, frost, and top with raspberries.

Chocolate Ganache

Heat the cream in a small saucepan over medium heat. In a separate bowl, combine the chocolate, corn syrup, and vanilla. Once the cream is heated through, pour it over the chocolate and whisk until smooth. Let cool for 10 minutes.
Turn each cooled cupcake upside down and dip it into the ganache. Swirl to remove excess. Place the right side up on a wire rack to set (about 5 minutes or so). Repeat the process as many times as desired.

Frosting

Puree 6 oz. of fresh raspberries in a food processor or blender. Pour through a mesh sieve over a small bowl. Press all of the juice out until only the seeds remain.
Cream the butter, salt, vanilla, seedless raspberry puree, and milk in the bowl of a stand mixer (beat on high for 1 minute).
With the mixing speed on low, begin adding the sugar ½ cup at a time, mixing thoroughly after each addition. Add additional cream until the desired consistency is reached.
Remove the bowl from the stand. Frost the cupcakes with the buttercream and garnish accordingly.

Notes

STORE these Chocolate Cupcakes with Raspberry Frosting in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4–5 days. To FREEZE, place the fully frosted cupcakes on a tray and freeze until solid, then transfer them to a freezer-safe container. They’ll keep for up to 2 months.

Thaw in the fridge overnight or at room temperature for a few hours. For a warm bite (without frosting), REHEAT the unfrosted cupcake in the microwave for 10–12 seconds.

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