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Chocolate Raspberry Cupcakes

Decadent Chocolate Raspberry Cupcakes for Every Sweet Tooth

Delight in rich Chocolate Raspberry Cupcakes, infused with raspberry ganache and topped with raspberry buttercream.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour Provides structure to the cupcakes.
  • 1/2 cups Dutch Process Cocoa Powder Adds rich chocolate flavor.
  • 1 teaspoon Baking Powder Leavening agent.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1 teaspoon Espresso Powder Optional, enhances chocolate flavor.
  • 1/2 cups Unsalted Butter Softened for easier mixing.
  • 1 cups Granulated White Sugar Sweetens and contributes to texture.
  • 2 large Eggs Binds ingredients and adds richness.
  • 1 large Egg Yolk Adds moisture.
  • 1 teaspoon Vanilla Extract Infuses depth of flavor.
  • 1/2 cups Whole Milk Creates moisture.
  • 1/2 cups Sour Cream adds tenderness.
For the Ganache
  • 8 oz Semi-Sweet Chocolate Vital for ganache.
  • 1/2 cups Heavy Cream Creates silky texture.
  • 1/4 cups Raspberry Preserves Adds raspberry flavor.
For the Frosting
  • 1/2 cups Unsalted Butter Softened for easy mixing.
  • 2 cups Powdered Sugar Adds sweetness and stability.
  • 1/4 cups Crushed Freeze-Dried Raspberries Natural raspberry flavor.
  • 2 tablespoons Raspberry Preserves Extra burst of flavor.
  • 1 teaspoon Vanilla Extract Adds flavor.

Equipment

  • cupcake pan
  • mixing bowls
  • Hand mixer
  • piping bag
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
  2. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
  3. In another bowl, cream the softened unsalted butter and granulated sugar until light and fluffy. Add eggs and vanilla extract.
  4. Gradually mix in the whole milk and sour cream, then slowly add the dry ingredients to the wet mixture.
  5. Fill each cupcake liner about ¾ full with batter and bake for 17-20 minutes.
  6. Let the cupcakes cool in the pan for 10 minutes then transfer to a wire rack.
  7. Prepare the ganache by heating heavy cream, pouring it over chopped chocolate, and mixing until smooth.
  8. Beat softened butter for the frosting, add powdered sugar, raspberries preserves and vanilla extract.
  9. Remove the center from each cupcake, fill with ganache, and pipe on raspberry buttercream frosting.
  10. Decorate each cupcake with a fresh raspberry.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Ensure to let the cupcakes cool completely before frosting to avoid melting.

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