Raspberry Chocolate Cupcakes
How to make raspberry chocolate cupcakes with chocolate ganache, raspberry frosting, and fresh raspberries!
Equipment
Ingredients
Chocolate Cupcakes
- 2 Eggs
- 1 tsp vanilla extract
- 1 ½ Cups All-purpose Flour
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar
- ¾ tsp Baking Soda
- ¼ tsp Salt
- 2 oz Semi-sweet chocolate chips
- ¼ Cup Cocoa Powder
- 4 tbsp Unsalted Butter room temperature
- ½ Cup Boiling Water
- ½ Cup Buttermilk
- ⅓ Cup Sour Cream
Chocolate Ganache
- 8 oz Semi-sweet chocolate chips
- 1 Cup Heavy Cream
Raspberry Cream Cheese Frosting
- 1 Cup Fresh Raspberries
- 4 oz Cream Cheese room temperature
- ½ Cup unsalted butter room temperature
- ¼ tsp vanilla extract
- 4 Cups powdered sugar
Instructions
Making Chocolate Cupcakes
- First, measure out all of the cupcake ingredieants and preheat the oven to 350°F.
- Next, line a 12-cup cupcake pan or 2 with the foil cupcake liners and set aside.
- Then, in a medium-size mixing bowl, combine the flour, white sugar, brown sugar, baking soda, and salt together with a blending whisk.
- Next, place the butter, cocoa powder, and chocolate chips in a separate mixing bowl, and pour the boiling water on top. Cover the bowl with plastic wrap and set aside for 2 minutes.
- Whip this mixture until smooth. Then, pour in the buttermilk, sour cream, vanilla, and eggs.
- Then, ⅓ at a time, whisk the dry ingredients into the wet ingredients, mixing well between each addition, until completely mixed and smooth.
- Next, use a dough scoop to pour ¼ cup of cupcake batter into each cupcake liner. Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out clean.
- After baking, let the cupcakes cool in the pan for 5 minutes, then move to a cooling rack to cool completely.
Whipping Up the Chocolate Ganache
- First, heat up the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Then, drop the chocolate chips into a medium glass bowl. Pour the hot cream over the chocolate, and let sit for 2-3 minutes.
- Very slowly stir the mixture with a silicone spatula until the ingredients are completely combined and the chocolate is melted smooth.
- This ganache can be used while it’s still hot, or it can be allowed to cool completely for a thicker consistency.
- If allowed to cool, pour the ganache into a plastic piping bottle to be used as a drizzle.
Making Raspberry Frosting
- First, puree the fresh raspberries in a food processor, or blender, and set aside.
- Then, in a large mixing bowl of a KitchenAid Mixer, combine the butter and cream cheese together and beat until smooth.
- Next, ⅓ at a time, add in the powdered sugar while continuously beating the mixture.
- Lastly, pour in the raspberry puree, vanilla extract, and beat the mixture until completely combined.
- Transfer the frosting into a pastry bag lined with a metal piping tip and tie off the bag with a pastry bag tie.
Decorating the Cupcakes
- First, drizzle a thin layer of chocolate ganache on top of each cooled cupcake.
- Then, pipe the raspberry frosting on top of each ganache drizzle.
- Next, drizzle a bit more ganache on top of the raspberry frosting.
- Finally, stick a fresh raspberry on top of each cupcake, slightly pressing it into the frosting. Serve and enjoy!
Notes
Storing Decorated Cupcakes and Separate Toppings
Since these raspberry chocolate cupcakes are made with fresh fruit, they don’t last as long as other cupcakes usually do.
To store cupcakes made with fresh fruit: transfer them to a plastic cupcake container or another airtight container. Keep these cupcakes in the fridge for up to 5 days. The cupcakes can be removed from the fridge about an hour before serving to let them come back to room temperature. Always label the date on the outside of the container.
Storing Extra Chocolate Ganache or Raspberry Frosting:
After decorating the cupcakes, I always bag the remainder of the frosting or toppings just in case I want to make a second batch later on.
To store extra ganache or raspberry frosting: transfer to separate plastic storage bags, label the date on the outside of the bags, and store them in the fridge. The ganache can be stored for up to 1 month, but the raspberry frosting can only be kept for up to 1 week since it is made with fresh fruit.
Nutrition
Calories: 335kcalCarbohydrates: 58gProtein: 4gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 170mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 588IUVitamin C: 2mgCalcium: 52mgIron: 2mg
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