With Valentine’s Day right around the corner I wanted to post a recipe that was fitting for the holiday, and I thought that these Chocolate Raspberry Cupcakes would be perfect.
If you or someone you know is a fan of the chocolate/raspberry combination, you’re probably going to want to give this recipe a try. The star of this recipe is the raspberry ganache frosting. This frosting is super rich and chocolatey, not too sweet, and bursting with fresh raspberry flavor. To balance the rich frosting, the cupcakes are light and fluffy, and filled with tangy-sweet raspberry preserves.
Whether you are wanting to make an extra special dessert for an extra special someone, or are just trying to satisfy a chocolate craving, I promise you wont be disappointed with these cupcakes. And if you’re feeling a little lazy, just make the raspberry ganache frosting and eat it with a spoon. I wont judge you.
To make these cupcakes, start by lining a couple of cupcake tins with 18-20 liners, and preheating your oven to 350 F.
Next, gather all of your ingredients.
Cream together the softened butter, brown sugar, and white sugar for several minutes, until light, pale and fluffy.
Next, add the eggs, one at a time, and the vanilla.
Sift together the flour, cocoa powder (I like to use Ghirardelli cocoa), baking soda, and salt, and add 1/2 of this mixture to the egg/butter/sugar mixture. Beat just to combine.
Add the 1/2 cup of butter milk, and again, mix until just combined.
Add the rest of the flour mixture, mixing until incorporated. Then, finish off the batter by adding the 1/2 cup of hot water and mixing that in until just incorporated.
Your finished batter should look something like this…
Now all you need to do is fill your liners 1/2 full of batter, pop these beauties in the oven, and bake for 13-17 minutes, until a toothpick inserted in the middle comes out clean or with a few crumbs on it.
Set the baked cupcakes aside to cool while you get to work on the raspberry ganache frosting. You only need three ingredients for this frosting – chocolate, cream and fresh raspberries.
Start by pureeing the entire carton of raspberries. You can use a blender or a food processor for this.
In a small saucepan, add the cream and the pureed raspberries. Heat this mixture over medium heat until it is just about to boil. You just need the mixture to be hot enough to melt your chocolate.
Once the cream/raspberry mixture is hot, pour it over the chocolate chips and let the mixture sit for 3-5 minutes.
Once the hot cream/raspberry mixture has had time to melt the chocolate chips, stir the whole thing together until smooth and glossy.
You’ll notice that the ganache is pretty runny when it’s first mixed. Don’t attempt to use the frosting right away, or your cupcakes will look like a melted mess. Let the ganache cool for an hour or so to stiffen up enough that it will hold its shape when piped. I usually put it in the fridge and stir it every 5-10 minutes until its thickened up enough to use.
While you’re waiting, you can fill the cupcakes with raspberry preserves. You can absolutely make your own raspberry preserves and I’m sure they would be fantastic in these cupcakes. Maybe I’ll try that one day… For these, I used store bought preserves.
Fill a piping bag fitted with a large round tip with your preserves of choice, stick the tip about 1/4 inch down into the top of each cupcakes, and fill with about a teaspoon of preserves.
Once your ganache has thickened up enough to pipe, fill a piping bag fitted with a large star tip with the ganache, and swirl some of the glorious, shiny, rich and delicious frosting on top of each cupcake.
Finish the cupcakes off by garnishing each of them with a fresh raspberry. Then, share them with someone you love 🙂
Chocolate Raspberry Cupcakes
Chocolate Cupcake Ingredients
- 1 1/3 cup flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 cup raspberry preserves
Raspberry Ganache Frosting Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup plus 2 Tablespoons heavy whipping cream
- 1/2 cup pureed fresh raspberries
- Whole fresh raspberries for garnish
- Preheat the oven to 350 F. Line cupcake pan with 18-20 liners.
- In a small bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer with the paddle attachment, beat together the butter and both sugars until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix until incorporated.
- Add half of the whisked dry ingredients, mixing until just combined.
- Add the buttermilk, mixing until just combined.
- Add the remaining dry ingredients, mixing until just combined.
- Stir in the hot water until just combined. Make sure not to overmix as the cupcakes will come out less fluffy.
- Fill each cupcake tin halfway full with batter, and bake for 13-17 minutes or until a toothpick inserted in the middle comes out clean.
- Cool cupcakes to room temperature. Then, use a piping bag fitted with a large round tip to inject about 1 teaspoon of raspberry preserves into the middle of each cupcake.
Raspberry Ganache Frosting Directions
- Place the chocolate chips in a small heatproof bowl and set aside.
- Mix the pureed raspberry and heavy cream in a small saucepan. Heat mixture over medium to medium-high heat until it is just about to boil. Immediately remove from heat and pour over the chocolate chips. Let stand for 3-5 minutes.
- Using a spoon, mix the ganache until smooth.
- Cool ganache until it reaches the desired consistency for frosting the cupcakes. I typically put it in the fridge and stir it every 5-10 minutes to speed up the process.
- Fill a piping bag fitted with a large star tip with the ganache, and frost the cupcakes. Top each cupcake with a fresh raspberry and enjoy!