Tessa’s Recipe Rundown
Taste: So so good! Rich, chocolaty, refreshing…
Texture: Moist and tender cupcake with smooth creamy frosting and melt-in-your-mouth ganache.
Ease: Not too bad especially for how amazing they look.
Appearance: Drop dead gorgeous- my mouth is hanging open.
Pros: Chocolate + raspberries + more chocolate… so everything about it!
Cons: zero!
Would I make this again? You bet!
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Please welcome again Melanie from Garnish & Glaze as she shares this beautiful cupcake recipe! Head over to her blog for even more deliciousness.
The combination of chocolate and raspberries is to die for! In truffles, cake, ice cream… It makes me weak at the knees! I made these cupcakes a few times over the last month trying to find the perfect chocolate cupcake and frosting combo. I wanted a cupcake that was rich, moist, held together well, and had a good rounded top (for looks)… and this is it! The raspberry cream cheese frosting is divine and similar to this blackberry one. It’s color is all natural from the pureed raspberries making it the most beautiful pale pink. Doesn’t the color pink just make you smile?
Um and let’s discuss that smooth, shinny ganache that’s making you drool. “Ganache” is such a fancy word and can seem intimidating to make but it’s actually the easiest part of this recipe! To make ganache you just throw your favorite chocolate in a bowl (I prefer dark chocolate for ganache) and then pour hot whipping cream over it and let it sit for 2 minutes. After two minutes the chocolate has warmed up and melted so with a few seconds of whisking you have gorgeous ganache. Add this stuff to anything and you’ve made your dessert 597 times better.
Okay, I just have to say that photographing food is hard to do with my husband home and my child awake. Both kept stealing my raspberries! I mean, I had plenty since I bought a big container at Costco but I needed them for decoration. I like to think that I’m teaching them patience by making them wait to eat those perfect ruby red raspberries but it ends up just being torture for all of us. At least we got to indulge in these cupcakes at the end of it all.
Feel the love as you sink your teeth into these decadent Raspberry Chocolate Cupcakes! Yum!
Raspberry Chocolate Cupcakes
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Ingredients
For the Cupcakes:
- 1 1/2 cups (191 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 4 tablespoons (57 grams) unsalted butter, cut into cubes
- 2 ounces (57 grams) semisweet baking chocolate, chopped
- 1/4 cup (21 grams) cocoa powder
- 1/2 cup (119 grams) boiling water
- 1/2 cup (119 grams) buttermilk
- 1/3 cup (76 grams) sour cream
- 1 teaspoon vanilla
- 2 large eggs
For the Frosting
- 1/2 cup fresh raspberries
- 1/2 cup (113 grams) unsalted butter
- 4 ounces cream cheese
- 3 1/2 to 4 cups (375-500 grams) powdered sugar, sifted
- 1/4 teaspoon vanilla
For Ganache:
- 1/2 cup (119 grams) whipping cream
- 4 ounces (113 grams) semisweet chocolate
For Garnish:
- 15 raspberries
Instructions
For the Cupcakes:
- Preheat oven to 350°F. Line a muffin tin with 15 cupcake liners.
- Mix flour, sugars, baking soda, and salt together and set aside.
- Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, vanilla, and eggs. Whisk the liquid ingredients into the dry until smooth.
- Pour 1/4 cup batter into each paper liner. Bake for 17-20 minutes or until toothpick comes out clean. Leave cupcakes in tin for 5 minutes before removing onto a cooling rack. Meanwhile, prepare the frosting and ganache.
For the Frosting:
- Puree the 1/2 cup raspberries in a food process, blender, or with a hand blender. If you don’t want seeds in your frosting, press the puree through a strainer held over a bowl (this takes a few minutes). You should be left with 3-4 tablespoons seed free raspberry puree. I added some seeds back because I thought it looked pretty but you can just discard the seeds.
- Beat butter and cream cheese together until smooth. Add powdered sugar a little at a time while beating and cream for 2-3 minutes. Add raspberry puree and vanilla and beat until completely combined. Place frosting into a pastry bag fitted with a piping tip.
For the Ganache:
- Heat whipping cream in the microwave for 40-60 seconds until hot. Place chocolate in a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before applying to cupcakes.
To Assemble:
- Once the cupcakes have cooled, spoon 1-2 teaspoons ganache onto each cupcake, spreading it to almost the edge of the cupcake. Pipe frosting on top of each cupcake and then spoon 1 teaspoon ganache over the top and press a berry in. Serve immediately. Cupcakes with berries on that are not eaten within a few hours should be refrigerated. Another option is to store the cupcakes at room temperature in an air tight container and add the raspberries just before serving.
I’d love to make these cupcakes, but I’m afraid I’ve gotten myself confused. In your directions, you say: “Pipe frosting on top of each cupcake and then spoon 1 teaspoon over the top.” Do I understand that after piping on a certain amount of frosting, I then add another teaspoon of frosting on top of the piped frosting? I’m not sure I understand the point. Clearly I’m missing something, but I’m afraid I haven’t the baking experience to suss it out. I’d love your help (once again!) And thanks for this lovely sounding recipe!
I just updated the recipe so that it reads to add 1 teaspoon ganache over the top. We’re in the process of updating our older recipes with weight measurements (we have over 1000, so it’s a slow process!), and I updated that as well 🙂 Hope it helps!
For many of your recipes, you thoughtfully include the gram equivalents for such ingredients as flour, cocoa powder, granulated and brown sugar. Is there a simple way for me to convert these? Do you, for instance, use the King Arthur Flour equivalencies (1 cup flour = 120g, 1 cup white sugar = 198g, 1 cup brown sugar = 213g, i cup cocoa powder = 84g, etc.) ? Or do you use different equivalencies?
Thanks for the help!
Yes! We actually have a free printable measuring guide you can sign up for. Here’s the link 🙂
Made this recipe and everything about was exactly as it was written. My cupcakes, icing and ganache came out AMAZING! Thank you so much for this delicious recipe ♥️🧁
So happy to hear how much you loved this recipe, Tina! 🙂
Excellent recipe, comes out perfectly every time, and tastes delicious
Hooray, that’s so wonderful to hear, Rebecca!!
This recipe made 20 cupcakes and the cooking time is not quite enough and leaves them a bit gooey inside. I’ve never seen a chocolate cake/cupcake recipe with so much dairy in it before. I’ve made these for a friends birthday get-together dessert… here’s hoping they go over well. Not sure if I’d use the cupcake recipe again, but the frosting is delicious!
This is not a good recipe for raspberry frosting..it turned out horribly runny sponge was ok not so moist as recipe claimed.. i wish i checked the comments before making.. total mess
Recipe was good except for the frosting. Definitely runny even after I took some other tips from other comments and applied them to the frosting to try and make it not so runny.
I’m going to use the Raspberry Frosting on an 2 layer 8″ round cake. Is there enough icing for this or do I need to make a double batch? TIA
Hi! I’m planning on making these cupcakes for my son’s birthday, but he likes mini cupcakes. Can I use this for mini cupcakes? Probably adjust the time, but anything else??
I have made these as mini cupcakes (and will again today). I put them in for 8 minutes then keep checking until cooked.
The best raspberry frosting! Everyone loved it! Definitely going to make it again