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 and 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
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter, cut into cubes
- 2 ounces semi-sweet baking chocolate, chopped
- 1/4 cup cocoa powder
- 1/2 cup boiling water
- 1/2 cup buttermilk
- 1/3 cup sour cream
- 1 teaspoon vanilla
- 2 large eggs
For the Frosting
- 1/2 cup fresh raspberries
- 1/2 cup butter
- 4 ounces cream cheese
- 3 1/2 to 4 cups powdered sugar
- 1/4 teaspoon vanilla
For Ganache:
- 1/2 cup whipping cream
- 4 ounces semi-sweet chocolate
For Garnish:
- 15 raspberries
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees 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 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 dont have buttermilk do have any idea of what I could subsitute it for
The lady from Belgium. Belgium does have buttermilk. My mother is from there and said how she grew up with it. But add a tablespoon of lemon juice or vinegar to a cup of whole milk.the sour cream can be subsituted by using creme fraiche.
By the way I love your cupcakes
I made these cupcakes for my mom’s birthday. They turned out great and the fresh raspberries were a hit! I will definitely be making these again sometime soon.
What happens if you put the raspberry on too soon and store them?
I don’t typically post comments, but this recipe is for sure a keeper! I like that it is naturally pink from the raspberries. Great directions and great recipe! Thank you.
I love this recipe it is fun and great
I made these yesterday for my daughter’s birthday. After reading reviews I used 2.5 Tbsp of raspberry puree and just shy of 4 cups of icing sugar to prevent runny icing. With only 2.5 Tbsp of puree it had a pretty mild flavour, but the frosting had a good consistency. Next time I think I’ll cook down the puree to concentrate it for more flavour, and still use about 2.5 Tbsp (maybe 3 Tbsp).
The cupcake base had good texture (light, fluffy) but I’ve learned I like a denser cupcake to give fuller chocolate flavour and a more stable base for frosting.
I made this recipe probably around 10 times for banquets and events but every time the frosting gets so runny. I don’t know what to do. Someone starting asking me to make these for their catering business but when I made them the last time they were so runny I had to scrap a LOT! What would you suggest to do to make them less runny?
Hi… I made the cupcakes and frosting but I notice that frosting didn’t stay thick, keep melting and I though I added more some icing sugar but it is still not work! How it is work??????
I made these cupcakes last night and they were a hit! The cake part turned out fantastic..super moist and fluffy! I made some minor adjustments to the frosting and the ganache to address the runny frosting issue and they both turned out great. For the raspberry frosting, I did the minimum amount of raspberry puree called for and the maximum powdered sugar asked for (I believe the recipe calls for 3 to 4 tablespoons of puree…I did 3 tablespoons of puree. The powdered sugar was 3 1/2 to 4 cups and I did 4. I also added back in some of the seeds/pulp). The frosting turned out great!
My first batch of ganache was too thin and didn’t look like the fudge consistency of the ganache in the photo, so I added a little bit less of the whipping cream (maybe 1/4 of an inch below the rim of my 1/2 cup measuring cup) with the same amount of chocolate and I got a great consistency.
Such minor adjustments, but it made all the difference for me. Hope this helps and thanks for the awesome recipe!
I used a King Arthur mix for the cupcake. Then used your recipe for the icing and ganache. Perfect! I added about 2 oz more cream cheese and only 3 cups of sugar. Then put it in the freezer for 15 minutes while I did the ganache. Icing firmed up and I was able to use it with no problems. A festive cupcake for a celebration dinner (my daughter started college this week and we are all so proud!)
Yes you can substitute plain yogurt for sour cream. Also, can use vinegar in milk to substitute for buttermilk. Check online for the correct ratio. It’s like 1-2Tbsp to 6oz milk. But don’t quote me. Good luck ladies.