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Raspberry Chocolate Cupcakes

Spread the love this Valentine's Day with Raspberry Chocolate Cupcakes topped with two layers of rich ganache and creamy raspberry cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 15 cupcakes
Author Melanie Dueck

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 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.

Notes

Rich chocolate cupcakes topped with chocolate ganache and raspberry cream cheese frosting.
Cupcake adapted from My Recipes