Description
Delightful chocolate raspberry cupcakes deliver rich chocolate flavor with tangy raspberry notes. Elegant dessert combines classic baking techniques and fresh ingredients for a memorable sweet experience you’ll savor.
Ingredients
Scale
- ¾ cup (168g) unsalted butter
- 1 ½ cups (195g) powdered sugar
- ½ cup (16g) ground freeze-dried raspberries
- 1 teaspoon vanilla extract
- 1 pinch of salt
- ¼ cup (85g) raspberry preserves
- 4 oz (113g) semi-sweet chocolate
- ¼ cup + 2 tbsps (90ml) heavy cream
- ¼ cup (85g) raspberry preserves
- 1 cup (125g) all-purpose flour
- ¼ cup + 1 tbsp (25g) Dutch process cocoa powder
- ¾ cup (150g) granulated white sugar
- ½ cup (120ml) whole milk
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp espresso powder (optional)
- ¼ cup (56g) unsalted butter
- ¼ tsp salt
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- ¼ cup (61g) sour cream
Instructions
- Preheating: Warm the oven to 350°F (175°C) and position cupcake liners in a standard muffin tin.
- Dry Ingredients Preparation: Sift flour, cocoa powder, baking powder, baking soda, salt, and espresso powder into a mixing bowl, ensuring a uniform texture.
- Butter Mixture: Cream granulated sugar and unsalted butter until light and airy, then incorporate whole egg, egg yolk, and vanilla extract, blending until fully integrated.
- Batter Development: Fold in whole milk and sour cream at low speed, gradually mixing in dry ingredients to create a smooth, consistent batter.
- Baking Process: Distribute chocolate batter into cupcake liners, filling three-quarters full, and bake for 17-20 minutes until a toothpick comes out clean.
- Cooling Stage: Rest cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Ganache Creation: Heat heavy cream to steaming, pour over chopped chocolate, let sit for 2 minutes, then stir until a glossy consistency forms; incorporate raspberry preserves and cool for 15 minutes.
- Buttercream Preparation: Whip unsalted butter and salt, gradually adding powdered sugar, ground freeze-dried raspberries, raspberry preserves, and vanilla extract until light and fluffy.
- Cupcake Assembly: Core each cooled cupcake, fill with raspberry chocolate ganache, then pipe raspberry buttercream using a decorative pastry tip.
- Finishing Touch: Garnish each cupcake with a fresh raspberry for an elegant presentation.
Notes
- Precise Ingredient Temperature: Ensure butter and eggs are at room temperature for smooth, even mixing and optimal texture.
- Accurate Mixing Technique: Avoid overmixing batter to prevent dense, tough cupcakes; mix just until ingredients are combined.
- Ganache Cooling Strategy: Allow ganache to cool and thicken slightly before filling cupcake cores for best consistency and spreadability.
- Buttercream Stability Tip: Adjust powdered sugar quantity if buttercream seems too soft or runny to maintain perfect piping shape.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 263
- Sugar: 24g
- Sodium: 134mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg