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This chocolate raspberry cupcake recipe brings together rich cocoa and bright, fruity raspberry flavors in a way that feels both indulgent and fresh. It works beautifully for celebrations or simply as a special treat to enjoy any day. Baking these cupcakes fills the kitchen with a heavenly aroma that always makes the wait worthwhile.
I first made these cupcakes for a friend’s birthday, and they became an instant favorite among everyone. Now I often bake them when I want to bring a little joy to the table.
Gather Your Ingredients
- All-purpose flour: provides structure and lightness, spooned and leveled for accuracy
- Dutch process cocoa powder: gives a deep chocolate flavor, choose a high-quality, unsweetened variety
- Baking powder and baking soda: work together to make the cupcakes rise perfectly
- Salt: enhances all the flavors without overwhelming
- Espresso powder (optional): intensifies the chocolate notes& use real espresso powder if you can, not instant coffee
- Unsalted butter: for controlled salt levels and creamy richness, softened for easy mixing
- Granulated sugar: sweetens the cake making it tender
- Egg and egg yolk at room temperature: adds moisture and richness& room temperature helps with smoother batter
- Vanilla extract: heightens flavor complexity, pure vanilla is best
- Whole milk: adds moisture and tenderness, use at room temperature to blend well
- Sour cream: contributes tanginess and makes the cake moist
- Semi-sweet chocolate: chopped for melting into ganache& choose good quality for best taste
- Heavy cream: creates a smooth ganache when combined with chocolate
- Raspberry preserves: imparts natural sweetness and raspberry flavor to both filling and frosting
- Powdered sugar: main sweetener for frosting, sifted for smooth texture
- Freeze dried raspberries, ground: packs intense raspberry flavor and subtle crunch to frosting
- Pinch of salt in frosting: balances sweetness and enhances raspberry notes
How to Make It
- Sift and combine dry ingredients:
- Start by measuring your flour, cocoa powder, baking powder, baking soda, salt, and espresso powder into a large bowl. Sift everything together to avoid lumps and ensure even mixing.
- Cream butter and sugar:
- Using a stand mixer or hand mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy. This process usually takes about four to five minutes and is crucial for a light cake texture.
- Add eggs and vanilla:
- Beat in the whole egg and egg yolk one at a time, ensuring each is fully incorporated. Follow by mixing in the vanilla extract. The batter may look curdled initially but don’t worry as the dry and wet ingredients will fix that.
- Alternate adding dry ingredients and liquids:
- Start adding the sifted dry ingredients in three parts, alternating with the milk and sour cream combined in two parts. Begin and end with the dry ingredients. Mix on low speed to keep the batter tender and smooth.
- Prepare cupcake tins and fill:
- Line muffin tins with cupcake liners. Spoon batter into each cup about two-thirds full for perfect rise and even baking.
- Bake:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Bake the cupcakes for about 18 to 22 minutes until a toothpick inserted in the center comes out clean.
- Prepare chocolate ganache:
- While cupcakes cool, heat the heavy cream until just simmering and pour it over chopped semi-sweet chocolate. Let sit for 1 to 2 minutes, then stir gently until the ganache is smooth and shiny.
- Make the frosting:
- Beat softened butter until light and creamy. Gradually add sifted powdered sugar and pinch of salt. Mix in ground freeze dried raspberries, vanilla, and the raspberry preserves for a vibrant, flavorful frosting.
- Assemble cupcakes:
- Once cupcakes have fully cooled, spread or pipe the frosting on top. Add a small dollop of raspberry preserves or a few fresh raspberries for garnish if desired.
Store cupcakes in an airtight container in the refrigerator to maintain freshness and prevent the frosting from melting. Before serving, let them come to room temperature for the best texture and flavor. These cupcakes also freeze well& wrap them individually in plastic wrap and place them in a freezer-safe container for up to two months.
Flavor Boosters
These cupcakes pair beautifully with a fresh berry salad or a light whipped cream. For an extra special touch, serve them alongside a cup of espresso or black tea, which complements the chocolate and raspberry flavors nicely.
Serving Suggestions
Chocolate and raspberry is a classic flavor pairing enjoyed particularly in European desserts. This combination often appears in French patisseries, highlighting how a balance of rich and tart creates refined and memorable sweets.
Creative Twists
In summer, add fresh raspberries on top for an extra burst of freshness. During fall or winter, consider warming the raspberry preserves gently with a pinch of cinnamon or allspice to add seasonal spice notes to your frosting.
These cupcakes are a delightful blend of flavors and textures that impress every time. Perfect for sharing or savoring solo.
Common Questions About This Recipe
- → How do I achieve moist chocolate cupcakes?
Using ingredients like butter, sour cream, and whole milk ensures a moist and tender crumb in chocolate cupcakes.
- → What does espresso powder do in this dessert?
Espresso powder enhances the chocolate's depth and richness without adding coffee flavor, making the chocolate taste more intense.
- → Can I substitute fresh raspberries for raspberry preserves?
Fresh raspberries can be used but may alter texture and sweetness; preserves provide a smooth, consistent filling and better hold in the cupcakes.
- → How to incorporate freeze-dried raspberries in frosting?
Grinding freeze-dried raspberries into a fine powder allows easy mixing into frosting, adding natural tartness and color without extra moisture.
- → What is the best way to store these cupcakes?
Store cupcakes in an airtight container at room temperature for up to two days or refrigerate for longer freshness, bringing them to room temperature before serving.