Chocolate Raspberry Cupcakes (Recipe for Printing)

Perfect for spring gatherings, these chocolate cupcakes with raspberry filling bring bold flavors and moist textures. Easy to make and delightful to serve. Save & click.

# What You Need:

→ Cupcake Batter

01 - 1 cup all-purpose flour, spooned and leveled
02 - 1/4 cup plus 1 tablespoon Dutch process cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon espresso powder, optional
07 - 1/4 cup unsalted butter, softened
08 - 3/4 cup granulated sugar
09 - 1 large egg, at room temperature
10 - 1 large egg yolk, at room temperature
11 - 1 teaspoon vanilla extract
12 - 1/2 cup whole milk, at room temperature
13 - 1/4 cup sour cream, at room temperature
14 - 4 ounces semi-sweet chocolate, chopped

→ Ganache Filling

15 - 1/4 cup plus 2 tablespoons heavy cream
16 - 1/4 cup raspberry preserves

→ Raspberry Buttercream Frosting

17 - 3/4 cup unsalted butter, softened
18 - Pinch salt
19 - 1 1/2 cups powdered sugar
20 - 1/2 cup freeze dried raspberries, ground after measuring
21 - 1 teaspoon vanilla extract
22 - 1/4 cup raspberry preserves

# How to Make It:

01 - Preheat oven to 350°F. Line a muffin tin with paper liners. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
02 - In a large bowl, beat softened butter and granulated sugar until light and fluffy. Scrape down the sides as needed.
03 - Add egg and egg yolk one at a time, mixing well after each addition. Blend in vanilla extract.
04 - Add half of the dry ingredients to the butter mixture and mix on low. Add milk and sour cream; mix until just combined. Fold in remaining dry ingredients until batter is smooth.
05 - Microwave chopped semi-sweet chocolate in a heatproof bowl in 20-second intervals, stirring until fully melted. Allow to cool slightly.
06 - Gently fold melted chocolate into the batter until evenly incorporated.
07 - Divide batter evenly among muffin cups, filling each about 2/3 full. Bake at 350°F for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
08 - Heat heavy cream until steaming, then pour over 2 ounces chopped chocolate in a small bowl. Let sit 30 seconds, then whisk until smooth. Stir in raspberry preserves and allow to cool to thick, pipeable consistency.
09 - Using a cupcake corer or sharp knife, remove a small center from each cupcake. Fill with ganache mixture, then replace cupcake tops.
10 - Beat softened butter with a pinch of salt until creamy. Add powdered sugar and ground freeze dried raspberries; mix until well combined. Beat in vanilla extract and raspberry preserves, whipping until light and fluffy.
11 - Pipe or spread raspberry buttercream onto filled cupcakes. Garnish with additional freeze dried raspberries or chocolate shavings if desired. Serve immediately or store at room temperature for up to one day.

# Extra Tips:

01 - Allow ingredients to reach room temperature for optimal batter consistency and even baking.

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