Make any celebration extra special with a batch of these decadent Chocolate Raspberry Cupcakes! Moist chocolate cupcakes, filled with rich ganache, are crowned with a fluffy, homemade raspberry buttercream made with fresh berries.
Thank goodness January’s over. Talk about the longest month of the year, right?
And here we are, jumping headfirst into the shortest.
How did your New Year’s resolutions hold up? Did you have a successful Dry January? Stick to your diet for all 31 days?
Listen – even if you didn’t, it’s Valentine’s sweets time, so strap in and pull up your Spanx with me.
JUST TAKE ME TO THE CHOCOLATE RASPBERRY CUPCAKES ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy chocolate cupcake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
Fancy cupcakes are the foundation that this blog was built on, pretty literally.
I still like to indulge in a batch every now and then, especially around a holiday like sappy V-Day.
These ganache-stuffed chocolate cupcakes with my homemade raspberry buttercream?
Hold me.
They are so good!
And they’re appearing today on behalf of a wonderful cause!
I’ve teamed up with my dear friend Julie from The Little Kitchen for the 2019 Good Cookie Food Bloggers’ Valentine Event!
This is the third year for our Valentine’s event – we want to make a difference in the fight against pediatric cancer!
Did you know that cancer is the #1 cause of death of children by disease in the U.S.?
There are 40,000 U.S. children actively battling cancer right now.
With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer!
Our goal is to raise at least $3000. Three of our favorite companies, Dixie Crystals, Mediavine and OXO, have each pledged to match our donations raised through this campaign up to $3000!
Thanks to many of you, we have ALREADY SURPASSED our goal! But you can still donate and help us make an even bigger difference!
Make a child’s Valentine’s Day, too – donate here.
Also, Baked with Love t-shirts and tote bags are on sale in Julie’s shop. You can preorder this week only! All proceeds of Baked with Love product sales will be donated to Cookies for Kids’ Cancer!
Be sure to scroll down for ALL the delicious recipes my fellow bloggers are sharing in support of this great event & cause!
How To Make Chocolate Raspberry Cupcakes
- First, preheat your oven to 400 degrees F. Line 2 standard cupcake pans with 18 cupcake liners and set them aside.
- Next, in a stand mixer fitted with a paddle attachment (or with a hand mixer) cream the softened butter until smooth.
- Then add in the sugars, eggs, and vanilla and mix until fluffy, about 3 minutes.
- Next, mix in the cocoa, espresso powder, baking soda, powder, and salt. Add one cup of flour to the batter, then half the sour cream. Mix until combined, then repeat with the remaining flour and sour cream.
- Then, slowly add the hot coffee (or hot water) and mix until the batter is very smooth. It will be a very thin batter.
- Now fill the cupcake liners about 2/3 the way to the top. Place the cupcakes in the hot oven, close the door, and drop the temperature to 350 degrees. Bake for 15-16 minutes, checking at 12 minutes for proper doming.
- Remove the cupcakes from the oven, moving them to a cooling rack after 10 minutes. When they’re cooled completely, use a cupcake corer or small knife to make a well in the center of each cupcake. Pipe some chocolate ganache into each one.
- Finally, top each cupcake with homemade raspberry buttercream striped with ganache. Garnish with fresh raspberries and mint leaves.
LOOKING FOR MORE CUPCAKE RECIPES?
- Mocha Mascarpone Cupcakes
- Peanut Butter Hot Fudge Sundae Cupcakes
- Cherry Chocolate Chip Cupcakes
- Black Cherry Cupcakes
HELPFUL KITCHEN TOOLS FOR MAKING CHOCOLATE CUPCAKES:
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Chocolate Raspberry Cupcakes
Ingredients
Chocolate Cupcakes
- ½ cup (1 stick) unsalted butter room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- egg yolk room temperature
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour sifted
- ⅔ cups sour cream
- ¾ cup hot coffee or hot water
Chocolate Ganache (recipe link below)
Raspberry Buttercream
- 1 cup frozen raspberries
- 3 tablespoons water
- 1 cup unsalted butter softened
- 3-3 ½ cups powdered sugar
- 3 tablespoons heavy whipping cream
- 1 ½ teaspoons vanilla extract
Instructions
Chocolate Cupcakes
- Preheat the oven to 400 degrees F. Line 2 standard cupcake pans with 18 liners. Set aside.
- In a mixer, cream butter until smooth. Add the sugars, eggs, and vanilla and mix until fluffy, about 3 minutes.
- Add the cocoa, espresso powder, baking soda, powder, and salt; mix well. Add one cup of flour, then half the sour cream and mix. Repeat with the remaining flour and sour cream.
- Slowly add the hot coffee (or water) and mix until smooth. The batter will be thin.
- Fill cupcake liners ⅔ of the way. Place cupcakes in the hot oven and drop the temperature to 350 degrees. Bake 15-16 minutes, checking at 12 minutes for proper doming.
- Remove from oven and allow to cool in pan for 10 minutes, then move to cooling rack. When cool, use a cupcake corer or small knife to make a well in the center of each cupcake.
Chocolate Ganache
- Prepare chocolate ganache according to recipe and allow it to cool until it's pipeable (not runny, but not solid). Fill cored cupcakes with cooled ganache, reserving the rest for use with the buttercream.
Raspberry Buttercream
- Place raspberries and water in a small saucepan over medium heat and bring to a boil, stirring & mashing berries often, until the liquid boils out and all that’s left is a puree, about 5 minutes. Remove from heat and cool completely.
- In a large bowl with a hand mixer or in a stand mixer fitted with a whisk, whip butter until light and fluffy, 3-4 minutes. Add 1 cup powdered sugar and whip until just blended.
- With the mixer on low, add in 2 tablespoons raspberry puree and vanilla extract and mix until just combined. Repeat 2 more times with the remaining powdered sugar and raspberry puree, mixing until just combined.
- Slowly add the heavy cream. When the mixture is mostly combined, turn off the mixer and scrape down the bowl.
- Turn the mixer to medium-high speed and whip 4-5 minutes or until mixture is light and fluffy.
- Stripe one half of a piping bag with reserved ganache (you may need to warm it slightly first if it's hardened), then the other side with buttercream. Carefully pipe swirls on cupcakes, then garnish each with a fresh raspberry and mint leaves.
Nutrition
PIN THIS CHOCOLATE RASPBERRY CUPCAKE RECIPES FOR LATER!
2019 Good Cookie Food Bloggers’ Valentine Event
- Chocolate Chip Cookie Cake from Julie of The Little Kitchen
- Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
- Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
- Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
- Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
- Chocolate Madeleines from Caroline of Caroline’s Cooking
- Rainbow Rice Krispie Treats from Bree of Baked Bree
- Tiger Butter Candy from Melissa of MamaGourmand
- Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
- Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
- Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
- French Butter Cookies from Rebekah of Kitchen Gidget
- Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
- Mini Rose Cookies from Meaghan of the decorated cookie
- Raspberry Linzer Cookies from Stephie of Stephie Cooks
- Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
- Lemon Poppyseed Cookies from Becca of Two Places at Once
- Warm Dark Chocolate Melting Cups from Lisa of Snack Girl
- Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
- Cherry Cordial Bundt Cake from Carolann of Apron Warrior
- Nutella Stuffed Cookies from Allison of Celebrating Sweets
- Strawberry Pudding Cookies from Holly of A Baker’s House
- Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
- Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
- Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
- White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
- The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
- Darth Vader Valentine’s Day Hug Cookies from Jenn of justJENN recipes
- Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
- Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
- Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
- Homemade Salted Nut Rolls from Shaina of Food for My Family
- Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
- Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
- Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
- Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
- Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
- Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
- Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste
- Raspberry Thumbprint Cookies from Emilie of Finding Zest
- Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
- Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
- Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
- Chocolate Chip Cookie Pie from Angela of About A Mom
- Honey Pistachio Shortbread from Megan of Stetted
- Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
- Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
- Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
- Chocolate Caramel Pie from Stefanie of Mommy Musings
- Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
- Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
- Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
- Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
- Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
- Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
- Brown Sugar Snickerdoodles from Kristin of On the Home Front
- Valentine’s Gummy Hearts from April of April Golightly
- Cocoa Sweet Dough Hearts from TammyJo of The Chocolate Cult
- Heart-Shaped Sugar Cookie Cutouts from Susannah of Feast + West
- Cranberry Pecan Oatmeal Cookies from Denise of addicted 2 recipes
- Shortbread Cookie Recipe from Raquel of Organized Island
- Brown Butter Bourbon Chocolate Chip Cookies from Samantha of Haute Pepper Bites
JulieD says
Wow, what a beautiful recipe! Thank you so much for participating this year! You’re amazing!