February 4, 2019

Chocolate Raspberry Cupcakes

Name: Chocolate Raspberry Cupcakes
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 18 cupcakes
Ingredients: 1/2 cup (1 stick) unsalted butter (room temperature); 1 cup light brown sugar (packed); 1/2 cup granulated sugar; 2 large eggs (room temperature); egg yolk (room temperature); 1 teaspoon vanilla extract; 1/2 cup cocoa powder; 1 teaspoon espresso powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups all-purpose flour (sifted); 2/3 cups sour cream; 3/4 cup hot coffee (or hot water); 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

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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.

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HELPFUL KITCHEN TOOLS FOR MAKING CHOCOLATE CUPCAKES:

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