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.
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.
Prepare Chocolate Ganache according to the recipe link above. 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.
Prepare Raspberry Buttercream according to the recipe link above. 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, or decorate as you'd like.
Notes
TO STORE: place the cupcakes in an airtight container at room temperature for up to 2 days. Refrigeration isn't necessary, but is recommended if it's warm outside. Just make sure to bring them to room temperature before serving for the best taste and texture.