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.
Keyword chocolate raspberry cupcakes
Prep Time 45minutes
Cook Time 25minutes
Cooling Time 1hour
Total Time 1hour10minutes
½cup(1 stick) unsalted butterroom temperature
1cuplight brown sugar packed
2large eggsroom temperature
egg yolkroom temperature
1 ½cupsall-purpose flour sifted
¾cuphot coffeeor hot water
Chocolate Ganache (recipe link below)
3-3 ½cupspowdered sugar
3tablespoonsheavy whipping cream
1 ½teaspoonsvanilla extract
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 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.
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.