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Decadent Chocolate Raspberry Cupcakes Recipe with Easy Velvety Ganache

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Rich chocolate cupcakes with a fresh raspberry surprise and a smooth, glossy ganache topping. Perfect for any occasion, these cupcakes combine moist cake and luscious ganache for a nostalgic comfort treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (120g) fresh raspberries
  • 1/2 cup (120g) raspberry jam or preserves
  • 2 tablespoons fresh raspberries, mashed (optional)
  • 1 cup (170g) semisweet chocolate chips or chopped chocolate
  • 3/4 cup (180ml) heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin pan with parchment cupcake liners.
  2. In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract.
  5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition just until combined.
  6. Using a spatula, gently fold in the sour cream and fresh raspberries.
  7. Fill each cupcake liner about 2/3 full with batter.
  8. Bake for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Mix raspberry jam with mashed fresh raspberries (if using) in a small bowl.
  11. Using a toothpick or small piping tip, create a small hole in the center of each cooled cupcake and fill with a teaspoon of the raspberry filling.
  12. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the semisweet chocolate in a heatproof bowl. Let sit for 1-2 minutes, then stir gently until smooth and glossy.
  13. Stir in butter and vanilla extract until fully incorporated.
  14. Spread the ganache over each cupcake using an offset spatula or spoon. For a fancier look, chill the ganache slightly until thickened, then pipe onto cupcakes.
  15. Refrigerate for 20-30 minutes to set the ganache before serving.

Notes

Use softened butter, not melted, for best texture. Avoid overmixing batter to keep cupcakes tender. Let cupcakes cool completely before frosting to prevent ganache from melting. If ganache is too thick, warm gently before spreading. Frozen raspberries can be used if fresh are unavailable, but drain excess moisture.

Nutrition

Keywords: chocolate cupcakes, raspberry cupcakes, ganache, dessert, easy cupcakes, chocolate raspberry, moist cupcakes, homemade cupcakes

Find it online: https://tastypierecipes.com/decadent-chocolate-raspberry-cupcakes-recipe-with-easy-velvety-ganache/