Description

Decadent and moist, these Chocolate Raspberry Cupcakes combine rich Dutch cocoa with fresh raspberries and a luscious chocolate raspberry ganache. Perfect for special occasions or a sweet treat, these easy cupcakes are bakery-quality made at home. Keywords: chocolate raspberry cupcakes, raspberry ganache cupcakes, rich chocolate cupcakes, fruity chocolate desserts.

Ingredients

1 cup all-purpose flour

½ cup unsweetened Dutch-process cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

2 large eggs

½ cup buttermilk

½ cup vegetable oil

1 teaspoon vanilla extract

½ cup hot water or brewed coffee

¾ cup fresh raspberries

½ cup semi-sweet chocolate chips

½ cup heavy cream

2 tablespoons raspberry jam or puree

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.

3. In another bowl, whisk eggs, buttermilk, oil, and vanilla. Stir in hot water or coffee.

4. Combine wet and dry ingredients. Fold in raspberries gently.

5. Fill liners ¾ full and bake for 18 to 22 minutes, until a toothpick comes out clean.

6. Let cupcakes cool completely.

7. Heat heavy cream until steaming, pour over chocolate chips. Let sit 1 minute.

8. Stir until smooth. Mix in raspberry jam or puree.

9. Let ganache thicken slightly, then frost cooled cupcakes.

Notes

Use Dutch-process cocoa for best flavor and color.

Brewed coffee deepens the chocolate richness.

Let ganache cool slightly before piping for clean edges.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 18g
Sodium: 140mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg