By This Chocolate Raspberry Cupcakes balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Chocolate Raspberry Cupcakes captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chocolate Raspberry Cupcakes becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chocolate Cupcakes
1 cup (125g) all-purpose flour, spooned and leveled
1/4 cup + 1 tablespoon (25g) Dutch process cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp espresso powder (optional)
1/4 cup (56g) softened, unsalted butter
3/4 cup (150g) granulated white sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla extract
1/2 cup (120ml) whole milk, at room temperature
1/4 cup (61g) sour cream, at room temperature
For the Raspberry Chocolate Ganache
4 oz (113g) semi-sweet chocolate, chopped
1/4 cup + 2 tablespoon (90ml) heavy cream
1/4 cup (85g) raspberry preserves
For the Raspberry Buttercream
3/4 cup (168g) unsalted butter, softened
A pinch of salt
1 1/2 cups (195g) powdered sugar
1/2 cup (16g) freeze-dried raspberries, measured then ground
1 tsp vanilla extract
1/4 cup (85g) raspberry preserves
PREPARATION STEPS
For the Chocolate Cupcakes: Preheat the oven to 350°F (175°C)
Line a cupcake pan with 12 liners
Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder
Set aside.
Cream together granulated sugar and butter until fluffy
Add in the egg, egg yolk, and vanilla, mixing well
Incorporate the milk and sour cream on low speed, then blend in the dry ingredients.
Fill each cupcake liner ¾ full with batter and bake for 17-20 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
For the Raspberry Chocolate Ganache: Heat the heavy cream until steaming
Pour over the chopped chocolate, let sit for 2 minutes, then stir
Mix in the raspberry preserves and let cool for 15 minutes before transferring to a piping bag.
For the Raspberry Buttercream: Beat the butter and salt until smooth and fluffy
Gradually add powdered sugar, then the ground freeze-dried raspberries, raspberry preserves, and vanilla
Beat until light and fluffy.
Assembling the Cupcakes: Core each cupcake and fill with ganache. Pipe raspberry buttercream on top and garnish with a fresh raspberry.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
