Chocolate Raspberry Cupcakes
Decadent chocolate cupcakes bursting with fresh raspberries and topped with creamy chocolate ganache, perfect for a delightful dessert or special occasion treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in fresh raspberries.
- Divide batter evenly among liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- For the ganache, heat the heavy cream until just simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
- Top each cooled cupcake with chocolate ganache. Let ganache set before serving.
Notes
For an extra burst of raspberry flavor, add a fresh raspberry on top of the ganache before it sets or swirl raspberry jam into the batter.
Find it online: https://auntyspices.com/chocolate-raspberry-cupcakes/