Description
Delightful chocolate raspberry cupcakes that combine rich chocolate with the tartness of fresh raspberries, perfect for any occasion.
Ingredients
- 3/4 cup warm water
- 1/3 cup milk or dark chocolate chips, melted
- 1/3 cup unsweetened or dark cocoa powder
- 2 large eggs, room temperature
- 1/3 cup vegetable or canola oil
- 1 tsp vanilla extract or vanilla bean paste
- 1 tsp white vinegar
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup unsalted butter, room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 tsp fine salt
- 3 1/2 cups powdered sugar
- 1 Tbsp heavy whipping cream, room temperature
- 1/4 cup raspberry jam or raspberry preserves
- 1/2 cup semi-sweet or dark chocolate
- 1/3 cup heavy whipping cream, room temperature
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.
- In a large bowl, whisk together the warm water, melted chocolate chips, and cocoa powder until combined.
- Add the eggs, vegetable oil, vanilla extract, and vinegar to the mixture and whisk until well mixed.
- Mix in the flour, sugar, baking soda, and salt until just combined; the batter will be thin.
- Fill the cupcake liners 3/4 full and bake for 18-20 minutes until a toothpick comes out with a few moist crumbs. Cool the cupcakes.
- For the raspberry buttercream, beat the butter in a bowl until smooth, then mix in vanilla extract and salt. Gradually add the powdered sugar, raspberry jam, and heavy cream until incorporated.
- For the chocolate ganache, heat the heavy cream until steaming, then pour over the chocolate chips and stir until smooth. Let cool slightly.
- To assemble, remove the center from each cupcake and fill with raspberry jam, then frost with raspberry buttercream and refrigerate to firm.
- Drizzle with chocolate ganache and garnish with raspberries and chocolate shavings before serving.
Notes
Ensure all ingredients are at room temperature for the best results. Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American