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Chocolate Raspberry Cupcakes

Decadent Chocolate Raspberry Cupcakes Worth Every Bite

Indulge in these Chocolate Raspberry Cupcakes, a delightful balance of rich chocolate and tart raspberry, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 3/4 cup warm water at room temperature
  • 1 cup milk or dark chocolate chips melted
  • 3/4 cup unsweetened or dark cocoa powder
  • 2 large eggs room temperature
  • 1/2 cup vegetable or canola oil melted butter as substitute
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1 teaspoon white vinegar or lemon juice
  • 1 1/2 cups all-purpose flour gluten-free flour for gluten-free version
  • 1 cup granulated sugar coconut sugar alternative
  • 1 teaspoon baking soda
  • a pinch fine salt sea salt as alternative
For the Frosting and Filling
  • 1/2 cup unsalted butter at room temperature
  • 4 cups powdered sugar no substitutes recommended
  • 1/4 cup raspberry jam or preserves homemade jam as substitute
  • 2 tablespoons heavy cream non-dairy cream alternatives can work
  • 1/2 cup heavy whipping cream for ganache

Equipment

  • Muffin Pan
  • Mixing Bowl
  • whisk
  • Spatula
  • Cookie Scoop
  • Cupcake Liners
  • Small Saucepan

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.
  2. Mix together warm water, melted chocolate chips, and cocoa powder until smooth.
  3. Add eggs, vegetable oil, vanilla extract, and white vinegar, beat until smooth.
  4. Sift in flour, sugar, baking soda, and salt. Mix until just combined.
  5. Fill cupcake liners 3/4 full and bake for 18-20 minutes.
  6. Allow cupcakes to cool in pan for 10 minutes, then transfer to a wire rack.
  7. For frosting, beat unsalted butter, vanilla, and salt. Gradually mix in powdered sugar, raspberry jam, and cream until smooth.
  8. For ganache, heat cream until steaming, pour over chocolate chips, stir until smooth.
  9. Hollow out cupcakes and fill with raspberry jam.
  10. Pipe raspberry buttercream on cupcakes, drizzle with ganache, and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid over-mixing the batter to maintain fluffiness.

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