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Delicious Chocolate Raspberry Cupcakes topped with fresh raspberries

Chocolate Raspberry Cupcakes

Decadent chocolate cupcakes filled with raspberry ganache and topped with raspberry frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 3/4 cups all-purpose flour Sifted if lumpy
  • 1 1/2 cups granulated sugar Regular white sugar
  • 3/4 cup cocoa powder Use good quality cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs Room temperature
  • 1 cup milk Whole milk preferred
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract Use real vanilla
  • 1 cup boiling water To thin the batter
Raspberry Ganache Filling
  • 8 ounces semi-sweet chocolate, chopped Good quality chocolate
  • 1 cup heavy cream
  • 1 cup raspberry puree Fresh or frozen
Raspberry Frosting
  • 1/2 cup unsalted butter, softened Room temperature
  • 3–4 cups powdered sugar To taste for consistency
  • 1/4 cup raspberry puree For color and flavor
  • Fresh raspberries for garnish Optional but recommended

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
  4. Stir in boiling water (batter will be thin). Pour the batter into the cupcake liners, filling them about 2/3 full.
  5. Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
Ganache Preparation
  1. For the ganache, heat heavy cream in a saucepan until just simmering, then pour over chopped chocolate. Let sit for 5 minutes, then stir until smooth. Stir in raspberry puree.
  2. Once cupcakes are cool, cut a small hole in the center and fill with raspberry chocolate ganache.
Frosting Preparation
  1. For the frosting, beat butter and raspberry puree until combined. Gradually add powdered sugar until desired consistency is reached.
  2. Frost the filled cupcakes with raspberry frosting and garnish with fresh raspberries.

Notes

Let the ganache rest before filling, and feel free to experiment with different types of chocolate for the frosting.