Rich chocolate cupcakes topped with chocolate ganache and raspberry cream cheese frosting
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4.29 from 7 votes

Raspberry Chocolate Cupcakes

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 15
Author: Garnish and Glaze

Ingredients

For the Cupcakes:

  • 1 1/2 cups flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 2 ounces semi-sweet baking chocolate, chopped
  • 1/4 cup cocoa powder
  • 1/2 cup boiling water
  • 1/2 cup buttermilk
  • 1/3 cup sour cream
  • 1 teaspoon vanilla
  • 2 eggs

For the Frosting:

  • 3 1/2 to 4 cups powdered sugar
  • 1/2 cup butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 3-4 tablespoons raspberry puree, I mash up about 1/2 cup whole raspberries
  • 1/4 teaspoon vanilla

For Ganache:

  • 4 ounces about 2/3 cup semi-sweet chocolate
  • 1/2 cup heavy whipping cream

For Garnish:

  • 15 raspberries

Instructions

For the Cupcakes:

  • Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners.
  • Mix flour, sugars, baking soda, and salt together and set aside.
  • Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, eggs, and vanilla.
  • Whisk the liquid ingredients into the dry until smooth.
  • Pour 1/4 cup batter into each paper liner. Bake for 17-20 minutes or until toothpick comes out clean.
  • Leave cupcakes in tin for 5 minutes before removing onto a cooling rack.
  • Meanwhile, make the frosting and ganache.

For the Ganache:

  • Place chocolate in a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before applying to cupcakes.

For the Frosting:

  • Puree the 1/2 cup raspberries in a food process, blender, or with a hand blender. If you don't want seeds in your frosting, press the puree through a strainer held over a bowl (this takes a few minutes). You should be left with 3 tablespoons seed free raspberry puree. I added some seeds back because I thought it looked pretty but you can just discard the seeds.
  • Beat butter and cream cheese together until smooth. Add powdered sugar a little at a time while beating and cream for 2-3 minutes. Add 2 tablespoons raspberry puree and the vanilla and beat until completely combined. Add remaining raspberry puree if frosting needs to be thinned, otherwise, discard remaining. Place frosting into a pastry bag fitted with a piping tip.

To Assemble:

  • Once the cupcakes have cooled, spoon 1-2 teaspoons ganache onto each cupcake, spreading it to almost the edge of the cupcake. Pipe frosting on top of each cupcake and then spoon 1 teaspoon ganache over the top and press a berry in. Serve. Cupcakes with berries on that are not eaten within a few hours should be refrigerated. Another option is to store the cupcakes at room temperature in an air tight container and add the raspberries just before serving.