The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Chocolate Raspberry Cupcakes
The aroma of melted chocolate and baking sugar filled the air as I mixed the batter for my chocolate raspberry cupcakes. I sprinkled finely chopped raspberries and chocolate chips over the top and popped the muffins into the oven.
As they began to bake, the cupcakes grew lighter and more fragrant. I pulled them out after roughly 20 minutes, let them cool for a few minutes, then frosted them with a layer of creamy chocolate frosting.
The cupcakes were perfect—rich and chocolatey with a tangy raspberry flavor. They were a hit with everyone who tasted them, and I was proud to have made them.
Making chocolate raspberry cupcakes was a fun and delicious experience that I wouldn’t hesitate to do again. The cupcakes were a special treat that I was happy to share with my friends, and I know they would all love them. Thank you for letting me share my cupcake recipe with you!
I chose raspberry buttercream for the frosting. I think the slight tartness of the raspberries works well with the slight bitterness of the chocolate cake.
This recipe is really simple. I start by adding all the dry ingredients to my mixer and mix so that everything is evenly combined. Then go in the wet ingredients, except the water, and mix it again. When it comes to mixing in the water I use a spoon as I find the motion of the stand mixer doesn’t do a great job. If you are using a hand mixer this won’t be a problem as you can move the beaters how you like.
The mixture will be runny so it is easier to use a small scoop to pour the mix into the cases. Only fill the cases half way and expect them to rise with a domed top.
Raspberry Chocolate Cupcakes
Ingredients
- 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”
- “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
- “1/4 teaspoon vanilla”
- “4 ounces about 2/3 cup semi-sweet chocolate”
- “1/2 cup heavy whipping cream”
- “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.
