Description
These chocolate raspberry cupcakes are a delightful combination of rich, moist chocolate cake and a tangy raspberry surprise. Topped with a luscious chocolate ganache and a fresh raspberry on top, they’re the perfect sweet treat for any occasion!
Ingredients
Units
Scale
For the cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup hot water
- 1/2 cup raspberry jam (for filling)
For the chocolate ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
For garnish:
- Fresh raspberries (about 12, one for each cupcake)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Add hot water: Slowly stir in the hot water to the batter. The batter will be thin, but that’s okay—this helps create moist cupcakes.
- Fill cupcake liners: Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Prepare the filling: Once the cupcakes have cooled, use a small knife or a cupcake corer to remove the center of each cupcake. Fill each hole with about 1 teaspoon of raspberry jam.
- Make the ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth.
- Top with ganache: Spoon the ganache over each cupcake, letting it drip down the sides.
- Garnish: Top each cupcake with a fresh raspberry. Allow the ganache to set before serving.
Notes
- You can substitute raspberry jam with fresh raspberries mashed with a bit of sugar if preferred.
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.