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–+ servings
Barbecue Meatball Bowls with Creamy Avocado Sauce

Decadent Chocolate Raspberry Cupcakes for Sweet Celebrations

Indulge in these delectable Chocolate Raspberry Cupcakes, perfect for sweet celebrations and special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 0.5 cups Dutch process cocoa powder
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon espresso powder
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 0.5 cups whole milk
  • 0.5 cups sour cream
For the Ganache Filling
  • 0.5 cups heavy cream
  • 4 ounces semi-sweet chocolate, chopped
  • 0.33 cups raspberry preserves
For the Raspberry Buttercream
  • 0.5 cups unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons raspberry preserves
  • 2 tablespoons ground freeze-dried raspberries

Equipment

  • muffin pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • cupcake liners
  • saucepan

Method
 

Cupcake Preparation
  1. Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
  3. Cream the softened butter and sugar until light and fluffy.
  4. Add the egg, egg yolk, and vanilla extract, and mix until pale and fluffy.
  5. Mix in the milk and sour cream until just combined.
  6. Fold the dry ingredients into the wet ingredients until just combined.
  7. Fill each cupcake liner about ¾ full with batter and bake for 17-20 minutes.
Ganache and Buttercream
  1. Heat heavy cream until steaming, then pour over chopped chocolate. Stir in raspberry preserves.
  2. Beat softened butter until fluffy, then gradually add powdered sugar, raspberry preserves, and freeze-dried raspberries.
Assembly
  1. Once cooled, remove the center of each cupcake and fill with ganache. Pipe raspberry buttercream on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Use ripe avocados and ensure all ingredients are at room temperature for optimal results.

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