How to Make Raspberry Chocolate Cupcakes with Chocolate Ganache and Raspberry Frosting
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As cupcakes have been my favorite things to bake recently, I’ve been searching for different ways to create more creative recipes. One of the ways I’ve found to do this is to incorporate more fresh fruit and berries into the recipe. I did this with a cranberry orange muffin which turned out to be the perfect balance of baked goods and fruit, so I wanted to make another baking recipe with fresh fruit in it. This recipe for raspberry chocolate cupcakes is a perfect combination of chocolate and raspberry frosting, all topped with a sweet chocolate ganache.
After baking and decorating the cupcakes, they will last in a plastic cupcake container for a little bit under a week in the fridge. Because this recipe has fresh berries in the frosting, they won’t last as long as usual. As for the ganache and frosting, they can be kept in plastic bags in the fridge for around a month. After decorating the cupcakes, I always bag the remainder of the frosting or toppings just in case I want to make a second batch.
Raspberry Chocolate Cupcakes
Equipment
Ingredients
- 1 ½ Cups All-purpose Flour
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar
- ¾ tsp Baking Soda
- ¼ tsp Salt
- 4 tbsp Unsalted Butter cubed
- 2 oz Semi-sweet chocolate chips chopped
- ¼ Cup Cocoa Powder
- ½ Cup Boiling Water
- ½ Cup Buttermilk
- ⅓ Cup Sour Cream
- 1 tsp Vanilla
- 2 Eggs
Frosting
- 1 Cup Fresh Raspberries
- ½ Cup Butter
- 4 oz Cream Cheese
- 4 Cups Powdered Sugar
- ¼ tsp Vanilla
Ganache
- 8 oz Semi-sweet chocolate chips finely chopped
- 1 Cup Heavy Cream
Instructions
- Preheat oven to 350F.
- Line a muffin tin with cupcake liners. Set aside.
- Mix Flour, both sugars, baking soda, and salt together. Set aside.
- Place the butter, cocoa, and chocolate in a bowl, and pour the boiling water on top. Cover with plastic wrap and set aside for 2 minutes.
- Mix this mixture until smooth, then add the buttermilk, sour cream, vanilla, and eggs.
- Whisk the wet ingredients into the dry ingredients until smooth.
- Pour ¼ cups of batter into each cupcake liner, and bake for 17-20 minutes, or until a toothpick inserted comes out clean.
- Let cool in the tin for 5 minutes, then move to a cooling rack to cool completely.
- Ganache: Heat the cream in a small saucepan over medium heat until it begins to simmer.
- Place chocolate in a medium bowl. Pour the hot cream over the chocolate, and let sit for 2-3 minutes.
- Very slowly, stir until completely combined, and the chocolate is melted.
- This can be used still hot, or it can be allowed to cool completely for a thicker consistency.
- If allowed to cool, pour the ganache into a plastic piping bottle to be used as a drizzle.
- Frosting: Puree the raspberries in a food processor. Set aside.
- Beat the butter and cream cheese together, until smooth.
- Add powdered sugar, a little at a time, while beating.
- Add the raspberry puree and vanilla and beat until completely combined. Place frosting into a pastry bag with a metal piping tip.
- Final Preparation: Apply a thin layer of ganache onto the top of the cupcake.
- Decorate the cupcake with the raspberry frosting.
- Drizzle the ganache on top of the frosting.
- Place a fresh raspberry on top of the cupcake, slightly pressing it into the frosting. Serve.
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I love all your recipes but it would be great if you will also post the nutritional information of your recipes and thanks a lot for sharing delicious recipes.