How to make raspberry chocolate cupcakes with chocolate ganache, raspberry frosting, and fresh raspberries!
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Unique cupcakes are some of my top favorite treats to make! Lately, I’ve been brainstorming different ways to pep up the typical cupcake recipes and make treats that are more fun, exciting, and creative. One of the ways I’ve found to do this is to incorporate more fresh fruit and berries into my cupcake recipes.
During my cupcake experimentations, one of the most delicious, adorable, and picture-perfect cupcake recipes that I came up with was this one for Raspberry Chocolate Cupcakes using fresh raspberries. Now, these scrumptious cuties are absolutely to die for!
My recipe starts with moist and flavor-packed chocolate cupcakes baked to perfection, topped with a smooth chocolate ganache drizzle, perfect raspberry frosting, more irresistible ganache, and a fresh raspberry to top it all off with! When I say that these are perfection, you better believe I mean it!
These gorgeous cupcakes are perfect for everyday indulgence or can be made for special occasions like Valentine’s Day, birthdays, Mother’s/Father’s Day, anniversaries, or whatever else you want to make them for. Honestly, you just can’t go wrong with a batch of these tasty treats!
Ready to try some chocolatey cupcakes with a delectable, fresh fruit twist? Then let’s get started. Here’s how to make these jaw-dropping Raspberry Chocolate Cupcakes!
Homemade Cupcake Equipment
First, let me go over my tools and equipment for this fancy cupcake recipe. There are quite a few kitchen tools needed but nothing out of the ordinary if you like to bake at home often. Here’s what I use to make raspberry chocolate cupcakes:
- Glass mixing bowls
- Measuring cup
- Measuring spoons
- Blending whisk
- Plastic wrap
- KitchenAid mixer
- 12-cup cupcake pan
- Spatulas
- Food processor or blender
- Metallic Cupcake Liners
- Cookie scoop
- Piping bag ties
- Jumbo piping tips
- Piping bags
- Squeeze plastic bottles
Chocolatey Raspberry Ingredients
Now let me break down the sweet and fresh ingredients that I use to make these stunning cupcakes! There is quite a bit here too but nothing complicated or fancy. These are the ingredients I use to make scrumptious raspberry chocolate cupcakes:
Chocolate Cupcakes:
- 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 – room temperature
- 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 extract
- 2 Eggs
Raspberry Buttercream Frosting:
- 1 Cup Fresh Raspberries
- ½ Cup Butter – room temperature
- 4 oz Cream Cheese – room temperature
- 4 Cups Powdered Sugar
- ¼ tsp Vanilla extract
Chocolate Ganache:
- 8 oz Semi-sweet chocolate chips – finely chopped
- 1 Cup Heavy Cream
How to Make Stunning Raspberry Chocolate Cupcakes
And now it’s time for a little kitchen magic! Let’s bake a batch of spectacular cupcakes! There are several phases so let’s get right to it. Here’s how I make fresh and fruity, raspberry chocolate cupcakes:
Making Chocolate Cupcakes:
- First, measure out all of the cupcake ingredients and preheat the oven to 350°F.
- Next, line a 12-cup cupcake pan or 2 with the foil cupcake liners and set aside.
- Then, in a medium-size mixing bowl, combine the flour, white sugar, brown sugar, baking soda, and salt together with a blending whisk.
- Next, place the butter, cocoa powder, and chocolate chips in a separate mixing bowl, and pour the boiling water on top. Cover the bowl with plastic wrap and set aside for 2 minutes.
- Whip this mixture until smooth. Then, pour in the buttermilk, sour cream, vanilla, and eggs.
- Then, ⅓ at a time, whisk the dry ingredients into the wet ingredients, mixing well between each addition, until completely mixed and smooth.
- Next, use a dough scoop to pour ¼ cup of cupcake batter into each cupcake liner. Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out clean.
- After baking, let the cupcakes cool in the pan for 5 minutes, then move to a cooling rack to cool completely.
Whipping Up the Chocolate Ganache:
- First, heat up the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Then, drop the chocolate chips into a medium glass bowl. Pour the hot cream over the chocolate, and let sit for 2-3 minutes.
- Very slowly stir the mixture with a silicone spatula until the ingredients are completely combined and the chocolate is melted smooth.
- This ganache can be used while it’s 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.
Making Raspberry Frosting:
- First, puree the fresh raspberries in a food processor, or blender, and set aside.
- Then, in a large mixing bowl of a KitchenAid Mixer, combine the butter and cream cheese together and beat until smooth.
- Next, ⅓ at a time, add in the powdered sugar while continuously beating the mixture.
- Lastly, pour in the raspberry puree, vanilla extract, and beat the mixture until completely combined.
- Transfer the frosting into a pastry bag lined with a metal piping tip and tie off the bag with a pastry bag tie.
Decorating the Cupcakes:
- First, drizzle a thin layer of chocolate ganache on top of each cooled cupcake.
- Then, pipe the raspberry frosting on top of each ganache drizzle.
- Next, drizzle a bit more ganache on top of the raspberry frosting.
- Finally, stick a fresh raspberry on top of each cupcake, slightly pressing it into the frosting. Serve and enjoy!
Storing Decorated Cupcakes and Separate Toppings
Since these raspberry chocolate cupcakes are made with fresh fruit, they don’t last as long as other cupcakes usually do.
To store cupcakes made with fresh fruit: transfer them to a plastic cupcake container or another airtight container. Keep these cupcakes in the fridge for up to 5 days. The cupcakes can be removed from the fridge about an hour before serving to let them come back to room temperature. Always label the date on the outside of the container.
Storing Extra Chocolate Ganache or Raspberry Frosting:
After decorating the cupcakes, I always bag the remainder of the frosting or toppings just in case I want to make a second batch later on.
To store extra ganache or raspberry frosting: transfer to separate plastic storage bags, label the date on the outside of the bags, and store them in the fridge. The ganache can be stored for up to 1 month, but the raspberry frosting can only be kept for up to 1 week since it is made with fresh fruit.
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Cupcakes for Every Occasion
Do you just love fancy, adorable, or charming cupcakes? Then you are going to fall in love with some of my other unique cupcake and muffin recipes to keep the flavorful excitement around all throughout the year:
- Mardi Gras Cupcakes
- Unicorn Rainbow Cupcakes
- S’mores Cupcakes
- Red Velvet Cupcakes
- Gingerbread Cupcakes
- Peppermint Cupcakes
- Apple Sharlotka Muffins
- Cranberry Orange Muffins
- Caramel Banana Muffins
Raspberry Chocolate Cupcakes
How to make raspberry chocolate cupcakes with chocolate ganache, raspberry frosting, and fresh raspberries!
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 room temperature
- 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 room temperature
- 4 oz Cream Cheese room temperature
- 4 Cups Powdered Sugar
- ¼ tsp Vanilla
Ganache
- 8 oz Semi-sweet chocolate chips finely chopped
- 1 Cup Heavy Cream
Instructions
Making Chocolate Cupcakes
- First, measure out all of the cupcake ingredieants and preheat the oven to 350°F.
- Next, line a 12-cup cupcake pan or 2 with the foil cupcake liners and set aside.
- Then, in a medium-size mixing bowl, combine the flour, white sugar, brown sugar, baking soda, and salt together with a blending whisk.
- Next, place the butter, cocoa powder, and chocolate chips in a separate mixing bowl, and pour the boiling water on top. Cover the bowl with plastic wrap and set aside for 2 minutes.
- Whip this mixture until smooth. Then, pour in the buttermilk, sour cream, vanilla, and eggs.
- Then, ⅓ at a time, whisk the dry ingredients into the wet ingredients, mixing well between each addition, until completely mixed and smooth.
- Next, use a dough scoop to pour ¼ cup of cupcake batter into each cupcake liner. Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out clean.
- After baking, let the cupcakes cool in the pan for 5 minutes, then move to a cooling rack to cool completely.
Whipping Up the Chocolate Ganache
- First, heat up the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Then, drop the chocolate chips into a medium glass bowl. Pour the hot cream over the chocolate, and let sit for 2-3 minutes.
- Very slowly stir the mixture with a silicone spatula until the ingredients are completely combined and the chocolate is melted smooth.
- This ganache can be used while it’s 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.
Making Raspberry Frosting
- First, puree the fresh raspberries in a food processor, or blender, and set aside.
- Then, in a large mixing bowl of a KitchenAid Mixer, combine the butter and cream cheese together and beat until smooth.
- Next, ⅓ at a time, add in the powdered sugar while continuously beating the mixture.
- Lastly, pour in the raspberry puree, vanilla extract, and beat the mixture until completely combined.
- Transfer the frosting into a pastry bag lined with a metal piping tip and tie off the bag with a pastry bag tie.
Decorating the Cupcakes
- First, drizzle a thin layer of chocolate ganache on top of each cooled cupcake.
- Then, pipe the raspberry frosting on top of each ganache drizzle.
- Next, drizzle a bit more ganache on top of the raspberry frosting.
- Finally, stick a fresh raspberry on top of each cupcake, slightly pressing it into the frosting. Serve and enjoy!
Notes
Storing Decorated Cupcakes and Separate Toppings
Since these raspberry chocolate cupcakes are made with fresh fruit, they don’t last as long as other cupcakes usually do.
To store cupcakes made with fresh fruit: transfer them to a plastic cupcake container or another airtight container. Keep these cupcakes in the fridge for up to 5 days. The cupcakes can be removed from the fridge about an hour before serving to let them come back to room temperature. Always label the date on the outside of the container.
Storing Extra Chocolate Ganache or Raspberry Frosting:
After decorating the cupcakes, I always bag the remainder of the frosting or toppings just in case I want to make a second batch later on.
To store extra ganache or raspberry frosting: transfer to separate plastic storage bags, label the date on the outside of the bags, and store them in the fridge. The ganache can be stored for up to 1 month, but the raspberry frosting can only be kept for up to 1 week since it is made with fresh fruit.
Nutrition
Calories: 335kcalCarbohydrates: 58gProtein: 4gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 170mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 588IUVitamin C: 2mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!
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