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Chocolate Raspberry Cupcakes with Raspberry Buttercream and Chocolate Ganache Drip Recipe

★★★★★

4.7 from 85 reviews
  • Author: Simon
  • Total Time: 1 hour 15 minutes
  • Yield: 12 cupcakes 1x

Description

Indulge in these delicious Chocolate Raspberry Cupcakes featuring rich chocolate cupcakes filled with sweet raspberry jam, topped with luscious raspberry buttercream and a smooth chocolate ganache drip. Perfect for special occasions or anytime you crave a decadent dessert with a fruity twist.

Ingredients

Scale

Cupcake Batter

  • 3/4 cup warm water (180g)
  • 1/3 cup milk or dark chocolate chips, melted (60g)
  • 1/3 cup unsweetened or dark cocoa powder (30g)
  • 2 large eggs, room temperature (112g)
  • 1/3 cup vegetable or canola oil (75g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1 tsp white vinegar (4g)
  • 3/4 cup all-purpose flour (100g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 tsp baking soda (3g)
  • 1/2 tsp fine salt (2g)

Raspberry Buttercream

  • 1 cup unsalted butter, room temperature (226g or 2 sticks)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1/4 tsp fine salt (1g)
  • 3 1/2 cups powdered sugar (454g)
  • 1/4 cup raspberry jam or preserves (75g)
  • 1 Tbsp heavy whipping cream, room temperature (15g)

Chocolate Ganache Drip

  • 1/2 cup semi-sweet or dark chocolate chips (85g)
  • 1/3 cup heavy whipping cream, room temperature (80g)

Filling and Garnish

  • 1 cup raspberry jam (320g)
  • Fresh raspberries (for garnish)
  • Chocolate shavings (for garnish)

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners and set aside.
  2. Make Chocolate Cupcake Batter: In a large bowl, whisk together warm water, melted chocolate chips, and cocoa powder until smooth.
  3. Add Wet Ingredients: Whisk in the eggs, vegetable oil, vanilla extract, and white vinegar until fully incorporated.
  4. Combine Dry Ingredients: Add flour, sugar, baking soda, and salt to the chocolate mixture, whisking until just combined. The batter will be thin.
  5. Bake the Cupcakes: Fill cupcake liners 3/4 full and bake for 18–20 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove from oven.
  6. Cool the Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack. To speed cooling, place pan in the freezer for 30 minutes if needed.
  7. Make Raspberry Buttercream: In a large bowl or stand mixer, beat butter on medium speed until smooth. Add vanilla extract and salt, mixing on low. Gradually add powdered sugar, raspberry jam, and heavy cream, mixing on low until fully combined. Adjust consistency by adding more cream or powdered sugar as needed. Stir by hand until super smooth. Transfer frosting to a piping bag fitted with a large round tip.
  8. Prepare Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until steaming (microwave for 45 seconds to 1 minute or stovetop until simmer). Pour cream over chocolate and let sit for 1–2 minutes, then stir until smooth. Let ganache cool for about 10 minutes to slightly warm.
  9. Fill Cupcakes: Using a large frosting tip or knife, remove the center from cooled cupcakes and fill each with a rounded tablespoon of raspberry jam.
  10. Pipe Buttercream Frosting: Pipe a dollop of raspberry buttercream on top of each cupcake. Chill cupcakes in fridge for 15 minutes or freezer for 5 minutes to set the frosting.
  11. Drizzle Ganache: Remove cupcakes from fridge/freezer and drizzle with warm ganache using a spoon or plastic bottle. Reheat ganache in short bursts if too thick or cool slightly if too thin.
  12. Garnish and Serve: Top each cupcake with a fresh raspberry and chocolate shavings. Enjoy your decadent chocolate raspberry cupcakes!

Notes

  • Room temperature eggs and butter ensure even mixing and better texture for cupcakes and frosting.
  • The cupcake batter is thin—that’s correct and results in moist cupcakes.
  • Use fresh raspberries for garnish to add a fresh burst of flavor and visual appeal.
  • You can make the chocolate ganache ahead and refrigerate it for up to a month; gently reheat to use.
  • Adjust the buttercream consistency with cream or powdered sugar to suit piping preferences.
  • For faster cooling, place cupcakes in the freezer but do not leave too long to avoid drying out.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cupcakes, raspberry cupcakes, chocolate ganache, raspberry buttercream, dessert, baked cupcakes, homemade cupcakes, chocolate raspberry dessert

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Find it online: https://kitchenofsimon.com/chocolate-raspberry-cupcakes-with-raspberry-buttercream-and-chocolate-ganache-drip-recipe/