Imagine biting into a rich, velvety chocolate cupcake that bursts with the bright, tangy sweetness of fresh raspberries, all crowned with a luxurious chocolate ganache drizzle. These aren't just any cupcakes - they're a dessert experience that will transport you to a world of pure culinary bliss! Perfect for special occasions, weekend treats, or when you simply want to elevate your baking game, these Chocolate Raspberry Cupcakes are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh raspberries
- 1 cup chocolate ganache
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and ensure even distribution of dry ingredients.
- In a separate bowl, cream together the melted butter and granulated sugar until smooth and well incorporated. Add eggs one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract and whole milk into the wet ingredients, mixing until the mixture is uniform and slightly frothy.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in half of the fresh raspberries, keeping some whole for topping later.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, drizzle each cupcake with chocolate ganache, allowing it to slightly drip down the sides.
- Top each cupcake with the remaining fresh raspberries for garnish.
- Serve at room temperature and enjoy your chocolate raspberry cupcakes!
Tips
- Make sure all ingredients are at room temperature for better mixing and a more consistent texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- Use fresh, plump raspberries for the best flavor and most attractive presentation.
- For a smoother ganache, let it cool slightly before drizzling to achieve the perfect consistency.
- Use a light hand when folding in raspberries to prevent crushing and maintain fruit integrity.
- Check cupcakes a few minutes before recommended baking time to prevent overcooking.
- Allow cupcakes to cool completely before adding ganache to prevent melting.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
