Deep, rich, dark chocolate cupcakes, filled with fudgy chocolate ganache and topped with this beautiful, light fresh raspberry buttercream.
Mix Dry Ingredients Together
- 1 1/3 cups all purpose flour
- 1/4 cup cocoa powder (dark or regular)
- 1 cup granulated sugar (I use natural, unbleached cane sugar)
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- Add Wet Ingredients to Dry Ingredients Mixing on low
- 3/4 cup butter, room temperature (salted, if using unsalted, add additional 1/4 teaspoon salt)
- 1 egg white
- 1 egg, whole
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk (I like to use whole milk)
- 1 cup semi-sweet or bittersweet chocolate chips
- 1/4 cup heavy whipping cream
- 3 tablespoons salted butter
- 1 1/2 cups raspberries*, fresh or frozen (washed and patted dry)
- 1 cup unsalted* butter, room temperature
- 3 1/2 – 4 1/2 cups powdered sugar
- 1 tablespoon whipping cream or milk
- 1/2 teaspoon salt *omit, if using salted butter)
- Fresh Raspberry
- Silver Dragees
- Chocolate piped hearts, letters or shapes
- Preheat oven to 350 degrees and prepare cupcake pan.
- Place 1-2 liners in each cupcake tin, spray with non-stick or spray oil. (May use one regular cupcake and one mini-cupcake pan if desired; makes 12-18 regular sized cupcakes or 12 regular, 12 mini)
- In a large mixing bowl, mix together dry ingredients with a whisk. Flour, cocoa, sugar, baking soda, baking powder.
- Add to the dry mixture all wet ingredients; butter, egg white, egg, vanilla, sour cream and milk, mix on low until blended and semi-smooth, but don’t over mix, there will be some lumps (mostly bits of butter). May mix using a stand mixer or hand mixer.
- Using a scoop, pour cupcake batter into prepared liners, filling slightly more than half way.
- Baking 18-20 minutes until tops spring back when lightly touched, 14-18 minutes for mini-cupcakes.
- Allow to cool for 1-2 minutes in the pan on a rack, then carefully remove from pan to a cooling rack.
- Cool completely.
- While cooling, prepare your chocolate ganache.
- In a medium-sized microwave safe bowl, place in your chocolate chips, butter and whipping cream.
- Microwave on high in 30 second intervals, stirring or whisking well after each 30 second heating. It should only take a few 30 second heatings to melt. If in doubt, whisk a bit longer and it will continue melting as you whisk.
- Set aside to cool for a few minutes to thicken slightly.
- Meanwhile, using an apple corer or cupcake corer, or a narrow spoon (a grapefruit spoon might work here), remove a small core from the center of the cupcakes, reserve cores.
- Using a spoon or pour ganache into a sandwich baggie and snip off end, squeeze or pour ganache into the center hole of the cupcakes.
- If desired, using the tip of the reserved cores, replace on top of the hole, not necessary, but makes a smooth surface.
- At this point, the cupcakes may be refrigerated or frozen in airtight containers until ready to frost.
- When ready to frost, remove from freezer while making frosting.
- In blender, puree the raspberries until smooth.
- Pour through sieve, into a small saucepan.
- Using a spatula, press the puree through the sieve, capturing the seeds in the sieve.
- Be sure to scrape off any puree hanging to the bottom of the sieve.
- Discard seeds.
- Heat raspberry puree over low heat, stirring occasionally and bring to a simmer.
- Allow to simmer until reduced about 10-20 minutes. It should reduce to about 1/4 – 1/3 of original volume, it should be thick like jam when finished.
- Place puree in fridge or freezer to chill completely. If placing in freezer, stir around occasionally.
- In a large bowl of a mixer, beat the butter until light and fluffy on medium-high, about 2-3 minutes.
- Scrape down sides.
- With the mixer on low, add 2 cups of the powdered sugar, increase the speed and mix on medium-high for 1 minute.
- Beat in 2-3 tablespoons of the chilled* raspberry puree and the salt (if not using salted butter).
- *Be sure the puree is completely chilled before adding so you don’t melt your frosting.
- Once raspberry puree is mixed in, scrape down sides and add additional powdered sugar, 1 cup at a time to desired sweetness and texture.
- Mixing on low to incorporate sugar, then increasing to medium-high.
- Lastly, add the whipping cream and beat on medium-high for an additional 1-2 minutes until the frosting, is light, fluffy and all ingredients are incorporated.
- Transfer frosting into piping bag with round tip (I used a Wilton 1A).
- When ready to frost cupcakes, using steady pressure, pipe on frosting in a swirl motion, starting from the outside in and upward.
- Cupcakes may again be refrigerated at this point in an airtight container for up to a day.
- Just prior to serving if desired, garnish with a fresh raspberry (washed and dried), some sprinkles, silver dragees and/or a chocolate heart or letter.* (See Notes)
Please be sure to follow all instructions on cooling, if not your frosting will melt and slip right off your beautiful cupcakes!
TIP | If you don’t have time or desire to go through all those steps for the fresh puree, you may replace the raspberry puree with a good quality raspberry jam. Reduce your sugar slightly to adjust for the sugar in the jam.
Chocolate Shapes: Melt 1/4 cup semi-sweet chocolate chips or discs in microwave safe bowl 20-30 second intervals stirring between until melted. Pour melted chocolate into baggie, snip off a teensie bit of the corner and pipe desired shapes on a wax paper or parchment paper lined cookie sheet. Allow to harden completely before carefully pealing off paper. May be refrigerated or frozen to speed up the process.
© 2018 | This recipe for Rich Chocolate Cupcakes with Raspberry Buttercream and Ganache Filling was featured first on The Fresh Cooky.
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