Chocolate Raspberry Cupcakes

Introduction

Welcome to a delightful culinary adventure that harmonizes the rich decadence of chocolate with the vibrant sweetness of raspberries – Chocolate Raspberry Cupcakes! This recipe is a marriage of flavors that dance elegantly on your taste buds, creating a symphony of indulgence that is perfect for any occasion.

Originating from the fusion of classic chocolate cupcakes and the fruity allure of raspberries, these cupcakes offer a unique twist on traditional desserts. The blend of deep cocoa notes and the bright tang of raspberries sets these treats apart, making them a favorite for both chocolate and fruit lovers alike.

Ingredients

For the Cupcake Batter:

• 1 1/2 cups all-purpose flour (180g)
• 1/2 cup unsweetened cocoa powder (50g)
• 1 cup granulated sugar (200g)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (240ml)
• 1/3 cup vegetable oil (80ml)
• 1 large egg
• 1 teaspoon vanilla extract

For the Raspberry Filling:

• 1 cup fresh raspberries (120g)
• 2 tablespoons granulated sugar
• 1 tablespoon water

For the Chocolate Ganache Frosting:

• 1/2 cup heavy cream (120ml)
• 1 cup semi-sweet chocolate chips (175g)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt for the cupcake batter.
3. In a separate bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract.
4. Combine the wet and dry ingredients for the batter until just incorporated.
5. Fill each cupcake liner halfway with the batter.
6. To make the raspberry filling, cook raspberries, sugar, and water in a saucepan until thickened. Strain and let cool.
7. Add a spoonful of raspberry filling to each cupcake batter in the tins.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
9. For the ganache frosting, heat cream until steaming and pour over chocolate chips. Stir until smooth.
10. Dip cupcake tops into the ganache and let set before serving.

Recipe Information

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 12 cupcakes

Yield: 12 cupcakes

Difficulty: Medium

Tips & Variations

• For an extra burst of flavor, add a teaspoon of raspberry liqueur to the cupcake batter.
• Top the cupcakes with fresh raspberries or chocolate shavings for an elegant finish.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, microwave the cupcakes for 10-15 seconds or until warmed through.
• You can make the cupcakes and filling in advance and assemble before serving for a time-saving option.

Nutritional Information

Calories: 280

Protein: 4g

Carbohydrates: 35g

Fat: 15g

Fiber: 2g

Conclusion

Get ready to indulge in the divine combination of chocolate and raspberry with these luscious cupcakes. Whether for a special celebration or a sweet treat, these cupcakes are sure to impress with their rich flavors and fruity charm. Don’t wait any longer – bake up a batch of Chocolate Raspberry Cupcakes and savor every delightful bite!

Pair these cupcakes with a cup of hot coffee or a glass of milk for a perfect finishing touch. Share your baking adventures with us in the comments below and let us know how your cupcakes turned out!