Please welcome again Melanie from Garnish and Glaze as she shares this beautiful cupcake recipe! Head over to her blog for even more deliciousness.
The combination of chocolate and raspberries is to die for! In truffles, cake, ice cream… It makes me weak at the knees! I made these cupcakes a few times over the last month trying to find the perfect chocolate cupcake and frosting combo. I wanted a cupcake that was rich, moist, held together well, and had a good rounded top (for looks)… and this is it! The raspberry cream cheese frosting is divine and similar to this blackberry one. It’s color is all natural from the pureed raspberries making it the most beautiful pale pink. Doesn’t the color pink just make you smile?
Um and let’s discuss that smooth, shinny ganache that’s making you drool. “Ganache” is such a fancy word and can seem intimidating to make but it’s actually the easiest part of this recipe! To make ganache you just throw your favorite chocolate in a bowl (I prefer dark chocolate for ganache) and then pour hot whipping cream over it and let it sit for 2 minutes. After two minutes the chocolate has warmed up and melted so with a few seconds of whisking you have gorgeous ganache. Add this stuff to anything and you’ve made your dessert 597 times better.
Okay, I just have to say that photographing food is hard to do with my husband home and my child awake. Both kept stealing my raspberries! I mean, I had plenty since I bought a big container at Costco but I needed them for decoration. I like to think that I’m teaching them patience by making them wait to eat those perfect ruby red raspberries but it ends up just being torture for all of us. At least we got to indulge in these cupcakes at the end of it all.
Feel the love as you sink your teeth into these decadent Raspberry Chocolate Cupcakes! Yum!
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter, cut into cubes
- 2 ounces semi-sweet baking chocolate, chopped
- 1/4 cup cocoa powder
- 1/2 cup boiling water
- 1/2 cup buttermilk
- 1/3 cup sour cream
- 1 teaspoon vanilla
- 2 large eggs
For the Frosting
- 1/2 cup fresh raspberries
- 1/2 cup butter
- 4 ounces cream cheese
- 3 1/2 to 4 cups powdered sugar
- 1/4 teaspoon vanilla
- 1/2 cup whipping cream
- 4 ounces semi-sweet chocolate
For the Cupcakes:
Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners.
Mix flour, sugars, baking soda, and salt together and set aside.
Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, vanilla, and eggs. Whisk the liquid ingredients into the dry until smooth.
Pour 1/4 cup batter into each paper liner. Bake for 17-20 minutes or until toothpick comes out clean. Leave cupcakes in tin for 5 minutes before removing onto a cooling rack. Meanwhile, prepare the frosting and ganache.
For the Frosting:
Puree the 1/2 cup raspberries in a food process, blender, or with a hand blender. If you don't want seeds in your frosting, press the puree through a strainer held over a bowl (this takes a few minutes). You should be left with 3-4 tablespoons seed free raspberry puree. I added some seeds back because I thought it looked pretty but you can just discard the seeds.
Beat butter and cream cheese together until smooth. Add powdered sugar a little at a time while beating and cream for 2-3 minutes. Add raspberry puree and vanilla and beat until completely combined. Place frosting into a pastry bag fitted with a piping tip.
For the Ganache:
Heat whipping cream in the microwave for 40-60 seconds until hot. Place chocolate in a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before applying to cupcakes.
Once the cupcakes have cooled, spoon 1-2 teaspoons ganache onto each cupcake, spreading it to almost the edge of the cupcake. Pipe frosting on top of each cupcake and then spoon 1 teaspoon over the top and press a berry in. Serve immediately. Cupcakes with berries on that are not eaten within a few hours should be refrigerated. Another option is to store the cupcakes at room temperature in an air tight container and add the raspberries just before serving.
Rich chocolate cupcakes topped with chocolate ganache and raspberry cream cheese frosting.
Cupcake adapted from My Recipes