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Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes: A Sweet Indulgence You’ll Love

Enjoy delightful Chocolate Raspberry Cupcakes that perfectly balance sweet and tart flavors, topped with creamy raspberry buttercream and rich chocolate ganache.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Warm Water Hot tap water for best results
  • 1 cup Chocolate Chips (Milk or Dark) Use dark chocolate for deeper taste
  • 3/4 cup Cocoa Powder Substitute with Dutch-processed cocoa for different flavor
  • 2 large Eggs Room temperature
  • 1/2 cup Vegetable/Canola Oil Melted butter can be used as an alternative
  • 1 teaspoon Vanilla Extract or Paste Pure vanilla extract is highly recommended
  • 1 teaspoon White Vinegar Substitute with lemon juice if unavailable
  • 1 1/2 cups All-Purpose Flour Can be swapped for gluten-free flour blend
  • 1 cup Granulated Sugar Brown sugar can add moisture
  • 1 teaspoon Baking Soda Ensure freshness for optimal rise
  • 1/4 teaspoon Fine Salt Can be omitted for specific dietary preferences
For the Raspberry Buttercream Frosting
  • 1 cup Unsalted Butter Room temperature
  • 1 teaspoon Vanilla Extract or Paste
  • 4 cups Powdered Sugar Sift before measuring
  • 2 tablespoons Heavy Whipping Cream Use more for a looser frosting
  • 1/2 cup Raspberry Jam/Pastes Fresh raspberries can be used for a fresher taste
For the Chocolate Ganache
  • 1 cup Semi-Sweet or Dark Chocolate Chips
  • 1/2 cup Heavy Whipping Cream

Equipment

  • muffin tin
  • Mixing Bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
  2. In a mixing bowl, combine warm water, melted chocolate chips, cocoa powder, eggs, vegetable oil, vanilla extract, and white vinegar. Whisk until smooth.
  3. Sift in the flour, granulated sugar, baking soda, and fine salt. Fold gently until just combined.
  4. Fill cupcake liners three-quarters full and bake for 18 to 20 minutes. A toothpick should come out with a few moist crumbs.
  5. Let cupcakes cool for 10 minutes in the tin before transferring to a wire rack.
  6. Beat room-temperature unsalted butter until smooth. Gradually add sifted powdered sugar, raspberry jam, vanilla extract, and heavy whipping cream until desired consistency is reached.
  7. Heat heavy whipping cream until steaming, pour over chocolate chips, stir until smooth.
  8. Remove centers from cooled cupcakes, fill with raspberry jam. Pipe on raspberry buttercream. Chill to set.
  9. Drizzle chocolate ganache over each frosted cupcake and garnish as desired.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid over-mixing to keep the cupcakes tender. Store in an airtight container.

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