Raspberry Chocolate Cupcakes –What’s your favorite way to enjoy raspberries? Have you ever had them on a cupcake? Now you can!!! The combination of chocolate and raspberries is to die for! In truffles, cake, ice cream. 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?
For the Cupcakes:
- 1 1/2 cups flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter
- 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 eggs
For the Frosting:
- 3 1/2 to 4 cups powdered sugar
- 1/2 cup butter room temperature
- 4 ounces cream cheese room temperature
- 3-4 tablespoons raspberry puree I mash up about 1/2 cup whole raspberries
- 1/4 teaspoon vanilla
- 4 ounces about 2/3 cup semi-sweet chocolate
- 1/2 cup heavy whipping cream
- 15 raspberries
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, eggs, and vanilla.
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, make the frosting and ganache.
For the Ganache:
Place chocolate in a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth.
- Visit Raspberry Chocolate Cupcakes for full instructions