Out-of-this-world Chocolate Raspberry Cupcakes ⏤ incredibly moist chocolate cupcakes, filled with creamy chocolate ganache and topped with fresh raspberry frosting. They’re rich and decadent but look they belong in a Disney movie. Perfect for Valentine’s Day, birthday parties, baby showers, or any other occasion!
Chocolate Raspberry Cupcakes Filled with Ganache
Hey guys! Today I’m sharing with you these scrumptious Chocolate Raspberry Cupcakes Filled with Ganache.
These truly have it all.
They use my master Chocolate Cupcake recipe which yields extremely moist and decadent chocolate cupcakes, they’re filled with creamy chocolate ganache and topped with fresh raspberry frosting.
If you wanna wow someone, put these on your list because they’re truly special!
Best thing about these babies? They’re very easy to make and don’t require any particular skill.
The cupcake batter is ready in just 3 steps and the ganache is ready in just 5 minutes. For piping, all you need is a classic open star tip (you can get one like mine here) and a piping bag, all you need to do is apply some pressure to the bag while lifting it up very slowly, no swirling or crazy moves involved!
So… why not make a batch, right?!
Ingredients
Check the recipe card down below for the full list of ingredients + instructions!
- Instant coffee. Trust me on this one! You won’t be able to taste the coffee *at all* so these cupcakes are kid-approved and picky-eaters approved. The coffee is there to heighten the natural flavor of chocolate. This is a little professional baker tip that you can easily follow at home! That being said, make sure you use a high-quality brand for best flavor. Alternatively you can use freshly brewed coffee, just make sure it cools down a bit before adding it to the batter. 🙂
- Water. You’ll need the water in order to dissolve your instant coffee. Skip this if you’re using brewed coffee.
- Cocoa powder. Use unsweetened cocoa powder for this recipe. You’ll ned enough for the cupcake batter and frosting and you’ll need to sift it for the batter!
- Flour. Use all-purpose flour for this recipe!
- Sugar. Simple white granulated sugar!
- Baking powder so your cupcakes can rise tall!
- Salt.
- Milk. Make sure it’s room temperature. I recommend using whole milk.
- Oil. Sunflower, vegetable or canola oil, they all work.
- Eggs. At room temperature.
- Vanilla extract. For extra flavor!
- Heavy cream for the ganache.
- Semi-sweet chocolate. You’ll need this for the ganache. I recommend using a chocolate bar (any brand like Nestle, Lindt or Ghirardelli will work) and chopping it up. Ganache is easy to make but does require high-quality chocolate to work. Chocolate chips are sometimes coated in starchy substances to keep them from clumping up which may keep them from incorporating correctly into the heavy cream, so avoid them if possible.
- Raspberries for the buttercream. I recommend using fresh but frozen and thawed will work too.
- Butter for the buttercream. Make sure it’s room temperature!
- Powdered sugar for the buttercream.
How to make chocolate raspberry cupcakes
Check the recipe card down below for the step-by-step instructions!
- Preheat the oven and line a muffin pan with cupcake liners.
- Prepare the coffee and chocolate mixture. Please refer to the above paragraph to know why we’re using coffee (you can’t taste it, promise!). Dissolve the instant coffee in water and mix until dissolved. Alternatively, brew some coffee and allow it to come down to room temperature so it won’t cook the eggs in the batter. Add the cocoa powder to the coffee and mix until smooth. Set aside.
- Whisk together the dry ingredients and set aside.
- Mix together the wet ingredients until combined, then transfer half of the wet ingredients into the dry ingredients and mix. Then add the chocolate mixture into the remaining wet ingredient mixture, mix until combined, and pour into the batter. Mix until *just* combined. Do not overmix!
- Bake. Fill each cupcake liner until 3/4 full. The batter will be very wet. Pop into the oven and bake at 425F for 10 minutes then at 325F for another 13-15 minutes. I like mine at 13 minutes. You can do a toothpick test if you’re not sure: simply poke the center of one of the cupcakes with a toothpick and if it comes out clean with just a few moist crumbs, they’re done. Remove them from the oven and the muffin pan and allow them to cool down completely before frosting.
- Make the ganache. Heat the heavy cream until hot. Do not allow it to simmer or boil, you just want it to be hot. Pour the hot heavy cream on top of the chopped chocolate, let it sit for a few minutes, then stir until combined and smooth. Allow to cool down before using.
- Fill the cupcakes. Use a knife, cupcake corer, or the back of a piping tip to remove the center from each cupcake and fill with your prepared ganache.
- Make the buttercream frosting. Start by adding the raspberries to a food processor or blender and puree them until smooth, run the pureed fruit through a sieve and set aside. Beat the butter until soft, then add the raspberries, powdered sugar, vanilla extract, and salt and beat again.
- Frost. Transfer the buttercream to a piping bag fitted with a large open star tip (you can get one like mine here) and gently squeeze the piping bag while lifting it up slowly (no need to swirl around or anything). Stop squeezing and lift the piping bag completely when you’re done. I also added some pink sanding sugar on top but that’s optional!
Filling variations
- Fresh raspberries (love this option for some tang and freshness!).
- Fresh strawberries (halved or diced).
- Raspberry sauce.
- Jam.
- White chocolate ganache.
- Nutella.
Can you make these ahead of time?
Yes. I recommend making the cupcakes on day 1 and frosting and filling them on day 2 which is what I did with mine!
You can make them up to 2-3 days ahead of time and store them covered or in an air-tight container at room temperature. I don’t recommend chilling them as they will dry up in the refrigerator.
Can you freeze them?
Yes, you can freeze your unfrosted cupcakes for up to 2 months and let them come down to room temperature the day you plan on filling, frosting and serving them.
HAPPY BAKING!! I hope you’ll love these delicious Chocolate Raspberry Cupcake recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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Chocolate Raspberry Cupcakes Filled with Ganache
Out-of-this-world Chocolate Raspberry Cupcakes ⏤ incredibly moist chocolate cupcakes, filled with creamy chocolate ganache and topped with fresh raspberry frosting. They're rich and decadent but look they belong in a Disney movie. Perfect for Valentine's Day, birthday parties, baby showers, or any other occasion!
Ingredients
For The Cupcake Batter
- 1/2 cup (125 ml) water room temperature
- 1 and 1/2 tbsp high-quality instant coffee
- 1/2 cup (50 g) unsweetened cocoa powder sifted
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) white granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (125 ml) whole milk room temperature
- 1/4 cup (50 ml) sunflower oil or vegetable or canola oil
- 1 egg room temperature
- 1 tsp vanilla extract
For The Ganache Filling
- 1/2 cup (125 ml) heavy cream
- 6 oz (170 g) high-quality chocolate bar chopped
For The Raspberry Buttercream
- 1 cup (220 g) unsalted butter room temperature
- 5 cups (650 g) powdered sugar
- 6 oz (170 g) fresh raspberries or frozen and thawed
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 425F (218C) and line a muffin pan with cupcake liners.
- Prepare the coffee and chocolate mixture. Dissolve the instant coffee in water and mix until combined. Add the cocoa powder to the coffee and mix until smooth. Set aside.
- Whisk together the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined and set aside.
- Mix together the wet ingredients. In a medium bowl, mix together the milk, oil, egg, and vanilla extract until combined. Transfer half of the wet ingredients into the dry ingredients and mix until combined. Then add the chocolate mixture into the remaining wet ingredient mixture, mix until combined, and pour into the batter. Mix until just combined. Do not overmix!
- Bake. Fill each cupcake liner until 3/4 full. Place in the oven and bake at 425F (218C) for 10 minutes then at 325F (160C) for another 13-15 minutes. I like mine at 13 minutes. To test for doneness, simply poke the center of one of the cupcakes with a toothpick: if it comes out clean with just a few moist crumbs, they're done. Remove them from the oven and the muffin pan and allow them to cool down completely before frosting.
- Make the ganache. Heat the heavy cream until hot. Do not allow to simmer or boil. Pour the hot heavy cream on top of the chopped chocolate, let it sit for 2 minutes, then stir until combined and smooth. Allow to cool down to room temperature before using.
- Fill the cupcakes. Use a knife, cupcake corer, or the back of a piping tip to remove the center from each cupcake and fill each cupcake with about 1/2 tbsp of your prepared ganache.
- Make the buttercream frosting. Start by adding the raspberries to a food processor or blender and puree them until smooth, run the pureed raspberries through a sieve to get rid of any larger bits or seeds, then set aside. In a large bowl, beat the butter until soft, then add the raspberries, powdered sugar, vanilla extract, and salt and beat again on medium speed for just 30 seconds, then increase the speed to high and beat for another minute.
- Frost. Transfer the buttercream to a piping bag fitted with a large open star tip and gently squeeze the piping bag while lifting it up slowly (no need to swirl around unless you want to). Stop squeezing and lift the piping bag completely when you're done. Add some pink sanding sugar or sprinkles on top if desired and serve.
Notes
Make-Ahead Instructions: I recommend making the cupcakes on day 1 and frosting them on day 2. You can make them up to 2-3 days ahead of time and store them covered or in an air-tight container at room temperature. I don't recommend chilling them as they will dry up in the refrigerator. Freezing Instructions: you can freeze your unfrosted cupcakes for up to 1-2 months and let them come down to room temperature the day you plan on filling, frosting and serving them.
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Tried this recipe?Let us know how it was!
Valentina says
Brilliant recipe, my family loved them!