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!
1/4 cup(50 ml)sunflower oilor vegetable or canola oil
For The Ganache Filling
1/2 cup(125 ml)heavy cream
6 oz(170 g)high-quality chocolate barchopped
For The Raspberry Buttercream
1 cup(220 g)unsalted butterroom temperature
5 cups(650 g) powdered sugar
6 oz(170 g)fresh raspberriesor frozen and thawed
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.
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