Name: Chocolate Raspberry Cupcakes
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 3 min
Ingredients: 1 cup 125 g all-purpose flour; ¼ cup + 1 tablespoon (25 g Dutch process cocoa powder); ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon espresso powder (optional); ¼ cup 56 g softened unsalted butter; ¾ cup 150 g granulated white sugar; 1 egg (at room temperature); 1 egg yolk (at room temperature); 1 teaspoon vanilla; ½ cup 120 ml whole milk, at room temperature; ¼ cup 61 g sour cream, at room temperature; 4 oz 113 g semi-sweet chocolate, chopped; ¼ cup + 2 tablespoons (90 ml heavy cream); ¼ cup 85 g raspberry preserves; ¾ cup 168 g unsalted butter, softened; Pinch of salt; 1 ½ cups 195 g powdered sugar; ½ cup 16 g freeze-dried raspberries, ground; 1 teaspoon vanilla; ¼ cup 85 g raspberry preserves

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 liners.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
Cream together the softened butter and granulated sugar in a large bowl until fluffy. Then add the egg, egg yolk, and vanilla, mixing until light and fluffy.
Mix in the milk and sour cream, then gradually add the dry ingredients, mixing until combined.
Fill each cupcake liner ¾ full with batter and bake for 17-20 minutes. Let them cool completely.
For the Raspberry Chocolate Ganache, heat the heavy cream and pour it over the chopped chocolate. Stir in the raspberry preserves, then let it cool before transferring to a piping bag.
For the Raspberry Buttercream, beat the softened butter until fluffy, then add salt, powdered sugar, ground raspberries, raspberry preserves, and vanilla. Mix until light and fluffy, then transfer to a piping bag.
Core the center of each cupcake and fill with raspberry chocolate ganache. Pipe raspberry buttercream on top, decorate with fresh raspberries, and serve!

Notes

Properly measure your flour by spooning it into the measuring cup and leveling it off. Avoid scooping directly from the bag, as it can lead to using too much flour. Alternatively, use a kitchen scale for accurate measurements (1 cup = 120-125 grams). Enjoy your delightful cupcakes!

Chocolate Raspberry Cupcakes