Imagine biting into a rich, velvety chocolate cupcake that reveals a burst of tangy raspberry filling, crowned with a luxurious dark chocolate ganache. These Dark Chocolate Raspberry Filled Cupcakes are not just a dessert; they're a sensory experience that will transport your taste buds to a world of pure indulgence. Whether you're a chocolate lover, a baking enthusiast, or simply someone who appreciates a show-stopping dessert, this recipe promises to be your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- 1/2 cup dark chocolate ganache
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk to combine thoroughly and set aside.
- In a large mixing bowl, cream together melted butter and granulated sugar until smooth and well incorporated.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Mix until just combined, being careful not to overmix.
- Fill each cupcake liner about 2/3 full with the chocolate batter using an ice cream scoop or large spoon.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Using a small paring knife or cupcake corer, create a small hole in the center of each cooled cupcake.
- Prepare the raspberry filling by gently mashing fresh raspberries and straining to remove seeds if desired.
- Fill each cupcake hole with the raspberry filling, ensuring not to overfill.
- Prepare dark chocolate ganache by heating cream and pouring over chopped dark chocolate, stirring until smooth.
- Once ganache has cooled slightly, generously spread or pipe over the filled cupcakes.
- Optional: Garnish with fresh whole raspberries or chocolate shavings on top.
- Refrigerate for 15 minutes to set the ganache before serving.
Tips
- Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cupcakes tender and light.
- Accurate Filling: Use an ice cream scoop for even cupcake sizes and consistent baking.
- Cooling is Key: Allow cupcakes to cool completely before filling to prevent soggy bottoms.
- Seed Straining: For a smoother raspberry filling, strain the mashed raspberries to remove seeds.
- Ganache Technique: Let ganache cool slightly before spreading to achieve the perfect spreadable consistency.
- Storage Tip: These cupcakes are best enjoyed within 2-3 days and can be stored in an airtight container in the refrigerator.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
