Chocolate raspberry cupcakes with cream cheese frosting are the cupcakes you need to make right now.
Moist, raspberry sauce filled chocolate cupcake, chocolate ganache, and creme cheese frosting. This is a winning flavor combination and a perfect cupcake for people like me that like more frosting than cake.
The best chocolate raspberry cupcakes
I know this is not the only raspberry chocolate cupcake recipe out there, but I think it’s the best. Why? Texture and taste!
I tested it a million time just to get it right in the ratios.
So what makes these cupcakes so good?
- Moist, chocolaty cupcake,
- sweet and tangy raspberry filling with lots of real raspberry flavor,
- a smooth and shiny chocolate ganache frosting for more chocolate taste and another texture element,
- tangy and creamy cream cheese frosting,
- chocolate decoration for crunch and raspberries for more fresh fruit taste.
Now imagine biting into this heaven of flavors and textures.
Possible modifications to the raspberry chocolate cupcakes
- For the sauce, I used fresh raspberries but you can also use frozen ones.
- The amount of sugar in the raspberry sauce depends on their sweetness, so you can adapt it.
- I decorated the cupcakes with raspberries and a piece of chocolate decoration. Please don’t skip that because I always use decorations that are an important element to the dessert. In this case, the chocolate piece adds a nice crunch and the raspberry add another element of freshness.
- In Slovenia, they don’t really sell blocks of Philadelphia cream cheese, only the one you spread on bread, so the consistency of my frosting is a bit looser. If you can, use the Philadelphia cheese in a block.
How to make moist cupcakes?
- Don’t over-mix the cupcake batter after adding flour.
- Don’t over-bake the cupcakes. They are done as soon an inserted toothpick or a clean knife in the center of the cupcake comes out with no wet batter (there can be moist crumbs).
- The buttermilk helps provide a moist cupcake.
I really hope these raspberry chocolate cupcakes with cream cheese frosting and chocolate ganache brighten up your day and make your summer even better :).
Check out more amazing summer recipes:
Meringue roulade with strawberry, rhubarb and mascarpone
I know these cupcakes have a few more components than normal cupcakes but I promise it’s so worth it! And there is really nothing hard to do here :).
You can have so much fun piping and decorating these cupcakes. They make a great party food too! You could easily double the recipe if you need more for a crowd.
If you try making them send me a picture on my Instagram @freakyblond or tag me in it. Seeing your recreations always makes my day! Thank you <3
Chocolate Raspberry Cupcakes with Cream Cheese Frosting
Moist, raspberry sauce filled chocolate cupcake, chocolate ganache, and creme cheese frosting. This is a winning flavor combination!
Servings: 14 cupcakes
Ingredients
Cupcakes
- 100 g flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 35 g cocoa powder
- 55 g butter room temperature
- 130 g sugar
- 1 egg
- 1 tsp vanilla extract
- 110 g buttermilk
- 1/2 tsp vinegar
- 1/2 tsp baking soda
Raspberry sauce
- 300 g raspberries fresh or frozen
- 40 g sugar
Chocolate Ganache
- 200 g semi-sweet chocolate
- 100 g whipping cream
- 15 g butter
- 1 tbsp orange liqueur optional
Cream cheese frosting
- 230 g cream cheese at room temperature
- 130 g butter at room temperature
- 100 powdered sugar
- 3/4 tsp vanilla extract
Decoration
- raspberries
- chocolate decorations
Instructions
Chocolate ganache
- Cut the chocolate into small pieces and place it into a bowl.
- Heat up the cream until simmer and pour over the chocolate.
- Wait for a minute then stir together with a whisk until the chocolate becomes uniform and shiny.
- Add the butter and the liqueur and stir until everything is well combined.
- Set aside to cool.
Raspberry sauce
- Place the raspberries and the sugar into a pan and place it on medium heat.
- Boil for about 4 minutes on medium-low heat, or until the sauce is thicker.
- Remove from the heat and let it cool.
Cupcakes
- Preheat the oven to 175°C and line your cupcake tray with 14 cupcake liners.
- In a bowl, stir together the flour, baking powder, salt, and cocoa powder. In another bowl cream together the butter and sugar for about 3 minutes on medium-high speed.
- Add the egg and beat for about a minute.
- Combine together the buttermilk, vinegar, baking soda, and vanilla.
- Add half of the flour and half of the buttermilk mixture to the butter mixture and mix just until combined.
- Now add the other halves and briefly mix in until everything is well distributed and combined.
- Distribute the cupcake batter to the prepared liners with an ice cream scooper or a spoon.
- Bake for around 15-17 minutes or until an inserted toothpick or a clean knife in the center of the cupcake comes out with no wet batter.
- Leave the cupcakes to cool completely.
Cream cheese frosting
- Place the butter in a bowl and mix it on medium speed for about 2 minutes, until it's fluffier and lighter in color.
- Add the cream cheese and mix it in on low speed for about half a minute, until well combined with butter.
- Add the sugar and vanilla.
- Mix on low speed or by hand until well combined, about 20 seconds.
- Take a piping bag and place a star nozzle inside.
- Take a tablespoon of the raspberry sauce and run it through a sieve to remove the seeds.
- To color the frosting, turn the piping bag inside out and brush on one or two stripes of the seedless raspberry sauce (with a toothpick or a knife).
- Carefully turn it back so that the stripes are on the inside and fill it with cream cheese frosting so it's packed in tightly.
- Place the frosting in the fridge until use.
Assemble
- Core the cooled cupcakes (with a cupcake corer, apple corer, or a spoon).
- Fill the cupcakes with raspberry sauce, eat the leftover cupcake caps.
- Fill a piping bag fitted with a round nozzle with the ganache.
- Pipe the ganache in a circle around the top of the cupcake.
- Pipe the cream cheese frosting on top.
- Decorate with some raspberries and chocolate decorations.
Notes
- You can use more sugar in your raspberry sauce if your raspberries are on the less sweet side.
- You can make your raspberry sauce seedless. After making the sauce just press it throught a sieve and discard the seeds. In this case you should almost double the amount of raspberries. I leave the seeds because they add to the texture and I prefer it this way.
- The butter and cream cheese have to be at room temperature (leave them on the counter for about an hour before making the frosting)
- Use the cream cheese Philadephia in a block if you can (I had to use the spread).
- Cupcakes are best eaten fresh.
- You can keep unfrosted and unfilled cupcakes on the counter in an airtight container for up to 2 days.
- Keep the cupcakes in the fridge in an airtight container for up to 3-4 days.
Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!
These chocolate raspberry cupcakes were so indulgent! Oh my, they were delicious. And so pretty to serve as well!
Thank you Jennifer this makes me so happy :)!
Hi! I’m making these tomorrow! Do you use salted or unsalted butter in the ganache? Thank you!
Hey! Sorry for the late reply, I used unsalted butter, we don’t even have the salted one here haha :). Hope they turned out okay!