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Raspberry chocolate cupcake with cream cheese frosting topped with raspberries up close
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5 from 1 vote

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!

Prep Time40 mins
Cook Time20 mins
Chilling time20 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, cream cheese, cupcake, ganache, raspberry
Servings: 14 cupcakes
Author: Dea Kepic

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!