Print
Ingredients
Scale
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder (optional)
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/4 cup (61 g) sour cream, at room temperature
- 4 oz (113 g) semi-sweet chocolate, chopped
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) raspberry preserves
- 3/4 cup (168 g) unsalted butter, softened
- Pinch of salt
- 1 1/2 cups (195 g) powdered sugar
- 1/2 cup (16 g) freeze-dried raspberries, ground
- 1 tsp vanilla extract
- 1/4 cup (85 g) raspberry preserves
Instructions
- Preheat oven to 350°F (175°C) and prepare cupcake pan with liners.
- Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Cream butter and sugar until fluffy, then mix in eggs and vanilla.
- Gently add milk and sour cream until just combined.
- Gradually combine dry and wet ingredients; avoid overmixing.
- Fill cupcake liners and bake for 17-20 minutes; cool completely.
- Heat cream for ganache; pour over chocolate and mix in raspberry preserves.
- Cool ganache and transfer to piping bag.
- Beat butter, then mix in sugar, raspberries, and vanilla for frosting.
- Core cooled cupcakes, fill with ganache, and frost with buttercream.
Notes
Ensure all ingredients are at room temperature for optimal mixing.
Avoid overmixing the batter to keep cupcakes fluffy.
Use high-quality chocolate for a better ganache flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 24
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 50