Print

Decadent Raspberry Chocolate Swirl Cupcakes with Dark Chocolate Ganache

Close-up of a moist chocolate cupcake topped with glossy dark chocolate frosting and sparkling sugar crystals, part of a batch of raspberry chocolate cupcakes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these rich, moist raspberry chocolate cupcakes featuring a beautiful swirl and topped with a simple, dark chocolate ganache. This recipe is perfect for parties and special occasions.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup hot water or hot brewed coffee
  • 1 cup fresh or frozen raspberries, lightly dusted with flour
  • For the Ganache: 8 ounces good quality dark chocolate, finely chopped
  • 1 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will be thick.
  4. Carefully pour the hot water or coffee into the batter while mixing on low speed until just combined. The batter will be thin.
  5. Gently fold in the floured raspberries. Do not overmix.
  6. Fill each cupcake liner about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a wooden pick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges.
  9. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes.
  10. Whisk the mixture slowly, starting from the center, until the ganache is smooth and glossy. Let the ganache cool and thicken slightly at room temperature until it reaches a spreadable consistency, about 30 to 45 minutes.
  11. Once cupcakes are completely cool, spoon or pipe the dark chocolate ganache over the top of each cupcake. Garnish with a fresh raspberry or chocolate shavings if desired.

Notes

  • Dusting the fresh or frozen raspberries lightly with flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
  • For a more intense chocolate flavor, use hot brewed coffee instead of hot water in the batter.
  • If you prefer a thicker frosting, allow the ganache to cool longer, or chill it briefly, stirring every 10 minutes until it reaches the desired stiffness for piping.

Nutrition

Find it online: https://hearthbite.com/raspberry-chocolate-cupcakes-recipe/