Can I use fresh raspberries instead of raspberry preserves in the ganache and frosting?

Raspberry preserves are preferred over fresh raspberries in both the ganache and the frosting because preserves provide the most concentrated and consistently intense raspberry flavor without adding variable moisture levels. Fresh raspberries contain significant water that can make the ganache too thin and the buttercream too soft. If fresh raspberries are strongly preferred, cook them briefly with a small amount of sugar to a thick sauce and drain before using.

Do I have to use freeze-dried raspberries in the frosting?

Freeze-dried raspberries are the most strongly recommended ingredient for the most vibrant flavor and the most beautiful natural pink color in the buttercream without adding any liquid. They are available in most grocery stores and online. If unavailable, substitute with two additional tablespoons of raspberry preserves for flavor, though the color will be less vibrant.

Can I make these cupcakes ahead for Valentine's Day?

Yes. Bake the cupcakes the day before and store in an airtight container at room temperature. Make both the ganache and the buttercream the day before and refrigerate separately. On Valentine's Day, bring both to room temperature, fill and frost the cupcakes, and serve for the most beautifully fresh and deeply delicious Valentine's Day celebration.

Chocolate Raspberry Cupcakes Easy Filled Ganache Frosting Recipe

Name: Chocolate Raspberry Cupcakes The Most Easy Filled Ganache and Raspberry Frosting Cupcake You Will Bake
Prep time: 45 min
Cook time: 20 min
Total time: PT-497455H59M34S
Cuisine: American
Ingredients: 1 cup 125g All-Purpose Flour spooned and leveled; 1/4 cup plus 1 tbsp 25g 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 56g Unsalted Butter softened; 3/4 cup 150g Granulated White Sugar; 1 large Egg room temperature; 1 large Egg Yolk room temperature; 1 tsp Pure Vanilla Extract; 1/2 cup 120ml Whole Milk room temperature; 1/4 cup 61g Full-Fat Sour Cream room temperature; 4 oz 113g Semi-Sweet Chocolate finely chopped; 1/4 cup plus 2 tbsp 90ml Heavy Cream; 1/4 cup 85g Raspberry Preserves for ganache; 3/4 cup 168g Unsalted Butter softened for frosting; Pinch Salt; 1 1/2 cups 195g Powdered Sugar; 1/2 cup 16g Freeze-Dried Raspberries ground to fine powder; 1 tsp Pure Vanilla Extract for frosting; 1/4 cup 85g Raspberry Preserves for frosting; Fresh Raspberries for decorating

Description

The most stunning Chocolate Raspberry Cupcakes perfect for Valentine’s Day made with moist Dutch process chocolate sour cream cupcakes of flour cocoa baking powder baking soda salt espresso powder butter sugar egg egg yolk vanilla whole milk and sour cream baked at 350°F for 17 to 20 minutes cored and filled with a silky raspberry chocolate ganache of semi-sweet chocolate hot cream and raspberry preserves and topped with a vibrant freeze-dried raspberry buttercream of butter powdered sugar ground freeze-dried raspberries vanilla and raspberry preserves piped in generous swirls with fresh raspberry garnish. A completely extraordinary Valentine’s Day cupcake recipe.

Ingredients

Scale

1 cup 125g All-Purpose Flour spooned and leveled

1/4 cup plus 1 tbsp 25g 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 56g Unsalted Butter softened

3/4 cup 150g Granulated White Sugar

1 large Egg room temperature

1 large Egg Yolk room temperature

1 tsp Pure Vanilla Extract

1/2 cup 120ml Whole Milk room temperature

1/4 cup 61g Full-Fat Sour Cream room temperature

4 oz 113g Semi-Sweet Chocolate finely chopped

1/4 cup plus 2 tbsp 90ml Heavy Cream

1/4 cup 85g Raspberry Preserves for ganache

3/4 cup 168g Unsalted Butter softened for frosting

Pinch Salt

1 1/2 cups 195g Powdered Sugar

1/2 cup 16g Freeze-Dried Raspberries ground to fine powder

1 tsp Pure Vanilla Extract for frosting

1/4 cup 85g Raspberry Preserves for frosting

Fresh Raspberries for decorating

Instructions

1. Preheat oven to 350°F. Line 12-cup pan with liners.

2. Sift flour, cocoa, baking powder, baking soda, salt, and espresso powder. Set aside.

3. Cream softened butter and sugar on high 1 to 2 minutes until fluffy.

4. Add egg, egg yolk, and vanilla. Mix medium 1 to 2 minutes until light and fluffy.

5. Mix in milk and sour cream on low.

6. Add dry to wet. Combine on low until just smooth.

7. Fill liners 3/4 full.

8. Bake 17 to 20 minutes until toothpick clean.

9. Cool in pan 10 minutes. Transfer to wire rack. Cool completely.

10. For ganache: heat cream until just steaming. Pour over chopped chocolate. Let sit 2 minutes. Stir smooth. Add raspberry preserves. Stir. Cool 15 minutes until thickened. Transfer to piping bag.

11. For frosting: beat softened butter and salt on high 5 full minutes until pale and fluffy. Add powdered sugar on low until combined. Crush freeze-dried raspberries to fine powder. Add powder, raspberry preserves, and vanilla. Mix low then medium-high until light and fluffy. Transfer to piping bag with decorative tip.

12. Core each cooled cupcake center.

13. Fill each with raspberry chocolate ganache.

14. Pipe generous raspberry buttercream swirl on top.

15. Top each with a fresh raspberry.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Dessert, Cupcakes, Valentine's Day
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 485
Sugar: 45g
Sodium: 165mg
Fat: 26g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 4g
Cholesterol: 95mg

Keywords: chocolate raspberry cupcakes, Valentine's Day chocolate raspberry cupcakes recipe, filled chocolate raspberry ganache cupcakes, easy chocolate raspberry cupcakes with raspberry frosting