How long do you let cupcakes cool before frosting?

They must be left to cool completely at room temperature or in the fridge, otherwise the frosting will melt due to the warmth.

Can I replace raspberry filling with raspberry jam?

Yes, you can replace the raspeberry filling directly with store-bought raspberry jam.

Can I use a mini cupcake instead of regular-sized ones?

Yes, you can make this recipe in a mini cupcake pan to make a version of mini chocolate cupcakes with raspberry filling.

What type of cocoa should I use?

Choose an unsweetened cocoa powder, between natural cocoa powder for a more intense flavor or Dutch process cocoa powder for a less acidic chocolate taste.

Chocolate Raspberry Cupcakes with Raspberry Filling & Ganache

Raspberry Chocolate Cupcakes

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5 from 1 review

Author: Fadela
Total Time: 55 minutes
Yield: 12 cupcakes

Description

These chocolate raspberry cupcakes are extremely indulgent and very easy to make, with a super-soft chocolate cupcake base, a raspberry filling and a creamy chocolate ganache (for about 12 cupcakes).

Ingredients

Chocolate cupcakes

90 g (3/4 cup) Cake flour
40 g (1/3 cup) Cocoa powder - unsweetened
1 tsp. baking soda
1/4 tsp. salt
85 ml (1/3 cup) Vegetable oil - sunflower
150 g (3/4 cup) Sugar - granulated
2 eggs - medium at room temperature
1 1/2 tsp. Vanilla extract
125 ml (1/2 cup) buttermilk - or milk

Raspberry filling

Prepare my raspberry compote recipe

Chocolate ganache frosting

300 g (10 oz) Chocolate - 54 - 64 % semi-sweet
360 g (1 1/2 cups) Heavy cream - full fat

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Instructions

Chocolate cupcakes

Preheat the oven to 350°F/ 180°C and prepare a cupcake pan with cupcake cases.
In a large bowl, mix and sift together the dry ingredients, cake flour, cocoa powder, baking soda and salt.
Place the oil, sugar, eggs and vanilla in another large bowl and mix with an electric mixer for 3 minutes until smooth.
Add the buttermilk, then the dry ingredients and mix with a hand whisk until smooth and liquid.
Pour the cupcake batter into the cupcake cases, filling them only halfway (be careful not to overfill or they'll overflow).
Bake the chocolate cupcakes in the oven for around 15-20 minutes, until they are puffed and baked in the center (check by inserting a toothpick into the center - it should come out clean).
Leave the chocolate cupcakes to cool completely to room temperature.

Raspberry filling

Follow my recipe for raspberry compote, respecting the quantities, and leave to cool completely in the fridge.
Remove the core from the chocolate cupcakes using a cupcake corer and fill with the raspberry compote.

Chocolate ganache

Place the chopped chocolate in a heatproof container.
Heat the heavy cream in a saucepan over medium heat until it boils.
Pour the hot cream over the chocolate all at once and leave to stand for 30 seconds, then mix with a spatula until you have a liquid ganache.
Use an immersion blender to smooth the ganache.
Cover on contact and chill in the fridge for 2-3 hours until completely cold but not too firm (around 22-23°C).
Whip the chocolate ganache with an electric mixer on low speed for about 2 minutes until smooth and firm.
Fill a piping bag with the ganache and decorate the tops of the cupcakes, forming large balls.
Scoop out the center with a teaspoon and fill the inside with raspberry coulis, decorating with a fresh raspberry.
Enjoy immediately, or store in a box in the fridge (take the cupcakes out about 20 minutes before serving to soften the ganache).