Chocolate Raspberry Ganache Cupcakes

Indulge in the irresistible taste of these chocolate and raspberry cupcakes as delightful as this chocolate raspberry ganache cake. Soft and fluffy chocolate cupcakes filled with an easy chocolate ganache heart and a fresh raspberry frosting.

Jump to:

• Why you'll love this recipe
• Ingredients you need
• How To Make Raspberry Ganache Cupcakes
• My Tips For This Recipes
• Storage Instructions
• Variations & Substitutions
• Recipe Questions
• More Cupcake Recipes
• Chocolate Raspberry Ganache Cupcakes

This chocolate raspberry cupcake is the perfect combination for all chocolate and raspberry lovers, including myself, where the rich and intense flavor of chocolate meets the fruity and tangy taste of raspberries.

Made with my favorite moist chocolate cupcake recipe, filled with a simple chocolate ganache and a perfect raspberry ganache created from my white chocolate ganache infused with raspberry compote.

The combination of chocolate flavor with the fruity essence of raspberries is simply incredible. These can be enjoyed on any occasion, whether for special events or just to treat yourself.

Craving more raspberry desserts? Give these a try: raspberry mascarpone frosting, vanilla raspberry cake, raspberry ganache macarons, raspberry frangipane tart.

Ingredients you need

You will need these ingredients to make these chocolate and raspberry cupcakes:

• Chocolate Cupcakes: a mix of cake flour, unsweetened cocoa powder, optional instant coffee packet, baking powder and baking soda, fine salt, vegetable oil, room temperature eggs, granulated sugar, buttermilk, and vanilla extract.
• Chocolate Ganache: Semi-sweet baking chocolate and full-fat heavy cream.
• Raspberry Ganache: Good quality white chocolate, full-fat heavy cream, raspberry puree made from fresh or frozen raspberries (not raspberry sauce), vanilla bean, red food coloring, and vanilla extract.

How To Make Raspberry Ganache Cupcakes

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Chocolate cupcakes

Step 1: In a medium bowl, sift together the dry ingredients - cake flour, unsweetened cocoa powder, baking powder, baking soda and salt.

Step 2: In another large bowl, mix the liquids - vegetable oil, granulated sugar, eggs, vanilla, and optional instant coffee, then add the milk and incorporate it.

Step 3: Gradually blend in the wet mixture the flour mixture to form a homogeneous liquid batter.

Step 4: Pour the cupcake batter into muffin pan lined with cupcake liners, filling each liner about ¾ full.

Step 5: Bake the chocolate cupcakes in a preheated oven at 350°F/180°C for approximately 20 minutes, until they are risen and cooked through in the center.

Chocolate ganache filling

• In a medium bowl, place finely chopped chocolate.
• Heat the heavy cream in a saucepan over medium heat until it simmers, then pour the hot cream over the chocolate and let it sit for a few moments.
• Stir with a spatula until you get a smooth, liquid ganache, cover it with plastic wrap directly touching the surface, and refrigerate for about 1-2 hours.

Raspberry Ganache

• Place the finely chopped white chocolate in a bowl with the raspberry puree.
• Bring the heavy cream to a boil in a saucepan with the vanilla, then pour it all at once over the white chocolate. Let it sit for a few minutes before vigorously mixing until the mixture is fully melted.
• Add the cold heavy cream and red food coloring, and mix again to incorporate.
• Use an immersion blender to smooth out the mixture before covering it with plastic wrap and letting it cool in the refrigerator for 3-4 hours.
• Whip the ganache with an electric mixer on medium speed until it reaches a thick and firm texture.

Assembly

• Remove the center of the chocolate cupcakes using a cupcake corer and fill with the dark chocolate ganache.
• Decorate the tops of the cupcakes with the raspberry ganache using a piping bag fitted with a decorative nozzle, fill the center with the dark chocolate ganache, and garnish with fresh raspberries.
• Let the chocolate cupcakes with raspberry frosting chill in the refrigerator for 1 hour before serving.

Storage Instructions

In the fridge: Store cupcakes in an airtight container or covered with plastic wrap in the refrigerator for about 3-4 days.

Freezing: You can also freeze frosted cupcakes or unfrosted cupcakes up to 3 months (the ganache alone cannot be frozen); let them thaw slowly overnight in the refrigerator.

Recipe Questions

Can I use frozen raspberries to make the raspberry frosting?

Certainly! It's possible. You don't need to thaw the raspberries; you'll just need to cook the raspberry puree a bit longer.

How can I prevent the cupcakes from becoming dry?

To keep your cupcakes moist, make sure not to overbake them. Follow the recommended baking time and avoid opening the oven door too frequently while they're baking.

Can I use different fruits in the ganache?

Absolutely! While this recipe calls for raspberry ganache, you can experiment with other fruits like strawberries, blackberries, or cherries to create your own unique flavor combinations.

More Cupcake Recipes

I hope you love these raspberry chocolate cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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