Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder
1 cup whole milk
1/2 cup dark chocolate chips or chunks
1/2 cup fresh raspberries
For the Raspberry Filling:
1 cup fresh raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
For the Dark Chocolate Ganache:
1/2 cup heavy cream
1 cup dark chocolate chips or chunks
For the Dark Chocolate Raspberry Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup dark cocoa powder
1/4 cup raspberry puree (strained to remove seeds)
1 teaspoon pure vanilla extract
Additional raspberries and dark chocolate chunks for garnish
Instructions:
For the Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium-sized bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside.
In another bowl, using an electric mixer, beat the softened butter until creamy. Add the sugar and continue to beat until the mixture is light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the dark chocolate chips or chunks and fresh raspberries.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the Raspberry Filling:
In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Heat over low heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 10-15 minutes).
Strain the mixture to remove the seeds, leaving you with a smooth raspberry puree. Let it cool.
For the Dark Chocolate Ganache:
In a small saucepan, heat the heavy cream until it just begins to boil.
Place the dark chocolate chips or chunks in a heatproof bowl, and pour the hot cream over them. Let it sit for a minute and then stir until smooth and shiny. Let it cool to a spreadable consistency.
For the Dark Chocolate Raspberry Buttercream:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder. Mix until well combined.
Add the strained raspberry puree and vanilla extract, and continue to beat until the frosting is smooth and fluffy.
Assembly:
Once the cupcakes are completely cool, use a knife or cupcake corer to create a small well in the center of each cupcake.
Fill the wells with the raspberry filling.
Pipe or spread the Dark Chocolate Raspberry Buttercream on top of the cupcakes using your preferred decorating tip.
Drizzle the cooled dark chocolate ganache on top of the buttercream.
Garnish with additional raspberries and dark chocolate chunks for a visually appealing and delicious finish.
These Dark Chocolate Raspberry Cupcakes offer a rich and fruity flavor combination, perfect for dessert lovers. Enjoy the decadence of dark chocolate, the tartness of raspberries, and the smoothness of ganache in each luscious bite!