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Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes
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Rich, moist chocolate cupcakes meet the bright tartness of fresh raspberries in this show-stopping dessert that elevates homemade baking to bakery-level sophistication. Each cupcake delivers layers of indulgent flavor.

Ingredients

  • 1 1/3 cup all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1/8 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 cup sugar
  • 8 tbsp (1 stick) unsalted butter room temperature
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 cup milk
  • 3/4 tsp vanilla extract
  • 1 cup semisweet chocolate chopped finely
  • 1 1/4 cup cream
  • 6 oz raspberries
  • 2 tbsp sugar
  • juice of 1/2 lemon
  • 1 tbsp water
  • 4 large egg whites room temperature
  • 1 1/2 cup sugar divided
  • 1/3 cup water
  • 1/8 tsp salt
  • 16 oz unsalted butter room temperature

Instructions

  1. Preheat your oven to 350°F and prepare the raspberry reduction first. Combine raspberries, 2 tablespoons sugar, lemon juice, and water in a small saucepan. Simmer for 8-10 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon — it should look jammy but still have some texture.
  2. Make the cupcake batter by whisking together flour, cocoa powder, salt, baking powder, and baking soda in a large bowl. In a separate bowl, cream the room temperature butter with 1½ cups sugar using an electric mixer for 3-4 minutes until light and fluffy.
  3. Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the sour cream and vanilla extract until just combined — don’t worry if it looks slightly curdled at this point.
  4. Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the flour mixture. Mix on low speed until just combined; I always stop mixing as soon as I don’t see any flour streaks to avoid tough cupcakes.
  5. Divide batter evenly among 12 lined cupcake tins and bake for 18-20 minutes. A toothpick inserted in the center should come out with just a few moist crumbs clinging to it — completely clean means they’re overdone.
  6. Prepare the ganache while cupcakes cool by heating the cream in a saucepan until it just begins to simmer. Pour the hot cream over the finely chopped chocolate in a bowl, let it sit for 2 minutes, then whisk from the center outward until glossy and smooth.
  7. Make the Swiss meringue buttercream by combining egg whites with ½ cup sugar in your mixer bowl. Heat the remaining 1 cup sugar with water in a saucepan to 240°F, then slowly pour the hot syrup into the whipping egg whites while the mixer runs on medium speed.
  8. Continue whipping the meringue until the bowl feels cool to the touch, then gradually add room temperature butter one piece at a time. The mixture might look broken initially, but keep beating — it will suddenly come together into silky, smooth buttercream that holds beautiful peaks.

Notes

  • Room temperature matters: Properly tempered butter and eggs are crucial — cold ingredients won’t cream properly and can cause the Swiss meringue buttercream to break or look curdled.
  • Chop chocolate extra fine: Finely chopped semisweet chocolate melts more evenly in the hot cream, preventing lumpy ganache.
  • Test your raspberry reduction: The perfect consistency coats a spoon but still drips off slowly.
  • Don’t panic with broken buttercream: Keep beating for 2-3 more minutes and it will suddenly transform into silky perfection.
  • Cool completely before assembly: Wait until cupcakes, ganache, and buttercream reach room temperature.
  • Save some ganache for drizzling: Reserve about ¼ cup of ganache before it fully sets.

Find it online: https://www.sweethomecook.com/chocolate-raspberry-cupcakes/