Description
Delicious cupcakes featuring rich chocolate cake filled with raspberry cream, topped with a heavenly chocolate ganache.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup raspberry jam
- 1 cup heavy cream
- 1/4 cup powdered sugar
- For the ganache: 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, oil, milk, and vanilla extract to the dry ingredients and mix until smooth.
- Fold in fresh raspberries gently.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely.
- For the cream filling: Whip heavy cream and powdered sugar until stiff peaks form, then fold in raspberry jam.
- Core the center of each cupcake and fill with raspberry cream.
- For the ganache: Heat heavy cream until simmering, then pour over chocolate chips and stir until smooth.
- Dip the top of each cupcake into the ganache and let set.
Notes
Ensure raspberries are fresh for the best flavor; store cupcakes in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 15g
- Carbohydrates: 35g
- Protein: 4g