Print

Decadent Raspberry Chocolate Swirl Cupcakes with Dark Chocolate Ganache Frosting

Close-up of a raspberry chocolate cupcakes cut in half, showing marbled cake, raspberry filling, and chocolate ganache topped with a fresh raspberry.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make moist raspberry chocolate swirl cupcakes from scratch, featuring a rich chocolate batter swirled with fresh raspberry puree and topped with a decadent dark chocolate ganache frosting. This recipe delivers bakery style raspberry chocolate cupcakes.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup fresh or frozen raspberries, pureed and strained (for 1/2 cup raspberry puree)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (raspberry filling thickener)
  • 1 cup heavy cream (for ganache)
  • 8 ounces high-quality dark chocolate, finely chopped (for ganache)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 1/4 cup raspberry puree (for frosting)
  • Fresh raspberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the dry ingredients.
  3. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
  5. Carefully pour the hot water or coffee into the batter and mix until smooth. The batter will be thin. This creates your rich chocolate batter.
  6. Prepare the raspberry swirl: In a small saucepan, heat the 1/2 cup raspberry puree with the cornstarch slurry. Cook until thickened slightly. Let cool.
  7. Fill each cupcake liner about two-thirds full with the chocolate batter. Drop small spoonfuls of the cooled raspberry filling onto the batter. Use a toothpick to gently swirl the raspberry into the chocolate.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Make the dark chocolate ganache frosting: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth and glossy. Let the ganache cool and thicken at room temperature until it reaches a spreadable consistency.
  10. Make the buttercream base: Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined.
  11. Add the remaining 1/4 cup raspberry puree to the buttercream and beat until light and fluffy.
  12. Frost the cooled cupcakes using a piping bag or offset spatula. Top each cupcake with a fresh raspberry for garnish.

Notes

  • Using hot coffee instead of hot water deepens the flavor of the chocolate in the cake.
  • For the best swirl effect, do not over-swirl the raspberry puree into the batter; a few gentle passes with a toothpick are enough.
  • If you prefer a firmer frosting, chill the ganache briefly, but watch it closely so it does not become too hard to spread.

Nutrition

Find it online: https://pureplatepath.com/raspberry-chocolate-cupcakes-recipe/