Description
Indulge in moist chocolate cupcakes with a hidden raspberry chocolate ganache, topped with creamy raspberry frosting and garnished with fresh raspberries.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup raspberry chocolate ganache
- 1 cup raspberry frosting
- Fresh raspberries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Sift together the dry ingredients: flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Whisk the wet ingredients: In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract.
- Combine the mixtures: Add wet ingredients to dry ingredients, mixing until just combined.
- Stir in the hot water: Carefully incorporate the hot water into the batter until smooth.
- Fill the cupcake liners: Pour the batter into each liner, filling them about two-thirds full.
- Bake to perfection: Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Cool and fill: Allow the cupcakes to cool completely before filling with raspberry chocolate ganache.
- Frost and garnish: Top with raspberry frosting and fresh raspberries if desired.
Notes
For optimal flavor, bake the cupcakes a day in advance and frost them closer to serving. These cupcakes can be frozen un-frosted for up to three months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg