Raspberry Chocolate Cupcakes

By Ellie

12 Person

80 Minutes

0 Calories

Chocolate Raspberry Cupcakes with thick chocolate ganache and the best raspberry frosting you will ever taste! Valentine’s Day is almost here, so make your beau a bouquet of cupcakes! But let’s face it, these are perfect for bridal showers, weddings, Easter… or any Wednesday night!

Ingredients

RASPBERRY FROSTING

2-3 cups powdered sugar
2-3 tbsp. milk
1 tsp. vanilla extract
1 cup butter softened
1 package freeze dried raspberries

GANACHE

1/4 cup heavy whipping cream
1/2 cup chocolate chips

CHOCOLATE CAKE

2/3 cup milk
2/3 cup sour cream
1/2 cup butter melted
3 eggs
1 box Purely Simple Chocolate Cake Mix

Method

01

Preheat oven to 350 degrees and line pans with cupcake liners. Sift cake mix into a large bowl to remove any lumps and add eggs, butter, sour cream and milk. Stir until smooth.
02

Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean. Let cool.
03

Ganache: In the microwave or on the stovetop, heat chocolate chips and cream and stir until smooth. Be careful not to burn the chocolate. Dip the tops of the cupcakes into the ganache and let set.
04

Frosting: Use a blender (I love my handy Blendtec) to finely crush the freeze-dried berries the use a sifter to remove the big pieces and seeds. Use whatever falls through the sifter.
05

Add butter to the raspberry and beat in a stand mixer. Add vanilla 2 Tbsp. milk and continue to add powdered sugar until you reach your desired consistency. Pipe onto cupcakes over ganache and top with raspberries!

Related Tags

Raspberry Chocolate Cupcakes

4.4

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Prep Time 50 Mins
Cook Time 30 Mins
Total Time 80 Mins

02 Ingredients

RASPBERRY FROSTING

2-3 cups powdered sugar

2-3 tbsp. milk

1 tsp. vanilla extract

1 cup butter softened

1 package freeze dried raspberries

GANACHE

1/4 cup heavy whipping cream

1/2 cup chocolate chips

CHOCOLATE CAKE

2/3 cup milk

2/3 cup sour cream

1/2 cup butter melted

3 eggs

1 box Purely Simple Chocolate Cake Mix

03 Method

Step 1

Preheat oven to 350 degrees and line pans with cupcake liners. Sift cake mix into a large bowl to remove any lumps and add eggs, butter, sour cream and milk. Stir until smooth.

Step 2

Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean. Let cool.

Step 3

Ganache: In the microwave or on the stovetop, heat chocolate chips and cream and stir until smooth. Be careful not to burn the chocolate. Dip the tops of the cupcakes into the ganache and let set.

Step 4

Frosting: Use a blender (I love my handy Blendtec) to finely crush the freeze-dried berries the use a sifter to remove the big pieces and seeds. Use whatever falls through the sifter.

Step 5

Add butter to the raspberry and beat in a stand mixer. Add vanilla 2 Tbsp. milk and continue to add powdered sugar until you reach your desired consistency. Pipe onto cupcakes over ganache and top with raspberries!

04 Author