Chocolate Raspberry Cupcakes

I just got home after visiting my parents in Dallas for two weeks. I grew up in Dallas so it was so nice to be back home and to see all of my girl friends and spend some time with my folks. I moved to California in 1999 (lived in San Francisco first) and then Los Angeles and then, this past January, we moved to Washington so I haven’t lived there in over thirteen years. A lot has changed with the city, new developments, new highways. . and I’ve never been good with directions so I found myself needing to look up driving directions wherever I went.

One night, I was driving local streets to meet my friends up for dinner and I drove past the house I grew up in. . drove past the grocery store and all these shops I used to go to all the time, drove past Mama’s Pizza (the best pizza in the world. . or at least it was when I was a kid). It was so great to meet up with old friends, reminisce, and be back in my old hood. I loved it.

So, it was over 100 degrees while I was there for the most part .. we did have a few days in the 90’s, which was nice. . . To the people who dislike Dallas, Texas because it’s too hot, I say “suck it up”. 😛 You have good people, good food, and good shopping there. . . and I think you can find a rib or BBQ joint on every corner. Nothing wrong with that. Dallas will forever and always be my home. It’s true what they say. . “Don’t Mess With Texas.” Word.

I made these cupcakes for my parents on our last day in Dallas. . the recipe is from Week of Menus but I changed the way I made the ganache. With my ganache recipe, you can just use chocolate chips and you use less heavy whipping cream.

These are delicious!! And a must try for cupcake lovers! Next time, I might fill the cupcakes with a little of the raspberry jam too. Hope you enjoy!

Chocolate Raspberry Cupcakes with Chocolate Ganache

Print Recipe

Chocolate Raspberry Cupcakes with Chocolate Ganache

Makes 24 regular cupcakes or 48 mini cupcakes. Bake 22-25 minutes for regular cupcakes, 18 minutes for mini cupcakes.

Cook Time25 minutes mins

Total Time25 minutes mins

Course: Dessert

Servings: 24

Author: Hip Foodie Mom

1x2x3x

Ingredients

For the cupcakes:

• 2 cups unbleached all purpose flour
• 1 3/4 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup water
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• Special equipment: 2 12-count muffin pans with paper liners

For the chocolate ganache and topping:

• 1 cup 6 ounces blend of semisweet and bittersweet chocolate chips
• 2/3 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 6 tablespoons raspberry jam stirred to loosen
• 2 6-ounce containers fresh raspberries

Instructions

For the cupcakes:

• Preheat the oven to 350. Line cupcake pan with liners.
• Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl
• Whisk to blend and form a well in the center. Whisk 1 cup water, buttermilk, oil, eggs, and vanilla in a medium bowl or a large measuring cup to blend. Pour wet ingredients into the well in dry ingredients; whisk just to blend. Divide the cake batter evenly into cupcake liners.
• Bake for about 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.

For the ganache:

• Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips.
• Using a whisk, gently stir until all the chocolate is melted and the mixture is smooth.
• Let the ganache stand at room temperature to cool to lukewarm.

To assemble:

• Spread a thin layer of the raspberry jam on top of each cupcake using a knife or spoon. Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place a single raspberry on top of each cupcake and enjoy!