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 mins
Total Time25 mins
Course: Dessert
Servings: 24
Author: Hip Foodie Mom

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!