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Decadent Chocolate Raspberry Cupcakes – Bakery Style

Moist chocolate cupcakes filled with fresh raspberry compote and topped with silky chocolate ganache for a bakery-style finish.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cupcakes
  • 1 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 0.75 cup buttermilk
  • 0.5 cup hot coffee
  • 1 tsp vanilla extract
Raspberry Filling
  • 1.5 cups raspberries
  • 3 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
Ganache
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate chopped

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F and line a muffin tin with liners.
  2. Prepare raspberry filling by simmering raspberries, sugar, lemon juice, cornstarch slurry until thickened. Cool.
  3. Whisk dry ingredients together.
  4. Mix wet ingredients separately, then combine with dry ingredients.
  5. Fill liners 2/3 full and bake 18–22 minutes.
  6. Cool completely before coring and filling with raspberry compote.
  7. Heat cream and pour over chocolate. Stir until smooth to form ganache.
  8. Pipe ganache onto cupcakes and garnish with raspberries.

Notes

For best flavor, use high-quality cocoa powder and fresh raspberries.