Delight in the rich fusion of chocolate, raspberry, and espresso with these moist cupcakes topped with a luscious raspberry buttercream. Perfect for any occasion, these cupcakes promise to tantalize your taste buds!
Ingredients:
For the Chocolate Cupcakes:
- 90g all-purpose flour (¾ c.)
- 1 tsp. baking powder
- ¼ tsp. salt
- 32g dutch process cocoa powder (⅓ c.)
- 60g freshly brewed Papanicholas Chocolate Raspberry Espresso (2 oz.)
- 75g vegetable oil (¼ c. + 2 tbsp.)
- 100g granulated sugar (½ c.)
- 1 egg, at room temperature
- 75g sour cream, at room temperature (⅓ c.)
For the Raspberry Buttercream:
- 170g unsalted butter, at room temperature (¾ c.)
- 15g freeze-dried raspberries, crushed (2 tbsp.)
- ¼ tsp. salt
- 240g powdered sugar (2 c.)
- 2 tbsp. heavy cream
- 45g chocolate chips, melted (¼ c.)
Instructions:
- Chocolate Cupcakes:
- Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin with 6 parchment or cupcake liners.
- In a bowl, blend the flour, baking powder, and salt, setting aside for later.
- In a larger mixing bowl, combine the cocoa powder and freshly brewed espresso. Allow this mixture to sit for a couple of minutes.
- Gradually add and whisk in the vegetable oil, sugar, egg, and sour cream to the cocoa-espresso mixture, ensuring a smooth blend.
- Introduce the flour mixture to the wet ingredients, whisking until just combined, ensuring no flour remnants.
- Evenly allocate the batter into the 6 liners and bake for 15-20 minutes. Cupcakes are ready when a toothpick inserted into their centers emerges clean.
- Raspberry Buttercream:
- In a spacious mixing bowl, cream together the butter, crushed freeze-dried raspberries, and salt.
- Gradually introduce half the powdered sugar, beating until integrated, and then proceed with the remaining half.
- While continually mixing, trickle in the heavy cream. Aim for a pipeable consistency, adjusting the cream amount as needed.
- Once the cupcakes have cooled sufficiently, utilize a piping bag equipped with your preferred nozzle to frost them. For an extra touch of indulgence, drizzle with the melted chocolate and top with fresh raspberries, if desired.
Sink your teeth into these exquisite cupcakes and enjoy the delightful dance of flavors in every bite!
These look scrumptious!! Where do we find freeze dried raspberries? Is it a powder? I have used dried strawberries and put in blender. Is this concept you use for the raspberries?? Also what chocolate did you use for drizzling on frosting? Fussy about using a good chocolate. Yours looks perfect. Thank you for sharing this recipe I am excited to make them. The frosting looks devine!