How can I store chocolate raspberry cupcakes, and how long will they stay fresh?

Chocolate raspberry cupcakes should be stored in an airtight container. At room temperature, they stay fresh for up to 2 days . If you plan to keep them longer, refrigerate them for up to 4 days . For best flavor and texture, let them come to room temperature before serving.

Can I freeze the cupcakes for later?

Yes! You can freeze the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a sealed freezer bag. They will last for up to 2 months . When ready to use, thaw them at room temperature and then fill and frost as instructed.

What if I don’t have freeze-dried raspberries for the frosting?

If you can't find freeze-dried raspberries, you can substitute with raspberry puree , though it may thin out the frosting. Be sure to strain the puree and reduce other moisture to maintain the right consistency. The freeze-dried option is ideal for intense flavor without affecting texture

Chocolate Raspberry Cupcakes – Best Ever Dessert Idea

Name: Chocolate Raspberry Cupcakes
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup (125 g) all-purpose flour; 1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp espresso powder (optional); 1/4 cup (56 g) unsalted butter, softened; 3/4 cup (150 g) granulated sugar; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 tsp vanilla extract; 1/2 cup (120 ml) whole milk, room temperature; 1/4 cup (61 g) sour cream, room temperature; 4 oz (113 g) semi-sweet chocolate, chopped; 1/4 cup + 2 tbsp (90 ml) heavy cream; 1/4 cup (85 g) raspberry preserves (for ganache); 3/4 cup (168 g) unsalted butter, softened (for buttercream); Pinch of salt (for buttercream); 1 1/2 cups (195 g) powdered sugar; 1/2 cup (16 g) freeze-dried raspberries, crushed; 1 tsp vanilla extract (for buttercream); 1/4 cup (85 g) raspberry preserves (for buttercream); Fresh raspberries, for topping

Description

These Chocolate Raspberry Cupcakes are rich, moist dark chocolate cupcakes filled with a raspberry chocolate ganache and topped with fluffy raspberry buttercream. Perfect for Valentine’s Day or any celebration, they balance sweet and tart flavors beautifully.

Ingredients

Scale

1 cup (125 g) all-purpose flour
1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp espresso powder (optional)
1/4 cup (56 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tsp vanilla extract
1/2 cup (120 ml) whole milk, room temperature
1/4 cup (61 g) sour cream, room temperature
4 oz (113 g) semi-sweet chocolate, chopped
1/4 cup + 2 tbsp (90 ml) heavy cream
1/4 cup (85 g) raspberry preserves (for ganache)
3/4 cup (168 g) unsalted butter, softened (for buttercream)
Pinch of salt (for buttercream)
1 1/2 cups (195 g) powdered sugar
1/2 cup (16 g) freeze-dried raspberries, crushed
1 tsp vanilla extract (for buttercream)
1/4 cup (85 g) raspberry preserves (for buttercream)
Fresh raspberries, for topping

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Instructions

Preheat oven to 350°F (177°C). Line a cupcake pan with 12 liners and set aside.
Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a bowl. Set aside.
In a large bowl, cream the softened butter and granulated sugar with a mixer for 1–2 minutes until light and fluffy.
Add in the egg, egg yolk, and vanilla extract. Beat until the mixture is pale and smooth.
Mix in the milk and sour cream until well combined.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fill each cupcake liner 3/4 full and bake for 17–20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack.
To make the ganache, heat heavy cream until steaming. Pour over chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Add raspberry preserves and mix. Let cool for 15 minutes and place in a piping bag.
For the buttercream, beat softened butter and salt for 5 minutes until pale and fluffy. Add powdered sugar and mix on low until combined.
Add crushed freeze-dried raspberries, raspberry preserves, and vanilla to the butter mixture. Beat until light and fluffy. Transfer to a piping bag.
Core the center of each cupcake and fill with raspberry ganache. Pipe buttercream on top and garnish with a fresh raspberry.

Notes

Measure flour accurately using the spoon and level method or a kitchen scale.
Ensure all wet ingredients are at room temperature for better texture.
Let cupcakes cool completely before filling or frosting.
Freeze-dried raspberries are preferred for concentrated flavor without excess moisture.

Prep Time: 45 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 410
Sugar: 35g
Sodium: 95mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg