Indulge in these rich and moist Chocolate Raspberry Cupcakes topped with a light and fluffy raspberry buttercream. Perfect for any chocolate lover!

All purpose flour

granulated sugar

unsalted butter

whole milk

sour cream

Dutch process cocoa powder

espresso powder

vanilla extract

eggs

baking soda

baking powder

salt

raspberry preserves

semi-sweet chocolate bar

heavy cream

fresh raspberries

Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
In a large bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
In another bowl, whisk together the dry ingredients: all purpose flour, Dutch process cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream, mixing until just combined.
Spoon the batter into the prepared cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
Let the cupcakes cool completely before frosting.
To make the raspberry buttercream, beat softened butter and powdered sugar until fluffy, then mix in the raspberry preserves.
For the ganache, heat heavy cream in a small pot until just boiling, then pour over chopped semi-sweet chocolate bar, stirring until smooth.
Frost the cooled cupcakes with raspberry buttercream and drizzle with raspberry chocolate ganache. Decorate with fresh raspberries.

Make sure all ingredients are at room temperature for the best results. The espresso powder is optional, but it really enhances the chocolate flavor.

Keywords: Chocolate Raspberry Cupcakes, dessert, baking, cupcakes, raspberry buttercream