Description
Decadent chocolate cupcakes with a gooey raspberry center and silky ganache frosting, perfect for any chocolate lover.
Ingredients
Scale
- 170 g dark chocolate (70%), chopped
- 1/2 cup unsalted butter
- 2 eggs
- 2 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- Pinch of salt
- 1 tsp vanilla extract
- Fresh raspberries (1–2 per cupcake)
- 120 ml heavy cream
- 120 g dark chocolate, finely chopped
- 1 tbsp butter (optional, for shine)
Instructions
- Preheat the oven to 200°C (390°F) and grease a muffin tin.
- Melt the chocolate and butter together until smooth, then let it cool slightly.
- In a separate bowl, whisk the eggs, egg yolks, granulated sugar, vanilla extract, and salt until pale.
- Gently fold in the melted chocolate mixture, then fold in the all-purpose flour until just combined.
- Fill each muffin cup halfway with the batter. Press 1–2 fresh raspberries into the center and cover with more batter, filling each cup about 3/4 full.
- Bake for 10–12 minutes.
- To make the ganache, heat the heavy cream until it is steaming but not boiling. Pour it over the chopped chocolate and optional butter. Let it sit for a minute, then stir until smooth and glossy.
- Allow the ganache to cool slightly until it is spreadable. Frost the cooled cupcakes with the ganache and garnish with a fresh raspberry or chocolate shavings.
Notes
Store in an airtight container at room temperature for up to 2 days, or in the fridge for about a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: chocolate cupcakes, raspberry cupcakes, dessert, ganache, party treats