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Home » Chocolate Raspberry Cupcakes {with Chambord Ganache Filling}

Chocolate Raspberry Cupcakes {with Chambord Ganache Filling}

August 21, 2014 by Nicole Crocker 9 Comments

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A moist and delicious chocolate cake filled with Chambord flavored ganache and topped with fresh raspberry buttercream! These Chocolate Raspberry Cupcakes {with Chambord Ganache Filling} are an absolute heavenly combination of flavors!

Chocolate Raspberry Cupcakes {with Chambord Ganache Filling}

These lucious little cupcakes are a spin off of my  Chocolate Raspberry Cake. It is the cake  that is my all time most requested to make for special occasions. I’ve made it for weddings, graduation parties, birthdays and showers. The only difference is the Raspberry Buttercream frosting that I have topped the cupcakes with. A delicious addition! I made these for a school fundraiser along with Mudslide Cupcakes and Salted Caramel Cupcakes. They were all huge hit!

Chocolate Raspberry Cupcakes {with Chambord Ganache Filling}

Chocolate Raspberry Cupcakes {with Chambord Ganache Filling}
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Chocolate Raspberry Cupcakes {with Chambord Ganache Filling}

A moist and delicious chocolate cake filled with Chambord flavored ganache and topped with fresh raspberry buttercream!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 30 cupcakes
Calories 327kcal
Author Nicole Crocker

Ingredients

For the Chocolate Cupcake:

  • 1 3/4 Cup All-purpose flour
  • 2 Cup Sugar
  • 3/4 Cup Unsweetened cocoa
  • 1 Tablespoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 Cup Buttermilk
  • 1 Cup Strong brewed coffee
  • 1/2 Cup Canola oil
  • 3 1/2 teaspoon Vanilla
  • 3 Large eggs

For the Raspberry Buttercream:

  • 1 1/2 Cup Unsalted butter room temperature
  • 2 Cup Raspberries
  • 4 Cup Confectioner sugar
  • 1 teaspoon Vanilla

For the Ganache:

  • 6 Ounces semi-sweet chocolate chips
  • 1/2 Cup Heavy cream
  • 1/8 Cup Chambord

Garnish

  • Fresh raspberries

Instructions

For the cake:

  • Preheat oven to 325 Degrees F. Line 30 standard muffin tins with paper liners.
  • In a large mixing bowl combine all dry ingredients.
  • Using a whisk mix until all dry ingredients are well combined.
  • Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
  • Using a 1/4 C measuring cup scoop batter and pour one 1/4 cup full in each paper liner. (Careful not to drip excess on your pan.) Bake for 18 minutes or until toothpick comes out clean. Remove from oven and cool to room temperature.

For Raspberry Buttercream Frosting:

  • In a food processor or blender puree fresh raspberries. Pour puree through a mesh strainer to strain out seeds. Place your clean raspberry puree in a small saucepan and heat on medium heat. Once it starts to boil turn heat to low and simmer for 2-3 minutes. Remove from heat and cool. (You can pour into separate bowl and cool in the refrigerator to speed up cooling process.)
  • While your raspberry puree is cooling cream butter in a medium bowl for 2-3 minutes until light and fluffy. Add confectioner sugar, cooled raspberry puree a little at a time and vanilla.** If you find that the amount of puree added is thinning your frosting too much then you can either add more confectioner sugar to thicken (add a little at a time) or not add all of the puree. Mix for 3-5 minutes scraping sides of bowl.

For Ganache:

  • In a small sauce pan heat cream on medium heat. Just before it begins to boil remove from heat and add chocolate chips. Distribute so all chips are covered with the cream and let sit for 1-2 minutes. Stir with whisk until cream and chocolate is melted and smoothly incorporated. Add Chambord and whisk together. Set aside to cool.

Put cupcakes together:

  • Using the large end of a frosting tip cut a hole in the center of each cupcake.
  • Fill each hole with ganache.
  • Place buttercream in pastry bag fitted with desired tip and top each cupcake with buttercream.
  • Garnish with a fresh raspberry.

Nutrition

Serving: 1cupcake | Calories: 327kcal | Carbohydrates: 41g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 206mg | Potassium: 125mg | Fiber: 2g | Sugar: 32g | Vitamin A: 384IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

If these Chocolate Raspberry Cupcakes {with Chambord Ganache Filling} have your craving more, try some of these!

                        Salted Caramel CupcakesSalted Caramel Cupcakes

 Cookie Dough CupcakesCookie Dough Cupcakes

Margarita CupcakesMargarita CupcakesI will be sharing this recipe at the following link parties:

Sweet and Savoury Sunday

Wow us Wednesdays

Strut your Stuff

Project Parade

Create it Thursday

Filed Under: Cupcakes, Desserts

Comments

  1. Ginnie says

    August 27, 2014 at 1:32 pm

    These look amazing! Thanks for sharing:)

    Reply
    • Nicole Crocker says

      August 27, 2014 at 7:52 pm

      Thanks Ginnie! Glad you stopped by! 🙂

      Reply
  2. [email protected] in Pyjamas says

    August 31, 2014 at 12:38 pm

    Those cupcakes look lovely and moist. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

    Reply
  3. Julie V. (Somebody's Dinner) says

    November 26, 2014 at 7:16 pm

    Nicole, these look fantastic and will be great for the holidays! I am featuring you at the Retro Re-Pin Party beginning on Dec. 2 at 8 pm. ET.

    Thanks for linking with us!

    Reply
    • Nicole Crocker says

      November 26, 2014 at 9:04 pm

      That’s great Julie! Thank you!

      Reply
  4. Winnie says

    December 19, 2014 at 9:22 am

    Wowwwww How gorgeous these look!!
    I LOVE raspberry and they’re so hard to get here…..

    Reply
  5. Grace S says

    March 21, 2015 at 10:24 pm

    there was way too much butter in the icing and was impossible to pipe, everything else was great

    Reply
    • Nicole Crocker says

      March 22, 2015 at 12:18 pm

      Grace I’m so sorry you had a problem with the frosting. There’s nothing more frustrating than taking the time to bake something from scratch and have it not come out the way it’s supposed to! The amount of butter is conducive to the amount of frosting needed to frost 24 + cupcakes. I’m guessing your issue with the frosting was that is was too runny? It’s very important that the puree is completely cool or it will melt the butter in the frosting and make it runny. The amount of puree you ended up with after processing and cooking may have been a little too much. Adding more confectioner sugar a little at a time will thicken the frosting back up. Thanks for bringing this to my attention. I will add a note to the recipe.

      Reply
  6. Fiona M. says

    May 22, 2018 at 5:58 pm

    5 stars
    I already had some raspeberry buttercream in the freezer so I just baked the cupcakes this weekend and OMG they are sooooo goooooood. This will be my new go-to chocolate cupcake recipe for sure!! Just wow!

    Reply

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    Hi, I’m Nicole. Welcome to my site. I hope you enjoy trying some of my family’s favorite recipes. There have been many wonderful memories that were created around our family table as we shared some of these meals. Pull up a chair and enjoy!

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