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!
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}
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
If these Chocolate Raspberry Cupcakes {with Chambord Ganache Filling} have your craving more, try some of these!
Margarita Cupcakes
I will be sharing this recipe at the following link parties:
These look amazing! Thanks for sharing:)
Thanks Ginnie! Glad you stopped by! 🙂
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!!
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!
That’s great Julie! Thank you!
Wowwwww How gorgeous these look!!
I LOVE raspberry and they’re so hard to get here…..
there was way too much butter in the icing and was impossible to pipe, everything else was great
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.
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!