Ingredients
Scale
- 1/2 cup freeze-dried raspberries
- 1 egg
- 1 egg yolk
- 1/2 cup raspberry conserve
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 5/16 cup Dutch process cocoa powder
- 1 1/2 cups powdered sugar
- 1/4 tsp salt
- 1 pinch salt
- 4 oz semi-sweet chocolate
- 2 tsp vanilla
- 3/4 cup granulated white sugar
- 1 tsp espresso
- 1 cup unsalted butter
- 3/8 cup heavy cream
- 1/4 cup sour cream
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- Melt the semi-sweet chocolate and set aside to cool slightly.
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Add egg, egg yolk, vanilla, and raspberry conserve; mix until well combined.
- Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture, alternating with heavy cream, sour cream, and milk, starting and ending with dry ingredients. Mix until just combined.
- Fold in the freeze-dried raspberries and espresso.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve plain or topped with frosting. Store in an airtight container for up to three days, or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: chocolate cupcakes, raspberry dessert, baking recipe, sweet treat