• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Sweet Tarts & Pies
    • Savoury
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Chocolate & Raspberry Truffle Cupcakes

    08/02/2019 by thebakingexplorer 29 Comments

    Jump to Recipe Print Recipe

    I'm in love... with these Chocolate & Raspberry Truffle Cupcakes! They are the perfect decadent treat for you and your loved one on Valentine's Day. They're made up of a chocolate sponge filled with rich chocolate ganache, then topped with raspberry buttercream and fresh raspberries. The gorgeous pink buttercream is all natural too as the colour comes entirely from the freeze dried raspberry powder which also provides a punchy raspberry flavour. Dark chocolate and raspberries go so well together, and the rich ganache compliments the fruity buttercream to tingle all your tastebuds in the right way!

    Chocolate & Raspberry Truffle Cupcakes

    How to make Chocolate & Raspberry Truffle Cupcakes

    Make the ganache first as it takes time to set in the fridge. Heat up the cream then add the chocolate and butter until it all melts together. Then pour it into a bowl and put it in the fridge to set. To make the cupcakes, mix the butter and sugar together, then whisk in the eggs and milk.

    Next add the self raising flour, baking powder and cocoa powder. Divide the mixture between the cupcake cases and bake them for 20 minutes.

    Once the cupcakes were cool, use a cupcake corer to make holes in each one, then fill them with the ganache. To make the buttercream, mix together the butter, icing sugar, freeze dried raspberry powder and milk. Pipe the buttercream onto the cupcakes and then add fresh raspberries on top.

    Chocolate & Raspberry Truffle Cupcakes

    How long do the cupcakes last for and can they be frozen?

    The cupcakes will last for 2-3 days in an airtight container in a cool place. Keep an eye on the fresh raspberries though and move the cupcakes to the fridge if required. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid (without the fresh raspberries), then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

    How far in advance can you make the ganache?

    Ganache can be kept in the fridge for up to 3 weeks, you can also freeze it. Once the ganache is fully cool, cover the bowl it's in with cling film or a reuseable silicone bowl cover, or transfer it to an airtight container for longer storage.

    Is there an alternative to the freeze dried raspberries in the buttercream?

    Freeze dried raspberries are much easier to get hold of nowadays. Sainsburys and Waitrose both sell them, or you can buy them in larger packs online (which I find to be more cost effective). Most of the packs you buy them in are resealable, so you can keep using them for future baking, or enjoy them sprinkled on cereal, yoghurt or in a smoothie.

    If you're not able to get hold of them, you could make or buy a raspberry coulis to mix into the buttercream. Or add a little vanilla extract and some pink food colouring for a vanilla buttercream

    Chocolate & Raspberry Truffle Cupcakes

    Recommended equipment & ingredients*

    • Cupcake tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Cupcake corer
    • Brown cupcake cases
    • Freeze dried raspberries
    • Wilton 1M Piping nozzle
    • Wilton 2D Piping nozzle

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Chocolate & Raspberry Truffle Cupcakes

    What an indulgent treat the Chocolate & Raspberry Truffle Cupcakes were! They were a hit all round and gathered many admirers!

    More Chocolate recipes...

    • Chocolate Brownie Pots for Two
    • Salted Caramel Chocolate Tart
    • Chocolate Fondants
    • Chocolate Cheesecakes For Two
    Chocolate & Raspberry Truffle Cupcakes

    Chocolate & Raspberry Truffle Cupcakes

    Chocolate sponge, truffle filling, raspberry buttercream, fresh raspberries
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 50 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour 10 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the ganache

    • 100 ml Double cream
    • 100 g Dark chocolate broken into squares
    • 10 g Butter

    For the sponge

    • 175 g Butter or baking spread
    • 175 g Caster sugar
    • 3 Eggs large
    • 1 tbsp Milk
    • 150 g Self raising flour
    • 25 g Cocoa powder
    • ¼ tsp Baking powder

    For the buttercream

    • 200 g Butter or baking spread
    • 400 g Icing sugar
    • 15 g Freeze dried raspberry powder
    • 1 ½ tbsp Milk

    For decoration

    • 36 Fresh raspberries
    Metric - US Customary

    Instructions

    • Make the ganache first as it needs time to cool. Heat the double cream and butter in a pan on a low heat, you want to to be warm but not so hot you couldn't hold your finger in it
    • Take it off the heat and add the dark chocolate and butter. Leave for a few minutes, then stir and the chocolate should have melted, if not, pop it back on a low heat until fully melted together. Then pour into a bowl and put in the fridge to set for 3 - 4 hours
    • Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
    • To make the cupcakes, mix together the butter and caster sugar until smooth and fluffy, ideally using an electric mixer
    • Add the eggs and milk, and mix well until fully incorporated
    • Add the self raising flour, cocoa powder and baking powder and gently whisk in
    • Divide the mixture between the cupcakes cases, and bake them for 20 minutes or until a skewer inserted in the centre comes out clean. Put them on a cooling rack to cool completely
    • Using a cupcake corer, or a knife, make a hole in the centre of the cupcakes. Fill with the ganache
    • To make the buttercream, mix together the butter, icing sugar and freeze dried raspberry powder with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth. If the buttercream is too stiff, you can add more milk
    • Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
    • Top each cupcake with three of the fresh raspberries
    • Store in an airtight container in a cool place, eat leftovers within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    If you can't get hold of freeze dried raspberry powder, then biltz freeze dried raspberry pieces in a food processor or blender until they turn into powder.

    Nutrition

    Calories: 565kcal | Carbohydrates: 63g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 261mg | Potassium: 147mg | Fiber: 2g | Sugar: 50g | Vitamin A: 994IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg

    If you like this, check out more of my Cupcake recipes!

    I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy.

    « Vegan Strawberry Mousse with Pistachio Shortbread
    Chocolate Orange Pancakes »

    Reader Interactions

    Comments

    1. Rebecca Smith

      February 08, 2019 at 8:18 pm

      5 stars
      I love the flavour combo of chocolate and raspberry, not being a HUGE chocoholic I need the tartness from a fruit to offset the sweetness...this sounds perfect.

      Reply
      • thebakingexplorer

        February 17, 2019 at 2:18 pm

        Yes I agree, they compliment each other so well!

        Reply
    2. Jhuls @ The Not So Creative Cook

      February 09, 2019 at 1:28 pm

      Kat, these look so gorgeous!! I love the combo or raspberries and chocolate so I am sure I'd love these. Thank you for sharing at Fiesta Friday party!

      Reply
      • thebakingexplorer

        February 17, 2019 at 2:22 pm

        Thank you so much!

        Reply
    3. Jacqui Bellefontaine

      February 09, 2019 at 7:23 pm

      Oh Wow what a great cup cake. Thank you for linking to #CookBlogShare

      Reply
      • thebakingexplorer

        February 17, 2019 at 2:33 pm

        Thanks Jacqui!

        Reply
    4. Midge @ Peachicks' Bakery

      February 10, 2019 at 11:01 am

      5 stars
      I do love a filled cupcake! And what better combination than chocolate & raspberries?! YUM! Love using freeze dried fruit too

      Reply
      • thebakingexplorer

        February 15, 2019 at 7:53 am

        Thank you! Me too, freeze dried is so versatile!

        Reply
    5. Sarah | SQUATBOT

      February 11, 2019 at 11:19 am

      Look so good, the colour of the icing is a dream!

      Reply
      • thebakingexplorer

        February 15, 2019 at 7:53 am

        Amazing that it's all natural colour too! 🙂

        Reply
    6. Rita

      February 11, 2019 at 9:43 pm

      5 stars
      Kat - What a unique idea. Like the strawberry touch!

      Happy Valentine's Day Kat ! Sharing and Pinning.

      Thanks for sharing at Fiesta Friday.

      Reply
      • thebakingexplorer

        February 15, 2019 at 7:52 am

        Thank you so much!

        Reply
    7. Lathiya

      February 15, 2019 at 6:12 pm

      5 stars
      The cupcakes looks so gorgeous...with the chocolate surprise inside it's amazing

      Reply
      • thebakingexplorer

        February 17, 2019 at 3:00 pm

        Thank you!

        Reply
    8. Cat | Curly's Cooking

      February 17, 2019 at 8:41 pm

      5 stars
      I love the idea of ganache in the middle of cupcakes! It sounds so delicious and the buttercream looks so tasty too.

      Reply
      • thebakingexplorer

        March 01, 2019 at 10:52 am

        It's so decadent and goes so well with the fruity buttercream!

        Reply
    9. Corrina Confarreo

      February 18, 2019 at 10:13 pm

      Oh wow these look and sound so heavenly! I love raspberry with chocolate. Will definitely be making these beauties! Xxx

      Reply
      • thebakingexplorer

        March 01, 2019 at 10:52 am

        Fantastic! Please let me know how it goes!

        Reply
    10. jenny Paulin

      February 21, 2019 at 4:29 pm

      5 stars
      Kat these cupcakes look so beautiful , the pink and the chocolate brown are so striking together. And that chocolate middle mmmmm! They are fabulous
      ps. so sorry for the late commenting , I had a busy last week before 1/2 term and then was away for a long weekend. I hope you are enjoying mummy life xxx

      Reply
      • thebakingexplorer

        March 01, 2019 at 10:53 am

        Thank you so much Jenny!

        Reply
    11. Ana

      February 24, 2019 at 3:40 pm

      They look so pretty. I love everything about it, the combination of flavours, colours and the filling. Yumm...?

      Reply
      • thebakingexplorer

        March 01, 2019 at 10:53 am

        Thank you so much Ana!

        Reply
        • Kathleen Blackwood

          February 02, 2022 at 1:44 pm

          Doesn't say anything in the instructions about where you put the ganache obviously before the buttercream icing but it doesn't say or if you have to cut out a bit and then fill with the ganache

          Reply
          • thebakingexplorer

            February 02, 2022 at 9:06 pm

            Hi Kathleen, my apologies I've added that in now, it was detailed above in the step by step photo section but I missed it below, I hope you enjoy the cupcakes!

            Reply
    12. Perrine

      April 25, 2020 at 10:24 pm

      Hi Kat! I've been wanting to make these for a while, but I don't have / don't want to buy freeze dried raspberries. Have you made a raspberry buttercream using fresh raspberries (or a strawberry one?) somewhere else on your blog that I could use instead please? Thanks 🙂

      Reply
      • thebakingexplorer

        April 26, 2020 at 7:17 pm

        Hi Perrine, making buttercream with fresh fruit can be very hit and miss as it can make it go quite sloppy and the flavour isn't as intense. You could use a flavouring extract instead, or try mixing some raspberry jam into it. I hope that helps!

        Reply
    13. Rosie

      July 10, 2020 at 11:59 am

      5 stars
      I think this might be my favourite cupcake recipe. The combination is delicious and the raspberry powder in the buttercream is lush. The chocolate surprise in the middle is amazing too!

      Reply
      • thebakingexplorer

        July 10, 2020 at 3:57 pm

        Thanks so much Rosie!

        Reply
    14. Steph

      August 25, 2020 at 9:44 pm

      5 stars
      Made these to take in to my work mates tomorrow, and they look incredible! I had a wee taste test of one of the cored bits with a bit of ganache and a bit of icing... SO good! First time making my one ganache too, so rich and delicious. I topped mine with a dark chocolate covered raspberry marshmallow, just for something a bit different!

      Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Recipes

    • Lotus Biscoff Cupcakes Lotus Biscoff Cupcakes
    • Maltesers Cheesecake (No Bake)
    • Victoria Sponge Cake Victoria Sponge Cake
    • Biscoff Cheesecake (No Bake)
    • Biscoff Cake
    • Nutella Bueno Cupcakes Nutella Bueno Cupcakes

    Recent Recipes

    • Raspberry & White Chocolate Cheesecake

      Raspberry & White Chocolate Cheesecake (No..

      May 27, 2022
    • Eton Mess Pots

      Eton Mess Pots

      May 20, 2022
    • Kinder Bueno Cookies

      Kinder Bueno Cookies

      May 13, 2022
    • Biscoff Cookie Pie

      Biscoff Cookie Pie

      May 6, 2022
    • Chocolate Birthday Cake

      Chocolate Birthday Cake

      Apr 29, 2022
    • Chocolate Chip Cookie Skillet

      Chocolate Chip Skillet Cookie

      Apr 22, 2022

    Footer

    ↑ back to top

    Copyright © 2022 The Baking Explorer