I'm in love... with these Chocolate & Raspberry Truffle Cupcakes! They are the perfect decadent treat for you and your loved ones on Valentine's Day. They're a chocolate cupcake filled with rich chocolate ganache, 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!
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cupcakes and unsalted butter for the buttercream.
- You can use any cocoa powder for the cupcakes, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
- You can either buy freeze dried raspberry powder, or blitz some freeze dried raspberry pieces in a blender to make a powder. If you can't get hold of freeze dried raspberries, you can add some pink food colouring to the buttercream and some raspberry flavouring.
- For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chocolate & Raspberry Truffle Cupcakes
Make the ganache first as it takes time to cool and firm up. Heat up the cream then add the chocolate and butter until it all melts together. Then pour it into a bowl and set aside. To make the cupcakes, mix the baking spread and caster 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.
Once the cupcakes are cool, use a cupcake corer or a knife 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.
For the full recipe with measurements, head to the recipe card at the end of this post.
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 appearance of the buttercream.
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. You could also use pink food colouring and a raspberry flavouring.
Do you have to beat the butter and sugar together for the full 5 minutes?
You don't have to, but I do recommend doing this to achieve the same results as me. I like a very slight bump or dome on my cupcakes, and for them to rise all the way to the top of the cupcake cases. I've tested this recipe multiple times and found that beating the butter and sugar together for 5 minutes achieves what I consider to be the perfect rise!
Can these cupcakes be made with plain or all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons additional baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Is butter or a baking spread better for cupcakes?
I prefer to use a baking spread (my preferred brand is Stork) for cupcake and cake sponges. I find that they are easier to use and they make the sponge rise more. You can also use most baking spread straight from the fridge, which is handy during a last minute baking emergency!
Should you use salted or unsalted butter for cupcakes?
I always use unsalted butter and baking spread for baking. This is because if you want to add salt to your recipe, you then have complete control of the salt level. Lots of people add salt to enhance the flavour of baked goods, so when you do this you want to know exactly how much you're adding. I personally prefer not to add salt to cakes and cupcakes. However, using a salted butter or baking spread will not affect the bake negatively and won't make it taste salty.
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
Can these cupcakes be made gluten free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons additional baking powder. You may also like to add ¼ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.
Can these cupcakes be made dairy free?
For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes and the buttercream. For the buttercream I recommend using a block butter alternative, such as Flora Plant or the Stork Baking Block, for best results. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Cupcake tin
- Mixing bowls
- Measuring spoons
- 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!
More Chocolate recipes...
Chocolate & Raspberry Truffle Cupcakes
Ingredients
For the ganache
- 100 ml Double cream
- 100 g Dark chocolate chopped up, or use chocolate chips
- 10 g Butter
For the sponge
- 175 g Baking spread softened
- 175 g Caster sugar
- 3 Eggs large
- 2 tbsp Milk
- 150 g Self raising flour
- 25 g Cocoa powder
- ¼ tsp Baking powder
For the buttercream
- 200 g Butter softened, unsalted
- 400 g Icing sugar
- 15 g Freeze dried raspberry powder
- 2-3 tbsp Milk
For decoration
- 36 Fresh raspberries
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 it 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. 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. You can also do this in a microwave, put all of the ingredients into a bowl, microwave for 30 seconds, stir, then microwave in 10 second blasts, stirring between each one, until it's fully melted. Set aside to cool
- Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
- For the cupcake sponge, mix together the baking spread and caster sugar, ideally using an electric mixer (either handheld or a stand mixer with the paddle attachment), for 5 minutes until smooth and fluffy
- Add the eggs and milk, and mix well until fully incorporated
- Gently whisk, or fold in, the self raising flour, cocoa powder and baking powder
- Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
- Using a cupcake corer, or a knife, make a hole in the centre of the cupcakes. Fill with the ganache, you can do this using a piping bag or a spoon
- For the buttercream, mix the softened butter on it's own for a few minutes. Then add the icing sugar, freeze dried raspberry powder and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little 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
Video
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cupcakes and unsalted butter for the buttercream.
- You can use any cocoa powder for the cupcakes, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
- You can either buy freeze dried raspberry powder, or blitz some freeze dried raspberry pieces in a blender to make a powder. If you can't get hold of freeze dried raspberries, you can add some pink food colouring to the buttercream and some raspberry flavouring.
- For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Rebecca Smith
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.
thebakingexplorer
Yes I agree, they compliment each other so well!
Jhuls @ The Not So Creative Cook
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!
thebakingexplorer
Thank you so much!
Jacqui Bellefontaine
Oh Wow what a great cup cake. Thank you for linking to #CookBlogShare
thebakingexplorer
Thanks Jacqui!
Midge @ Peachicks' Bakery
I do love a filled cupcake! And what better combination than chocolate & raspberries?! YUM! Love using freeze dried fruit too
thebakingexplorer
Thank you! Me too, freeze dried is so versatile!
Sarah | SQUATBOT
Look so good, the colour of the icing is a dream!
thebakingexplorer
Amazing that it's all natural colour too! 🙂
Rita
Kat - What a unique idea. Like the strawberry touch!
Happy Valentine's Day Kat ! Sharing and Pinning.
Thanks for sharing at Fiesta Friday.
thebakingexplorer
Thank you so much!
Lathiya
The cupcakes looks so gorgeous...with the chocolate surprise inside it's amazing
thebakingexplorer
Thank you!
Cat | Curly's Cooking
I love the idea of ganache in the middle of cupcakes! It sounds so delicious and the buttercream looks so tasty too.
thebakingexplorer
It's so decadent and goes so well with the fruity buttercream!
Corrina Confarreo
Oh wow these look and sound so heavenly! I love raspberry with chocolate. Will definitely be making these beauties! Xxx
thebakingexplorer
Fantastic! Please let me know how it goes!
jenny Paulin
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
thebakingexplorer
Thank you so much Jenny!
Ana
They look so pretty. I love everything about it, the combination of flavours, colours and the filling. Yumm...?
thebakingexplorer
Thank you so much Ana!
Kathleen Blackwood
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
thebakingexplorer
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!
Perrine
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 🙂
thebakingexplorer
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!
Rosie
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!
thebakingexplorer
Thanks so much Rosie!
Steph
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!
June Antoszkiw
An amazing recipe with a tangy raspberry and chocolate combo…..luscious.