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!
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.
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
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
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What an indulgent treat the Chocolate & Raspberry Truffle Cupcakes were! They were a hit all round and gathered many admirers!
More Chocolate recipes...
Chocolate & Raspberry Truffle Cupcakes
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
- 36 Fresh raspberries
- 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
- 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
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.