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!
Step by step…
I made the ganache first as it takes time to set in the fridge, I heated up the cream then added the chocolate and butter until it all melted together. Then I poured it into a bowl and put it in the fridge to set.
To make the cupcakes I creamed the butter and sugar together, then whisked in the eggs and milk.
Next I added the self raising flour, baking powder and cocoa powder.
I divided the mixture between the cupcake cases and baked them for 20 minutes.
Once the cupcakes were cool I used a cupcake corer to make holes in each one, then I filled them with the ganache.
To make the buttercream I mixed together the butter, icing sugar, freeze dried raspberry powder and milk.
I piped the buttercream onto the cupcakes and then added fresh raspberries on top.
What an indulgent treat the Chocolate & Raspberry Truffle Cupcakes were! They were a hit all round and gathered many admirers!
Recommended equipment & ingredients*
| Cupcake tin | 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
Chocolate sponge, truffle filling, raspberry buttercream, fresh raspberries
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
- 1/4 tsp Baking powder
For the buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 15 g Freeze dried raspberry powder
- 1 1/2 tbsp Milk
For decoration
- 36 Fresh raspberries
Instructions
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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
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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
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Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
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To make the cupcakes, cream together the butter and caster sugar until smooth
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Add the eggs and milk, and mix well
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Add the self raising flour, cocoa powder and baking powder and whisk in
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Divide the mixture between the cupcakes cases, and bake them for 20 minutes until a skewer inserted in the centre comes out clean. Put them on a rack to cool completely
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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
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Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
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Top each cupcake with three of the fresh raspberries
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Store in an airtight container in a cool place, eat leftovers within 3 days
Recipe 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.
If you like this, check out more of my Cupcake recipes!
Pin for later!
I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by The Not So Creative Cook.
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.
Yes I agree, they compliment each other so well!
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!
Thank you so much!
Oh Wow what a great cup cake. Thank you for linking to #CookBlogShare
Thanks Jacqui!
I do love a filled cupcake! And what better combination than chocolate & raspberries?! YUM! Love using freeze dried fruit too
Thank you! Me too, freeze dried is so versatile!
Look so good, the colour of the icing is a dream!
Amazing that it’s all natural colour too! 🙂
Kat – What a unique idea. Like the strawberry touch!
Happy Valentine’s Day Kat ! Sharing and Pinning.
Thanks for sharing at Fiesta Friday.
Thank you so much!
The cupcakes looks so gorgeous…with the chocolate surprise inside it’s amazing
Thank you!
I love the idea of ganache in the middle of cupcakes! It sounds so delicious and the buttercream looks so tasty too.
It’s so decadent and goes so well with the fruity buttercream!
Oh wow these look and sound so heavenly! I love raspberry with chocolate. Will definitely be making these beauties! Xxx
Fantastic! Please let me know how it goes!
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
Thank you so much Jenny!
They look so pretty. I love everything about it, the combination of flavours, colours and the filling. Yumm…?
Thank you so much Ana!
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 🙂
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!
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!
Thanks so much Rosie!
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!