Cupcake Picksets

Choco Raspberry Cupcake

For a delightful dessert you’ll like, this recipe for Choco Raspberry Cupcakes blends the rich flavours of chocolate, chocolate ganache, raspberry buttercream icing, and fresh raspberries.

The flavour combination of the delicious chocolate cake, sweet raspberry icing, and gooey ganache is unbeatable.


Recipe for Choco Raspberry Cupcakes


  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups refined sugar
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 3/4 tsp. salt
  • 2 eggs
  • 3/4 cup Hot water
  • 1/8 tsp. espresso powder
  • 3/4 cup buttermilk
  • 3 Tbsp. canola oil
  • 1 tsp. vanilla

Chocolate Manche

  • 1/2 cup thick cream
  • 3 oz. bittersweet chocolate
  • 3/4 Tbsp. corn syrup
  • 1/4 tsp. vanilla

Frosting With Raspberry Buttercream

  • 16 tablespoons of unsalted, room temperature butter
  • 2 1/2 Tbsp. heavy whipping cream
  • Seedless raspberry purée, 3 tablespoons
  • 1 1/2 tsp. vanilla extract
  • 2 1/4 cups powdered sugar
  • 1/4 tsp. salt


  • 12 raspberries

Cupcake Instructions

  • Turn the oven on to 350 degrees. Put liners in one cupcake pan and set it aside
  • Mix the flour, sugar, baking soda, baking powder, salt, and cocoa powder in a medium-sized mixing basin by whisking or sieving.
  • Add buttermilk, oil, vanilla, and warm water mixed with espresso powder to the bowl of a stand mixer. Mix until smooth on medium speed. Reduce the speed to low and gradually incorporate the dry ingredients into the liquid mixture. For around three minutes, blend until smooth and there are no flour or cocoa pockets.
  • Fill each cup with batter until it is two-thirds full, then distribute evenly. Bake for 20 to 21 minutes, or until a cake tester comes out clean and the tops bounce back when touched. Keep an eye out not to overbake!
  • After taking them out of the oven, leave them in the pan for three to four minutes before moving them to a wire rack to cool. Prepare the frosting and ganache. Raspberry-topped frosting is dipped in ganache

Chocolate Manche

  • In a little saucepan over medium heat, warm cream. Combine chocolate, corn syrup and vanilla in a another bowl. Pour over the chocolate after the cream has fully warmed up and stir till smooth. Allow to cool for ten minutes
  • After cooling, flip the cupcake over and dunk it in the ganache. Swirl to get rid of extra. Place the item right side up on a wire rack and give it a few minutes to set. Repeat the process as often as needed.


  • 6 ounces of fresh raspberries should be processed or blended into a puree. Pour over a small bowl and through a mesh sieve. Press out all of the fluid until just the seeds are left.
  • In the bowl of a stand mixer, combine the butter, salt, vanilla, seedless raspberry puree, and milk. Beat on high for one minute
  • With the mixer set to low, start adding the sugar one-half cup at a time, thoroughly combining after each addition. When the required consistency is obtained, add more cream.
  • Take the bowl from the stand. Buttercream frosting and appropriate garnishes are used to top cupcakes.

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