Ingredients
Equipment
Method
Cupcake Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, sift together flour, cocoa, baking powder, baking soda, salt, and espresso powder.
- Using an electric mixer, cream the butter and sugar together until light and fluffy, about 1-2 minutes.
- Mix in the egg, egg yolk, and vanilla extract until light and fluffy.
- Slowly add in the milk and sour cream, mixing on low until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated.
- Fill each cupcake liner about three-quarters full with batter and bake for 17-20 minutes.
- Allow the cupcakes to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- For the ganache, heat the heavy cream, pour it over the chocolate, let sit, and stir in raspberry preserves until smooth.
- Beat the butter for the frosting, gradually adding powdered sugar, and then mix in freeze-dried raspberries and vanilla.
- Once cool, remove the center of each cupcake, fill with ganache, and frost with buttercream.
- Garnish with a fresh raspberry on top and serve.
Nutrition
Notes
Ensure all ingredients are at room temperature for best results. Measure accurately to avoid dense cupcakes.