These chocolate raspberry cupcakes are a beautiful pairing of classic flavors.
In one of my earlier posts, I wrote about making Peach Bellini Cupcakes for a Gatsby-themed opening of a salon. I made three flavors in total. The other two were mint julep cupcakes and these chocolate raspberry cupcakes, and they are so lovely with their deep brown and ruby red colors on display. The classic combination of chocolate and raspberry is a time-honored favorite, even in cupcake form. Elegant, beautiful and delicious, this recipe is wonderful for birthday parties, wedding receptions, and everything in between.
To make these chocolate raspberry cupcakes, I start with my milk chocolate cupcake recipe and add fresh raspberry puree to both the batter AND the frosting. Raspberry infuses all the elements of the finished cupcake; they look beautiful with raspberries adorning the tops, and they taste of vibrant raspberries and velvety chocolate in every bite.
There are two options for using the raspberry puree. You can either mix it into the batter and bake them accordingly, or you can wait and spoon puree onto the top of the batter when its been divided into the cupcake pan. This method makes a sort of raspberry “bomb” in each cupcake. It gives you an intense raspberry core while keeping the rest of the batter predominantly milk chocolate. Either method is tasty, so you should try them both and see which version of chocolate raspberry cupcakes you prefer.
I love adding the raspberry puree to the chocolate ganache (totally optional) and piping it in elegant patterns on the tops of the cupcakes. But I sometimes enjoy taking the rustic approach and spooning the ganache on to keep it looking more homemade. No matter how you present them, you can’t go wrong with chocolate raspberry cupcakes. They are classic for a reason, and I don’t see them going out of style anytime soon!