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Chocolate Raspberry Truffle Cupcakes

Indulge in these decadent Chocolate Raspberry Truffle Cupcakes, featuring rich chocolate and a fruity raspberry center!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cupcakes, Indulgent, Raspberry
Servings: 12 servings

Ingredients

For the Cupcakes:

  • 1 cup coconut milk adds moisture and coconut flavor
  • 1/3 cup canola oil for light texture
  • 1 teaspoon vanilla extract enhances chocolate flavor
  • 3/4 cup sugar sweetens the cupcakes
  • 1 cup all-purpose flour provides structure
  • 1/3 cup cocoa powder for deep chocolate flavor
  • 3/4 teaspoon baking soda helps cupcakes rise
  • 1/2 teaspoon baking powder for fluffy texture
  • 1/4 teaspoon salt balances sweetness
  • raspberry preserves for the center

For the Whipped Ganache Frosting:

  • 8 ounces good semisweet or dark chocolate high-quality for best flavor
  • 1 cup heavy cream or soy creamer for rich texture
  • 1/2 teaspoon vanilla adds depth to ganache

Instructions

Directions

  • Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  • Step 2: In a large mixing bowl, whisk together the coconut milk, canola oil, vanilla extract, and sugar until smooth.
  • Step 3: In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  • Step 4: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.
  • Step 5: Spoon the batter into the cupcake liners, filling each about two-thirds full.
  • Step 6: Make a small well in the center of each cupcake batter and fill with raspberry preserves.
  • Step 7: Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  • Step 8: Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  • Step 9: Melt the chocolate in a double boiler. Heat the heavy cream until simmering and pour over the melted chocolate. Stir until smooth.
  • Step 10: Once the ganache cools and thickens, frost each cupcake generously.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk or Electric Mixer
  • Cupcake pan
  • Paper liners
  • Double boiler or microwave-safe bowl

Notes

  • Use room temperature ingredients for better incorporation.
  • Don’t overmix the batter for lighter cupcakes.
  • Top with chocolate shavings or fresh raspberries for decoration.