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raspberry chocolate cupcake topped nuts

Raspberry Chocolate Cupcake With Nuts

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 toothpick
  • 1 piping bag or small offset spatula

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk room temperature
  • 1/2 cup sour cream room temperature
  • 3/4 cup fresh raspberries roughly chopped
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped mixed nuts toasted
  • 4 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 2 tablespoons raspberry jam seedless
  • 2 tablespoons heavy cream
  • 1/4 cup fresh raspberries whole; for garnish
  • 2 tablespoons chopped nuts for garnish

Instructions
 

  • Preheat the oven to 350°F and line the muffin pan with paper cupcake liners.
  • In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In a separate medium bowl beat softened butter and granulated sugar with a mixer until light and fluffy.
  • Add eggs one at a time to the butter mixture, beating well after each addition, then mix in vanilla extract.
  • In a small bowl whisk together milk and sour cream until smooth.
  • Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with dry ingredients, mixing just until combined.
  • Gently fold chopped raspberries, chocolate chips, and chopped toasted nuts into the batter with a rubber spatula.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Place the pan on a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Carefully transfer cupcakes to the wire rack and let them cool completely for about 25 minutes.
  • For the frosting, beat softened cream cheese and butter together in a bowl until smooth and creamy.
  • Gradually add powdered sugar, beating on low at first and then on medium until fluffy.
  • Beat in raspberry jam and heavy cream until the frosting is smooth and spreadable.
  • Transfer the frosting to a piping bag or use a small offset spatula to frost the cooled cupcakes.
  • Garnish each cupcake with a whole raspberry and a sprinkle of chopped nuts.

Notes

For best results, use room-temperature ingredients to ensure a smooth batter and even rise, and avoid overmixing once the flour is added to keep the cupcakes tender. Lightly toss raspberries in a spoonful of flour before folding them into the batter to help prevent them from sinking. Toasting the nuts beforehand deepens their flavor and keeps them crunchy inside the moist cupcake. If the frosting seems too soft, chill it for 10 to 15 minutes before piping, and if it becomes too stiff, beat in an extra teaspoon of cream at a time. Store cupcakes in an airtight container in the refrigerator and let them sit at room temperature for about 20 minutes before serving to bring back their soft texture and rich chocolate-raspberry flavor.
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