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Chocolate Raspberry Cupcakes {with Chambord Ganache Filling}

Nicole Crocker
  • 38 minutes
  • Serves 24

INGREDIENTS

1 3/4 cups

All-purpose flour

2 cups

Sugar

3/4 cup

Unsweetened cocoa

1 tbsp

Baking soda

1 tsp

Baking powder

1 tsp

Salt

1 cup

Buttermilk

1 cup

Strong brewed coffee

1/2 cup

Canola oil

3 1/2 tsp

Vanilla

2

Large eggs

1 1/2 cups

Unsalted butter (room temperature)

2 cups

Raspberries

4 cups

Confectioner sugar

1 tsp

Vanilla

6 oz

semi-sweet chocolate chips

1/2 cup

Heavy cream

1/8 cup

Chambord

Fresh raspberries