This recipe is inspired by Your Cup of Cake.
*You can make the chocolate cake from scratch, or if you're short on time, use a boxed cake mx. For this recipe, I recommend Pillsbury's Purely Simple Chocolate Cake & Cupcake Mix.
I love filling my cupcakes with preserves, compote, or chocolate. For these cupcakes, I used a high-quality raspberry preserve from the grocery store. Try Nutella for another tasty option.
**If you prefer a smoother frosting, sift the crushed raspberry powder to remove seeds.
I always top with fresh raspberries.

CHOCOLATE RASPBERRY CUPCAKES

INGREDIENTS

Preheat oven to 350F; line cupcake pan with paper liners.
Sift cake mix into a large bowl to remove any lumps.
In the bowl of an electric mixer fitted with the paddle attachment, combine the cake mix, eggs, butter, sour cream, and milk. Mix until smooth.
Fill cupcake liners 2/3 full.
Bake 15-18 minutes (until toothpick comes out clean).
Remove from oven and transfer cupcakes to wire rack to cool.
When cool, core cupcakes and fill with raspberry preserves (if desired).

In a small saucepan over medium heat, combine chocolate chips and heavy whipping cream.
Whisk continuously until smooth, making sure you don't burn the chocolate.
If you didn't fill the cupcakes, you can carefully dip the tops of the cake into the ganache. If you did fill with preserves, simply spoon a small amount at a time onto the top of the cupcake and smooth.
Let set for 10-15 minutes before adding frosting.

In a blender, finely crush the freeze-dried raspberries.**
In the bowl of an electric mixer with the paddle attachment, combine the crushed freeze-dried raspberries and butter and beat until smooth.
Add vanilla, 2 tablespoons of milk, and 3 cups of powdered sugar and mix until combined. Add additional powered sugar (or milk) until you reach your desired consistency (mine is 4 cups powdered sugar, 3 tablespoons of milk).
Frost with your favorite decorating tip and garnish with fresh fruit, sprinkles, etc.