Decadent Chocolate Cupcakes with Ganache & Raspberry Buttercream


  • For the Cupcakes:
  • 1 small package instant chocolate pudding
  • 2 tablespoons flour for high altitude only
  • 1 box devil’s food cake mix
  • oil eggs, milk instead of water, and one extra egg as called for on the back of the box
  • 1 cup sour cream low or high fat
  • 1 teaspoon vanilla
  • 24 cupcake liners
  • For the Ganache:
  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup whipping cream
  • For the Raspberry Buttercream Frosting:
  • 1 cup unsalted butter at cool room temperature
  • 3-4 cups powdered sugar
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons whipping cream
  • 1/2 cup raspberries mashed (this should yield about 3 tablespoons once mashed)
  • 1-2 drops red food coloring if desired
  • More Raspberries for garnish


  1. For the cupcakes:
  2. Preheat oven to 350 degrees F. Line muffin tins with 24 liners.
  3. Combine the dry cake mix package with the instant pudding (and 2 tablespoons of flour if you’re at a high altitude - over 4,500 ft). Add the amount of oil from the box, sub milk for the water that the box calls for, and add one extra egg from the box directions. Add the sour cream and vanilla. Beat with a hand mixer on medium speed for about 2 minutes.
  4. Fill each baking cup ½-⅔ full. Bake for 19-23 minutes, or until a toothpick inserted into the center comes out clean. Remove each cupcake from the tin onto a cooling rack. Let them cool completely before frosting.
  5. For the Ganache:
  6. Place chocolate in a small mixing bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before applying to cupcakes.
  7. For the Raspberry Buttercream:
  8. Using a stand mixer or a hand mixer, beat the butter and 3 cups powdered sugar until light and fluffly. Add in salt, vanilla extract, mashed raspberries, and food coloring (if desired). Add more powdered sugar and or milk/cream until desired consistency is reached. (If you want to pipe it on, you will want it on the stiffer side.)
  9. To assemble the cupcakes, spread a thin layer of ganache on each. Pipe on the raspberry buttercream and then top with a bit of ganache and a fresh raspberry for garnish. Refrigerate if storing for more than 6 hours before serving.

Recipe Notes

Inspired by and adapted from this recipe