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Trentadue Chocolate Raspberry Cupcakes


  • Ingredients for Chocolate Cupcakes
  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Dutch Cocoa or Hershey Cocoa
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk (room temperature)
  • 1/2 vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoon raspberry extract
  • 1 4 oz. bar Ghirardelli Baking Chocolate: 60%Caco Bittersweet (you could use milk chocolate if you want)
  • 1 cup boiling water or coffee
  • 1/4 cup Trentadue Chocolate Amore or another chocolate liquor or port(optional)
  • Ingredients for Chocolate Ganache
  • 9 oz chopped bittersweet chocolate
  • 1 cup heavy whipping cream
  • 1 teaspoon raspberry extract
  • Ingredients for Raspberry Buttercream
  • 3 Cups Powdered Sugar
  • 1 stick unsalted butter (room temperature)
  • 1 to 2 tablespoons whipping cream
  • 1 teaspoon vanilla extract
  • 1teaspoon raspberry extract
  • 1/4 cup crushed raspberries


  2. Preheat your oven to 350 degrees
  3. In a bowl, whisk together all of your dry ingredients
  4. In a separate bowl, add your eggs, milk, and oil and beat on low until well incorporated.
  5. Add your dry ingredients, to your wet ingredients little by little.
  6. Melt the chocolate and add into the mixture.
  7. Add your extracts, Chocolate Amore, and mix well.
  8. Lastly, add the boiling water or coffee into the mixture and mix well. The batter will be thin.
  9. Fill your cupcake tins about 2/3 of the way and bake for 15-17 minutes.
  11. Heat up your cream by adding it into a saucer on the stove and put your burner on medium heat.
  12. NOTE: If you are not careful, your cream will over boil causing a mess on your stove so be careful.
  13. Once your whipping cream is pretty hot, in the bowl where your chocolate should be, pour the whipping cream over the chocolate.
  14. With a spoon, you want to stir until the chocolate is completely dissolved and there are no clumps. Do not whisk because this will add air and you do not want air in the ganache.
  15. Once the ganache is complete, add the extract and allow to cool.
  17. In a bowl, mix all the ingredients together, except the whipping cream.
  18. Slowly add the whipping cream in the mixture until it is to the consistency that you are wanting.
  19. Place the finished icing in a decorating bag and ice as normal.
  20. You can layer this cupcake in any way you want. I layered mine, cupcake, ganache, icing, and a fresh raspberry for garnish. Once I did that, the extra ganache I had in my squeeze bottle, I drizzled over the top of the rest of the cupcakes.