Wednesday, November 9, 2011
Raspberry Chocolate Cupcakes
If you only ever make one cupcake recipe, make these.
I've made the raspberry/chocolate combination before, and I absolutely love it. This time I tried a new cupcake recipe, and I loved the flavor and texture of these chocolate cupcakes. I used ganache for the cupcake filling, the raspberry filling and the frosting. It takes a lot of chocolate, but the end result is well worth it.
If you prefer a little less chocolate, Annie's Eats has another great recipe for raspberry buttercream frosting. I've tried this one before, and it's very good, and the pink frosting is very pretty with the chocolate cupcake.
Either way you do it, you can't go wrong!
Raspberry Chocolate Cupcakes
From Annie's Eats
Yield: 36-40 cupcakes
1/2 cup bittersweet chocolate chips (or 3 oz. bittersweet chocolate, chopped)
1½ cups hot brewed coffee (or hot water)
3 cups sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder
2 tsp baking soda
¾ tsp baking powder
1¼ tsp salt
3 large eggs
¾ cup vegetable oil
1½ cups buttermilk
¾ tsp vanilla extract
Place the chocolate chips in a medium bowl and add the hot coffee. Let it stand for 2 minutes, then whisk until the chocolate is completely melted and the mixture is smooth. (If the chocolate is not completely melted, pop the mixture in the microwave for 15 seconds, then whisk again. Repeat as needed).
In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
In another bowl, beat the eggs in medium-high until slightly thickened and pale yellow.
Add the oil, buttermilk, vanilla and chocolate, mixing well after each addition.
Add the dry ingredients and mix on medium-low just until incorporated.
Fill cupcake liners about 3/4 full.
Bake in a preheated, 350 degree oven for 17-19 minutes, until a toothpick comes out clean.
Cool in the pan for 5 minutes, then cool completely on a wire rack.
The ganache filling and frosting:
5 cups bittersweet chocolate chips (or 30 oz. bittersweet chocolate, chopped)
1 1/2 cups seedless raspberry jam
2 cups heavy cream
Place chocolate chips and jam in a large glass bowl.
Heat the cream in a small saucepan until very hot, but not boiling.
Pour hot cream over the chocolate and jam. Let it sit for 4 minutes.
Whisk the chocolate mixture until the chocolate is melted and the mixture is smooth. (If the chocolate is not completely melted, pop the mixture in the microwave for 15 seconds, then whisk again. Repeat as needed).
Set the mixture aside while you prepare the cupcakes for filling.
Cut a small cone in the top of each cupcake. Remove the cone, cut off the pointy end and discard, but keep the cap. I like to remove a good chunk of the cupcake so there is plenty of room for the filling.
Fill each hole with ganache. You can use a spoon to drop it in, but I like to fill up my pastry bag and use that to squirt the ganache into each cupcake crater.
Replace the cap of each cupcake.
Pipe ganache into clean, dry raspberries. Refrigerate the chocolate filled raspberries until the cupcakes are frosted.
Frost the cupcakes with the remaining ganache.
Top the cupcakes with chocolate filled raspberries before the frosting sets.