Raspberry Chocolate Cupcakes
From Annie's Eats
The cupcakes (choose one of these chocolate cupcake recipes):
½ cup bittersweet chocolate chips (3 oz) 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. | 9 TB unsweetened cocoa powder 1 ½ cups cake flour ½ tsp salt 1 tsp baking soda ¼ tsp baking powder 8 TB unsalted butter, at room temperature 1 ½ cups granulated sugar 2 large eggs, at room temperature ½ cup strong coffee (or water) ½ cup whole milk In a small bowl sift together the cocoa powder, cake flour, salt, baking soda, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Mix in the eggs one at a time, scraping down the sides of the bowl between additions. In a liquid measuring cup, combine the coffee and milk. Add half of the dry ingredients to the mixer and mix on low speed just until incorporated. Stir in the coffee-milk mixture and mix until combined. Add in the remaining dry ingredients, again mixing just until incorporated. Divide the batter evenly between the cupcake liners, filling the cups about 3/4 full. Bake in a preheated, 350 degree oven for 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely. |
The ganache filling and frosting:
5 cups bittersweet chocolate chips (or 30 oz. bittersweet chocolate, chopped)
1 ½ 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.