Mar 01
Double Chocolate Raspberry Cupcakes1 Comment

Last week I mentioned how fortunate I am to have such great girlfriends. Well in that post I was referring to my home girls, I am also incredibly lucky to have some amazing college girlfriends as well. A few weeks ago I had the pleasure of making these cupcakes for my good friend, Amanda, to help celebrate in her engagement. Amanda and I go way back, we were pretty much inseparable during our college years and I hate that she lives 2 hours away now. We spent countless hours in the pool together encouraging each other through grueling sets! (thanks so much Jim Ryan) We raced with one another at every single dual meet and it was so nice to always have that someone to push you. Of course, lots of memories were made outside of the pool, too!

Her fiancé, who also happened to attend our college, organized a surprise party for her on the night of their engagement. Of course I asked what I could bring to help aid in the celebration. When he asked for a dessert, my mind went immediately to these cupcakes. They seemed like the perfect treat to celebrate an engagement. You have a rich moist chocolate cupcake filled with a simple raspberry filling. Coupled with a decadent ganache on top, you have yourself a real treat. Just ask some of my other girlfriends, some of them ate two ;). I am so looking forward to seeing what the future brings for Amanda and Sam, I can’t wait to celebrate with them on their special wedding day when the time comes!

 

Double Chocolate Raspberry Cupcakes
Ingredients:

For the cupcakes:
3 oz. semisweet chocolate, finely chopped
1½ cups hot brewed coffee
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

For the filling:
1 (12 oz.) bag frozen raspberries, thawed
¼ cup sugar
1 tbsp. cornstarch

For the frosting:
12 oz. bittersweet or semisweet chocolate, finely chopped
¾ cup heavy cream
1½ tbsp. sugar
1½ tbsp. corn syrup
3 tbsp. unsalted butter, at room temperature

What you’ll do:
Make the cupcakes: Preheat the oven to 350˚ F.  Line cupcake pans with paper liners, set aside.  Place the chopped chocolate in a medium bowl; add the hot coffee to the bowl and let stand a minute or two, then whisk until the chocolate is melted and the mixture is smooth.

In a large mixing bowl, combine your dry ingredients (the sugar, flour, cocoa powder, baking soda, baking powder, and salt. ) In the bowl of an electric mixer beat the eggs on medium-high speed until slightly thickened and pale yellow in color.  Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended. Add in the dry ingredients and beat on medium-low speed just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Make the raspberry filling: puree the raspberries in a blender or food processor.  Strain the mixture through a fine mesh sieve into a saucepan to remove the seeds.  Whisk in the sugar and cornstarch, and heat, stirring frequently until the mixture boils.  Once the mixture has thickened, remove the pan from the heat.  Chill before piping.

In the meantime, make the ganache.  Add the chopped chocolate to a medium heatproof bowl (always use my Pyrex).  In a small saucepan combine the cream, corn syrup and sugar.  Heat the mixture until it is just boiling.  Immediately pour the mixture over the chopped chocolate and let stand a few minutes to melt.  Whisk in small circular motions until the mixture is smooth and blended. Finally, whisk in the butter 1 tablespoon at a time until completely incorporated.  Let the mixture stand at room temperature to thicken slightly, so it can be spread.

To assemble the cupcakes, place the raspberry filling in a pastry bag.  (I used the smallest tip I had)  Pipe a few teaspoons of filling into each cupcake.  Spread the prepared ganache over the tops of the cupcakes.  Top each cupcake with a fresh raspberry. 

Source:Annie’s Eats who adapted it from Smitten Kitchen, originally from Gourmet, March 1999

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One Response to Double Chocolate Raspberry Cupcakes

  1. Allison says:

    These were so great, Kris! The second one is always better than the first haha.

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