It’s been a minute since I’ve baked Cupcakes. In fact, I gave up baking for the entire month of January. The holidays just wiped me out and I needed some reprieve.
But lately when I open up my cabinets, I see my little muffin/cupcake pans looking at me sadly. You know what I’m talking about. It’s the “why have you abandoned us” kind of look.
These little pans have been good and loyal….. and they were in need of some TLC.
So when I made plans to reconnect with some old friends the other day, I thought it was high time to whip them out, blow off the dust, and get Cupcakin‘!
I managed to pull together a rich chocolate cupcake, filled them with a raspberry sauce, and topped them off with a whipped chocolate ganache and fresh raspberries.
Easy, simple, and pretty.
Perfect to get my Cupcake Baking Love going again.
Note: I used a Wilton 4B Tip to pipe the ganache.
Chocolate Raspberry Cupcakes
Makes approximately 24 Cupcakes (depending on size)
½ Cup Unsweetened Cocoa Powder
2 Cups All Purpose Flour
1½ Teaspoons Baking Soda
¾ Teaspoon Baking Powder
1 Teaspoon Salt
2 Cups Granulated Sugar
5 Ounces Dark Chocolate, finely chopped
1 Cup Buttermilk
1 Cup Strong Brewed Hot Coffee
½ Cup Vegetable Oil
2 Large Eggs
2 Teaspoons Raspberry Extract
12 Ounces Quality Dark Chocolate, finely chopped
1 Cup Heavy Cream
1 Tablespoon Framboise Liqueur
2 Cups Frozen Raspberries
1 Cup Granulated Sugar
1 Tablespoon Framboise Liqueur
1 Teaspoon Fresh Lemon Zest
Prepare Cakes: Preheat oven to 350 degrees. Place paper cup liners in cupcake pans. Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth. Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat eggs for a few minutes until they become a pale yellow. Beat in oil, buttermilk, and raspberry extract . Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Pour batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.
Prepare Raspberry Filling: Place all raspberry sauce ingredients in a medium sized, heavy saucepan. Simmer on medium-low until berries have broken down and the sauce has thickened. Approximately 10-15 minutes. Let cool to room temperature. *If you don’t want seeds in your filling, puree the raspberries in a blender and strain before cooking.
Prepare Chocolate Ganache: Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and add framboise—stir until smooth and glossy. Allow ganache to cool completely before frosting. *If you wish a fluffier “whipped” frosting, allow ganache to cool completely before transferring to a stand mixer. On medium-high speed, whip until you reach the desired consistency.
Assemble Cupcakes: Once all items have been prepared, fill a piping bag with a small round tip with the raspberry filling. Fill another piping bag with the ganache. Taking one cupcake, place the tip of the raspberry filled bag into the cake and squeeze in a few teaspoons of the filling. Be careful not to “inject” too much or your cupcakes will implode Finally with the piping bag filled with ganache, pipe/decorate swirls on top of the cupcake. Garnish with fresh raspberries.