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.
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Chocolate Raspberry Cupcakes
Makes approximately 24 Cupcakes (depending on size)
Ingredients:
Chocolate Cake:
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
Chocolate Ganache:
12 Ounces Quality Dark Chocolate, finely chopped
1 Cup Heavy Cream
1 Tablespoon Framboise Liqueur
Raspberry Filling:
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.
theculinarychronicles.com 
They’re beautiful. Yum! I bet your friends and family were disappointed at your month off baking if you whip up goodies like this.
THANKS Claire! My loved ones may have been a tad disappointed but at least I saved them an extra few calories! lol 🙂 Cheers!
Oh, Nam! These beautiful sweets just made my day! Love the chocolate and raspberry combo. Have a wonderful week, friend. 🙂
Kay, you are so sweet! Thank You! I hope you have a fabulous week as well! 🙂
Chocolate and raspberry…..love it! The way you frosted the tops are just lovely.
Thank You so much! I just took a peak at the Ginger Nutella Brownies….all I have to say is YUM!!!!!
The cakes that you produced for my hnubasd’s 40th birthday were fantastic and he loved the surprise! They definitely had the wow’ factor and the taste to match I would have passed them off as my own but they looked way too professional, I wouldn’t have got away with it! And all topped off with a great service from you so thank you I will be recommending Angelic Cupcakes.
So that’s the case? Quite a revelation that is.
Your cupcakes look beautiful! The presentation and finally pictures are stunning.
thank you Jenn! And WOWZAH! Those were a TON of cuppies that you baked! Kudos to you!
Your piping on these cupcakes is absolutely gorgeous!
THANK YOU, Amy!! You are so sweet! 🙂
Oh wow those look dee-vine!
Thanks so much!
I’m so exited to try these….they are elegant but look fairly easy to decorate. Hope so anyway. Thanks for the recipe and the decorating idea.
Thanks Margaret! They were actually quite easy to pipe 🙂
ps. Your Chicken Tortilla Soup post looks scrumptious!!!!!
Beautiful cupcakes. I wish I could pipe like that but I have really unsteady hands! I can barely make swirls.
Thank You, Roxan! Your post on Vegan Coffee Ice Cream makes me want to whip out my ice cream maker—another one of my kitchen items that is sorely underused lately! 🙂
Huh!!!!! Those are *SOOO* pretty! Usually when I pipe I get 1 decent looking one but all of them are….BEAUTIFUL! Good Job Co Nam! I miss you! I Love You!
-Your Amazed Niece
Nini
P.S:
Not really amazed…YOU ALWAYS DO GOOD! haha
Nini…you are the sweetest thing. At your age, you’re already making more AMAZING things in the kitchen than your mom and aunties could combined when we were young! 🙂
Beautiful presentation! I would have never thought of decorating cupcakes like this!
Thank You Katherine! I must confess that I had initially another design in mind but when I got to piping, these were the results! 🙂
😉
I love the way you piped you icing. That takes skill! They look beautiful and I love the flavor combination.
Thank You so much! I just love the combo of chocolate and raspberries!
These look so beautiful. I love how shiny your frosting is. And also, you haven’t put mounds and mounds of frosting on the cupcake 🙂 Beautiful!
Hi Sukaina! Thank you for the kind words! I didn’t want to pile on too much frosting on these cupcakes bc I thought the ganache would be too sweet 🙂
Those are sooooo beautiful!!!!
Great blog; happy I found you!
Mary xx
Delightful Bitefuls
Thank You Mary! And I am in LOVE with those cute onesies you posted!
Well at first I want to say It looks amazing!!
But I have one question though.. In the recipy you write: 2 cups frozen raspberry and 1 tablespoon framboise. But how do you see the 1 tablespoon, what is the difference?
Hope to hear from you!
Greetings from Cecile.
Amsterdam, The Netherlands
Hi Cecile! Thanks for the kind words!
When I initially wrote framboise, I meant framboise liqueur such as Chambord. I’ve since adjusted the recipe to clarify it. Thank you for bringing that to my attention 🙂
Cheers to you!
These cupcakes looks delicious! I love the piping design on top!
Thank You Jennifer! And may I say that those Cinnamon Crescent Rolls you posted are INGENIOUS!
These are absolutely gorgeous! I love how you did the swirls for the frosting- gonna have to try that!
Thank You Lori! The smaller swirls was a good way for me to add some flare without putting too much frosting on the cupcakes. 🙂
good job!!! perfect february cupcakes! hey, you should feature a cupcake of the month! : P what’s for march? something green or something to go with the march madness?! : P how about featuring some ale-ish dark chocolate cupcakes? i could totally be your official taster.
Next month is Irish Car Bomb Cupcakes 🙂
Oh dear! Can’t take my eyes off your beautiful cupcakes! It’s sooooooooo gorgeous!…Droolinggggggggg!!
Stumbled over your site by chance & I’m thanking my lucky star for it! You got yourself a fan here 🙂
THANK YOU for your kind words! LOVE-LOVE your Mickey/Minnie Cuppies!
Your cupcakes are beautiful. Love your piping skill.
Thank You Ellie! This swirl was actually and accidental design 🙂 I was aiming for another look 🙂
Your food is so consistently beautiful! These cupcakes are simple gorgeous! I love everything of yours that I see–please just keep it up!
THANK YOU, THANK YOU Tammy! Your kind words have made my day 🙂
Love, love, love the decoration! The swirls are so beautiful and create such a pattern!
Thanks so much! Your “Plum and Almonds Upside-Down Cake” looks delish!
beautiful cupcakes!!! congrats on top 9 🙂
Thank You Junia!
wow, they look great! and those raspberries… and all I can see outside my window is snow :(((
Thank You! I’ve never made Quinoa before but your latest post has inspired me! 🙂
Your cupcakes are beautiful! Congrats on top 9!
Thank You Alyce!
What beautiful cupcakes! Not only is your decorating job beautiful, but they also look nice and light since there isn’t a huge mound of frosting like on the top of other cupcakes! I’ve added them to my list of recipes to try!
Thank You Geni!
I though the ganache would be too sweet if I piped on too much—this is one of the few times in desserts that I think less is more 🙂
These are too pretty to eat! Really beautiful baking and photography!
Thank You Tricia! Have a great wknd!
Simply adorable! Love the way you frosted these :).
Thank You, Xiaolu.
I think your photography is STUNNING!
Congrats on Top 9! My what “icing” skills you have! Love the photography and the flavors!
Thank You so much! 🙂 Cheers!
Mouth watering and beautiful! Congrats on the Foodbuzz top 9! Well deserved.
Thank You Nancy! Love the Preserved Meyer Lemons you just posted!
Woah!!! It is not easy to create such sharp clear lines when piping icing! Great job!
Thank You Julie!
Wow, wow, wow. There is so much undiscovered talent out there. Just gorgeous and perfect.
*blush* Thank You Denise!
What a classic combination – chocolate and raspberry. Love your handiwork with the frosting. Such pretty little cupcakes. Congrats on the Top 9.
Thanks so much! I just love the tart raspberries with rich chocolate 🙂
Just had to comment to tell you how much I love the piping on these! Very cute and original.
Thank You Anna—have a great wknd!
What a recipe to get back into baking with! These look so pretty and sound totally delicious.
Thanks Lucy! Nothing like a little hiatus to get the baking-juices going again! 🙂
Your cupcakes are absolutely beautiful!
Thanks so much Erin!
Omg this looks so good, do you have to add the liqueur to the raspberry filling though?