Saturday, September 25, 2010

Chocolate Raspberry Cupcakes

I know I've linked to these cupcakes over at Annie's Eats two...maybe three times. Now that I've made them several times, a little differently each time, I've decided on my favorite.

The raspberry buttercream frosting is very pretty, and very tasty, even though I don't care for buttercream frosting. But the chocolate raspberry ganache frosting absolutely wins for me.
9 TB unsweetened cocoa powder
1 1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
8 TB unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1/2 cup water
1/2 cup milk

Preheat the oven to 350° F. Line two cupcake pans with paper liners.

In a small bowl sift together the cocoa powder, flour, salt, baking soda, and baking powder. In a mixer (with 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.

Combine the water and milk. Add half of the dry ingredients to the mixer and mix on low speed just until incorporated. Stir in the milk mixture. Add in the remaining dry ingredients, again mixing just until incorporated. Fill the cupcake liners about 3/4 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.

*I usually half this recipe and make 2 dozen mini-cupcakes. Bake the mini cupcakes for 8-10 minutes.*

Chocolate Ganache (filling and frosting):

15 oz. semisweet or bittersweet chocolate, finely chopped
3/4 cup seedless raspberry jam
1 cup heavy cream

Place chocolate and jam in a glass bowl.

Heat the cream in a small saucepan to boiling, then pour over chocolate/jam mixture.

Let it sit for about 3 minutes, then stir until smooth.

If ganache is still lumpy, pop it in the microwave for 15 seconds and give it another stir. Continue to heat and stir until the ganache is nice and smooth.

To fill the cupcakes:
Cut a small cone out of the top of each cupcake, and cut off the tip of the cone. Fill the cupcake with chocolate/raspberry ganache, then replace the top.

To frost the cupcakes:
Refrigerate the ganache for about 30 minutes. Place it in a piping bag and pipe onto the cupcakes.

Raspberry truffles:
Rinse the raspberries and allow to dry. Pipe a small amount of chocolate/raspberry ganache into the raspberry. Refrigerate about 30 minutes. Place raspberry truffles on cupcakes.

Adapted from Annie's Eats:

Double Chocolate Raspberry Cupcakes

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