Chocolate raspberry cupcakes are pure love. The combination of chocolate & raspberry just works…Because I don’t have class on Mondays it’s my day to be very productive. Yesterday, I got ahead on some school readings, cleaned the apartment, went grocery shopping, and (most importantly) made cupcakes to surprise Josh after his long workday. He appreciated them so much, that in return, I got to watch The Bachelor without any complaints. Like I said, cupcakes = love.
CAKE INGREDIENTS … Adapted from Martha Stewart
1 1/3 cups all-purpose flour :: 1/4 tspn baking soda :: 2 tspn baking powder :: 3/4 cup unsweetened cocoa powder :: 1/8 teaspoon salt :: 3 tablespoons softened butter :: 1 1/2 cups white sugar :: 2 eggs :: 3/4 teaspoons vanilla extract :: 1 cup milk :: 1 jar raspberry preserves
WHIPPED CHOCOLATE GANACHE INGREDIENTS…Also adapted from Martha Stewart
1 lb semisweet chocolate, chopped :: 1 1/4 cups heavy cream
CHOCOLATE RASPBERRY CUPCAKES RECIPE
Preheat oven to 350 degrees. Line 12-cup cupcake tin with paper liners.
Sift together cocoa, flour, baking powder, salt and set aside. In a mixing bowl, cream butter and sugar until mixture is light and fluffy. Add eggs, one at a time, then vanilla, while continuously beating. With mixer on low speed, add flour mixture, alternately with the milk; beat well. Pour batter into cups, filling each 2/3 full. Bake about 22 minutes.
While cupcakes are baking, bring cream to a boil and stir in the chocolate . Let sit for 10 minutes; use rubber spatula to stir until smooth. Refrigerate mixture for 30 minutes. Once chilled, place mixture in the bowl of an electric mixer fitted with a whisk attachment. Whip on medium speed until ganache holds its shape and is slightly lightened in color.
Once cupcakes are baked and cooled, scoop out center of cupcake to make room for filling. Spoon a tablespoon of raspberry preserves in each cupcake, and then replace scooped out cake. Top off with whipped chocolate ganache and a raspberry for garnish.