Chocolate Raspberry Cupcakes

Name: Chocolate Raspberry Cupcakes
Ingredients: FOR THE CUPCAKES:; 4 ounces, weight Semi Sweet Or Dark Chocolate, Finely Chopped; 1-1/2 cup Strong Brewed Hot Coffee; 1-1/2 cup Unsweetened Cocoa Powder; 3 cups All-purpose Flour; 1-1/2 teaspoon Baking Soda; 3/4 teaspoons Baking Powder; 2 cups Granulated Sugar; 1-1/2 teaspoon Salt; 3 whole Large Eggs; 3/4 cups Vegetable Oil; 1-1/2 cup Buttermilk; 2 teaspoons Raspberry Extract; Fresh Raspberries, For Topping (optional); _____; FOR THE FILLING:; 2 cups Frozen Raspberries; 1 cup Granulated Sugar; 1 teaspoon Fresh Lemon Zest; 1 Tablespoon Framboise Liqueur Or Raspberry Extract; _____; FOR THE GANACHE:; 12 ounces, weight Quality Dark Chocolate, Finely Chopped; 1 cup Heavy Cream; 1 Tablespoon Framboise Liqueur Or Raspberry Extract

25 ingredients

1 steps

Ingredients

FOR THE CUPCAKES:
4 ounces, weight Semi Sweet Or Dark Chocolate, Finely Chopped
1-1/2 cup Strong Brewed Hot Coffee
1-1/2 cup Unsweetened Cocoa Powder
3 cups All-purpose Flour
1-1/2 teaspoon Baking Soda
3/4 teaspoons Baking Powder
2 cups Granulated Sugar
1-1/2 teaspoon Salt
3 whole Large Eggs
3/4 cups Vegetable Oil
1-1/2 cup Buttermilk
2 teaspoons Raspberry Extract
Fresh Raspberries, For Topping (optional)
_____
FOR THE FILLING:
2 cups Frozen Raspberries
1 cup Granulated Sugar
1 teaspoon Fresh Lemon Zest
1 Tablespoon Framboise Liqueur Or Raspberry Extract
_____
FOR THE GANACHE:
12 ounces, weight Quality Dark Chocolate, Finely Chopped
1 cup Heavy Cream
1 Tablespoon Framboise Liqueur Or Raspberry Extract

Directions

1

["Prepare cupcakes:", "Preheat oven to 350 degrees F. 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 the bowl of your mixing stand, beat eggs for a few minutes until they become pale yellow. Beat in oil, buttermilk, and raspberry extract. Scrape down the sides of the bowl and slowly add the melted chocolate. Slowly add dry ingredients and mix until just incorporated. Pour batter into the lined cups, about 3/4 way full.", "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 of the filling 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 the puree before cooking.)", "Prepare the chocolate ganache:", "Place chocolate pieces in a large, heat proof bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour the cream over the chocolate. Cover the bowl with plastic wrap and allow to sit for a few minutes. Remove the plastic, add extract and stir until smooth and glossy. Allow ganache to cool completely before frosting. (If you wish to have a fluffier \"whipped\"" frosting