Double Chocolate Raspberry Cupcakes

23 ingredients
1 steps

Ingredients

  • Cupcakes
  • 3 oz. semisweet chocolate, finely chopped
  • 1 1/2 cups hot brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 3 large eggs, at room temperature
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk
  • 3/4 teaspoon vanilla extract
  • Filling
  • 1 (12 oz.) bag frozen raspberries, thawed
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • Ganache
  • 12 oz. bittersweet chocolate, finely chopped
  • 3/4 cup heavy cream
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons corn syrup
  • 3 tablespoons unsalted butter, at room temperature

Directions

  1. 1
    {"0":"Preheat oven to 350 F. Line cupcake pans with paper liners.","2":"Put the chopped chocolate in bowl. Pour the hot coffee over the chocolate and let stand a minute or two, then whisk until the chocolate is melted and the mixture is smooth.","4":"Whisk the sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Beat the eggs on medium-high speed until slightly thickened and pale yellow. With the mixer on medium-low speed, slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended. Add the dry ingredients, a little at a time, and beat on medium-low speed just until incorporated.","6":"Divide the batter evenly between the prepared cupcake liners, filling each about 3\/4-full. Bake 18-20 minutes. Let the cupcakes cool for about 5 minutes before removing them from the pans to the wire racks to cool completely.","8":"Raspberry filling: Add the raspberries to the bowl of a food processor. Process until smooth. Strain the mixture through a fine mesh sieve into a small saucepan to remove the seeds. Add the sugar and cornstarch to the pan, whisking to combine. Bring the mixture to a boil over medium-low heat, whisking often. When it reaches a boil, remove the pan from the heat and let cool slightly. Chill before filling cupcakes.","10":"Ganache: Place the chopped chocolate in a medium heatproof bowl. Combine the cream, corn syrup and sugar in a small saucepan and bring to a boil. Immediately pour the cream mixture over the chocolate and let stand for a minute. Whisk until the mixture is smooth and blended, then add the butter 1 tablespoon at a time, whisking until completely incorporated. Let the mixture stand at room temperature to thicken before topping the cupcakes.","12":"To assemble: Place the raspberry filling in a pastry bag fitted with a plain tip. Insert the tip into the top of the cupcakes and pipe filling into each cupcake Spread the thickened ganache over the cupcakes. Top with fresh raspberry."}

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