Chocolate Raspberry Cupcakes
Adapted from: Bon Appetit, June 2010
Yield: Makes 24 cupcakes
Prep Time: 10 min
Cooking Time: 20-30 min
Ingredients:
Cake:
Nonstick Vegetable Oil Spray
2 cups Unbleached All Purpose Flour
1 ¾ cups Sugar
¾ cup Unsweetened Cocoa Powder
2 tsp Baking Soda
¼ tsp Salt
1 cup Water
¾ cup Buttermilk
¾ cup Vegetable Oil
3 large Eggs
Chocolate Ganache And Raspberry Topping:
18 ounces Bittersweet Chocolate (Do Not Exceed 61% Cacao), chopped
2 ¼ cups Heavy Whipping Cream
6 Tbsp Seedless Raspberry Jam, stirred to loosen, divided
1 6-ounce Containers Fresh Raspberries
Powdered Sugar
Cupcake pans lined with muffin liners.
Directions:
For cake:
Position racks in top and bottom third of oven; preheat to 350°F. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, oil, and eggs in medium bowl to blend. Pour wet ingredients into well in dry ingredients; whisk just to blend.
Divide batter among muffin cups, filling each cup about ¾ full. Bake cakes until tester inserted into center comes out clean, about 30 minutes, but check on the cupcakes at the 20 minute mark in case your oven runs hotter than mine. Transfer tin to a wire rack; let cool completely . Cupcakes can be stored in airtight containers at room temperature up to 3 days.
For chocolate ganache and raspberry topping:
Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth. Transfer 1 ¼ cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.
To insert raspberry filling:
Carefully pour filling in to a pastry bag fitted with a small tip. Gently press tip in to the top of the cupcake, squeezing the bag for a couple of seconds. Do not overfill cupcakes or it will fall apart due to pressure. Note: I used a fairly small tip which resulted in a small amount of raspberry filling. If you want more raspberry, use a bigger tip but be warned: there will be a bigger hole.
Pour half of barely lukewarm ganache over cake, spreading over sides to cover. Freeze until ganache sets, about 30 minutes. Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. Freeze to set ganache, about 30 minutes. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before continuing.
Arrange raspberries on top of the cupcakes. If desired, sift powdered sugar lightly over raspberries and serve.
Test-kitchen tip:
Check out more cupcake posts at Slow Like Honey.
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